α-淀粉酶酶解大米淀粉替代蛋黄酱中的脂肪  

The Research of α- amylase Hydrolyzed Rice Starch Fat Substituted in Mayonnaise

作　　者：姜雯翔[1] 刘娟[1] 方东路[1] 王翠[1] 韩永斌[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放试验室,江苏南京210095

出　　处：《食品与发酵工业》2012年第6期70-74,79,共6页Food and Fermentation Industries

基　　金：江苏省自然基金项目(BK 2009649)

摘　　要：采用α-淀粉酶水解籼米淀粉获得的大米糊精替代蛋黄酱中的脂肪,制备低脂蛋黄酱。研究了不同DE值(葡萄糖值)的大米糊精凝胶特性,不同DE值的大米糊精和替代率对蛋黄酱品质的影响。结果表明:DE值在1.5～2.5内,随着DE值的增加,大米糊精凝胶的黏性、黏着性和回弹性增加,而凝胶硬度、咀嚼性和强度降低;不同脂肪替代率的蛋黄酱的G'(弹性模量)和G″(黏性模量)随着温度的升高均逐渐增加,DE值1.5的大米糊精替代30%脂肪制成的蛋黄酱的感官品质最好。Long rice（Oryza sativa subsp.hsien） starch hydrolyzed by α-amylase was partly used as fat substitute in low fat mayonnaise.The gel properties of the rice starch dextrins with different DE value were studied.The effect of different DE rice starch content on the quality of mayonnaise was also assessed.The results showed that DE value increased between 1.5 to 2.5,the viscosity,adhesion and resilience of the rice starch dextrins gel all enhanced except the hardness,chewiness and intensity.The G＇（Storage modulus） and G″（Loss modulus） of mayonnaise were increased as temperature rises,which were independent on the fat substitute rate.Dextrins with DE value of 1.5 and substituted for 30% of fat had the best sensory quality.

关 键 词：米淀粉 Α-淀粉酶 脂肪替代物 蛋黄酱 

分 类 号：TS201.2[轻工技术与工程—食品科学]