复合型米糠脂肪替代品的制备工艺及性质研究  

Research on preparation and properties of composite fat substitutes with rice bran

作　　者：吉义平[1] 沈瑞敏[1] 雷霖[1] 

机构地区：[1]华中农业大学楚天学院食品与生物科技学院,湖北武汉430205

出　　处：《粮油食品科技》2015年第1期25-29,62,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：以米糠为原料,研究一种复合型米糠脂肪替代品的制备工艺及其性质。结果表明,最佳制备工艺为:水料比为15∶1、功率400 W、超声处理时间20 min、50℃下搅拌提取时间30 min、高温淀粉酶用量4.8 U/g、95℃下糊化米糠淀粉时间30 min。喷雾干燥后的得率为35%。同时考察了三种不同DE值的脂肪替代品的性质。综合比较可知,DE值为2.45的样品在吸湿性、持水性、持油性、乳化性及起泡性等方面表现出更优性质,是一种较理想的脂肪替代品,具有良好的应用前景。The preparation and properties of a composite fat substitute based on rice bran were studied The result showed that the optimal preparation technology were： ratio of water to material 15： 1, the time of supersonic with 400 W was 20 min, stir extraction at 50 ℃ for 30rain, the additive amount of high temperature amylase 4.8 U/g, and pasting rice bran starch at 95 ℃ for 30 min, the yield could reach up to 35 % after spray drying. Moreover, the properties of three kinds of fat substitutes with different DE （ dextrose equivalent） were studied. The sample with DE of 2.45 possessed better properties than the other two in hydroscopic property, water/oil retention, emulsifiability and foamability, could be used as perfect fat substitute and provided with assuring potential for applications.

关 键 词：米糠 复合型脂肪替代品 麦芽糊精 可溶性蛋白 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]