食品添加剂对低温脱脂豆粉保水保油性的影响  

Effect of food additives on water-holding capacity and oil-holding capacity of low-temperature defatted soybean flour

作　　者：朱秀清[1,2] 梁雪华[1] 李杨[1] 马晓明[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2011年第9期346-350,共5页Science and Technology of Food Industry

基　　金：黑龙江省攻关项目(GB08B401-01)

摘　　要：通过卡拉胶、酪蛋白、德惠3号胶和黄原胶四种食品添加剂提高低温脱脂豆粉保水性和保油性,在单因素实验基础上采用混料设计对四种食品添加剂提高低温脱脂豆粉保水性、保油性进行复配实验。综合考虑,复配时最佳配比为:卡拉胶20%、酪蛋白15%、德惠3号胶38%、黄原胶27%,总添加量为3%。此时混合添加剂对低温脱脂豆粉的保水性保油性分别为6.728g·g-1和4.351mL·g-1。Based on the single factor tested of four kinds of food additives（Dehui 3,carrageenan,xanthan gum,casein）,the effects of mixed food additives by using Simplex Lattice design on water-holding capacity（WHC）and oil-holding capacity（OHC）of low-temperature defatted soybean flour（LDSF）were studied.The proper matching of mixed food additives was carrageenan 20%,casein15%,Germany Hui 3 gum 38% and xanthan gum 27% respectively by comprehensive consideration.And their total additive level was 3%.In this condition,the WHC and OHC of mixed food additives on low-temperature defatted soybean four was 6.728g·g-1 and 4.315mL· g-1.

关 键 词：低温脱脂豆粉 保水性 保油性 

分 类 号：TS202.3[轻工技术与工程—食品科学]