复合茶油低脂沙拉酱的研制  

Development of Low Fat Salad Dressing with Complex Camellia Oil

作　　者：曹珍 王琪 CAO Zhen;WANG Qi(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,464000 Xinyang Henan,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000

出　　处：《粮食加工》2024年第6期38-43,49,共7页Grain Processing

基　　金：河南省重点研发与推广专项(科技攻关)项目(232102230071);河南省高等学校重点科研项目(23B550006);信阳农林学院2022年校级一流本科课程建设项目(王琪);信阳农林学院青年教师科研基金(QN2023031)。

摘　　要：以复合茶油、蛋清、蜂蜜、白醋、黄原胶、羧甲基淀粉为主要原料研制复合茶油低脂沙拉酱,以感官评分和质构特性为考察指标,通过单因素试验和正交试验,确定复合茶油低脂沙拉酱的最佳工艺配方为复合茶油添加量为30.0 g(m_(茶油):m_(牛油果油)=2∶1)、黄原胶添加量为1.1 g、羧甲基淀粉添加量为4.0 g、复合凝胶pH为11.0、复合凝胶温度为80℃、蛋清添加量为20.0 g、蜂蜜添加量为6.0 g、白醋添加量为5.0 g。此配方制成的沙拉酱色泽光亮、乳白,成型良好,无析油现象,细腻可口,蛋香味足,层次丰富。茶油含有15.85 mg/100 g茶多酚,且利用黄原胶-羧甲基淀粉复配凝胶部分替代复合茶油,使得此款沙拉酱的脂肪含量仅为35.58%,低于市售沙拉酱(67%),符合人们对于营养、低脂、保健食品的要求。In this experiment,complex camellia oil low-fat salad dressing was prepared with complex camellia oil,egg white,honey,white vinegar,xanthan gum and carboxymethyl starch as the main raw materials.Sensory score and texture characteristics were used as the investigation indexes.Single factor test and orthogonal test were carried out.The optimal process formula of complex camellia oil low fat salad dressing was determined as 30.0 g of complex camellia oil(m camellia oil:m avocado oil=2∶1),1.1 g of xanthan gum and 4.0 g of carboxymethyl starch,the composite gel pH is 11.0,the composite gel temperature is 80℃,20.0 g of egg white,6.0 g of honey,5.0 g of white vinegar.The salad dressing made from this formula has bright color,milky white,good shape,no oil phenomenon,delicate and delicious,egg flavor,and rich layers.Tea oil contains 15.85 mg/100 g tea polyphe-nols,and xanthan gum-carboxymethyl starch compound gel partially replaced complex tea oil,so that the fat content of this salad dressing is only 35.58%,lower than the commercial salad dressing(67%),in line with the people's requirements for nutrition,low-fat,health food.

关 键 词：低脂沙拉酱 复合茶油 复合凝胶 质构特性 工艺配方 

分 类 号：TS264.2[轻工技术与工程—发酵工程]