子牛奶中脂肪含量的作用:稳定性和消化性能
Yang Chen1, Zihan Zhang1, Yile Chen1
1School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Food chemistry
|March 1, 2024
概括
子牛奶的脂肪含量低于10%,提供了出色的稳定性和消化性. 这种脂肪含量范围非常适合开发强大的子牛奶产品,可以抵抗储存和冷解的挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 乳制品替代品 乳制品替代品
- 乳液技术 乳液技术
背景情况:
- 脂肪含量显著影响子奶的味道和稳定性.
- 了解不同脂肪水平的影响对于产品开发至关重要.
研究的目的:
- 评估子牛奶的乳化特性,稳定性和消化性,其脂肪含量从0%到20%不等.
- 为了确定稳定和可消化的子奶产品的最佳脂肪含量.
主要方法:
- 子水和脂肪的分离和再组合.
- 同质化以产生具有不同脂肪百分比 (0-20%) 的子奶.
- 对乳化特性,稳定性 (储存,冷-解) 和脂肪消化的全面分析.
主要成果:
- 脂肪含量增加 (0-20%) 与更大的滴滴大小 (2.18-4.70微米) 和更高的粘度相关.
- 子牛奶含有5%和10%的脂肪含量在储存和冷-解周期中表现出优越的稳定性.
- 10%的脂肪含量证明了脂肪消化能力的提高,与胰岛素酶亲和力有关.
结论:
- 油脂含量低于10%的子牛奶对储存,脂质氧化和冷解等环境因素具有弹性.
- 大约10%的脂肪含量是开发稳定,可消化和商业可行的子奶产品的最佳选择.
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