| 复合脂肪替代物乳化稳定性工艺优化 |
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| 引用本文： | 范晶晶,胡铁军,尚祖萍.复合脂肪替代物乳化稳定性工艺优化[J].肉类研究,2011,25(5):22-27. |
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| 作者姓名： | 范晶晶 胡铁军 尚祖萍 |
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| 作者单位： | 吉林大学军需科技学院,吉林长春,130000 |
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| 摘 要： | 研制低热值脂肪替代物,寻找到一种即可降低脂肪含量、有益健康,又能保证风味、口感、质地等感官特性需求的新型肉类制品.利用油脂、乳化剂、蛋白质等添加剂,以油水相比、均质时间、油温和水温4个试验因素做L9(34)正交试验及二次通用旋转组合设计,确定制备复合脂肪替代物的最优工艺组合.最优组合为油水料液比35:65、均质时间30...
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| 关 键 词： | 复合脂肪替代物 乳化 稳定性 |
Optimization of Preparation of Fat Substitute with Higher Emulsification Stability |
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| FAN Jing-jing,HU Tie-jun,SHANG Zu-ping.Optimization of Preparation of Fat Substitute with Higher Emulsification Stability[J].Meat Research,2011,25(5):22-27. |
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| Authors: | FAN Jing-jing HU Tie-jun SHANG Zu-ping |
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| Affiliation: | FAN Jing-jing,HU Tie-jun,SHANG Zu-ping(College of Quartermaster Technology,Jilin University,Changchun 130000,China) |
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| Abstract: | A novel low-calorie fat substitute was developed using modified starch,soybean protein isolate(SPI),emulsifiers,water holding agents and flavoring agents.In order to maximize the emulsification stability of the fat substitute,bovine fat/emulsion ratio,homogenization time,oil phase temperature and water phase temperature were optimized by orthogonal array design and quadratic general rotary unitized design.As a result,the optimal process conditions were found to be 35:65 bovine fat/emulsion ratio,30 s homoge... |
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| Keywords: | compound fat substitutes emulsion stability |
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