大豆多糖在酱料品质体系中的应用研究

Applied research of soybean polysaccharide in seasoning jam

大豆多糖除了具有膳食纤维所具有的功能特性外,还具有乳化及乳化稳定性能。在含有脂肪和盐分的酱(膏)状产品体系中,大豆多糖表现出特有的光泽性、粘性和透明性,能够使酱料体系的稳定性不受油脂和盐离子浓度的影响,在工业上具有十分重要的意义。大豆多糖可以用来替代或部分取代传统的增稠乳化稳定剂用于酱料的产品生产中,可作为改良酱料体系的质构特性和功能特性的材料而被广泛利用。

The soybean polysaccharide has not only the function characteristic of edible fiber, but also the function of emulsifier-stabilization. In the product quality system of seasoning jam with rich fat/oil and salt, Its unique glossiness, coherency and the transparency may be used or partly used as traditional thickening-emulsifying-stabilizer in seasoning Jam, and can be widely used for food improvement of texture and functional.