食品科学
• 工艺技术 • 上一篇 下一篇
张 星,潘 见*,王 曦,张恩广
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合肥工业大学“秋实计划”项目(JZ2015QSJH0221)
ZHANG Xing, PAN Jian*, WANG Xi, ZHANG Enguang
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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
中图分类号:
TS264.2
张 星,潘 见,王 曦,张恩广. 降脂蛋黄酱超高压处理提升黏度、分散性和稳定性分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201616014.
ZHANG Xing, PAN Jian, WANG Xi, ZHANG Enguang. Ultra High Pressure Treatment for Improvement of Viscosity, Dispersion and Stability of Low Fat Mayonnaise[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616014.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201616014
https://www.spkx.net.cn/CN/Y2016/V37/I16/88