Plant-based simulated fat as well as preparation method and application thereof

• Main Authors: WENG WUYIN, SHI LINFAN, REN ZHONGYANG, GUO YUCHEN
• Format: Patent
• Language: Chinese; English
• Published: 08.11.2024
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to plant-based simulated fat as well as a preparation method and application thereof, and the plant-based simulated fat comprises the following components in parts by weight: 35-45 parts of water, 55-65 parts of an oil base, 1-5 parts of soybean protein isolate, 0.1-0.5 part of konjak, 0.1-0.5 part of glutamine transaminase and 0.5-2 parts of pleurotus eryngii. When the plant-based simulated fat is applied to low-fat foods, such as minced fillet products and mashed shrimps, the hardness, gel strength and sense of the low-fat foods can be remarkably improved, and meanwhile, the plant-based simulated fat has better thermal stability and extremely good application prospects. 本发明涉及一种植物基模拟脂肪及其制备方法和运用，所述植物基模拟脂肪，按照重量份计包含以下组分：35-45份水，55-65份油基，1-5份大豆分离蛋白，0.1-0.5份魔芋，0.1-0.5份谷胺酰转氨酶和0.5-2份杏鲍菇。将所述植物基模拟脂肪运用在低脂食品上，例如鱼糜制品、虾滑等，可以显著提高低脂食品的硬度、凝胶强度和感官，同时具有更好的热稳定性，具有极好的运用前景。