Application in dairy products
Resistant dextrin can be added as easily as sugar or sugar without affecting the original flavor of the food, and is therefore applied to milk beverages that make dietary fiber fortified dairy products or dietary fiber. Due to resistant dextrin and fat It has a similar taste, low calorie, and can also be used as a low-calorie maltodextrin that matches the flavor of dairy products. For example, it can replace a part of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. The consumption of fermented milk and lactic acid beverages is increasing, and the addition of resistant dextrin makes the biological functions of
resistant dextrin and enteric beneficial bacteria such as lactic acid bacteria and bifidobacteria more fully exerted, resulting in a great phase. Multiply the effect.
Application in infant food
Infants and young children, especially after weaning, have a sudden decrease in bifidobacteria, resulting in diarrhea anorexia, stunting, and reduced utilization of nutrients. Eating water-soluble resistant dextrin foods can improve nutrient utilization and promote calcium and iron. Absorption of trace elements such as zinc.
Application in noodle products
Adding different types of dietary fiber to bread, taro, rice and noodles can increase and improve the color of the bread. The amount of dietary fiber added in the amount of 3% to 6% of flour can strengthen the dough, and the taste of the steamed bun is good. After the noodles are added, the strength of the raw noodles is weakened, but the strength is increased after cooking. Generally, the noodles after the addition treatment have good toughness, and are resistant to boiling and boiling. The biscuits and cakes have a large amount of sugar oil in the preparation, and the moisture content is relatively low, It is necessary to add dietary fiber. The baking of biscuits has low requirements on the quality of flour, and it is easy to add resistant dextrin in a large proportion. It is more conducive to making a variety of health-care biscuits based on fiber function. Pastries contain a lot of water in the production. When baking, it will solidify into a soft product to affect the quality. Water-soluble resistant dextrin is added to the pastry to keep the product soft and moist, increase the shelf life, and extend shelf storage time.
Application in meat products
Dietary fiber and protein form a thermostable gel through the interaction of salt and hydrophobic bonds. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. Moreover, dietary fiber can also absorb aroma. To prevent the volatilization of the aroma. Adding a certain amount of dietary fiber can increase the product yield and enhance the taste and quality. The water-soluble dietary fiber can be used as an excellent fat substitute to produce high protein, high dietary fiber, low fat, Low-salt, low-calorie ham with health care function.