燕麦糊精替代蛋黄酱脂肪的研究  

Application of Oat Dextrin for Substituting Fat in Mayonnaise

作　　者：申瑞玲[1] 罗双群[1] 董吉林[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国粮油学报》2010年第10期41-45,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(20776135);国家燕麦产业技术体系建设项目(nycytx-14)

摘　　要：为了解燕麦糊精作为脂肪替代品的作用效果,采用响应面分析法进行了燕麦糊精代脂研究,并进行了蛋黄酱感官特性和营养组成分析。结果表明:低脂蛋黄酱制备的最优配方为蛋黄添加量10.6%、燕麦糊精DE值8.1、脂肪替代率27.9%;此配方所得低脂蛋黄酱黏度为1 620 mPa.s,较全脂蛋黄酱上升了105%;能量值为5.98 kcal/g,比全脂蛋黄酱降低了16.5%。感官评定结果显示,此工艺条件下所得的低脂蛋黄酱制品品质优良,为生产低脂蛋黄酱提供了理论依据。To know the effect of using oat dextrin to replace fat,preparation of low fat mayonnaise by adding oat dextrin as fat substitute was carried out and optimized with response surface methodology,and the product organoleptic quality and nutritional composition were analyzed.Results： The optimum parameters of preparing the low fat mayonnaise preparation are egg yolk dose 10.6%,DE value of oat dextrin 8.1,and substitute rate of fat 27.9%.The viscosity of the low fat mayonnaise is 1 620 mPa·s,higher than full fat mayonnaise by 105%;The energy value is 5.98 kcal/g,lower than full fat mayonnaise by 16.5%.The sensory evaluation shows the low fat mayonnaise is of choice quality.

关 键 词：蛋黄酱 燕麦糊精 响应面 感官评定 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]