低脂蛋黄酱的工艺配方研究
Research on the Process Formula of Low-Fat Mayonnaise
安源春 1戴涛1
作者信息
摘要
本研究通过添加圆苞车前子壳粉、玉米变性淀粉复配凝胶代替蛋黄酱中部分油脂,将油脂的比例降低到 30%.以感官评分和硬度、黏着度为指标,设计单因素实验对蛋黄酱进行分析,并设计正交实验进行工艺配方的优化.最终分析得出低脂蛋黄酱的最佳工艺配方为:圆苞车前子壳粉添加量 0.6%,蜡质玉米变性淀粉添加量2.0%,油添加量 30%.
Abstract
In this study,the proportion of oil was reduced to 30%by adding round bract psyllium husk powder and modified corn starch compound gel to replace part of the oil in mayonnaise.A one-way experiment was designed to analyze the mayonnaise with sensory score and hardness and adhesion as indexes,and an orthogonal experiment was designed to optimize the process formulation.The final analysis led to the optimal process formulation of low-fat mayonnaise as follows:0.6%addition of round bract psyllium husk powder,2.0%addition of waxy corn modified starch,and 30%addition of corn oil.
关键词
圆苞车前子壳粉/玉米淀粉/低脂蛋黄酱/加工工艺Key words
round bract psyllium husk powder/corn starch/low-fat mayonnaise/processing techology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据