大理石花纹替代脂的制备及质构相关性分析

Preparation of Marbling Replacement Fat and Its Texture Correlation Analysis

以菜籽油为油基,添加一定量的蛋黄卵磷脂与β-谷甾醇制备大理石花纹替代脂,通过测定硬度、黏附性、内聚性、胶黏性、弹性和咀嚼性,研究不同条件制备的大理石花纹替代脂质构相关性。结果表明,大理石花纹替代脂最佳制备条件为:凝胶剂添加量12%、凝胶剂(谷甾醇︰卵磷脂)添加比例6︰4 g/g、搅拌时间30 min、加热温度100℃。凝胶剂添加量对制备的大理石花纹替代脂质构指标影响显著,凝胶剂添加比例对所制备的大理石花纹替代脂的硬度、胶黏性、内聚性和咀嚼性影响较大,搅拌时间和加热温度对所制备的大理石花纹替代脂黏附性影响较小。通过主成分分析得出,凝胶黏附性、弹性和咀嚼性3个指标对第一主成分(大理石花纹替代脂的整体口感)影响较大,而硬度、内聚性和胶黏性对第二主成分(大理石花纹替代脂的内部结构)影响较大。

The rapeseed oil was used as the oil base, and a certain amount of egg yolk lecithin and β-sitosterol were added to prepare marbling replacement fat. The hardness, adhesion, cohesion, adhesiveness, elasticity and chewability were determined to analyze the effects of marbling replacement fat prepared under different conditions on its texture characteristics. The results showed that the best preparation condition of marbling replacement fat was that the added amount of gelling agent 12%, the ratio of gelling agent(sitosterol︰lecithin) 6︰4 g/g, stirring time 30 min, heating temperature 100 ℃. The added amount of gel agent had a significant effect on all TPA indicators of the prepared gel. The added ratio of gel agent had a great influence on the hardness, adhesiveness, cohesion and chewability of the prepared gel. According to the principal component analysis, the three indexes of gel adhesion, elasticity and chewiness had a great influence on the first principal component(the overall taste of marbling instead of fat), while hardness, cohesion, and adhesion had a great influence on the second principal component(the internal structure of marbling instead of fat).