油梨低脂涂抹物的研制

Avocado Low-Fat Spreads Producing

通过各种乳化剂、增稠剂、稳定剂种类及量的复配实验表明,涂抹性能与屈服应力有显著负相关.回归方程分析表明,0.47%复合乳化剂(HLB=6.92)、0.57%羧甲基纤维素钠(CMC-Na)、0.13%琼脂(Agar)能使制品有较好的涂抹性能,加入0.3%黄原胶,可以提高制品的热稳定性.

Influences of emulsifiers, stabilizers and thickeners on yield stress and heat stability were subtle and complicated. There was a significant minus relation between spreading capability and yield stress. Based on regression formulas analysis, it showed that the product had good spread capability which 0.47% emulsifier compounds, 0.57% CMC-Na, 0.13% Agar were added, meanwhile adding 0.3% Xanthic glue could make the heat stability of this product better.