| 利用籼米为基质的脂肪替代品制备低脂火腿肠 |
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| 引用本文： | 杨玉玲,许时婴. 利用籼米为基质的脂肪替代品制备低脂火腿肠[J]. 食品科学, 2006, 27(8): 162-166 |
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| 作者姓名： | 杨玉玲 许时婴 |
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| 作者单位： | 南京财经大学食品科学与工程学院江苏省粮油品质监控与深加工重点实验室； 江南大学食品学院 |
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| 摘 要： | 用籼米为基质的脂肪替代品替代高脂火腿肠中50%脂肪制得了低脂火腿肠;通过全质构分析和感官评定相结合的方式对低脂火腿肠进行了评价。结果表明,用DE2～3的脂肪替代品替代脂肪制备的低脂火腿肠具有良好的质构和口感,能为广大消费者所接受。DE4的麦芽糊精不适合作为脂肪替代品。
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| 关 键 词： | 脂肪替代品 低脂火腿肠 |
| 文章编号： | 1002-6630（2006）08-0162-05 |
| 收稿时间： | 2005-08-16 |
| 修稿时间： | 2005-08-16 |
Preparation of Low Fat Sausage with Long Rice Based Fat Substitute |
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| YANG Yu-ling,XU Shi-ying. Preparation of Low Fat Sausage with Long Rice Based Fat Substitute[J]. Food Science, 2006, 27(8): 162-166 |
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| Authors: | YANG Yu-ling XU Shi-ying |
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| Affiliation: | 1.College of Food Science and Engineering,Nanjing University of Finance and Economics,Key Laboratory of Grain and Oil Quality Control and Deep-utilizing Technology of Jiangsu Province,Nanjing 210003,China 2.School of Food Science and Technology,Southern Yangtze University,Wuxi 214036,China |
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| Abstract: | Low fat sausages were prepared by replacing 50% fat of high fat sausage with long rice based fat substitutes. The low fat sausages were evaluated by analysis of the whole texture and sensory evaluation. The results showed that low fat sausages containing DE2-3 fat substitutes had excellent texture and mouth-feel. They could be accepted by most consumers. Maltodextrin matodextrin with DE 4 was not suitable for fat substitute. |
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| Keywords: | fat substitute low fat sausage |
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