改性豌豆蛋白替代脂肪的植脂奶油开发  

Development of nondairy whipped cream with modified pea protein as fat replacer

作　　者：蒋将[1,2] 王宇 刘元法[1,2] 

机构地区：[1]江南大学,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品与机械》2013年第6期202-206,215,共6页Food and Machinery

基　　金：国家自然科学基金资助项目(编号:31301497);新世纪优秀人才支持计划(编号:NCET-10-08)

摘　　要：商品植脂奶油脂肪含量较高，利用改性的豌豆蛋白作为脂肪替代品，开发低脂植脂奶油，具有潜在的应用价值。以2％（m／m）碱改性豌豆蛋白替代不同量的脂肪，制备含脂14％～18％的低脂植脂奶油，测定奶油的脂肪部分聚集率、搅打起泡性、稳定性、屈服应力、触变性以及弹性模量，并从入口即化感、油腻感、豆腥味、光泽细腻感以及总体喜好性方面进行感官评定。发现不同脂肪含量的植脂奶油在脂肪部分聚集率、搅打性质、流变特性和感官品质方面呈现较大差异。当脂肪含量为17％～18％时，添加2％改性豌豆蛋白的植脂奶油的脂肪聚集率与含脂20％的对照样较为接近，尽管搅打时间由8min左右延长到14min左右，但其起泡率无显著差异，泡沫稳定性处于可接受度范围，黏度和弹性也均接近对照样。同时，舍脂17％～18％的植脂奶油除豆腥味较突出之外，入1：2即化感和油腻感等感官品质与对照样无显著差异，光泽细腻感也接近对照样。而当植脂奶油中脂肪含量降低到16％及以下时，奶油开始变稀变软，搅打品质、流变品质均明显下降。因此，在外加2％改性豌豆蛋白替代脂肪时，植脂奶油的脂肪含量从20％降低到17％～18％基本可以达到植脂奶油产品的品质要求。Commercial nondairy whipped cream contains high amount of fat, making low fat whipped cream development with modified pea protein of highly valuable application potential. With 2% （m/m） pH-shifting treated pea protein added in the formula, nondairy whipped cream with fat content 14% ~ 18% were prepared and fat partial coalescence, whipping properties, cream stability, yieldstress, thixotropy as well as elastic modulus of different cream were determined. Sensory evaluation including mouth melting taste, greasy taste, bean flavor, delicate luster feeling and overall likeness were also carried out for different whipped cream. It was found that when 2%0 modified pea protein was added to formula, whipped cream with fat content of 17% ~ 18% had similar fat partial coalescence with control cream containing 20% fat. Although whipping time of low fat cream increased to 14 rain longer than 8 min of control group, their foaming rate and foaming stability were close to that of control sample. Besides, the viscosity and elastic modulus was simi- lar with that of control sample too. As to sensory properties, whipped cream with fat content of 17% ~ 18% had no significant difference on mouth melting taste, greasy taste, delicate luster feel- ing and overall likeness with control group except that bean flavor was much stronger. When fat content was decreased to 16% or even lower level, however, the cream would become thinning and soft, and whipping property as well as rheology property would be deterio- rated. Therefore, with 2% modified pea protein as fat replacer, fat content of nondairy whipped cream could be lowered from 20% to 17 % ~ 18 % while the whipping properties and organoleptic qualities could be well kept.

关 键 词：豌豆蛋白 低脂奶油 脂肪部分聚集 搅打性能 感官品质 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]