食品与发酵工业2024，Vol.50Issue(9)：99-105,7.DOI:10.13995/j.cnki.11-1802/ts.035504
以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响
Preparation of fat substitute based on lemon pectin gel and its effect on rheological properties of butter
摘要
Abstract
In view of the problem that pectin gel-based fat substitutes(FS)are prone to dehydration and aggregation,resulting in un-stable quality,sheared lemon pectin gels were used as research subjects,the effects of the addition of different inert media on the textural and rheological properties of gels were discussed so as to prepare stable FS,and FS was applied to butter to investigate its effect on the rheological properties of butter and to provide a basis for the preparation of FS for butter.Results showed that the inert media of CMC at 0.4％was selected to produce a compound gel with 0％dehydration and no aggregation,which was the most stable gel system and met the particle size requirement of FS.The butter rheology results suggested that the optimum FS rate was between 20％and 30％.In summary,the addition of an inert media to a microparticulated pectin gel was the key to the preparation of stable FS.A suitable amount of CMC as an inert media can effectively control the aggregation and dehydration of pectin gels after micronization.The partial replacement of butter by the above FS maintains the rheological properties of butter,which provides theoretical support for the preparation and application of lemon pectin gel-based FS.关键词
惰性外相/复配凝胶/脂肪替代物/黄油/流变性Key words
inert media/compound gels/fat substitutes/butter/rheological properties引用本文复制引用
何雨婕,张巧,李贤,雷激..以柠檬果胶凝胶为基质的脂肪替代物的制备及其对黄油流变性的影响[J].食品与发酵工业,2024,50(9):99-105,7.基金项目
四川省科技厅重大项目(2020YFN0149) （2020YFN0149）
