阅读说明：本技术 一种用于手抓饼猪油替代物的杂合凝胶及其制备方法 (Hybrid gel for shredded cake lard substitute and preparation method thereof ) 是由 朱巧梅 郜健标 张澳 韩可心 魏伟 白根朋 于 2021-09-03 设计创作，主要内容包括：本发明公开了一种用于手抓饼猪油替代物的杂合凝胶,其组成成分为：基料、脂质物质及水；所述基料由单硬脂酸甘油酯、生物蜡、胶体组成；所述脂质物质为植物油,胶体为卡拉胶、结冷胶等。本发明制备猪油替代物采用了食用胶体以及植物油等材料,与一般的猪油替代物相比,本发明采用油凝胶和水凝胶来制备杂合凝胶,降低了面胚脂肪含量和生产成本。研究表明该杂合凝胶为水包油结构,该结构可以减缓植物油的氧化。杂合凝胶中油凝胶和水凝胶两者的协同作用具有比猪油更高的硬度和粘稠度,制作出的手抓饼面胚具有更优的咀嚼性和弹性。杂合凝胶与猪油相似的物理性质使得该杂合凝胶的使用过程与猪油一致,并且使得替代猪油制作后的手抓饼具有更佳的口感。(The invention discloses a heterozygous gel for a shredded cake lard substitute, which comprises the following components: base material, lipid material and water; the base material consists of glyceryl monostearate, biological wax and colloid; the lipid substance is vegetable oil, and the colloid is carrageenan, gellan gum, etc. The lard substitute prepared by the invention adopts materials such as edible colloid and vegetable oil, and compared with the common lard substitute, the lard substitute prepared by the invention adopts oleogel and hydrogel to prepare heterozygous gel, thereby reducing the fat content of the dough embryo and the production cost. Research shows that the hybrid gel is an oil-in-water structure which can slow down the oxidation of vegetable oil. The synergistic effect of the oil gel and the hydrogel in the hybrid gel has higher hardness and viscosity than lard, and the prepared shredded cake dough has better chewiness and elasticity. The physical properties of the hybrid gel similar to lard make the use of the hybrid gel consistent with lard and provide a better mouth feel for the hand-held patties made in place of lard.)

1. A hybrid gel for a shredded cake lard substitute characterized by: the components are as follows:

base material, lipid material and water;

the base material consists of glyceryl monostearate, biological wax and colloid;

the lipid substance is vegetable oil.

2. Hybrid gel for a shredded cake lard substitute, according to claim 1, characterized in that: the weight parts of the components are as follows:

0.1-1.0 part of glycerin monostearate, 0.3-3.0 parts of biological wax and 0.06-0.9 part of colloid; 10-90 parts of vegetable oil and 20-90 parts of water.

3. Hybrid gel for the substitution of shredded lard oil according to claim 1 or 2, characterized in that: the biological wax is one or a mixture of two or more of beeswax, rice bran wax and candelilla wax;

the colloid is carrageenan or gellan gum;

the vegetable oil is corn oil, soybean oil, peanut oil or olive oil.

4. Hybrid gel for the substitution of shredded lard oil according to claim 1 or 2, characterized in that: the weight parts of the components are as follows:

0.1 part of glycerin monostearate, 0.1-0.3 part of biological wax and 0.09-0.9 part of colloid; 9.6-9.8 parts of vegetable oil and 89.1-89.91 parts of water;

or the weight parts of the components are as follows:

0.2 part of glycerin monostearate, 0.2-0.6 part of biological wax and 0.18-0.8 part of colloid; 19.2-19.6 parts of vegetable oil and 79.4-79.82 parts of water;

or the weight parts of the components are as follows:

0.3 part of glycerin monostearate, 0.3-0.9 part of biological wax and 0.21-0.7 part of colloid; 28.8-29.4 parts of vegetable oil and 69.3-69.79 parts of water;

or the weight parts of the components are as follows:

0.4 part of glycerin monostearate, 0.4-1.2 parts of biological wax and 0.18-0.6 part of colloid; 38.4-39.2 parts of vegetable oil and 59.4-59.82 parts of water;

or the weight parts of the components are as follows:

