加酶挤压法对玉米淀粉基脂肪替代物全质构的影响  

Texture profile analysis of corn starch based on fat substitute by enzymatic extrusion

作　　者：李桂杰[1] 郭艳莉[2] 肖志刚[1,2] 王鹏[2] 杨庆余[2] 宋友[2] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与机械》2013年第3期40-46,共7页Food and Machinery

摘　　要：为了使脂肪替代物在食品中得到更广泛的应用,以机筒温度、机筒转速、物料水分含量、酶浓度为考察因素,以脂肪替代物的DE值和脂肪模拟物制备的凝胶全质构为考察指标进行分析,结果表明:DE值与酶浓度、水分含量、机筒转速呈正相关,TPA测定的各个参数与酶浓度、水分含量、机筒转速呈负相关;DE值与机筒温度呈负相关,TPA测定的各个参数与机筒温度呈正相关;粘合性是硬度与黏聚性的乘积,咀嚼性是粘合性与弹性的乘积,因此,为更加简化参数之间的干扰与误差,在以后优化工艺中可以考虑以硬度、弹性和黏聚性为考察指标;通过分析,酶浓度、水分含量对考察指标的影响显著。In order to make the extensive utilization of fat substitutes on food, fat substitute was analyzed by the investigation factors of barrel temperature, screw speed, material moisture and enzyme con- centration and the investigation indexes of DE value and gelatum tex- ture of fat substitutes. It showed that DE value was positively corre- lated with enzyme concentration, material moisture, and screw speed. The various parameters determined by TPA were negatively correlated with enzyme concentration, material moisture, and screw speed. The DE value was positively correlated with barrel tempera- ture. The various parameters determined by TPA were negatively correlated with barrel temperature. The gumminess is the product of hardness and cohesiveness, and the chewiness is the product of gum- miness and springiness. Therefore, in order to simplify interference and error among parameters, took hardness, springiness and cohe- siveriess as the investigation indexes after the optimizing process. Through analyzing, the effect of the factors of enzyme concentrationand materiai moisture to investigation indexes were significant.

关 键 词：加酶 挤压膨化 玉米淀粉 脂肪替代物 全质构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]