Enzymatic Hydrolysis Of Potato Starch Fat Analog The Preparation,Properties And Applications Of The Research

In this paper,the physicochemical properties of different DE value potato starch fat analogues were studied,and the optimum preparation conditions were determined and applied to sponge cake.(1)At first,this paper simulated by enzymatic preparation of different DE value fat content,different DE value fat analog physical and chemical properties,the nature of the different DE value fat analog comparing with the nature of the original starch,the starch is a water-based,oily and freeze-thaw stability were significantly increased;The phenomenon of reverse coagulation decreased obviously.DE value between 2～3 analog colloidal solution compared with the original starch has good emulsification,emulsifying stability,moisture,oil ability and the freeze-thaw stability,retrogradation coagulation sink phenomenon have declined compared with the original starch,make fat analog more not easy ageing.The gel is stable in the simulation of DE value 2～3,forming a relatively stable weak gel,which can better simulate the structure and taste of fat.Through experiment and preliminary gel rheometer at different DE value simulation,the DE value of 2～3 fat analog dynamic rheological properties in the study,with the rising of temperature,and the trend of decline,and were greater than.It is shown that the sample has the mechanical properties of sol and gel,and it has the properties of viscosity and elasticity,and the elastic properties are relatively dominant.Therefore,the DE value of 2～3 fat analogue has the characteristics that can be used as the fat analogue,can be used in the food.(2)According to get the best fat analog DE value,on the basis of single factor,the Box-Behnken response surface method,inspects the adding quantity,hydrolysis temperature,hydrolysis time,substrate concentration,four factors of the preparation conditions of potato starch fat analog laid a foundation.The main influencing factors of potato starch fat analogue were:>reaction time and>reaction temperature.According to analysis to get the best technological conditions for:the adding amount of 8.61 U/g,reaction temperature 81.97 ℃,the reaction time of 14.40 min,the substrate concentration was 13.85%.According to this condition,the average value of DE value of fat analogue is 3.100.1,which is close to the theoretical value of 3.34,indicating that the process is optimized and reasonable.(3)The best preparation technology of potato starch fat analog simulation,under the condition of the preparation of fat to get fat analogues to hold water,oil,water-soluble,freeze-thaw stability,gel,emulsification and emulsion stability,etc.The physical and chemical properties are measured,determination of the preparation of fat analog particle size,particle size and common on the market with 30%of inulin for fat analog matrix particle size comparison.Compared with the original starch,water holding,oil holding and freeze-thaw stability were significantly increased.The phenomenon of reverse coagulation decreased obviously.Fat analog than the original starch has good emulsification,emulsifying stability,water and oil capacity and freeze-thaw stability,retrogradation coagulation sink phenomenon have declined compared with the original starch,make fat analog more not easy ageing,fat can better simulate the structure and texture.Potato starch content more than 90%fat simulation of particle size under 9.87 mu m,average particle size of 4.47 mu m,than the inulin alternatives(average diameter of 8.93 microns)smaller mean particle size,meet the size requirements of fat replacers.(4)Will be simulated potato starch fat content different substitution amount of butter,studying the characteristics of its physical and chemical properties,structure and sensory evaluation,potato starch as the simulation of the content instead of butter fat content increased,the surface of the cake comprehensive score increased first and decreased after the preparation of potato starch fat fat substitute energy in a simulated objects on the surface of the cake when 20%is the most acceptable.The amount of sea cake added was 20%compared with that of the surface cake added to 0%,the loss rate of mass loss was significantly reduced,and the water holding was significantly increased.The amount of cake added is 20%,and the fat content of the cake is around 14%.The amount of the cake added is about 20%,and the added fat analogue can significantly reduce the cake fat content.The addition amount of 20%of the surface of the cake and add 0%to the surface of the cake to carry on the quality and structure determination,adding amount of 20%cake sample the adding amount of 0%increases,the hardness of sample increase elasticity,chewiness and stalemate also increases accordingly,but less sticky,cohesion and resilience.The addition of fat simulates can alleviate the deformation of the cake,and increase the mastication,reducing the viscosity,and alleviating the phenomenon of sticky teeth during the consumption of the cake.Adding amount of 20%of the surface of the cake and add 0%to the surface of the cake is the shelf life of 5 d and 3 d respectively,add fat analog to the surface of the cake get extended shelf life,increase the storage time of the cake,in favor of the storage of the cake,which is to add fat analog technology one of the advantages of the cake.