脂肪模拟品对蛋黄酱流变学性质的影响  

Influence of Fat Mimetic on Rheology Properties of Mayonnaise

作　　者：刘贺[1] 刘昊东[1] 郭晓飞[1] 朱丹实[1] 徐学明[2,3] 过世东[3] 金征宇[3] 

机构地区：[1]渤海大学生物与食品科学学院,锦州121000 [2]食品科学与安全国家重点实验室,无锡214122 [3]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2010年第12期64-70,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：通过流变学分析、粒径分析、显微分析及感官分析,探讨以果胶为基质的脂肪替代品在蛋黄酱中的应用效果。微观结构研究表明,高脂样品脂肪球数目较多,内部结构较致密。流变学研究表明,低脂产品的黏度较高脂对照要低,且更趋向于牛顿流体的流动方式,储藏时间及组成对样品的触变能均有较大影响。由于缺少脂肪球的充填作用,低脂产品体系的液体结构组成几何尺寸较大,所以流体单元相对较少,流体间相互作用较弱,导致整体凝胶的强度降低,但并不影响脂肪替代量低于60%的产品的感官品评。The effects of fat mimetic based on pectin on mayonnaise was discussed through analysis of rheology,particle size,microstructure and sense.Results：The high fat sample consists more fat globules and has more compact structure.The viscosity of low fat sample is lower than the control and trends to behave as Newton fluid.Storage time and composition both affect the thixotropy of the mayonnaise samples.Due to lack of fat globule filling,the rheological units of the low fat ones are bigger than the control and have less interaction,which leads to weaker network strength.However,the evaluation of samples with fat substitution less than 60% is not affected.

关 键 词：果胶 脂肪模拟品 蛋黄酱 流变学 

分 类 号：TS201.1[轻工技术与工程—食品科学]