Effect Of Oat Dietary Fiber Replacing Fat On The Quality Of Surimi Products

The dietary fiber in oats is an important component of many nutritional values of oats.Oat dietary fiber is SDF,the high viscosity and good pseudoplasticity of oatmeal fiber,which can play a thickening and emulsifying role in food system,and can replace animal fat in surimi products.It has a significant improvement on the nutritional structure of surimi products.By imitating the taste of fat,it can reduce the taste of fat Fat content.The main results of this paper are as follows(1)The enzyme solution was used to extract oat dietary fiber,and four main factors were selected,including enzyme addition,enzyme solution time,alkali addition and alkali hydrolysis time.Through the above single factor test,three levels(three tests were conducted in parallel)were taken in the selected range to determine the extraction rate of dietary fiber,and the optimal level combination of all factors was obtained.The addition of ?-amylase was 1.5%,and the pH of the solution was 6.5%After 35 min enzymatic hydrolysis at 65?,NaOH solution with a concentration of 3.0%was added.The highest extraction rate of dietary fiber from oat bran was found at 60?.(2)The purity of the dietary fiber was 82.3%and the yield was 6.0%.The purity of the fiber was 92.0%,but the yield was only 1.5%.It can be seen that the purity of the samples obtained by freeze-thaw method is higher,but the yield is low.The yield of the samples can be increased by 3 times when ultrasonic assisted extraction.Therefore,ultrasonic assisted extraction combined with freeze-thaw method,the purity and yield of the samples of dietary fiber in oats are high.(3)The results show that the extraction technology of oat dietary fiber has little influence on the quality and character of surimi products,but all of them have little influence on the whiteness of surimi products.(4)The effect of heterogeneous nucleating agent on the texture of surimi products was studied.The whiteness of surimi products was affected by adding oat dietary fiber instead of fat in surimi products.Therefore,the sensory quality of the products could be improved by adding heterogeneous nucleating agent.After adding calcium carbonate,the pore of surimi products decreased and decreased.When the amount of calcium carbonate was 1.5%,The product has the densest cross section,few fine holes and the appearance can meet the demand most.