摘要
目的:借助超高压处理改善降脂蛋黄酱的黏性、分散性与稳定性。方法:以黏度、中位径以及离心破乳率为指标,通过单因素以及正交优化得出最优试验条件。结果:当采用处理条件为压力400?MPa、保压时间10?min时,蛋黄酱加油量可降到50%,较未处理样品黏度可提高超过5倍,分散性可提高14.5%,稳定性可提高90.7%,并具有更优的感官特性。结论:超高压在保证安全的前提下,使降脂蛋黄酱加油量降低到50%,显著改善了降脂蛋黄酱的黏性、分散性、稳定性以及感官特性,具有广阔的应用前景。
Purpose： To improve the viscosity, dispersion and stability of low fat mayonnaise by ultra high pressure （UHP）treatment. Methods： The optimal conditions for UHP treatment were investigated by single factor and orthogonal arraydesign experiments taking viscosity, median diameter and centrifugal demulsification rate as responses. Results： The amountof oil added in mayonnaise was reduced to 50% by the application of UHP treatment at 400 MPa with a pressure-holdingduration of 10 min. Moreover, this treatment resulted in an over 6 times increase in viscosity, an increase in dispersibility of14.5% and an elevation in stability of 90.7% as well as better sensory characteristics of mayonnaise compared to untreatedcontrol. Conclusions： On the basis of ensuring the safety of mayonnaise, the application of UHP treatment can reduce theamount of oil added to 50% and simultaneously improve its viscosity, dispersion, stability and sensory characteristics,thereby having broad application prospect.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第16期88-93,共6页
Food Science
基金
合肥工业大学"秋实计划"项目(JZ2015QSJH0221)
关键词
降脂蛋黄酱
黏性
分散性
稳定性
low fat mayonnaise
viscosity
dispersibility
stability
