模拟口腔环境下脂肪对沙拉酱顺滑感的影响  

The Effect of Fat Content on the Smoothness of Salad Sauce in Simulated Oral Environment

作　　者：王亮 钱善华 丁宗如 倪自丰 卞达 Wang Liang;Qian Shanhua;Ding Zongru;Ni Zifeng;Bian Da(School of Mechanical Engineering,Jiangnan University,Wuxi 214122,Jiangsu;Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology,Wuxi 214122,Jiangsu)

机构地区：[1]江南大学机械工程学院,江苏无锡214122 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214122

出　　处：《中国食品学报》2022年第12期165-173,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(51775244);中国博士后科学基金特别资助项目(2018T110439)。

摘　　要：脂肪对维持沙拉酱良好的品质发挥关键的作用,其含量变化影响沙拉酱的质构特性。摩擦测试是用于评价食品部分质构属性的常用方法。为弄清脂肪含量对沙拉酱顺滑感的影响,对不同脂肪含量的市售沙拉酱进行粒径和质构剖面分析(TPA),在聚二甲基硅氧烷(PDMS)及模拟唾液所构建的模拟口腔环境摩擦副上研究其摩擦性能。结果表明,沙拉酱的粒径随脂肪含量的降低而增大,与其摩擦性能显著相关(P<0.05),与TPA参数和摩擦性能无显著的关联性。在唾液作用下,高脂沙拉酱平均摩擦系数显著低于低脂沙拉酱,且随脂肪含量的增加,沙拉酱的摩擦系数总体上呈线性降低;选择合适的工况参数更有利于表征沙拉酱顺滑感的差异。研究结果将为低脂沙拉酱及同类健康食品的研发提供参考。Fat plays a key role in maintaining the good quality of salad sauces,and its variation affects the texture properties of salad sauces.Rubbing test is a common method used to evaluate some of the texture properties of food products.In order to investigate the effect of fat content on the smoothness of salad sauces,particle size measurements and texture profile analysis(TPA)was performed for commercial salad sauces with different fat contents,and then the friction properties were investigated using the rubbing substrates constructed by polydimethylsiloxane(PDMS)and simulated saliva.The results showed that the particle size of salad sauces increased with the decrease of fat content,which was significantly correlated with their coefficients of friction(P<0.05).But there was no significant correlation between their TPA parameters and coefficients of friction.Under the effect of saliva,the average coefficient of friction of high-fat salad sauces was significantly lower than that of low-fat salad sauces,and coefficients of friction functioned as a linearly decreasing relation with the increasing fat content.Reasonably setting parameters was more favorable to characterize the difference in the smooth levels of salad sauces.This study can provide a better insight into the development of low-fat salad sauces and other similar health foods.

关 键 词：沙拉酱 脂肪含量 食品质构 颗粒尺寸 摩擦系数 

分 类 号：TS264.24[轻工技术与工程—发酵工程]