摘要
以脱脂豆粕为原料,与玉米淀粉通过接枝反应加工成复合物,从而得到成本低、热量低的脂肪替代产品,并成功地用此脂肪替代品替代蛋黄酱中约70%油脂,采用正交实验确定了蛋黄酱乳化液体系的最佳工艺参数。为了验证脂肪替代品的使用安全性,对其进行了急性毒性实验。
Defatted soy flour-starch graft was used as fat replacer. The fat replacer was successfully used in mayonnaise to replace about 60% of the fat. And the optimum parameter of the mayonnaise emulsion system was decided by orthogonal experiments. Acute toxicity experiment was carried in order to confirm the safety of the fat replacer.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期83-84,87,共3页
Science and Technology of Food Industry
关键词
脱脂豆粕
接枝反应
脂肪替代品
急性毒性
defatted soy flour
graft reaction
fat replacer
acute toxicity
