摘要
植物甾醇能够抑制人体对胆固醇的吸收,是一种新型的降低血清胆固醇的功能活性成分。在高油脂食品蛋黄酱中添加质量分数为2.5%的植物甾醇油酸酯(PSO)和0.5%的天然VE,可制成功能性蛋黄酱产品。功能性蛋黄酱主要产品最佳配方为:专用色拉油(含PSO3.5%,VE0.7%)74%,鸡蛋黄14%,食醋9%。
Phytosterol have been use as a novel functional food ingredient with plasma cholesterol lowering activity which works by inhibiting the absorption of cholesterol.The functional mayonnaise could be make up by adding PSO(2.5%)and natural tocopherol(0.5%)in the ordinary mayonnaise food.The optimum ingredients of the functional mayonnaise product were special soy salad oil(include PSO 3.5%,VE 0.7%)74 shares,yolk 14 shares and vinegar 9 shares.
作者
陈茂彬
Chen Maobin(Department of Bioengineering,Hubei University of Technology,Wuhan 430068,China)
出处
《农产品加工(下)》
2005年第2期22-24,共3页
Farm Products Processing
基金
湖北省自然科学基金项目(2004ABA098)。
