海藻酸丙二醇酯在低脂半固体复合调味料中的应用  

Application of PGA in Low-Fat Semi-Solid Compound Seasoning

作　　者：杨照悦 陈鑫炳 范素琴 张美迪 逄圣慧 徐泽斌 

机构地区：[1]青岛明月海藻集团有限公司海洋食品加工与安全控制全国重点实验室,山东 青岛

出　　处：《食品与营养科学》2023年第2期107-112,共6页Hans Journal of Food and Nutrition Science

摘　　要：本文主要研究了PGA的添加量对低脂半固体复合调料的粘稠度、稳定性、口感、组织结构的影响。采取单因素实验,对产品进行感官品评,找出低脂半固体复合调料中PGA的最适添加量为0.3%,然后通过正交实验得出复配功能配料的最佳添加量为结冷胶0.05%、黄原胶0.15%、羧甲基纤维素钠0.2%、藻酸丙二醇酯0.25%。This paper mainly studied the effect of PGA addition on the vis-cosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor ex-periment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi- solid composite seasoning was found to be 0.3%. Then the or-thogonal experiment showed that the optimum adding amount of the composite functional ingre-dients was 0.05% gellan gum, 0.15% xanthan gum, 0.2% sodium carboxymethyl cellulose and 0.25% PGA.

关 键 词：海藻酸丙二醇酯 低脂 半固体复合调味料 

分 类 号：TS2[轻工技术与工程—食品科学与工程]