食品科学 ›› 2020, Vol. 41 ›› Issue (8): 52-56.doi: 10.7506/spkx1002-6630-20191119-219

• 食品化学 • 上一篇    下一篇

脂肪替代物对人造奶油物性品质的影响

徐群英,赵锦妆   

  1. (1.武汉轻工大学食品科学与工程学院,湖北 武汉 430023;2.通标标准技术服务有限公司广州分公司,广东 广州 510700)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400701-05)

Effect of Fat Substitute on Physical Properties of Margarine

XU Qunying, ZHAO Jinzhuang   

  1. (1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. Guangzhou Branch, SGS-CSTC Standards Technical Services Co. Ltd., Guangzhou 510700, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 选择高酯橘皮果胶与羧甲基纤维素进行复配制备脂肪替代物,并应用在人造奶油中,通过质构测定、流变测定、差示扫描量热测定等,确定最佳添加比例。结果表明,随着脂肪替代物替代量的提高,样品的硬度、稠度与黏性都随之降低,滞后环面积随之增大,样品的晶型从β’型向β型转换的趋势越明显,结构逐渐变得松散,结果表明脂肪替代物的最佳替代比例为10%。

关键词: 脂肪替代物, 人造奶油, 晶型结构

Abstract: A fat substitute was prepared as a mixture of high-ester citrus pectin with carboxymethyl cellulose (CMC) and applied in margarine. The optimum addition level was determined by texture analysis, rheological measurement, and differential scanning calorimetry (DSC). Experimental results showed that as the addition of fat substitutes increased, the hardness, consistency and viscosity of the samples decreased. Moreover, the area of the hysteresis loop increased, the transformation from crystal type β’ to β became more obvious, and the structure gradually became loose. Finally, we concluded that the optimum addition level was 10%.

Key words: fat substitute, margarine, crystal structure

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