小麦糊精低脂蛋黄酱研究  

Study on low-fat mayonnaise of wheat dextrin

作　　者：董吉林[1] 张静雯[2] 张文丽[1] 申瑞玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]河南职业技术学院,河南郑州450046

出　　处：《粮食与油脂》2012年第3期16-19,共4页Cereals & Oils

基　　金：河南省农业科技攻关项目(112102110036)

摘　　要：采用响应面实验设计方法,研究小麦糊精DE值、替代脂肪率及全蛋添加量等因素对蛋黄酱粘度、质构及感官特性影响,目的是探讨小麦糊精作为脂肪替代品制备低脂蛋黄酱应用效果。实验结果表明,小麦糊精DE值8.0%、替代脂肪率27.7%、全蛋添加量15.8%时,可制备得到感官特性及质构优良的低脂蛋黄酱。Using the method of response surface methodology （ RSM ）, the paper studied the DE value of wheat dextrin, substituted rate for fat, the contents of whole egg to analyzed the viscosity, texture and sensory characteristics of mayonnaise. The aim was to evaluate the wheat dextrin as a fat substitute in the application of low-fat mayonnaise. The results showed that a new low-fat mayonnaise of the preparation of the optimal formula for DE value of wheat dextrin was 8.0%, the fat replacement rate was 27.7% and whole egg adding amount was-15.8%. Sensory evaluation showed the low-fat mayonnaise product had a good sensory and texture characteristics.

关 键 词：小麦糊精 蛋黄酱 脂肪代替品 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]