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Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddar-type cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27, 49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (ΔE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=0.90). Firmness of the cheeses did not differ (p<0.05). Cheddar-type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability. 相似文献
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Lipids were extracted from the food sample with petroleum ether and sucrose polyesters (SPE) and triglycerides in the extract were hydrolyzed with 1N methanolic KOH for 8 min. Free sucrose was extracted with water, and quantified calorimetrically using a phenol-sulfuric acid test. Results were compared to a standard curve from known quantities of hydrolyzed SPE. Standard curves were linear and reproducible through 90% SPE (r = 0.999). 相似文献
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新型油脂蔗糖聚酯的合成与分析 总被引:8,自引:4,他引:8
通过对反应底物的筛选与反应条件的摸索,成功地合成了适合食品工业应用的蔗糖聚酯。借助于TLC,IR,UV及HPLC等手段的分析表明,合成温度在130℃-135℃,合成时间在5h条件下的产品,酯化程度为7,且产品的颜色、气味、粘度、比重和折光率都与普通食用油脂类似。反应达到了预期目标。 相似文献
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Anhydrous butteroil or a high-melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare ctional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milk-fat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures < 60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties. 相似文献
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Droplet Size and Coalescence Stability of Whey Protein Stabilized Milkfat Peanut Oil Emulsions 总被引:1,自引:0,他引:1
Droplet diameter and the polydispersity of droplet size tended to decrease with increased proportion of peanut oil. Macromolecular additives affected droplet size. Xanthan gum or sodium carboxymethyl-cellulose (Na-CMC) produced smaller droplets than the controls, but the average diameter was independent of the composition of the dispersed phase. At 50°C the coalescence stability of these emulsions qualitatively correlated with the initial droplet diameter. Xanthan gum and Na-CMC, despite increasing continuous phase viscosity, gave lower stability than controls, primarily the result of flocculation of droplets due to depletion of the highly hydrophilic macromolecule from the intervening region between approaching droplets. At 25°C, stability increased as solid butter oil content of the dispersed phase increased. 相似文献
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STEPHAN G. WIET SANDRA M. KETELSEN THOMAS R. DAVIS PAMELA K. BEYTS 《Journal of food science》1993,58(3):599-602
The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose. 相似文献
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2019年,用于织物、包装和医疗健康领域的生物可降解聚酯达到110万t,市场需求还在高速增长。文章比较全面地综述了该产业链的主要技术,包括原料、催化剂、扩链剂、共混、共聚工业化合成聚酯、检验检测和加工应用技术。认为应根据日常消费、产业应用和高附加值的医疗、健康三大应用领域开发适应不同使用要求、低成本和降解速率可控的产品。产业链技术的重点是原料合成“绿色”化和能源成本的进一步下降;以现有工业化聚酯装置为基础,加快推进研究成果的产业化,完善“生物可降解”检验检测方法和标准、完善建立不同应用领域的产品标准;采用3D打印、超临界发泡等新加工应用技术,开拓聚酯材料的新应用市场。 相似文献
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油脂替代品—蔗糖多油酸酯的合成(I)—超临界状态下合成油酸甲酯 总被引:6,自引:3,他引:6
研究了以油酸与甲醇为原料 ,在超临界状态下合成油酸甲酯。对超临界合成油酸甲酯的反应条件进行了试验研究 ,并对合成产物进行了定性分析。超临界技术的应用 ,可以大大地缩短反应时间 ,降低了投料的甲醇 /油酸摩尔比 ,提高了酯化收率 ,简化了精制过程。 相似文献
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Scientific studies indicate that the intake of dietary fat and saturated fats in the modern Western diet is excessive and contributes adversely to health, lifestyle, and longevity. In response, manufacturers of cheese and processed cheese products (PCP) are pursuing the development of products with reduced fat contents. The present study investigated the effect of altering the fat level (13.8, 18.2, 22.7, 27.9, and 32.5 g/100 g) in PCP on their chemical and physical properties. The PCP were formulated in triplicate to different fat levels using Cheddar cheese, skim milk cheese, anhydrous milk fat, emulsifying salt (ES), NaCl, and water. The formulations were designed to give fixed moisture (~53 g/100 g) and ES:protein ratio (0.105). The resultant PCP, and their water-soluble extracts (WSE), prepared from a macerated blend of PCP and water at a weight ratio of 1:2, were analyzed at 4 d. Reducing the fat content significantly increased the firmness of the unheated PCP and reduced the flowability