乳清蛋白基质脂肪替代物的制备及其在低脂液态奶中的应用效果  

Preparation of whey protein based fat replacer and application in low fat milk

作　　者：张铁华[1] 姜楠[1] 刘迪茹[1] 郝锦峰[2] 毛春玲[2] 郭明若[1] 

机构地区：[1]吉林大学军需科技学院,长春130062 [2]长春职业技术学院食品与生物技术分院,长春130033

出　　处：《吉林大学学报（工学版）》2015年第3期1024-1028,共5页Journal of Jilin University:Engineering and Technology Edition

基　　金：国家'十二五'科技支撑计划项目(2013BAD18B07)

摘　　要：研究了脂肪替代物(WPC 7.00、WPC 8.50、WPI)的粒径分布和粒径分布稳定性,并分析其对低脂液态奶黏度、流变性、感官品质的影响。结果表明:脂肪替代物WPC 7.00有72.4%的粒径分布在(647.9±291.7)nm范围内,能够模拟脂肪产生类似的稠度和滑腻感,平均Zeta电位为(-45.5±9.71)m V,粒径分布稳定。用其替代75%的脂肪制作的低脂液态奶在黏度、流变性、感官性质等方面与全脂液态奶无显著性差异(P>0.05)。The particle size distribution and stability of three fat replacers （WPC 7.00, WPC 8.50 and WPI） are studied, and their effects on the viscosity, rheological properties and sensory qualities of low fat milk are analyzed. Results show that the sizes of 72.4G particles of WPD 7.00 fall in the scope of 647.9±291.7 nm, which could imitate fat to produce similar consistency and greasy feel. The average Zeta potential of WPD 7.00 is -45.5±9.71 mV, indicating a stable solution. In terms of the viscosity, rheological properties and sensory qualities there is no significant difference （P〉0.05） between the whole milk and low fat milk with 75% fat replaced by WPC 7.00.

关 键 词：食品加工技术 乳清蛋白 脂肪替代物 粒径 液态奶 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]