莲藕改性淀粉、聚葡萄糖、麦芽糊精复配油脂替代品在起酥面包生产上的应用研究  

Application research of fat substitute using modified lotus root starch,polydextrose and maltodextrin for making Danish bread

作　　者：丁兴华[1] 李红涛[1] 顾立众[1] 李琴[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《食品工业科技》2014年第23期212-216,共5页Science and Technology of Food Industry

基　　金：江苏省农业科技自主创新资金项目莲藕保鲜加工关键技术研究及产品开发[编号CX(13)3079]

摘　　要：以莲藕改性淀粉、聚葡萄糖、麦芽糊精为脂肪替代品,添加一定量的其他原辅料,模拟目前起酥面包(丹麦面包)常用的片状甜奶油特性,制备一种脂肪替代品用于生产起酥面包。以脂肪替代品的相对硬度、弹性、胶黏性和起酥面包产品的感官评分为考察指标,通过单因素和正交实验确定复配型油脂替代品的最佳配比。结果表明,油脂替代品最佳配比为莲藕改性淀粉300、聚葡萄糖60、麦芽糊精10、大豆磷脂60、牛奶香粉6、木糖醇130、水100,其相对硬度、弹性、胶黏性为96.2%、94.3%、97.0%,起酥面包产品感官评分为9.64分。By simulating the characteristics of sheet sweet butter, modified lotus root starch, polydextrose and maltodextrin were used as fat substitutes for making Danish bread.Relative hardness,elasticity and viscosity of fat substitutes and sensory scores of Danish bread were selected as main criteria. The optimum formula for fat substitution was determined through the single factor and orthogonal test.The results showed that the optimum application amount was 300 lotus root modified starch,60 polydextrose, 10 maltodextrin,60 soybean phospholipid, 6 valumaster milk flavor powder, 130 xylitol and 100 water. The relative hardness, elasticity and viscosity of fat substitute was 96.2% ,94.3% ,97.0% ,respectively.The sensory score of Danish bread was 9.64.

关 键 词：改性淀粉 聚葡萄糖 麦芽糊精 脂肪替代品 起酥面包 

分 类 号：TS202[轻工技术与工程—食品科学]