食品工业科技2018，Vol.39Issue(10)：28-34,7.DOI:10.13386/j.issn1002-0306.2018.10.006
不同源大豆油脂体对蛋黄酱组成成分及稳定性的影响
Effect of oil body from different soybeans on the composition and stability of mayonnaise
摘要
Abstract
The effect of oil soybean on the basic compositin and storage stability of mayonnaise was compared and analyzed with sensory evaluation of mayonnaise using high-oil dnd low-oil soybean oil bodies.The sensory evaluation of mayonnaise was carried out.The results showed that the protein content of oil body-mayonnaise was significantly higher than that of normal mayonnaise(p ＜ 0.05),however,the content of water,fat,cholesterol and palmitoleic acid was significantly lower than that of normal mayonnaise(p ＜ 0.05).Under the same proportion,the moisture and protein content of high oil body-mayonnaise was significantly lower than low oil body-mayonnaise (p ＜ 0.05),but the cholesterol content was significantly higher than low oil body-mayonnaise(p ＜ 0.05).The cholesterol content of the whole high oil and the whole low oil body-mayonnaise(768.942％ ± 0.892％,601.639％ ± 2.330％) both had significantly lower than the pure egg yolk mayonnaise(808.157％ ± 0.603％) (p ＜0.05).The oil body-mayonnaise had better storage stability than the ordinary mayonnaise,and the low oil body-mayonnaise had better storage stability under the same proportion.There was no significant difference in appearance and odor between the normal mayonnaise and oil body-mayonnaise(p ＞ 0.05),but there was significant difference in color and taste(p ＜ 0.05).Except for color,there was no significant difference in other sensory organs under the same proportion (p ＞ 0.05).This study realized the development of the low cholesterol content soybean oil body mayonnaise,improved the storage stability of mayonnaise,and provided the theoretical basis for oil body from soybean to be used in the food industry.关键词
大豆油脂体/蛋黄酱/组成/稳定性Key words
oil body from soybean/mayonnaise/composition/stability分类
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刘志静,张鸿超,赵悦含,卢佳音,李东飞,江连洲,侯俊财..不同源大豆油脂体对蛋黄酱组成成分及稳定性的影响[J].食品工业科技,2018,39(10):28-34,7.基金项目
东北农业大学“学术骨干”项目(15XG23) （15XG23）
国家自然科学基金项目(31371784) （31371784）
黑龙江省博士后科研启动金项目(LBH-Q13015). （LBH-Q13015）
