共查询到19条相似文献,搜索用时 546 毫秒
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蛋白质为基质的脂肪替代品在肉制品中的应用 总被引:4,自引:1,他引:3
经常摄入高脂肪食品会影响人体健康,因此,国内外出现了多种脂肪替代品在食品加工中替代脂肪。本文主要介绍了以蛋白质为基质的脂肪替代品的研究现状,蛋白质种类,制备方法以及在肉制品中的应用,以期对脂肪替代品的进一步开发研究提供一定的帮助。 相似文献
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脂肪替代品特性及其开发现状和前景 总被引:19,自引:0,他引:19
本文介绍脂肪替代品开发背景和以碳水化合物、蛋白质、脂质合成物为原料制成各种脂肪替代品特性及其发展现状,并展望脂肪替代品今后发展前景。 相似文献
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本文主要介绍了脂肪替代品的生产方法,原料及产品的质量要求和应用,说明了脂肪替代品在食品工业中具有广泛的应用前景。 相似文献
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Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese 总被引:1,自引:0,他引:1
Changes in chemical composition, proteolysis, lipolysis, texture, melting and sensory properties of low-fat Kashar cheese made with three different fat replacers (Simplesse D-100, Avicel Plus CM 2159 or beta-glucan) were investigated throughout ripening. The low-fat cheeses made with fat replacers were compared with full- and low-fat counterparts as controls. Reduction of fat caused increases in moisture and protein contents and decreases in moisture-in-non fat substance and yield values in low-fat cheeses. The use of fat replacers in the manufacture of low-fat Kashar cheese increased water binding capacity and improved overall quality of the cheeses. Use of fat replacer in low-fat cheese making has enhanced cheese proteolysis. All samples underwent lipolysis during ripening and low-fat cheeses with fat replacers had higher level of total free fatty acid than full- or low-fat control cheeses. Texture attributes and meltability significantly increased with addition of fat replacers. Sensory scores showed that the full-fat cheese was awarded best in all stages of ripening and low-fat variant of Kashar cheeses have inferior quality. However, fat replacers except beta-glucan improved the appearance, texture and flavour attributes of low-fat cheeses. When the fat replacers are compared, the low-fat cheese with Avicel Plus CM 2159 was highly acceptable and had sensory attributes closest to full-fat Kashar cheese. 相似文献
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淀粉基脂肪替代物的研究应用概况 总被引:1,自引:0,他引:1
综述了淀粉为基质的脂肪替代物的研究进展及其应用。淀粉为基质的脂肪替代物包括以玉米淀粉、马铃薯淀粉、大米淀粉、木薯淀粉为原料的脂肪替代物,用于替代食品中的脂肪,可以安全有效地降低食品中的脂肪含量,从而减少总膳食能量和脂肪的过多摄入所带来的不利影响。 相似文献
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Ya-Meng Han Ling Zhu Xi-Guang Qi Hui Zhang Gang-Cheng Wu 《International Journal of Dairy Technology》2023,76(2):276-290
Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to replace fat due to their nutritional attributes and functional properties. Recently, several protein-based fat replacers were investigated, but among all of them, the use of milk proteins and modified proteins, especially their complex with polysaccharides presented promising results. Therefore, due to the growing interest in this field, this review focussed on the mechanism for fat replacement with proteins and their complexes, and the characteristics of low-fat whipped cream affected by these proteins, and finally considered the challenges and perspectives in the future. 相似文献
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The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein-based fat replacers behaved more like fat than did carbohydrate-based products which had little interaction. Protein-based products had substantial effects on saturated and unsaturated aldehydes. 相似文献