摘要
由于市面上的动物奶油价格较高并伴随着畜牧业对生态环境的影响,以及氢化植脂奶油对健康危害的问题,奶油需要一种更为健康、安全、经济可行的替代方案。该研究利用鹰嘴豆加工副产物豆汁作为原材料,通过回收煮豆后的剩余豆汁,以豆汁中蛋白含量为标准,浓缩处理至其蛋白含量为2 wt.%。进而考量不同pH值和油含量对所制备的奶油的起泡性、稳定性、微观结构、宏观形貌、粘度和硬度的影响。研究发现,pH值(pH值3.0~8.0)对奶油的起泡性无显著影响,但泡沫稳定性和粘度呈先增加后减小趋势,pH值为4.0时达到最高。而随着油含量增加(0~50 wt.%)起泡性下降,但稳定性明显改善,通过显微镜观察到大量乳滴吸附于气泡表面,稳定了泡沫结构。当pH值为4.0且质量分数为25 wt.%时经发泡的奶油性状最佳,此时发泡性为123.39%(优于动物奶油),室温放置6 h稳定性达100%。该天然植物基奶油的开发可实现鹰嘴豆加工副产物的再利用,替代成本较高的动物奶油以及不利于人体健康的氢化植脂奶油。
Because dairy cream costs relatively high,animal husbandry brings about environmental problems,and the hydrogenated non-dairy cream might cause health impacts,a more healthy,safe,and economical cream product alternative is required.In this study,a chickpea processing by-product,i.e.,aquafaba,was recycled after boiling chickpeas and concentrated until its protein concentration reached 2 wt.%.Next,a plant-based cream was prepared and the effects of the pH and oil content on the foamability,stability,microstructure,appearance,viscosity,and hardness of the cream were investigated.It was found that pH(pH value 3.0~8.0)had insignificant influence on the foamability.However,foam stability and viscosity increased then decreased as a function of pH and peaked when pH was 4.0.Besides,foamability decreased with increasing oil content(0~50 wt.%),but foam stability was remarkably improved.Furthermore,microscopic observations showed a large number of emulsion droplets absorbed on the bubble surface,thereby stabilizing the foam structure.The quality of the prepared plant-based cream was optimal when pH and andφwere 4.0 and 25 wt.%,respectively.Under these conditions,the foamability was 123.39%(better than dairy cream)and the stability was maintained at 100%after standing for 6 h at room temperature.The innovative development of this natural plant-based cream can realize the reutilization of-chickpea processing by-products,and plant-based cream may become an ideal substitute for high-cost dairy cream and unhealthy hydrogenated non-dairy cream.
作者
陈家凤
朱云希
范祖乐
陈燕纯
詹楚莲
秦杰
杨颖
CHEN Jiafeng;ZHUYunxi;FAN Zule;CHEN Yanchun;ZHAN Chulian;QIN Jie;YANG Ying(Dining and Tourism Academy,Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China)
出处
《现代食品科技》
CAS
北大核心
2024年第8期98-105,共8页
Modern Food Science and Technology
基金
广东省科技创新战略专项资金(大学生科技创新培育)项目(pdjh2022b0873)
广东省普通高校特色创新项目(2023KTSCX277)。
