低脂蛋黄酱的工艺配方研究  

Research on the Process Formula of Low-Fat Mayonnaise

作　　者：安源春 戴涛[1] AN Yuanchun;DAI Tao(Wuhan Business College,Wuhan 430056,China)

机构地区：[1]武汉商学院,湖北武汉430056

出　　处：《现代食品》2024年第18期113-118,共6页Modern Food

基　　金：校级创新创业训练计划项目(202211654191)。

摘　　要：本研究通过添加圆苞车前子壳粉、玉米变性淀粉复配凝胶代替蛋黄酱中部分油脂,将油脂的比例降低到30%。以感官评分和硬度、黏着度为指标,设计单因素实验对蛋黄酱进行分析,并设计正交实验进行工艺配方的优化。最终分析得出低脂蛋黄酱的最佳工艺配方为:圆苞车前子壳粉添加量0.6%,蜡质玉米变性淀粉添加量2.0%,油添加量30%。In this study,the proportion of oil was reduced to 30%by adding round bract psyllium husk powder and modified corn starch compound gel to replace part of the oil in mayonnaise.A one-way experiment was designed to analyze the mayonnaise with sensory score and hardness and adhesion as indexes,and an orthogonal experiment was designed to optimize the process formulation.The final analysis led to the optimal process formulation of low-fat mayonnaise as follows:0.6%addition of round bract psyllium husk powder,2.0%addition of waxy corn modified starch,and 30%addition of corn oil.

关 键 词：圆苞车前子壳粉 玉米淀粉 低脂蛋黄酱 加工工艺 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]