摘要
对模拟脂肪的配制工艺参数进行优化,并对显著影响模拟脂肪乳化稳定性的乳化剂、蛋白质和盐等因素进行进一步研究,确定最优配比。实验结果表明,油水比70∶30(w1/w2)的条件下,主要影响成分的最优配比为单甘酯1.6%(w/w1+w2)、蔗糖酯0.4%(w/w1+w2)、大豆分离蛋白0.5%(w/w2)、乳清浓缩蛋白0.1%(w/w2)、氯化钠0.1%(w/w2)。65℃条件下预热25min并在19000r转速下乳化3×30s,可获得稳定性更好的模拟脂肪。最终确定的模拟脂肪工艺为:预热→乳化→脱气→冷却。
The influence of two emulsifiers, two proteins, and salt on emulsion stability of mock beef intramuscular fat (BIF)were studied, and also to make sure their proper concentrations. We also studied the parameters of preheating and emulsifying, and determined technical of o/w BIF. The results showed that mock BIF consisted of monoacylglycerols 1.6% (w/w1+w2), sucrose esters 0.4%(w/ww+wo ), salt 0.1% (w/ww+wo), soy bean protein isolates (SPI) 0.5%(w/ww), when proteins 0.1% (w/ww). The preheated temp. was 65 ℃ and preheated time was 25 min. The condition of emulsifying was 19 000 r, 3×30 s. which can afford excellent stability. The final flow chart of o/w BIF was preheating→emulsifying→deairing→cooling.
出处
《保鲜与加工》
CAS
2004年第3期18-21,共4页
Storage and Process
