作　　者： ; ; ; ; ; ; ;

机构地区： 长沙理工大学

出　　处： 《食品科学》 2014年第16期6-10,共5页

摘　　要： 为获得与油脂感官特征相近的大豆分离蛋白基脂肪替代物,综合运用单因素和Box-Behnken试验设计,以大豆分离蛋白添加量、魔芋胶添加量、加热温度、加热时间、均质时间为考察因子,以复合体系的黏度及乳化稳定性为响应值,确定制备大豆分离蛋白基脂肪替代物的最佳工艺条件。结果表明,最佳工艺条件为大豆分离蛋白质量分数8%、魔芋胶质量分数0.08%、加热温度79.8℃、加热时间13 min、均质时间40 s,此条件下复合体系的黏度为45.94 mPa·s,乳化稳定性为74.49 min,与市售植物油相当。 This study proposes a procedure for preparation of soy protein isolate(SPI)-based fat stimulant with similar sensory characteristics to oils and fats. The preparation conditions were investigated preliminarily by single-factor design and optimized by Box-Behnken design(BBD) with the viscosity and emulsion stability of composite system as a function of SPI concentration, konjac gum concentration, heating temperature, heating time and homogenization time. A composite system containing 8% SPI and 0.08% konjac gum heated at 79.8 ℃ for 13 min followed by 40 s homogenization was found to be optimal. The product obtained exhibited a viscosity of 45.94 mPa·s and an emulsion stability of 74.49 min, close to the quality of commercially available vegetable oils.

关 键 词： 大豆分离蛋白 魔芋胶 脂肪替代物 剪切 流变性 乳化稳定性

领　　域： [轻工技术与工程] [轻工技术与工程]