0.5 part of glycerin monostearate, 0.5-1.5 parts of biological wax and 0.15-0.5 part of colloid; 48-49 parts of vegetable oil and 48.85-49.5 parts of water;

or the weight parts of the components are as follows:

0.6 part of glycerin monostearate, 0.6-1.8 parts of biological wax and 0.12-0.4 part of colloid; 57.6-58.8 parts of vegetable oil and 39.6-38.8 parts of water;

or the weight parts of the components are as follows:

0.7 part of glycerin monostearate, 0.7-2.1 parts of biological wax and 0.09-0.3 part of colloid; 67.2-68.6 parts of vegetable oil and 29.7-29.91 parts of water;

or the weight parts of the components are as follows:

0.8 part of glycerin monostearate, 0.8-2.4 parts of biological wax and 0.06-0.2 part of colloid; 76.8-78.4 parts of vegetable oil and 19.8-19.94 parts of water;

or the weight parts of the components are as follows:

0.9 part of glycerin monostearate, 0.9-2.7 parts of biological wax and 0.03-0.1 part of colloid; 86.4-88.2 parts of vegetable oil and 9.90-9.97 parts of water.

5. A process for the preparation of a hybrid gel for the substitution of shredded lard, according to any of the claims from 1 to 4, characterized in that: the method comprises the following steps:

step 1: adding glyceryl monostearate and biological wax into vegetable oil phase, stirring and heating in a constant temperature water bath at 70-90 deg.C until glyceryl monostearate and biological wax are completely dissolved to obtain hot oil gel solution;

step 2: mixing the colloid and water, and dissolving completely in 70-90 deg.C water bath to obtain hot hydrogel solution;

and step 3: after the hot oil gel solution and the hydrogel solution are quickly mixed, a high-speed shearing machine is used for shearing for 1-3 minutes at the speed of 8000-10000 r/min;

and 4, step 4: transferring to ice water or 4 deg.C environment, standing for more than 8 hr to promote gelation of two phases and formation of hybrid gel; finally, demoulding to obtain the heterozygous gel for the shredded cake lard substitute.

6. Use of the hybrid gel for a shredded cake lard substitute according to any of the claims 1 to 4 in food products.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a hybrid gel for a shredded cake lard substitute and a preparation method thereof.

Background

The shredded cake originates from Taiwan area of China, original name scallion shredded cake. The outer layer of the fresh baked shredded cake is golden and crisp, the inner layer is soft, white and tender, and the shredded cake is shredded by hand. The shredded cake is popular across the country, is a special snack at the street and at the tail, can be matched with auxiliary materials such as eggs, sausages, bacon, dried meat floss, vegetables and the like, and can also be matched with sauce materials such as tomato sauce, sweet chilli sauce, black pepper sauce and the like, is crispy and delicious, and is suitable for people of all ages.

The animal fat used by the shredded cake is generally lard, the saturated fatty acid and cholesterol content of the fat is high, and the cardiovascular disease is easily caused by excessive intake of the saturated fatty acid. Therefore, current research is mainly focused on preparing a gel capable of simulating pork fat through synergistic action among various edible colloids to reduce the fat content in animal fat foods, and the technology is mainly used for preparing a pork oil substitute through synergistic action among glyceryl monostearate, biological wax, carrageenan and corn oil and respective gel characteristics of the glycerin monostearate, the biological wax, the carrageenan and the corn oil.

Liminghua and the like invent a lard substitute for beef patties (formula optimization of beef patties prepared by gel oil replacing fat, modern food science and technology, 2020, Vol.36 and No.5), the prepared base material substances are composite phosphate, carrageenan, water and lipid, and the raw materials are stirred, molded and placed to be processed into a solid lard substitute similar to lard, so that the fat content in the beef patties is reduced. However, the lard substitute made by Liminghua and the like is single oleogel, and the hybrid technology of oleogel and hydrogel is not used, so that the purpose of substituting animal fat as far as possible cannot be achieved. The invention adopts the oil gel and hydrogel hybrid technology, the glyceryl monostearate and the biological wax are added into the oil phase, the colloid is added into the water phase, and then the two phases are mixed according to different proportions to prepare the hybrid gel with two phases having synergistic effect.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a hybrid gel for a shredded cake lard substitute and a preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows:

hybrid gel for a shredded cake lard substitute, consisting of:

base material, lipid material and water;

the base material consists of glyceryl monostearate, biological wax and colloid;

the lipid substance is vegetable oil.

