摘要
植物甾醇是一类广泛地存在于植物各部分器官的生物活性成分,在体内具有显著降低LDL含量的作用,因此具有防治心血管疾病的功效.以葡萄甾醇为功能性成分,利用它具有的降低胆固醇的功效,以建立稳定的饮料复合体系为目标,探索不同的乳化剂种类、组合和添加量的影响,在理化指标的基础上引入食品感官品评为评价手段,开发富含甾醇的功能性咖啡调制乳.结果证明,以蔗糖酯-脂肪酸聚甘油酯(1∶2)为复合乳化剂,显著地改善了葡萄甾醇在调制乳体系中的稳定性,按照乳化剂添加量为2.25g/L、甾醇添加量为4.00g/L的配比制备的葡萄甾醇功能咖啡调制乳感官质量较好,功能性物质葡萄甾醇含量较高、乳化剂使用量较低.
Abstract
Phytosterol is one of biologically active components which exist widely in the various parts of plant organs. As the phytosterol can significantly reduce the LDL level in vivo, it has the effectiveness of prevention and treatment on cardiovascular disease. Taking advantage of its cholesterol-lowering effects, the research was relied on the function of grape phytosterol and aimed at establishing a stable beverage composite system by means of exploring the effect of a variety of emulsifier in order to realize the possible formula of the grape phytosterol functional modified milk with coffee. On the basis of the physical and chemical indicators as well as food sensory evaluation, the result demonstrated that the stability of the grape phytosterol functional modified milk with coffee was obviously improved with the addition of sucrose esters and poiygl yceroi fatty acid esters (1:2) as compound emulsifier. When the amount of emulsifier and phytosterol was 2.25g/L and 4.00g/L, the quality of the grape phytosterol functional modified milk with coffee was pretty good with a high functional grape phytosterol content and a low emulsifier content.
基金项目
北京市大学生科学研究与创业行动计划()
国家农业产业技术体系专项经费(nycytx-30)
国家科技期刊平台
NSTL
维普
万方数据