蛋清蛋白微粒基低脂沙拉酱流变学特征及品质优化  

Rheological Characteristics and Quality Optimization of Low-Fat Salad Dressing Based on Egg White Protein Microparticles

作　　者：常翠华 李俊华[1] 苏宇杰[1] 顾璐萍[1] 杨严俊[1] CHANG Cuihua;LI Junhua;SU Yujie;GU Luping;YANG Yanjun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2024年第14期43-50,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2101004);中国博士后科学基金第73批面上资助项目(2023M731335);江苏省自然科学基金青年基金项目(BK20221071)。

摘　　要：本实验以蛋清蛋白微粒(egg white protein microparticles,EWPM)为代脂基质,研究EWPM/黄原胶(xanthan gum,XG)共混质量分数、pH值、氯化钠含量、糖含量、均质条件等对超低脂沙拉酱产品流变学特性的影响规律。研究发现,XG对EWPM基超低脂沙拉酱具有显著的增稠效果,然而含量过高会导致低脂沙拉酱恢复性下降。基础调味组分对超低脂沙拉酱品质的影响存在较大差异,pH值和盐对体系黏度影响较大,糖添加量对黏度的影响相对较小。适度的胶体磨均质转速和均质时间可以减小产品的粒径,增加其内部均一性,显著提高产品的整体黏度。本实验以沙拉酱流变学行为调控为重点,为低脂沙拉酱的研究提供一个更加明确的工艺优化方向。In this experiment,egg white protein microparticles(EWPM) were used as a lipid substitute matrix to investigate the effects of EWPM/xanthan gum(XG) blend concentration,pH,sodium chloride concentration,sugar concentration,and homogenization conditions on the rheological properties of ultra-low-fat salad dressing products.The results showed that XG had a significant thickening effect on EWPM-based ultra-low-fat salad dressing.However,excess XG led to a decrease in the resilience of low-fat salad dressing.The effects of basic seasoning components on the quality of ultra-low-fat salad dressing were significantly different.pH and salt concentration had a significant impact on the viscosity of the salad dressing system,while sugar addition had a relatively smaller impact on the viscosity.Moderate colloid mill homogenization speed and time reduced the particle size of the product,thereby increasing the internal uniformity and significantly improving the viscosity of ultra-low-fat salad dressing.This study provides a clearer direction for the optimization of low-fat salad dressing.

关 键 词：超低脂 沙拉酱 蛋清蛋白 黏度 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]