In recent years, the consumption pattern of food, especially fat consumption, has undergone great changes. The consumption of high-fat foods has decreased, and the consumption of low-fat foods has continued to increase. Simply reducing the fat content in food ingredients will bring a series of changes to product flavor, texture and taste, but the reasonable use of fat substitutes can solve this problem. Fat replacements and modified fats are both chemically synthesized, and such fat replacements are sometimes limited because overuse can cause problems such as anal leakage and osmotic diarrhea. The protein-based simulated fat in simulated fat has limitations in application because it is easily denatured by heat. Carbohydrate-based simulated fat has a wide range of sources, maintains the flavor and taste of the fat, and is safe to eat and low in price. With the support of projects such as the National Science and Technology Support Plan, the Science and Technology Innovation Plan of the Shanghai City Education Commission, and the Chenguang Plan, this achievement has created key application technologies for fat substitutes in meat products after ten years of systematic research, providing strong support for improving the safety and health indicators of fat substitutes, expanding product penetration, and promoting the sound development of the industry.
(1)By investigating the radiation dose dependence and biochemical indicators in the anti-radiation performance of Lyonopsis chinensis polysaccharide, the biological activity of Lyonopsis chinensis polysaccharide against radiation damage was comprehensively evaluated; weak base solution extraction combined with ultrafiltration purification can increase the purity of Lyonopsis chinensis polysaccharide. Increase to more than 50%, of which the molar percentage of galacturonic acid reaches 15.17%, 5 percentage points higher than the average level; The Lysimachia polysaccharide obtained in the technology is a natural plant polysaccharide and has the characteristics of safety, no toxic and side effects;
(2)Report on the molecular structure modification of Lyceum gum by amidation method. Through this technology, the shortcomings of weak gel performance or inability to gel are solved, and the shortcomings of Lyceum gum in in-depth application and development are solved;
(3)The Lyceum gum-rice starch gel composition can well gel with myofibrillar protein in meat products; using lecithin to pre-emulsify the Lyceum gum-rice starch complex can solve the problem that the mixed gel is easy to collapse and disperse due to the addition of the compound; The salty flavor prepared from five-carbon sugar (xylose, arabinose and its liquid mixed sugar) is applied to meat products added with the jelly gramin-rice starch gel composition, which can reduce the problems of weakening the flavor of the meat products caused by gel addition and weakening the taste.
There are a total of 8 invention patents related to this technology, of which 4 are authorized. This project has published 11 papers searched by SCI, 2 papers searched by EI, and 5 papers published in Chinese core journals. This technology has been highly praised by peer experts, application companies and local government departments, and the overall level of results and large-scale application have reached the domestic advanced level. This technology has created a total economic benefit of 10 million yuan for Jiangsu Yurun Meat Industry Group Co., Ltd. and Wuxi City Zhen Lao Lu Jiajian Meat Village Co., Ltd.