合物和油凝对乳制品食品的技术功能性质的影响
Shan Zhang1, Chuanying Ren1,2, Caiyun Wang3
1Food Processing Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China.
Food chemistry: X
|February 21, 2024
概括
合物和油脂凝显著改变乳制品食品的特性. 它们的联合使用为提高乳制品质量和技术功能特性提供了一个有希望的未来趋势.
科学领域:
- 食品科学与技术 食品科学与技术
- 乳制品科学 乳制品科学
- 材料科学 是一种材料科学.
背景情况:
- 水合物是常见的食品添加剂,用于乳制品中作为稳定剂,乳化剂和凝剂.
- 油脂凝是新兴的基于脂质的凝,在乳制品中具有潜在的应用,尽管比合物更少探索.
- 这些成分影响乳制品的质地和感官属性,以满足消费者的需求.
研究的目的:
- 为了提供乳制品食品中合物和油凝的概述.
- 讨论这些凝剂引起的技术功能变化.
- 突出结合乳制品开发中的合物和油脂凝的潜力.
主要方法:
- 对乳制品中的类化合物 (pectin,酸, carrageenan) 现有文献的综述.
- 详细解释合物特性和与乳制品蛋白的相互作用.
- 关于oleogel成分及其在乳制品中的应用的概述.
主要成果:
- 合物有效地增强乳制品的质地和感官特性.
- 油脂凝显示出改变乳制品特性的潜力,应用程序详细说明.
- 凝和蛋白质之间的相互作用对于技术功能性质至关重要.
结论:
- 合物和油凝都能显著提高乳制品食品的质量.
- 合物和油凝的联合应用代表了乳制品创新的未来趋势.
- 需要进一步研究乳制品中oleogel的应用.
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