粮油食品科技2015，Vol.23Issue(1)：25-29,62,6.
复合型米糠脂肪替代品的制备工艺及性质研究
Research on preparation and properties of composite fat substitutes with rice bran
吉义平 1沈瑞敏 1雷霖1
作者信息
- 1. 华中农业大学楚天学院食品与生物科技学院，湖北武汉 430205
- 折叠
摘要
Abstract
The preparation and properties of a composite fat substitute based on rice bran were studied. The result showed that the optimal preparation technology were:ratio of water to material 15∶1 ,the time of supersonic with 400 W was 20 min,stir extraction at 50 ℃ for 30min,the additive amount of high temperature amylase 4. 8 U/g,and pasting rice bran starch at 95℃ for 30 min,the yield could reach up to 35% after spray drying. Moreover,the properties of three kinds of fat substitutes with different DE (dextrose equivalent)were studied. The sample with DE of 2. 45 possessed better properties than the other two in hydroscopic property,water/oil retention,emulsifiability and foamability,could be used as perfect fat substitute and provided with assuring potential for applications.关键词
米糠/复合型脂肪替代品/麦芽糊精/可溶性蛋白Key words
rice bran/composite fat substitute/maltodextrin/soluble protein分类
轻工纺织引用本文复制引用
吉义平,沈瑞敏,雷霖..复合型米糠脂肪替代品的制备工艺及性质研究[J].粮油食品科技,2015,23(1):25-29,62,6.
