复合脂肪替代品的制备及理化性质研究  

Preparation and physicochemical properties of composite fat substitute

作　　者：谭文英 吴颖 胡勇 

机构地区：[1]广东药科大学食品科学学院,广东中山528458

出　　处：《中国油脂》2018年第2期150-153,共4页China Oils and Fats

基　　金：广东普通高校特色创新项目(51309064);广东药科大学省级大学生实验创新项目(51338022)

摘　　要：以蔗糖聚酯和海藻酸钠为主要原料制备一种复合脂肪替代品,在单因素实验的基础上,通过正交实验确定了其最优生产工艺,并对复合脂肪替代品的理化性质进行了测定。结果表明:最优生产工艺为蔗糖聚酯与海藻酸钠质量比2∶1、p H 4.5、搅拌温度45℃,在此条件下复合脂肪替代品的得率为6.04%。产品的外观类似油脂,在持水性、持油性、乳化性、乳化稳定性、流变性等方面均表现出较理想的功能特性。Composite fat substitute was prepared with sucrose polyester and sodium alginate as the main raw materials. Based on single factor experiment, the optimal production process was determined by or- thogonal experiment, and the physicochemical properties of the composite fat substitute were determined. The results showed that the optimal process parameters were obtained as follows： mass ratio of sucrose polyester to sodium alginate 2： 1, pH 4.5, stirring temperature 45℃. Under the optimal parameters, the yield of compound fat substitute was 6.04%. The appearance of the product was similar to oil, and the water holding capacity, oil holding capacity, emulsifying, emulsion stability and rheological showed good functional characteristics.

关 键 词：蔗糖聚酯 海藻酸钠 复合脂肪替代品 理化性质 

分 类 号：TS645.6[轻工技术与工程] TQ646[化学工程—精细化工]