食品科学2024，Vol.45Issue(8)：45-54,10.DOI:10.7506/spkx1002-6630-20230527-260
油凝胶替代脂肪的研究及在植物肉饼中的应用
Preparation and Application of Oleogel as Fat Substitute in Plant-Based Patties
摘要
Abstract
In this study,oleogels were prepared with rapeseed oil and coconut oil as oil phase and monoglyceride(MG),beeswax,rice bran wax,carnauba wax or candelilla(CLW)wax as gelling agent,and the effects of different concentrations of gelling agent(5%,10%,15%,and 20%)on the oil-holding capacity,textural properties and rheological properties of oleogels were investigated.The results showed that the oil-holding capacity of the oleogels prepared with 15%and more gelling agent was more than 96%;the melting characteristics of MG were most similar to those of butter,but the textual properties of oleogels prepared with a single gelling agent were not comparable to that of butter.Therefore,mixtures of MG and CLW in different proportions by mass were used to prepare oleogels with 15%oleogels and plant-based patties.The results showed that the oleogel prepared with a 3:7 mixture of MG and CLW was the closest to butter in terms of textural and rheological properties,and the resulting patty had the highest sensory quality,showing that this oleogel has a better potential for use as a fat substitute.关键词
牛油/凝胶剂/油凝胶/植物肉饼/脂肪替代物Key words
butter/gelling agent/oleogels/plant-based patties/fat substitute分类
轻工业引用本文复制引用
李恩泽,吴静雯,贾心悦,毛立科..油凝胶替代脂肪的研究及在植物肉饼中的应用[J].食品科学,2024,45(8):45-54,10.基金项目
国家自然科学基金面上项目(31972073) （31972073）
