摘要
以脱脂大豆粉为原料,与水解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,采用正交试验确定了蛋黄酱乳化液体系的最佳工艺参数为:油添加量20%,蛋黄6%,接枝物与水比为1∶6,在此条件下乳化液稳定性为95.63%。为了验证脂肪替代品的使用安全性,对其进行了急性毒性试验,结果表明其属无毒级产品。
Defatted soybean flour-hydrolyzed starch （ DE = 11.0） graft was used as fat replacer. The fat replacer was successfully used in mayonnaise to replace about 70% of the fat. The optimum parameter of the mayonnaise emulsion system was decided by orthogonal experiment. Acute toxicity test was performed to confirm the safety of the fat replacer. The results showed that the optimum parameters of the mayonnaise were as follows：oil 20%, egg yolk 6% ,weight ratio of graft to water 1：6. Under the optimum conditions,the stability of the mayonnaise was 95.63%. The graft was innocuous.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第11期33-35,共3页
China Oils and Fats
关键词
脱脂大豆粉
多糖
接枝反应
脂肪替代品
急性毒性
defatted soybean flour
polysacchafide
graft reaction
fat replacer
acute toxicity