and maximum loss tangent (fluidity) of the melted PCP. These changes coincided with increases in the levels of total protein, water-soluble protein, water-insoluble protein, and water-soluble Ca, and a decrease in the molar ratio of water-soluble Ca to soluble P. However, both water-soluble Ca and water-soluble protein decreased when expressed as percentages of total protein and total Ca, respectively, in the PCP. The high level of protein was a major factor contributing to the deterioration in physical properties as the fat content of PCP was reduced. Diluting the protein content or reducing the potential of the protein to aggregate, and thereby form structures that contribute to rigidity, may provide a means for improving quality of reduced-fat PCP by using natural cheese with lower intact casein content and lower calcium:casein ratio, for example, or by decreasing the ratio of sodium phosphate to sodium citrate-based ES. 相似文献
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A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n = 10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds. 相似文献
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Reduced fat processed cheeses were prepared with granular or hydrogenated soy lecithin. Trained sensory panelists (n = 11) determined that reduced-fat cheeses containing lecithin were more similar in texture attributes to full-fat control cheeses than reduced fat cheeses without lecithin (P<0.05). Consumer flavor and acceptance scores (n =60) for cheeses with lecithin were not different from control cheeses, but texture acceptance scores for cheeses with lecithin were higher than scores for reduced fat control cheeses (P.0.05). Cheeses containing lecithin were less elastic than reduced fat control cheeses as determined by sensory panels and instrumental percent creep recovery. Lecithin improved processed cheese texture without negatively affecting acceptance. 相似文献
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反丁烯二酸蔗糖甲酯合成及抗菌特性研究 总被引:1,自引:0,他引:1
利用固体超强酸SO2-4/TiO2催化合成反丁烯二酸蔗糖甲酯(SMF),反应分为3步:马来酸酐先和蔗糖反应生成顺丁烯二酸单蔗糖酯、顺丁烯二酸单蔗糖酯异构化和反丁烯二酸单蔗糖酯与甲醇酯化反应生成SMF。用单因素法确定了"一锅法"合成SMF的工艺。研究了酯化度为5.5的SMF的最低抑菌浓度和生长抑制曲线,并与山梨酸及富马酸二甲酯进行了对比。结果表明:SMF具有较广的抗菌谱系,对细菌、酵母和霉菌的生长具有较强的抑制能力。添加0.12%的SMF可使大肠杆菌和苏云金杆菌的生长适应期分别由对照的3h延长至30h和35h;添加0.10%的SMF能使酵母的生长适应期延长至对照(5h)的6倍,添加0.06%SMF,液体培养96h后才有黑曲霉菌丝球出现,而对照样20h即可见到。反丁烯二酸蔗糖甲酯的抑菌效果好于山梨酸而与富马酸二甲酯接近。 相似文献
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拉伸温度对纤丝干酪流变学特性及微观结构的影响 总被引:1,自引:2,他引:1
用小型单螺杆拉伸机制作纤丝干酪,研究拉伸温度对纤丝干酪流变学性质和微观结构的影响。扫描电镜观察结果表明,干酪凝块经过拉伸过程后由无定型的三维结构转变为近乎平行排列的线性纤维状结构,拉伸温度越高蛋白质网络结构越致密。这一结果与通过离心法测定纤丝干酪可榨乳清含量结果一致,说明经过热烫拉伸处理后酪蛋白矩阵持水力增大,且拉伸温度越高酪蛋白矩阵持水力越大。干酪从25 ℃升温至80 ℃的动态流变学温度扫描结果表明,拉伸温度低于50 ℃时制作的纤丝干酪加热后流变学性质不稳定。干酪从0.1-10 Hz动态流变学频率扫描结果表明,纤丝干酪表现出较强的粘弹性以及剪切稀化特性,且随着拉伸温度的升高,这种特性表现的愈加明显。TPA分析结果表明,拉伸温度对纤丝干酪硬度影响最显著。 相似文献
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ABSTRACT: Correlation and regression analyses of calcium concentration and rheological characteristics in Mozzarella cheese were studied. Part-skim and fat-free Mozzarella cheeses were manufactured on 4 separate occasions. Calcium concentration in both types of cheeses was manipulated at 4 different levels. Rheological characteristics such as melt area, softening, melting, and flow were studied on days 1, 7, 15, and 30. The results revealed that 57%, 52%, 66%, 74%, 67%, and 53% variation, respectively, in melt area, softening temperature, softening time, melting time, flow rate, and extent of flow could be explained as a function of calcium concentration of part-skim Mozzarella cheese. Calcium concentration explained 50%, 61%, and 43% variation, respectively, in melting time, flow rate and extent of flow, but poor correlation existed between calcium concentration and melt area, softening and melting time-temperatures of fat-free Mozzarella cheese. Calcium concentration, among all compositional parameters, was highly correlated with rheological characteristics of Mozzarella cheeses. Calcium concentration was also one of the major predictor variables in regression models, which were developed to decide the rheological characteristics of Mozzarella cheese. Based on the above correlation the cheese industry can develop a strategy to obtain specific characteristics in Mozzarella cheese for varied applications in the food systems. 相似文献