变性淀粉在低脂沙拉酱中的应用及性质比较
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摘要
文章主要通过实验将变性淀粉应用于低脂沙拉酱中。讨论了变性淀粉的不同添加量及与其他配料(油脂、蛋黄、黄原胶)共同使用时对沙拉酱体系粘度、乳化稳定性、感官指标的影响,并将实验室制备的低脂沙拉酱与市售传统沙拉酱做对比。结果表明:沙拉酱的粘度与酱体中的变性淀粉含量成正比;在20%油脂含量的无蛋沙拉酱中,添加5.0%~5.5%的变性淀粉,沙拉酱的增稠稳定性和感官指标较好;油脂和黄原胶的添加能进一步提高含淀粉沙拉酱的粘度;在油脂含量≥45%时,添加蛋黄能有效提高含淀粉沙拉酱的乳化稳定性。添加变性淀粉的低脂沙拉酱与传统沙拉酱相比,脂肪和胆固醇含量更低,流变性和质构分析结果相似,说明可以替代传统沙拉酱成为低脂低胆固醇含量的健康食品。
Mainly discuss the application of modified starch in low-fat salad dressing.Viscosity,emulsion stability and sensory index of salad dressing system are also discussed when various amount of modified starch and other ingredients(grease,egg yolk,xanthan gum)are used.Meanwhile,low-fat salad dressing is compared with commercially traditional salad dressing.The results indicate that the viscosity of salad dressing is proportional to the content of modified starch.In no-egg salad dressing with 20% grease,the thickening stability and sensory indexes are better when 5.0%~ 5.5% of modified starch is added.The viscosity of starchy salad dressing by adding grease and xanthan gum could be improved.When the grease content of 45% or more,egg yolks could help to effectively improve the emulsion stability of starchy salad dressing.It indicates that the salad dressing with modified starch has lower fat and cholesterol,similar rheology and texture compared to the traditional salad dressing.With good storage stability,it could become low-fat and low-cholesterol healthy food to replace the traditional salad dressing.
Mainly discuss the application of modified starch in low-fat salad dressing.Viscosity,emulsion stability and sensory index of salad dressing system are also discussed when various amount of modified starch and other ingredients(grease,egg yolk,xanthan gum)are used.Meanwhile,low-fat salad dressing is compared with commercially traditional salad dressing.The results indicate that the viscosity of salad dressing is proportional to the content of modified starch.In no-egg salad dressing with 20% grease,the thickening stability and sensory indexes are better when 5.0%~ 5.5% of modified starch is added.The viscosity of starchy salad dressing by adding grease and xanthan gum could be improved.When the grease content of 45% or more,egg yolks could help to effectively improve the emulsion stability of starchy salad dressing.It indicates that the salad dressing with modified starch has lower fat and cholesterol,similar rheology and texture compared to the traditional salad dressing.With good storage stability,it could become low-fat and low-cholesterol healthy food to replace the traditional salad dressing.
引文
[1]SB/T 10753-2012,沙拉酱[S].
[2]Yasuo M Y,Hiroshi K Z.Process for preparing mayonnaiselike foods[P].United States Patent:4,293,574.1981-10-06.
[3]黄锦荣,李丽莎,翁丽,等.一种无蛋沙拉酱及其制备方法[P].中国专利:CN 101991086A.
[4]陈杰,邱明栋,闫杰,等.沙拉酱生产工艺的研究[J].食品工业,2005(5):29.
[5]王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技,2004(3):1-4.
[6]李春红,张明晶,潘家荣.物性测试仪在粘稠类食品品质评价上的应用研究[J].现代科学仪器,2006(6):111-113.
[7]Gorecka.A Study on the application of modified starches in the production of low-fat and cholesterol-free mayonnaise emulsions[J].Zywnosc,2004,11(3):77-86.
[8]马晓军,孙慧敏.糯米淀粉质无蛋沙拉酱工艺及流变学性质研究[J].食品工业科技,2009,30(1):75-78.
[9]蔡旭冉.马铃薯淀粉与亲水性胶体复配体系性质及相互作用的研究[D].无锡:江南大学,2012.
[2]Yasuo M Y,Hiroshi K Z.Process for preparing mayonnaiselike foods[P].United States Patent:4,293,574.1981-10-06.
[3]黄锦荣,李丽莎,翁丽,等.一种无蛋沙拉酱及其制备方法[P].中国专利:CN 101991086A.
[4]陈杰,邱明栋,闫杰,等.沙拉酱生产工艺的研究[J].食品工业,2005(5):29.
[5]王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技,2004(3):1-4.
[6]李春红,张明晶,潘家荣.物性测试仪在粘稠类食品品质评价上的应用研究[J].现代科学仪器,2006(6):111-113.
[7]Gorecka.A Study on the application of modified starches in the production of low-fat and cholesterol-free mayonnaise emulsions[J].Zywnosc,2004,11(3):77-86.
[8]马晓军,孙慧敏.糯米淀粉质无蛋沙拉酱工艺及流变学性质研究[J].食品工业科技,2009,30(1):75-78.
[9]蔡旭冉.马铃薯淀粉与亲水性胶体复配体系性质及相互作用的研究[D].无锡:江南大学,2012.