Further, the weight parts of the components are as follows:

0.1-1.0 part of glycerin monostearate, 0.3-3.0 parts of biological wax and 0.06-0.9 part of colloid; 10-90 parts of vegetable oil and 20-90 parts of water.

Further, the biological wax is one or a mixture of two or more of beeswax, rice bran wax and candelilla wax;

the colloid is carrageenan or gellan gum;

the vegetable oil is corn oil, soybean oil, peanut oil or olive oil.

Further, the weight parts of the components are as follows:

0.1 part of glycerin monostearate, 0.1-0.3 part of biological wax and 0.09-0.9 part of colloid; 9.6-9.8 parts of vegetable oil and 89.1-89.91 parts of water;

or the weight parts of the components are as follows:

0.2 part of glycerin monostearate, 0.2-0.6 part of biological wax and 0.18-0.8 part of colloid; 19.2-19.6 parts of vegetable oil and 79.4-79.82 parts of water;

or the weight parts of the components are as follows:

0.3 part of glycerin monostearate, 0.3-0.9 part of biological wax and 0.21-0.7 part of colloid; 28.8-29.4 parts of vegetable oil and 69.3-69.79 parts of water;

or the weight parts of the components are as follows:

0.4 part of glycerin monostearate, 0.4-1.2 parts of biological wax and 0.18-0.6 part of colloid; 38.4-39.2 parts of vegetable oil and 59.4-59.82 parts of water;

or the weight parts of the components are as follows:

0.5 part of glycerin monostearate, 0.5-1.5 parts of biological wax and 0.15-0.5 part of colloid; 48-49 parts of vegetable oil and 48.85-49.5 parts of water;

or the weight parts of the components are as follows:

0.6 part of glycerin monostearate, 0.6-1.8 parts of biological wax and 0.12-0.4 part of colloid; 57.6-58.8 parts of vegetable oil and 39.6-38.8 parts of water;

or the weight parts of the components are as follows:

0.7 part of glycerin monostearate, 0.7-2.1 parts of biological wax and 0.09-0.3 part of colloid; 67.2-68.6 parts of vegetable oil and 29.7-29.91 parts of water;

or the weight parts of the components are as follows:

0.8 part of glycerin monostearate, 0.8-2.4 parts of biological wax and 0.06-0.2 part of colloid; 76.8-78.4 parts of vegetable oil and 19.8-19.94 parts of water;

or the weight parts of the components are as follows:

0.9 part of glycerin monostearate, 0.9-2.7 parts of biological wax and 0.03-0.1 part of colloid; 86.4-88.2 parts of vegetable oil and 9.90-9.97 parts of water;

a method for preparing a hybrid gel for a shredded cake lard substitute as described above, comprising the following steps:

step 1: adding glyceryl monostearate and biological wax into vegetable oil phase, stirring and heating in a constant temperature water bath at 70-90 deg.C until glyceryl monostearate and biological wax are completely dissolved to obtain hot oil gel solution;

step 2: mixing the colloid and water, and dissolving completely in 70-90 deg.C water bath to obtain hot hydrogel solution;

and step 3: after the hot oil gel solution and the hydrogel solution are quickly mixed, a high-speed shearing machine is used for shearing for 1-3 minutes at the speed of 8000-10000 r/min;

and 4, step 4: transferring to ice water or 4 deg.C environment, standing for more than 8 hr to promote gelation of two phases and formation of hybrid gel; finally, demoulding to obtain the heterozygous gel for the shredded cake lard substitute.

Use of the hybrid gel for the substitution of shredded pork pie lard as described above in food products.

The invention has the advantages and positive effects that:

1. the lard substitute prepared by the invention adopts edible colloid, vegetable oil and other materials with low content of saturated fatty acid and cholesterol, and compared with the common lard substitute, the lard substitute prepared by the invention adopts the mixing of oil phase and water phase to prepare the hybrid gel, so that the fat content and the cost are lower. Research shows that the hybrid gel is an oil-in-water structure (as shown in figure 2), and the structure can slow down the oxidation speed of the oil gel, prolong the shelf life of the hybrid gel and keep the original nutritional value of the vegetable oil.

