玉米淀粉基脂肪模拟物在冰淇淋中的应用研究  

Application research on preparation of fat-mimetics by extruding corn starch starch with enzyme in ice cream

作　　者：郭艳莉[1] 肖志刚[1] 王利民[1] 郑广钊[1] 严棣[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与机械》2012年第4期32-37,共6页Food and Machinery

基　　金：国家农业科技成果转化资金项目(编号:j0054);黑龙江省教育厅科学技术研究重点项目(编号:12511z006)

摘　　要：针对人类长期食用高脂肪类食品而引起的各种疾病的问题,文章结合脂肪模拟物在食品中的应用,提出解决方案。利用加酶挤压的方法制备脂肪模拟物,将玉米淀粉基脂肪模拟物应用到冰淇淋中可知,随着冰淇淋中脂肪替代率的增加,不同冰淇淋样品的硬度、弹性、黏聚性、黏合性、咀嚼性逐渐增加,膨胀率越来越低,冰淇淋的抗融化性逐渐增强,脂肪替代率为0%的全脂冰淇淋的G″(黏性模量)大于G′(弹性模量),脂肪替代率为25%,50%,75%的冰淇淋样品在低频率区域G″大于G′,在高频率区域内G″大于G′,脂肪替代率为100%时在频率变化范围内G′大于G″,当频率增加时冰淇淋的黏性和弹性都增加,并且随着脂肪替代率的增加,冰淇淋的黏性和弹性均有所增加;经过主成分分析得到评价冰淇淋感官指标的主要顺序排序为口融性>滑腻感>脂肪感>奶粉味>黏稠感;应用模糊数学进行感官评价得到5种冰淇淋样品的优劣顺序为M1>M2>M3>M4>M5。Aiming at the problems of various diseases on humans caused by long-term eating high-fat food, solution plan was put for- ward combined with the application of fat-mimetics in food. The ap- plication of fat mimetics in ice cream showed that with the increase of fat substitution rate the index such as hardness, flexibility, cohesive- ness, gumminess and chewiness in ally, expansion rate of ice cream ice cream sample increased gradu- decreased gradually, ant melting property in ice cream increased gradually. When fat substitution rate was 0%, G＇（viscous modulus）of ice cream was bigger than G＇. When fat substitution rate was 25%, 50% and 75%, G＂of ice cream sample was bigger than Gi （elastic modulus） in low frequency area, while was smaller in high frequency area. When fat substitution rate was 100%, G＇ of ice cream was bigger than G＇1 in frenquency range. There was a significant dependence between viscoelastic and fren- queney in ice cream added far mimetics. With the increasement of frenquency, viscous and elastic both increased, as well as the devel opment of fat substitution rate. The order of sensory evaluatin index of ice cream by principal component analysis was mouth melt〉soapy feeling〉fatty sense〉milk powder taste〉ropiness sense. The order of five ice cream samples by fuzzymathematics analysis was M1 M2 〉 M3〉 M4 ） M5.

关 键 词：玉米淀粉 脂肪模拟物 冰淇淋 主成分分析 模糊数学 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]