摘要
该研究利用β-环糊精制备低胆固醇牛油,并采用单因素试验及正交试验优化制备工艺条件,同时结合差示扫描热仪、流变仪、色谱-质谱联用仪分析低胆固醇牛油的热力学特性、流变特性与风味物质的变化。结果表明,最佳工艺参数为β-环糊精添加量3%(质量分数)、搅拌时间1.5 h、搅拌温度45℃,胆固醇脱除率达到(47.23±1.83)%。与脱胆固醇前相比,脱除胆固醇后牛油的主要脂肪酸与挥发性风味化合物的种类与含量变化较小,关键风味化合物种类不变,热力学特性基本保持一致,黏度略微降低,说明β-环糊精可有效脱除牛油胆固醇,且对牛油感官品质的影响较小,对开发低胆固醇牛油产品具有借鉴意义。
In order to satisfied consumers and the food quality,the tallow with low cholesterol was prepared using-cyclodextrin in this study.The single factor and orthogonal test were used to optimize the processing conditions.Furthermore,the thermodynamic properties,rheological properties,and flavor components of low cholesterol tallow were determined by using the differential scanning calorimeter(DSC),rheometer,and GC-MS.The results showed that the content of cholesterol in the tallow was(47.23±1.83)%after the treatment of 3%β-cyclodextrin at 45℃for 1.5 h.In addition,the content of main fatty acids and volatile flavor compounds in tallow was not altered significantly.And the crucial flavor components were also not be changed.The thermodynamic properties and the viscosity changed slightly compared to that of the raw tallow.This finding indicated that the sensory quality of tallow was not affected obviously by the cyclodextrin.This result provided a favorable reference for the applications of the low-cholesterol tallow products.
作者
刘琳
谢勇
刘越
郑万琴
肖德清
刘雄
LIU Lin;XIE Yong;LIU Yue;ZHENG Wanqin;XIAO Deqing;LIU Xiong(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Shuaike Food Co.,Ltd.,Chongqing 402284,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第22期187-195,共9页
Food and Fermentation Industries
基金
重庆市现代特色农业调味品产业技术体系创新团队项目(2017[7]号)。
关键词
Β-环糊精
低胆固醇牛油
基本性质
挥发性风味物质
β-cyclodextrin
low cholesterol tallow
basic properties
volatile flavor substances