2. The hybrid gel has the properties of both oil gel and hydrogel, and also has the hardness and elasticity (shown in figure 3) similar to lard oil, and the measurement data of a texture analyzer shows that the hybrid gel has the physical properties similar to lard oil, so that the use process of the hybrid gel is consistent with that of lard oil, the physical properties of the prepared flour embryo are similar to those of the flour embryo prepared from lard oil, and the elasticity and the chewiness of the prepared flour embryo are even better than those of the lard oil flour embryo.

3. The hybrid gel has controllability and stability, and can be prepared by selecting different types of hydrogels and oleogels according to different requirements. The hydrogel can be selected from novel colloids such as carrageenan and gellan gum, the oleogel can be selected from vegetable oil with higher nutritive value such as soybean oil, corn oil, peanut oil and olive oil, the biological wax can be selected from beeswax, rice bran wax, candelilla wax, etc., and the required raw materials can be selected according to experiment requirements. Meanwhile, the fat content of the hybrid gel can be regulated and controlled by selecting different proportions of hydrogel and oleogel, the mass proportion of the oleogel in the hybrid gel has a controllable range from 0% (excluding) to 100% (excluding), and stable hybrid gel can be formed in the range. The product is stable after being stored for one year at sealed room temperature, and oil-water phase separation phenomenon does not occur (as shown in figure 4).

4. The hybrid gel of the invention has thermal reversibility. The storage modulus (G') and loss modulus (G ") of the hybrid gel before and after melting at 90 ℃ were compared by rheometer analysis and little change in rheological properties was found (as shown in fig. 5). The hybrid gel can still keep the original state after being restored to the room temperature at the temperature of 90 ℃ and below. Therefore, the hybrid gel is convenient to store, has lower temperature requirement conditions in the transportation process, and reduces the transportation cost.

Drawings

FIG. 1 is a graph comparing frequency sweeps for 50% and 60% hybrid gels in 50% oleogel and 60% oleogel ratios for a single hydrogel of the invention; wherein, the left graph: storage modulus (G'), right graph: loss modulus (G "), indicating that both G' and G" of the hybrid gel are superior to the single oleogel and hydrogel, indicating that the hybrid gel has a synergistic effect;

FIG. 2 is a confocal microscope showing the mass ratios of 40% (left) and 60% (right) of the oleogel of the present invention; the lighter (red) part was oleogel (nile red stain);

FIG. 3 is a graph comparing the elasticity, chewiness, hardness, and tackiness of a hybrid gel made from lard measured using a texture analyzer in accordance with the present invention; wherein, the numbers 1-6 are respectively the flour embryos made of the hybrid gel with different proportions, and the number 7 is the flour embryo made of the lard oil;

FIG. 4 is a graph comparing the hybrid gels of the present invention after 3 months and 12 months of storage; wherein, left: storage for 3 months, right: storing for 12 months;

FIG. 5 is a graph of the thermoreversible nature of the hybrid gel measured by the rheometer time-scan procedure of the invention; wherein, the oil gel proportion is 40 percent, 50 percent and 60 percent respectively in turn from top to bottom for rheological time scanning; black solid is hybrid gel storage modulus G 'and hollow is hybrid gel loss modulus G' (after time scanning of a rheometer, the same hybrid gel is melted for the second time at 90 ℃ and then time scanning is carried out again, all measurement data are basically unchanged, and the hybrid gel is judged to have thermal reversibility.);

FIG. 6 is a schematic diagram of a process for preparing the hybrid gel of the present invention.

Detailed Description

The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.

The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.

Hybrid gel for a shredded cake lard substitute, consisting of:

base material, lipid material and water;

the base material consists of glyceryl monostearate, biological wax and colloid;

the lipid substance is vegetable oil.

Preferably, the weight parts of the components are as follows:

0.1-1.0 part of glycerin monostearate, 0.3-3.0 parts of biological wax and 0.06-0.9 part of colloid; 10-90 parts of vegetable oil and 20-90 parts of water.

