| In recent years,due to the increase in body fat intake,the outbreak of modern civilization diseases has become increasingly serious,which undoubtedly endangers human health.A fat substitute is a substance that can provide some or all of the functions of fat,but has fewer calories than fat,and can be used in food instead of fat.As an effective means to reduce the fat content of food and ensure the healthy diet of residents,it can reflect the different physical and chemical properties and sensory evaluation of food,and has become an urgent need of the food industry.In this paper,soybean oil body emulsion is used as an emulsifier,which is further mixed with konjac gum-carrageenan compound system.Under shear and heat treatment,the sol liquid can be cooled and solidified into a solid gel,showing a milky white appearance and a special creamy likeness Fragrance.It has good performance and can simulate the specificity of fat to serve the meat field.The formula of the fat substitute first adopts a single factor test,and the optimal formula range is obtained by measuring the weight loss rate,shrinkage rate,color and texture properties of the gel;then the Box-Behnken is designed to optimize the formula,and finally the fat substitute is determined.The dosages of konjac flour,carrageenan,inulin and soybean oil body emulsion were 2.40%,1.55%,0.78% and 5.50%,respectively.The preparation conditions of the fat substitute were determined by single factor and orthogonal test,and the shear rate was10000r/min,the shear time was 3min,the moisture heat temperature was 90℃,and the moisture heat time was 55 min.At this time,the weight loss rate of the product is 23.62%,the hardness is 3077.185 g,the chewiness is 590.562 g,the elasticity is 0.507%,and the adhesiveness is1165.088 g.The prepared fat substitutes were stored at low temperature（4°C）and normal temperature（25°C）for a certain period of time.The results showed that with the prolongation of storage time,the p H value of the samples all showed a downward trend,while the p H value at 4 ℃changed little.At 25 °C,the surface of the sample began to undergo obvious mildew on the 5th day,becoming brittle,and the fragmentation became more serious.It increases and then decreases.On the 4th day,the gel performance of the sample reaches the best,but it is affected by the limit of the dehydration effect,and then the sample bleeds more and the structure deteriorates,which leads to the weakening of the gel performance.By comparing the microscopic characterization of the formed emulsion gel and the emulsion-free polysaccharide gel,it was found that the microstructure of lotion gel was smoother and denser,with higher modulus and thermal stability,lower transparency,and closer to pig back fat in appearance.Plant-based vegetarian meat is an imitation meat product with a fibrous structure synthesized through a certain processing procedure with plant protein as the main material.It has high nutritional value,but has a single raw material and a strong greasy feeling.Therefore,under the existing technical means,consider changing the ratio of traditional raw materials to make vegetarian meatloaf.During the test,the developed fat substitutes were used to replace the fat components in meatloaf with the replacement ratios of 0%,20%,40%,60%,80% and100% respectively,and vegetarian meatloafs with different fat contents were obtained.The results of the study showed that a small amount of gel softened enhanced the product’s cohesive force and improved its water and oil retention.At 40%,the fuzzy sensory score of the vegetarian meatloaf was the highest,with a score of 80.93.And this time,the vegetarian meatloaf show the lowest cooking and thawing losses,and the texture becomes firm and complete. |
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