摘要
研究了辛烯基琥珀酸淀粉酯作为脂肪替代品对奶油品质的影响,研究不同添加量对人造奶油的搅打起泡率、脂肪部分聚结率、触变性、质构特性、晶体特性的影响。结果表明:随着辛烯基琥珀酸淀粉酯添加比例的增大,人造奶油的感官品质、搅打起泡率、脂肪部分聚结率和质构强度逐渐下降,其触变环逐渐变大,当添加量超过12%时各项指标变化趋于明显。综合考虑人造奶油的感官品质、搅打性能、晶体结构的稳定性及触变环面积与质构特性的适宜范围等因素,辛烯基琥珀酸淀粉酯在人造奶油中的最适脂肪替代率为12%。
Eeffect of octenyl succinic acid modified starch on quality of margarine as the fat substitute were studied,discussed the influence of replacement on foam overrun,fat globules partial coalescence,thixotropic behavior,texture characteristics and crystal characteristics of margarine. The result showed that,with the increase of octenyl succinic acid modified starch level,the sensory quality,foam overrun,fat globules partial coalescence and foam firmness of margarine were found to be decreased,while the thixotropy-loop area to be increased. All indexes were significantly altered over the 12% replacement. In this paper,based on comprehensive consideration of sensory quality,whipping properties,crystallization stability,the suitable range of thixotropy- loop area and foam firmness,the optimum fat substitute rate of octenyl succinic acid modified starch in margarine was 12%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期128-132,共5页
Science and Technology of Food Industry
基金
国家科技支撑计划(2013BAD20B06)
关键词
辛烯基琥珀酸淀粉酯
人造奶油
脂肪替代率
综合品质
octenyl succinic acid modified starch
margarine
fat substitute rate
comprehensive quality