Preferably, the biological wax is one or a mixture of two or more of beeswax, rice bran wax and candelilla wax;

the colloid is carrageenan or gellan gum;

the vegetable oil is corn oil, soybean oil, peanut oil or olive oil.

Preferably, the weight parts of the components are as follows:

0.1 part of glycerin monostearate, 0.1-0.3 part of biological wax and 0.09-0.9 part of colloid; 9.6-9.8 parts of vegetable oil and 89.1-89.91 parts of water;

or the weight parts of the components are as follows:

0.2 part of glycerin monostearate, 0.2-0.6 part of biological wax and 0.18-0.8 part of colloid; 19.2-19.6 parts of vegetable oil and 79.4-79.82 parts of water;

or the weight parts of the components are as follows:

0.3 part of glycerin monostearate, 0.3-0.9 part of biological wax and 0.21-0.7 part of colloid; 28.8-29.4 parts of vegetable oil and 69.3-69.79 parts of water;

or the weight parts of the components are as follows:

0.4 part of glycerin monostearate, 0.4-1.2 parts of biological wax and 0.18-0.6 part of colloid; 38.4-39.2 parts of vegetable oil and 59.4-59.82 parts of water;

or the weight parts of the components are as follows:

0.5 part of glycerin monostearate, 0.5-1.5 parts of biological wax and 0.15-0.5 part of colloid; 48-49 parts of vegetable oil and 48.85-49.5 parts of water;

or the weight parts of the components are as follows:

0.6 part of glycerin monostearate, 0.6-1.8 parts of biological wax and 0.12-0.4 part of colloid; 57.6-58.8 parts of vegetable oil and 39.6-38.8 parts of water;

or the weight parts of the components are as follows:

0.7 part of glycerin monostearate, 0.7-2.1 parts of biological wax and 0.09-0.3 part of colloid; 67.2-68.6 parts of vegetable oil and 29.7-29.91 parts of water;

or the weight parts of the components are as follows:

0.8 part of glycerin monostearate, 0.8-2.4 parts of biological wax and 0.06-0.2 part of colloid; 76.8-78.4 parts of vegetable oil and 19.8-19.94 parts of water;

or the weight parts of the components are as follows:

0.9 part of glycerin monostearate, 0.9-2.7 parts of biological wax and 0.03-0.1 part of colloid; 86.4-88.2 parts of vegetable oil and 9.90-9.97 parts of water;

a method for preparing a hybrid gel for a shredded cake lard substitute as described above, comprising the following steps:

step 1: adding glyceryl monostearate and biological wax into vegetable oil phase, stirring and heating in a constant temperature water bath at 70-90 deg.C until glyceryl monostearate and biological wax are completely dissolved to obtain hot oil gel solution;

step 2: mixing the colloid and water, and dissolving completely in 70-90 deg.C water bath to obtain hot hydrogel solution;

and step 3: after the hot oil gel solution and the hydrogel solution are quickly mixed, a high-speed shearing machine is used for shearing for 1-3 minutes at the speed of 8000-10000 r/min;

and 4, step 4: transferring to ice water or 4 deg.C environment, standing for more than 8 hr to promote gelation of two phases and formation of hybrid gel; finally, demoulding to obtain the heterozygous gel for the shredded cake lard substitute.

Use of the hybrid gel for the substitution of shredded pork pie lard as described above in food products.

The preparation process flow can be as shown in fig. 6.

Specifically, the preparation and detection examples are as follows:

example 1

The hybrid gel for the lard substitute of the shredded cake provided in the embodiment 1 comprises a base material, a lipid substance and water; the base material comprises glyceryl monostearate, biological wax (Cera flava, testa oryzae wax, candelilla wax), and carrageenan; the lipid material is corn oil.

The base material comprises, by weight, 0.4 part of glyceryl monostearate, 1.2 parts of beeswax and 0.6 part of carrageenan; the lipid material comprises 38.4 parts of corn oil and 59.4 parts of water.

The preparation method of the hybrid gel for the shredded cake lard substitute provided in this example 1 comprises the following steps:

step 1: adding glyceryl monostearate and Cera flava into the corn oil phase, and heating in a water bath at 70 deg.C under stirring for 15 min until glyceryl monostearate and Cera flava are completely dissolved to obtain hot oil gel solution.

