以变性淀粉为壁材制备耐酸型植脂末的研究

Study of preparing acid-resistant non-dairy creamer by modified starch

通过对三种变性淀粉乳化性能的测试,选用包埋乳化能力强的变性淀粉N-CREAMER46,代替传统配方中的酪蛋白酸钠,制备了新型的植脂末产品。经过对产品质量指标的测试,确定固形物含量40%,载油量30%制备的植脂末产品性能较佳。该植脂末油脂包埋率可达98%以上,粉末加水复原后没有出现表面浮油现象,具有较好的包埋效果和感官品质。复原乳状液用盐酸溶液和柠檬酸溶液调pH至2时,均未出现破乳分层现象,证明该植脂末有较强的耐无机酸和有机酸的性能。同时新制备的植脂末产品感官性状与传统配方产品相似,表现出良好的色度、分散性和水溶性。因此用变性淀粉制备的新型植脂末能够应用在酸性环境中,解决了传统配方中酪蛋白酸钠遇酸沉淀的问题,拓展了植脂末的应用范围。

N - CREAMER 46 was selected to substitute sodium caseinate for preparing non - dairy creamer based on the emulsification properties testing results of three kinds of modified starch. The product with 40% total solid and 30% oil presented better properties. Its encapsulation efficiency reached to 98%, and the reverted emulsion had good senso- ry quality with no oil fioatation. The reverted emulsion was not found breaking or decomposed to layers after adjusting pH value to 2 by hydrochloric acid and citric acid. This proved that the products can resistant to strong organic acid and inorganic acid. Meanwhile the new products have the similar sensory qualities as the traditional products in color, dis- persibility and dissolubility. This modified starch type creamer can be used in acidic conditions, which solves the prob- lem of sedimentation of sodium caseinate in acidic conditions and widens the application of the creamer.