黄原胶和变性淀粉在焙烤型沙拉酱中的应用研究
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摘要
黄原胶和变性淀粉对焙烤型沙拉酱的综合性能起到关键的作用。通过单因素试验,分别以黄原胶、预糊化羟丙基二淀粉磷酸酯、辛烯基琥珀酸淀粉钠的含量为变量,分析三者对焙烤型沙拉酱黏度、烘焙性能、低温稳定性和感官评分的影响,最后通过正交试验和质构分析,优化出最优配方。结果表明,这三种食品添加剂均可提高沙拉酱的黏度、低温稳定性和烘焙性能,其中黄原胶和预糊化羟丙基二淀粉磷酸酯对黏度的影响较明显,辛烯基琥珀酸淀粉钠可明显提高沙拉酱的低温稳定性,预糊化羟丙基二淀粉磷酸酯对烘焙性能有较明显的改善作用。研究得出的焙烤型沙拉酱中黄原胶和变性淀粉的最优配比为:黄原胶0.3%,预糊化羟丙基二淀粉磷酸酯4.5%,辛烯基琥珀酸淀粉钠3%。此沙拉酱不仅具有良好的耐烘焙性能,且乳化体系稳定性较好,口感润滑。
Xanthan gum and modified starch are crucial ingredients on bakery salad dressing. By single factor experimenting,the effects of xanthan gum,pre-gelatinized hydroxypropyl distarch disphosphate and sodium starch octenyl succinate on viscosity,baking performance,low temperature stability and sensory evaluation of bakery salad dressing were analyzed. Finally,the optimal formula was found from orthogonal testing and texture analysis. The results showed that xanthan gum and pre-gelatinized hydroxypropyl distarch diphosphate had large effects on the viscosity;sodium starch octenyl succinate could obviously improve the low temperature stability of salad dressing;and pre-gelatinized hydroxypropyl distarch diphosphate had obvious improvement on baking performance. The study found out that the best combination of three ingredients was :xanthan gum 0.2%,pre-gelatinized hydroxypropyl distarch disphosphate 4.5%,sodium starch octenyl succinate 3%. The salad dressing not only showed the best baking resistance,but also showed good stability of emulsification and smooth texture.
Xanthan gum and modified starch are crucial ingredients on bakery salad dressing. By single factor experimenting,the effects of xanthan gum,pre-gelatinized hydroxypropyl distarch disphosphate and sodium starch octenyl succinate on viscosity,baking performance,low temperature stability and sensory evaluation of bakery salad dressing were analyzed. Finally,the optimal formula was found from orthogonal testing and texture analysis. The results showed that xanthan gum and pre-gelatinized hydroxypropyl distarch diphosphate had large effects on the viscosity;sodium starch octenyl succinate could obviously improve the low temperature stability of salad dressing;and pre-gelatinized hydroxypropyl distarch diphosphate had obvious improvement on baking performance. The study found out that the best combination of three ingredients was :xanthan gum 0.2%,pre-gelatinized hydroxypropyl distarch disphosphate 4.5%,sodium starch octenyl succinate 3%. The salad dressing not only showed the best baking resistance,but also showed good stability of emulsification and smooth texture.
引文
[1]胡荣柳,张永,杨公尚,褚冰,王伊云,吴磊.烘焙型沙拉酱的制作工艺研究[J].农产品加工,2017
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[3]宋骁.羟丙基二淀粉磷酸酯在番茄酱中作用机理的研究[D].山东省济南市:齐鲁工业大学,2013.
[4]陈杰,邱明栋、闫杰,刘立雄,陈瑜.沙拉酱生产工艺的研究[J].食品工业,2000(5):29-31
[5]曾习,严涛.低脂沙拉酱的加工工艺研究[J].中国调味品,2017(2):105-121
[6]葛瑞哄,黄清吉,黄仕群,杜明.棕榈油基沙拉酱的制备工艺[J].食品工业科技,2012(12):314-321
[7]王萍,樊乃境,李妍,刘畅,周赛楠.低脂素食沙拉酱稳定体系研究[J].中国调味品,2018(1):67-72
[8]宋红.黄原胶在调味品中的应用[J].江苏调味副食品,2000(2),21-22
[9]安昕,李凌峰,郇延军.辛烯基琥珀酸淀粉钠对花生酱稳定性的影响[J].食品工业科技,2014(20):349-353
[2]王嫣,庞艳生.变性淀粉在低脂沙拉酱中的应用及性质比较[J].中国调味品,2018(5):141-148
[3]宋骁.羟丙基二淀粉磷酸酯在番茄酱中作用机理的研究[D].山东省济南市:齐鲁工业大学,2013.
[4]陈杰,邱明栋、闫杰,刘立雄,陈瑜.沙拉酱生产工艺的研究[J].食品工业,2000(5):29-31
[5]曾习,严涛.低脂沙拉酱的加工工艺研究[J].中国调味品,2017(2):105-121
[6]葛瑞哄,黄清吉,黄仕群,杜明.棕榈油基沙拉酱的制备工艺[J].食品工业科技,2012(12):314-321
[7]王萍,樊乃境,李妍,刘畅,周赛楠.低脂素食沙拉酱稳定体系研究[J].中国调味品,2018(1):67-72
[8]宋红.黄原胶在调味品中的应用[J].江苏调味副食品,2000(2),21-22
[9]安昕,李凌峰,郇延军.辛烯基琥珀酸淀粉钠对花生酱稳定性的影响[J].食品工业科技,2014(20):349-353