Step 2: adding water into carrageenan, and maintaining the mixture at 70 ℃ in a water bath for 20 minutes to prepare a hot carrageenan aqueous solution.

And step 3: after the hot oil gel and hydrogel solution were mixed rapidly, they were sheared at a rate of 10000r/min for 3 minutes using a high speed shear.

And 4, step 4: transferring to ice water for cooling treatment to promote gelation of two phases and formation of hybrid gel. And standing and storing the prepared hybrid gel at 4 ℃ for 24 hours for molding, and finally demolding.

Example 2

The hybrid gel for the lard substitute of the shredded cake provided in the embodiment 2 comprises a base material, a lipid substance and water; the base material comprises glyceryl monostearate, biological wax (beeswax, rice bran wax, candelilla wax), and carrageenan; the lipid material is corn oil.

The base material comprises, by weight, 0.5 part of glyceryl monostearate, 1.5 parts of rice bran wax and 0.5 part of carrageenan; the lipid material comprises 48 parts of corn oil and 49.5 parts of water.

The preparation method of the hybrid gel for the shredded cake lard substitute provided in this example 2 comprises the following steps:

step 1: adding glyceryl monostearate and rice bran wax into the corn oil phase, stirring and heating in a water bath at 70 deg.C for 15 min until glyceryl monostearate and rice bran wax are completely dissolved to obtain a hot oil gel solution.

Step 2: adding water into carrageenan, and maintaining the mixture at 70 ℃ in a water bath for 20 minutes to prepare a hot carrageenan aqueous solution.

And step 3: after the hot oil gel and hydrogel solution were mixed rapidly, they were sheared at a rate of 10000r/min for 3 minutes using a high speed shear.

And 4, step 4: transferring to ice water for cooling treatment to promote gelation of two phases and formation of hybrid gel. And standing and storing the prepared hybrid gel at 4 ℃ for 24 hours for molding, and finally demolding.

Example 3

The hybrid gel for the lard substitute of the shredded cake provided in this example 3 comprises a base material, a lipid material and water; the base material comprises glyceryl monostearate, biological wax (beeswax, rice bran wax, candelilla wax), and carrageenan; the lipid material is corn oil.

The base material comprises, by weight, 0.6 part of glyceryl monostearate, 1.8 parts of candelilla wax and 0.4 part of carrageenan; the lipid material comprises 57.6 parts of corn oil and 39.6 parts of water.

The preparation method of the hybrid gel for the shredded cake lard substitute provided in this example 3 comprises the following steps:

step 1: adding glyceryl monostearate and biological wax into the corn oil phase, stirring and heating in a water bath at 70 deg.C for 15 min until glyceryl monostearate and biological wax are completely dissolved to obtain hot oil gel solution.

Step 2: adding water into carrageenan, and maintaining the mixture at 70 ℃ in a water bath for 20 minutes to prepare a hot carrageenan aqueous solution.

And step 3: after the hot oil gel and hydrogel solution were mixed rapidly, they were sheared at a rate of 10000r/min for 3 minutes using a high speed shear.

And 4, step 4: transferring to ice water for cooling treatment to promote gelation of two phases and formation of hybrid gel. And standing and storing the prepared hybrid gel at 4 ℃ for 24 hours for molding, and finally demolding.

The invention adopts the oil gel and hydrogel hybrid technology, the glyceryl monostearate and the biological wax are added into the oil phase, the colloid is added into the water phase, and then the two phases are mixed according to different proportions to prepare the hybrid gel with two phases having synergistic effect. The rheometer frequency sweep results indicated that the hybrid gel had higher storage modulus (G') and loss modulus (G ") than both the single hydrogel and the single oleogel, indicating that the hybrid gel had higher elasticity and viscosity than the single gel (fig. 1).

In summary, in this embodiment, the hybrid gel for the substitute of the shredded cake lard provided by this embodiment adopts materials with low content of saturated fatty acids and cholesterol, such as edible colloid and vegetable oil, to reduce the fat content, and the gel effect is strong.

Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.