摘要
研究应用环糊精法和超临界萃取法脱除胆固醇的蛋黄粉分别制作了低胆固醇蛋黄酱。结果表明 ,由于β-环糊精在脱除蛋黄中胆固醇的同时 ,也脱除了较多的磷脂成分 ,降低蛋黄的乳化能力 ,因此 ,用它制作的蛋黄酱表观粘度较低 ,感官品质较差 ;而超临界萃取法能选择性脱除蛋黄粉中胆固醇 ,保留了较多的磷脂和蛋白质成分 ,因此 ,用它制作的蛋黄酱具有良好的物理状态和感官品质。由此可以证明 ,超临界萃取法脱除胆固醇的效果明显好于 β-环糊精法 ,是脱除食品中胆固醇的理想手段。
Cholesterol reduced mayonnaise was produced using egg yolk powder in which cholesterol had been removed by β cyclodextrin or supercritical carbon dioxide.The cholesterol reduced mayonnaise treated with β cyclodextrin had low apparent viscosity and poor organoleptic properties because more phospholipids had been lost during removal of cholesterol by β cyclodextrin.On the other hand,more phospholipids and proteins were retained during selective extraction of cholesterol in yolk by supercritical carbon dioxide;thus,it was used to produce the cholesterol reduced mayonnaise with better physical properties and organoleptic properties.Therefore,we could consider the supercritical carbon dioxide extraction would become an ideal approach to remove cholesterol from foods.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第5期34-35,共2页
Science and Technology of Food Industry
关键词
胆固醇
蛋黄酱
Β-环糊精
脱除
超临界萃取
cholesterol
mayonnaise
supercritical carbon dioxide
β cyclodextrin
