The Optimized Preparation Of Buckwheat Starch-based Fat Substitute And Its Application In Low-fat Lion Head

As people pay more and more attention to health and food safety,fat replacer has attracted more and more attention.Among them,starch based fat substitute is widely used because of its low price,wide source and good product performance.The average grain size of buckwheat starch is small,and the use of buckwheat starch to prepare fat substitute has more advantages than other starch.China is a major producer and exporter of buckwheat,but its development and utilization to buckwheat are relatively low.The in-depth study of buckwheat starch is not only beneficial to the deep processing and utilization of buckwheat,but also can provide more kinds of fat substitute for people's nutrition health care.The preparation method of buckwheat starch based fat substitutes was studied with buckwheat starch as the raw material,and the characteristics of the starch based fat substitutes were analyzed.Finally,the application of the buckwheat starch based fat substitute in the low fat lion's head was discussed.The contents and main conclusions of this study are as follows:Firstly,the preparation of buckwheat starch based fat substitute was studied,and the gel properties of buckwheat starch based fat substitute with different DE values were analyzed.According to the change trend of the DE value of buckwheat starch with the medium temperature alpha amylase,the high temperature alpha amylase and the fungal alpha amylase,the medium temperature alpha amylase was selected as the experimental enzyme.On the basis of single factor experiment,the regression equation of buckwheat starch based fat substitute was obtained by Box-Behnken experiment design.DE=4.33+0.74A+0.98B+1.57C+1.54D+0.20AB+0.48AC+0.46AD+0.32BC+0.090BD+0.74CD-0.76A2-0.4182=1.22C2-0.64D2,R2=0.9951.According to the regression equation of the model,the samples with DE value of 0.98,2.18,3.15,5.05 and 7.07 were prepared under Different Enzymolysis conditions,and the gel properties were analyzed.It was found that the samples with DE value of 0.98 were not suitable for the fat substitute.The molecular weight,structural characteristics and basic properties of buckwheat starch fat substitutes with different DE values were analyzed.The results of molecular weight determination showed that the content of macromolecule polymers in buckwheat starch based fat substitutes decreased with the increase of DE value.The microscopic observation of buckwheat starch based fat substitutes found that the granules of the Fagopyrum starch based fat substitutes were in different shape,and the surface was damaged and irregular crushed stone.The crystal structure of buckwheat starch based fat substitute is A type.The water holding,oil holding,emulsifying and emulsifying stability,solubility,swelling and freeze thawing stability of the buckwheat starch based fat substitutes with a DE value of 2.18 were superior to those of the starch based fat substitutes of 3.15,5.03 and 7.07 of the buckwheat,which were 3.15,5.03 and 7.07.Therefore,a buckwheat starch fat substitute with a DE value of 2.18 was applied to low fat lion heads.The buckwheat starch based fat substitute with a DE value of 2.18 was used to replace the fat of lion head in different proportion.The effects of different fat replacement rates on low fat lion heads were studied.The results showed that with the increase of fat replacement rate,the cooking loss rate of lion head decreased significantly.The fat replacement rate is in the range of 20%-40%.Buckwheat starch based fat substitute has a good color retention effect on low fat lion heads.The fat replacement rate of the lion's head is significantly related to its texture and sensory properties,and with the increase of the fat replacement rate,the texture of the lion's head decreases,while the tenderness of the lion's head is increasing,and the structure,the fineness and the juicy of the slices are poor.The linear regression analysis of the sensory and texture characteristics of the lion's head showed that the tenderness and hardness of the lion's head,the glue stickiness and the slicing structure,the elasticity and juiciness,the chewiness and the fineness were well correlated,and the correlation coefficients were-0.8416,0.8376,0.9025,and 0.8196,respectively.Taking the cooking loss rate as an index,the ratio of compound stabilizer was optimized through orthogonal experiment:sodium alginate:gellan gum:starch =1:0.1:1.5.With the hardness and sensory score as the standard,the optimum processing conditions of low fat lion head are optimized by response surface,and the best technological conditions for low fat lion head are obtained:the amount of salt is 1.6%,the amount of stabilizer is 2%,the heating time is 100 min,and the fat replacement ratio is 28%.Under these conditions,the fat content of the low fat lion head was lower than that of the traditional lion head by 19.1%,the heat was reduced by 107 kcal,and the cooking loss rate and sensory score were not very different.