麦芽糊精与复配糖比例对降糖植脂奶油搅打性能和品质的影响  

Effects of Ratios between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams

作　　者：曾勇超 曾谛[1] 邓欣伦 赵谋明[1] 赵强忠[1] ZENG Yongchao;ZENG Di;DENG Xinlun;ZHAO Mouming;ZHAO Qiangzhong(College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Guangdong Wen Bang Biotechnology Co.,Ltd.,Zhaoqing 526238,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东稳邦生物科技有限公司,广东肇庆526238

出　　处：《食品工业科技》2022年第21期211-217,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32072148);广东省重点领域研发计划项目(2020B020226010)。

摘　　要：本文以麦芽糊精和复配糖(葡萄糖、白砂糖和淀粉糖浆组成)为原料制备总糖浓度为18.60 wt%的降糖植脂奶油,研究了麦芽糊精与复配糖不同的比例(0:20~9:11)对降糖植脂奶油搅打性能和品质的影响。比较了植脂奶油的水分分布、界面蛋白浓度、脂肪部分聚结率、最佳搅打时间、搅打起泡率、硬度、感官评价、储藏稳定性等指标。研究发现,当麦芽糊精与复配糖比例从0:20增加至3:17,植脂奶油的界面蛋白浓度和硬度明显增加,储藏稳定性提高,感官评价稍有降低;进一步增加麦芽糊精与复配糖比例至9:11时,植脂奶油的脂肪部分聚结率、搅打起泡率、感官评价和储藏稳定性明显降低,搅打性能和品质均较差。综合考虑搅打性能和品质的影响,当麦芽糊精与复配糖的比例分别在3:17和5:15时,降糖植脂奶油的搅打起泡率为353.3%和342.2%,硬度为325.6 g和329.1 g,横截面光滑,此时搅打性能和品质更佳。In this work, sugar-reduced whipped creams were prepared using maltodextrin and compound sugars(composed of glucose, sucrose and corn syrup) with a total sugar content of 18.60 wt%. The effects of the different radio between maltodextrin and compound sugars(0:20~9:11) on whipping properties and qualities of sugar-reduced whipped creams were investigated. The water distribution, interfacial protein concentration, partial coalescence, optimum whipping time,overrun, firmness, sensory evaluation and storage stability were compared. The results indicated that the interfacial protein concentration and firmness of whipped creams significantly increased, the storage stability improved, but the sensory evaluation slightly decreased, as the ratio between maltodextrin and compound sugars increased from 0:20 to 3:17. When the ratio between maltodextrin and compound sugars increased to 9:11, lower partial coalescence, overrun, sensory evaluation and storage stability of whipped creams were observed, and the whipping properties and qualities were relatively poor. In summary, considering the effects of whipping properties and qualities, when the ratios between maltodextrin and compound sugars were 3:17 and 5:15, the overrun and firmness of sugar-reduced whipped creams reached 353.3%,342.2% and 325.6 g, 329.1 g, respectively, and smooth cross-sections were observed, which exhibited good whipping properties and qualities.

关 键 词：植脂奶油 麦芽糊精 脂肪部分聚结 搅打起泡率 储藏稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]