低热型人造奶油的研制

Developments of Low Calorie Margarine

本文旨在研究用魔芋精粉和黄原胶制成的混合凝胶,取代人造奶油中的部分油脂,以制备含油量仅为40％的低热型人造奶油。实验证明,在室温(20～25℃)及中性pH值下,魔芋精粉与黄原胶以6∶4的比例混合,经搅拌后所制得的混合凝胶的强度最大。在低热型人造奶油中添加0.5％浓度的混合胶,油脂含量降至40％,水分含量升为50％,可以制得与普通市售人造奶油的口熔性、涂抹性及软硬度等指标相近的新产品。

Iii this paper the mixed gel made from Konjac Glucomman and Xanthane Gum has been studied, witch can take place of part of fat so that low-calorie Margrine consisting of only 40% fat can be created. It has been proved that if meet condition of ambiant temperature (range of 20-25C) and pH=7,the mixture composed of Konjac Glucomman and Xanthane Gum with the proportion of 6:4, after being stirred up, is in the greatest strength. Filling the mixture in the fat content reduce to 40%, while water content increase to 50%, then the new production, low-calorie Margarine similar in property such as texture, taste appearance to common Margarine can be created.