文章摘要
李红娟;于洪梅;李洪波;于景华;.低脂再制和模拟干酪中脂肪替代物——麦芽糖醇的应用研究[J].中国食品学报,2020,20(8):147-153
低脂再制和模拟干酪中脂肪替代物——麦芽糖醇的应用研究
Studies on the Application of Fat Replacer-maltitol in Low-fat Processed and Simulated Cheese
  
DOI:
中文关键词: 麦芽糖醇  低脂再制马苏里拉干酪  低脂模拟干酪  质构特性
英文关键词: maltitol  low-fat processing Mozzarella cheese  low-fat simulated cheese  texture characteristics
基金项目:国家自然科学基金项目(31501510,31671876);天津市教委科研计划项目(2017KJ005)
作者单位
李红娟;于洪梅;李洪波;于景华; 天津科技大学食品工程与生物技术学院
 
摘要点击次数: 18
全文下载次数: 0
中文摘要:
      目的:研究麦芽糖醇在低脂干酪中作为脂肪替代物的应用潜力,探究其对低脂再制马苏里拉干酪和低脂模拟干酪的功能特性及微观结构的影响。方法:通过测定由不同含量的麦芽糖醇(0%,1%,2%,3%)制成的低脂再制马苏里拉干酪和低脂模拟干酪的基本组分、质构特性、功能特性、微观结构及疏水作用力,研究不同添加量麦芽糖醇对上述干酪的影响。结论:麦芽糖醇作为脂肪替代物效果较好,能够提高酪蛋白分子间疏水作用力,降低干酪硬度,改善低脂干酪的功能特性。本研究表明麦芽糖醇可作为一种良好的脂肪替代物应用于低脂干酪。
英文摘要:
      Objective: The objectives of this study were to determine the effects of maltitol on physicochemical properties, functional properties and microstructure of Mozzarella cheese and to evaluate the functionality of maltitol used as fat replacers in low-fat processed mozzarella cheese and low-fat simulated cheese. Methods: The chemical composition, texture profile analysis, functional properties, hydrophobic interaction and microstructure of different maltitol addition (0%, 1%, 2%, 3%) cheese were detected, and the effect of maltitol with different contents on low-fat processedmozzarella cheese and low-fat simulated cheese were studied. Conclusions: Maltitol was an effective fat replacer in low-fat processed mozzarella cheese and low-fat simulated cheese. It could decrease the hardness of low-fat cheese, enhance the functional properties of low-fat cheese significantly. Maltitol had a great potential for application in low-fat cheese.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