零脂咖啡伴侣的制备工艺优化及产品评价  

Preparation Process Optimization and Product Evaluation of Zero-Fat Coffee Mate

作　　者：冯思思 张满 孟祥娟 李嘉慧 贝艺春 姬长建 梁彬 孙婵婵 FENG Sisi;ZHANG Man;MENG Xiangjuan;LI Jiahui;BEI Yichun;JI Changjian;LIANG Bin;SUN Chanchan(School of Food Engineering,Ludong University,Yantai 264025,Shandong,China;College of Life Sciences,Yantai University,Yantai 264003,Shandong,China;Department of Physics and Electronic Engineering,Qilu Normal University,Jinan 250200,Shandong,China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025 [2]烟台大学生命科学学院,山东烟台264003 [3]齐鲁师范学院物理与电子工程学院,山东济南250200

出　　处：《食品研究与开发》2023年第23期83-89,共7页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(32101904);山东省自然科学基金博士基金项目(ZR2019BC036);山东省自然科学基金青年基金项目(ZR2020QC219)。

摘　　要：以豌豆分离蛋白(pea protein isolate,PPI)和瓜尔豆胶为主要原料模拟脂肪细腻顺滑的口感,替代植脂末,制备零脂咖啡伴侣。通过湿热处理结合高速剪切工艺制备出粒径符合0.1~10μm的豌豆分离蛋白微凝胶颗粒,采用控制变量法,确定体系pH值、瓜尔豆胶和三聚磷酸钠添加量,利用喷雾干燥工艺制备零脂咖啡伴侣。研究确定豌豆分离蛋白分散液的pH值为5.5,最佳配方为豌豆分离蛋白粉100.0 g、瓜尔豆胶添加量0.8 g、三聚磷酸钠添加量0.2 g、磷酸三钙添加量1.1 g,成品的最佳冲调量为2 g黑咖啡和7 g零脂咖啡伴侣溶于150 mL水中。感官评价结果表明,零脂咖啡伴侣与市售咖啡伴侣在色度上相近,并在一定程度上降低了黑咖啡苦涩的口感。该研究结果促进植物性蛋白的开发与利用,促进低脂食品的发展,并为替代传统市售植脂末咖啡伴侣提供理论基础。A coffee mate product was produced with pea protein isolate(PPI)and guar gum as the main raw materials to simulate the delicate and smooth taste of fat,so as to replace non-dairy creamer.The PPI microgel particles with a particle size of 0.1-10μm were prepared by wet heat treatment combined with high-speed shearing process.The controlled variable method was employed to determine the system pH and the addition amounts of guar gum and sodium tripolyphosphate.Finally,the zero-fat coffee mate was prepared by spray drying.The PPI dispersion liquid was determined to have the optimal pH5.5,and the product formula was optimized as 100.0 g PPI powder,0.8 g guar gum,0.2 g sodium tripolyphosphate,and 1.1 g tricalcium phosphate.The optimal brewing condition was 2 g of black coffee and 7 g of zero-fat coffee mate dissolved in 150 mL of water.The sensory evaluation results showed that the zero-fat coffee mate was similar to the commercial coffee mate in chroma and reduced the bitter taste of black coffee to a certain extent.The results would promote the development and utilization of plant-based proteins,facilitate the development of low-fat food,and provide a theoretical basis for replacing the commercial non-dairy creamer.

关 键 词：咖啡伴侣 豌豆分离蛋白 瓜尔豆胶 微凝胶颗粒 感官评价 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]