牡丹蛋白在植脂末研发中的应用  

Application of peony protein in research and development of non-dairy creamer

作　　者：黄志强 巩美辰 魏永峰 赵雷振 张大虎 薛诗雨 袁文鹏 HUANG Zhiqiang;GONG Meichen;WEI Yongfeng;ZHAO Leizhen;ZHANG Dahu;XUE Shiyu;YUAN Wenpeng(Heze Branch of Shandong Academy of Sciences,Biological Engineering Technology Innovation Center of Shandong Province,Qilu University of Technology(Shandong Academy of Sciences),Heze 274000;Shandong Big Tree Dreyfus Special Meals Food Co.,Ltd.,Heze 274000)

机构地区：[1]齐鲁工业大学(山东省科学院),山东省科学院菏泽分院,山东省生物工程技术创新中心,菏泽274000 [2]山东大树达孚特膳食品有限公司,菏泽274000

出　　处：《中国食品添加剂》2024年第7期114-119,共6页China Food Additives

基　　金：牡丹区牡丹(芍药)产业科技创新专项;2022年度山东省新旧动能转换重大产业攻关(2020-371703-14-03-0829-81);牡丹籽油资源深度开发及相关产品创新(KJTPY202001)。

摘　　要：为了减少传统植脂末产品对酪蛋白酸钠原料的高度依赖并降低产品成本,采用不同比例的牡丹蛋白来替代酪蛋白制备植脂末。通过测定植脂末表面油脂含量、水分、过氧化值、主要粒径分布情况等指标评价牡丹蛋白植脂末的品质。结果表明,牡丹蛋白替代酪蛋白制备植脂末的最大替代比例为40%,在此替代比例下,能够满足植脂末的制备要求,可应用于食品领域。In order to diminish the heavy reliance on casein sodium and lower product costs of traditional non-dairy creamer products﹐peony protein was employed in varying proportions as a substitute for casein in the formulation of non-dairy creamer.The quality of peony protein-based non-dairy creamer was evaluated by measuring the surface oil content,moisture,peroxide value and particle size distribution.The results showed that in the preparation of non-dairy creamer,the maximum substitution ratio of peony protein to replace casein was 40%.Under this substitution ratio,it could meet the preparation requirements of non-dairy creamer and could be applied to the food field.

关 键 词：牡丹蛋白 酪蛋白 植脂末 比例替代 

分 类 号：TS201.1[轻工技术与工程—食品科学]