大米水解物替代氢化植物油的研究

Substituting Margarin with Rice Hydrolyzate

以不同DE值为指标,酶解大米制备氢化植物油的替代品,并将所得样品应用于重油蛋糕中。通过对产品的比容、质量损失、瓤芯质地结构、硬度、弹性等质构指标进行分析,以及对产品外观、质构、可接受度等指标进行感官分析评价。结果表明:以DE值为3的大米水解物替代40%油脂所生产的产品,与原高脂产品对照相差不大,证明所获得的脂肪替代物成功模仿了氢化植物油在重油蛋糕生产中所起的作用。

Taking dextrose equivalent value （DE） as index, rice hydrolyzate was prepared to substitute margarin for making pound cake. The cake quality was evaluated by analyzing the indexes such as density, weight loss, hardness, springiness; also, sensory evaluation was done refering appearance, texture and acceptability. Results show that there is few difference when 40% of margarine is replaced by the rice hydrolysate with DE = 3, implying that rice hydrolysate successfully imitates margarine＇s function in pound cake manufacture.