摘要
本研究用α-淀粉酶将大米粉水解制备了大米脂肪模拟物,将此模拟物应用于酸奶中制备了几种添加不同量的大米脂肪模拟物的低脂酸奶,并与不添加脂肪模拟物的全脂对照和低脂对照酸奶比较,进行了成分分析、质构分析、微观结构分析及感官评价。结果表明添加大米脂肪模拟物的低脂酸乳显示出了与全脂对照酸乳相似的感官特性、质构特性和消费者可接受性(p>0.05),并表现出了较全脂对照酸奶较低的脂肪含量和较空旷、松散的蛋白网状微观结构。
In this research, the rice powder was hydrolyzed by α-amylase to prepare rice fat mimics, then reduced-fat and nonfat yogurts were prepared with adding the rice fat mimics. A reduced-fat yogurt without added fat mimics and a full-fat yogurt were elaborated as controls. The present investigation was carded out to examine the effect of rice fat mimics in different proportions upon the composition, the microstructure, the evaluation of sensory and the texture of reduced-fat yogurts. Results indicated that the yoghourt adding rice fat mimics provided yogurts with textural and acceptable characteristics resembling those of full-fat controls （p 〉 0.05）, and showed lower fat content and looser microstructures.
出处
《食品科学》
CAS
CSCD
北大核心
2008年第3期346-349,共4页
Food Science
