摘要
[目的]研究微纳米马铃薯淀粉脂肪模拟物性质及应用效果。[方法]采用动态超高压微射流技术对酶解马铃薯淀粉脂肪模拟物进行处理,并将其应用于戚风蛋糕中替代脂肪。[结果]经动态超高压微射流技术处理后,脂肪模拟物颗粒粒径由3550.33 nm减小至532.40 nm,溶解度由84.24%上升至92.22%,分支度由14.57%下降至12.84%。经动态超高压微射流处理后微纳米马铃薯淀粉脂肪模拟物未形成新的官能团,但红外光谱峰值强度发生了变化,荧光强度降低,热解速率下降,体系的热稳定性上升。[结论]由微纳米马铃薯淀粉脂肪模拟物制作的戚风蛋糕比容、感官品质、质构特性均优于酶解组脂肪模拟物制作的蛋糕,且脂肪替代率提升了10%。
[Objective]In order to study the properties and application effect of micro-nano potato starch fat mimics.[Methods]The enzymatic hydrolysis potato starch fat mimics was treated by dynamic ultra-high pressure micro-jet technology,and it was applied to replace fat in chiffon cake.[Results]The results showed that the particle size of fat simulant particles decreased from 3550.33 nm to 532.40 nm,the solubility increased from 84.24%to 92.22%,and the branching degree decreased from 14.57%to 12.84%after the treatment of dynamic ultra-high pressure micro-jet technology.After dynamic ultra-high pressure micro-jet treatment,the micro-nano potato starch fat mimics did not form new functional groups,but the peak intensity of infrared spectrum changed,the fluorescence intensity decreased,the pyrolysis rate decreased,and the thermal stability of the system increased.[Conclusion]The specific volume,sensory quality and texture characteristics of chiffon cake made from micro-nano potato starch fat simulant are better than those made by enzymatic hydrolysis fat simulant,and the fat replacement rate is increased by 10%.
作者
雍雅萍
杨晓清
李铭媛
张婧娟
李云玲
苏靖
YONG Yaping;YANG Xiaoqing;LI Mingyuan;ZHANG Jingjuan;LI Yunling;SU Jing(Department of Agriculture,Hetao College,Bayannur,Inner Mongolia 015001,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China;Inner Mongolia Ordos City,Dongsheng District Market Supervision and Administration,Law Enforcement Team,Ordos,Inner Mongolia 017000,China)
出处
《食品与机械》
北大核心
2025年第2期41-48,共8页
Food and Machinery
基金
内蒙古自然科学基金面上项目(编号:2021MS03027)
“科技兴蒙”行动重点专项(编号:NMKJXM202201-5)
河套学院科学技术研究项目(编号:HYZX202187,HYZX202166)。
