微粒淀粉糊精于低脂贡丸中的代脂研究  

Study on Micro-Granular Amylodextrins as Fat Replacers in Low Fat Emulsified Meatball

作　　者：包海蓉[1] 王慥[1] 雷桥[1] 

机构地区：[1]上海水产大学,上海200090

出　　处：《食品科技》2003年第1期49-52,共4页Food Science and Technology

摘　　要：微粒淀粉适用于脂肪替代,而天然的微粒淀粉价格高、且难以分离。研究了以精制玉米淀粉为原料,在不同条件下对其进行酸处理,结合球磨,获得粒径与天然微粒淀粉相近的微粒玉米淀粉糊精。将各微粒玉米淀粉糊精应用于低脂贡丸的脂肪替代,通过对低脂贡丸的质构分析及感官评定,结果表明:以722(70%EtOH-2%HCl-2h)糊精制备的低脂贡丸具有与高脂参照样相似的可接受性,糊精的水分散液可替代贡丸中一半以上的脂肪。Micro-granular starches are useful as fat substitutes.But naturally occurring micro-granular starches are expensive and difficult to isolate.In this research,methods for breaking down granules of com starch into micro-granules were developed.We treated com starch with acid under various conditions and then ball-milled it.The resultant starch granules had diameters similar to those of native micro-granular starches.We used various amylodextrins to replace pork fat in developing low fat emulsified meatball.Texture profile analysis and sensory evaluation were adopted for comparing the samples prepared with various amylodextrins.Results indicated that the low fat emulsified meatball prepared with 722(70%EtOH-2%HCI-2h)showed similar acceptability as fat control.It can replace more than half of the fat in emulsified meatball.

关 键 词：微粒淀粉糊精 脂肪替代 贡丸 感观评定 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS201.22[轻工技术与工程—食品科学与工程]