杏鲍菇粉对大豆分离蛋白-魔芋粉基模拟脂肪理化性质的影响
TS201.7; 为了增加模拟脂肪的肥膘肉丁口感并提升其在食品加工中的实用性,本研究以大豆分离蛋白、魔芋粉和大豆油为主要原料制备模拟脂肪,通过测定模拟脂肪的质构、热稳定性和微观结构等理化性质,探究杏鲍菇粉对模拟脂肪理化性质的影响,以及模拟脂肪对鱼糜制品品质的影响.结果显示,模拟脂肪的硬度、凝胶强度和熔融温度在杏鲍菇粉添加量为1.0％时达到最大,分别为533.97 g,128.71 g·mm和147.78℃.模拟脂肪的L*值随杏鲍菇粉添加量的增加而下降,而a*和b*值却出现上升趋势.杏鲍菇粉添加量不高于1.0％时,模拟脂肪中具有分布均匀的小油滴,凝胶网络结构致密.利用模拟脂肪代替鱼糜制品中50％...
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| Published in | 食品工业科技 Vol. 46; no. 5; pp. 1 - 7 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
集美大学海洋食品与生物工程学院,福建厦门 361021%集美大学海洋食品与生物工程学院,福建厦门 361021
01.03.2025
福建省海洋功能食品工程技术研究中心,福建厦门 361021 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2024040220 |
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| Abstract | TS201.7; 为了增加模拟脂肪的肥膘肉丁口感并提升其在食品加工中的实用性,本研究以大豆分离蛋白、魔芋粉和大豆油为主要原料制备模拟脂肪,通过测定模拟脂肪的质构、热稳定性和微观结构等理化性质,探究杏鲍菇粉对模拟脂肪理化性质的影响,以及模拟脂肪对鱼糜制品品质的影响.结果显示,模拟脂肪的硬度、凝胶强度和熔融温度在杏鲍菇粉添加量为1.0％时达到最大,分别为533.97 g,128.71 g·mm和147.78℃.模拟脂肪的L*值随杏鲍菇粉添加量的增加而下降,而a*和b*值却出现上升趋势.杏鲍菇粉添加量不高于1.0％时,模拟脂肪中具有分布均匀的小油滴,凝胶网络结构致密.利用模拟脂肪代替鱼糜制品中50％的猪油时,产品的硬度和感官评分均最高.因此,添加杏鲍菇粉可以作为改善模拟脂肪质构和热稳定性的一种有效方法,且添加量为1.0％时结果最佳,制备的模拟脂肪可以用于改善鱼糜制品的品质. |
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| AbstractList | TS201.7; 为了增加模拟脂肪的肥膘肉丁口感并提升其在食品加工中的实用性,本研究以大豆分离蛋白、魔芋粉和大豆油为主要原料制备模拟脂肪,通过测定模拟脂肪的质构、热稳定性和微观结构等理化性质,探究杏鲍菇粉对模拟脂肪理化性质的影响,以及模拟脂肪对鱼糜制品品质的影响.结果显示,模拟脂肪的硬度、凝胶强度和熔融温度在杏鲍菇粉添加量为1.0％时达到最大,分别为533.97 g,128.71 g·mm和147.78℃.模拟脂肪的L*值随杏鲍菇粉添加量的增加而下降,而a*和b*值却出现上升趋势.杏鲍菇粉添加量不高于1.0％时,模拟脂肪中具有分布均匀的小油滴,凝胶网络结构致密.利用模拟脂肪代替鱼糜制品中50％的猪油时,产品的硬度和感官评分均最高.因此,添加杏鲍菇粉可以作为改善模拟脂肪质构和热稳定性的一种有效方法,且添加量为1.0％时结果最佳,制备的模拟脂肪可以用于改善鱼糜制品的品质. |
| Abstract_FL | To enhance the taste of simulated fat and improve its practicability in food processing,simulated fat was prepared using soybean protein isolate,konjac flour,and soybean oil as the main raw materials in this study.The effects of the Pleurotus eryngii powder on the physicochemical properties of the simulated fat was investigated by measuring the texture,thermal stability and microstructure of simulated fat and other physicochemical properties.Additionally,the effect of the simulated fat on the quality of surimi products was investigated.The results showed that the simulated fat with 1.0％of P.eryngii powder exhibited the highest hardness,gel strength and melting temperature,namely 533.97 g,128.71 g·mm and 147.78 ℃,respectively.As the amount of P.eryngii powder increased,the L value of the simulated fat decreased,whereas the a*and b*values increased.The simulated fat with no more than 1.0％of P.eryngii powder contains evenly distributed small oil droplets and had a dense network structure.Surimi products indicated the highest hardness and sensory scores when 50％the simulated fat was used to replace lard.Therefore,adding 1.0％of P.eryngii powder can improve the texture properties and thermal stability of the simulated fat,thus the enabling it to improve the quality of surimi products. |
| Author | 石林凡 赵源 任中阳 翁武银 郭雨晨 |
| AuthorAffiliation | 集美大学海洋食品与生物工程学院,福建厦门 361021%集美大学海洋食品与生物工程学院,福建厦门 361021;福建省海洋功能食品工程技术研究中心,福建厦门 361021 |
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| Author_FL | ZHAO Yuan SHI Linfan REN Zhongyang GUO Yuchen WENG Wuyin |
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| DocumentTitle_FL | Effect of Adding Pleurotus eryngii Powder on Physicochemical Properties of Soybean Protein Isolate-Konjac Flour Based Simulated Fat |
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| Keywords | 杏鲍菇粉 surimi gel Pleurotus eryngii powder 模拟脂肪 鱼糜凝胶 gel property simulated fat 凝胶特性 |
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| Title | 杏鲍菇粉对大豆分离蛋白-魔芋粉基模拟脂肪理化性质的影响 |
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