食品科学

• 工艺技术 • 上一篇    下一篇

降脂蛋黄酱超高压处理提升黏度、分散性和稳定性分析

张 星,潘 见*,王 曦,张恩广   

  1. 合肥工业大学 农产品生物化工教育部工程研究中心,安徽 合肥 230009
  • 出版日期:2016-08-25 发布日期:2016-08-30
  • 通讯作者: 潘 见
  • 基金资助:

    合肥工业大学“秋实计划”项目(JZ2015QSJH0221)

Ultra High Pressure Treatment for Improvement of Viscosity, Dispersion and Stability of Low Fat Mayonnaise

ZHANG Xing, PAN Jian*, WANG Xi, ZHANG Enguang   

  1. Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China
  • Online:2016-08-25 Published:2016-08-30
  • Contact: PAN Jian

摘要:

目的:借助超高压处理改善降脂蛋黄酱的黏性、分散性与稳定性。方法:以黏度、中位径以及离心破乳率为指标,通过单因素以及正交优化得出最优试验条件。结果:当采用处理条件为压力400 MPa、保压时间10 min时,蛋黄酱加油量可降到50%,较未处理样品黏度可提高超过5 倍,分散性可提高14.5%,稳定性可提高90.7%,并具有更优的感官特性。结论:超高压在保证安全的前提下,使降脂蛋黄酱加油量降低到50%,显著改善了降脂蛋黄酱的黏性、分散性、稳定性以及感官特性,具有广阔的应用前景。

关键词: 降脂蛋黄酱, 黏性, 分散性, 稳定性

Abstract:

Purpose: To improve the viscosity, dispersion and stability of low fat mayonnaise by ultra high pressure (UHP)
treatment. Methods: The optimal conditions for UHP treatment were investigated by single factor and orthogonal array
design experiments taking viscosity, median diameter and centrifugal demulsification rate as responses. Results: The amount
of oil added in mayonnaise was reduced to 50% by the application of UHP treatment at 400 MPa with a pressure-holding
duration of 10 min. Moreover, this treatment resulted in an over 6 times increase in viscosity, an increase in dispersibility of
14.5% and an elevation in stability of 90.7% as well as better sensory characteristics of mayonnaise compared to untreated
control. Conclusions: On the basis of ensuring the safety of mayonnaise, the application of UHP treatment can reduce the
amount of oil added to 50% and simultaneously improve its viscosity, dispersion, stability and sensory characteristics,
thereby having broad application prospect.

Key words: low fat mayonnaise, viscosity, dispersibility, stability

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