食品与机械2025，Vol.41Issue(2)：41-48,8.DOI:10.13652/j.spjx.1003.5788.2024.80409
微纳米马铃薯淀粉脂肪模拟物性质及其在戚风蛋糕中的应用
Study on properties of micro-and nano-potato starch fat simulants and their application in chiffon cake
摘要
Abstract
[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 3 550.33 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%.关键词
脂肪模拟物/马铃薯淀粉/微纳米级脂肪模拟物/戚风蛋糕Key words
fat simulants/potato starch/fat simulants in micro-and nano-scale/chiffon cake引用本文复制引用
雍雅萍,杨晓清,李铭媛,张婧娟,李云玲,苏靖..微纳米马铃薯淀粉脂肪模拟物性质及其在戚风蛋糕中的应用[J].食品与机械,2025,41(2):41-48,8.基金项目
内蒙古自然科学基金面上项目(编号:2021MS03027) （编号:2021MS03027）
"科技兴蒙"行动重点专项(编号:NMKJXM202201-5) （编号:NMKJXM202201-5）
河套学院科学技术研究项目(编号:HYZX202187,HYZX202166) （编号:HYZX202187,HYZX202166）
