聚合物糖类:对无脂肪鞭毛奶油模拟物的物理特性和奶油感知的影响
Yameng Han1, Ling Zhu1, Hui Zhang1
1National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
Carbohydrate polymers
|January 8, 2025
概括
马尔托德克斯特林通过优化颗粒大小和泡分布,改善了鞭毛奶油质地和奶油感知. 本地粉增强了机械性能,土豆粉显示出优越的硬度和水固定性.
科学领域:
- 食品科学 食品科学 食品科学
- 合体和表面科学科学
背景情况:
- 鞭毛奶油依赖于空气,水和稳定剂之间的复杂相互作用,以获得其纹理和感觉特性.
- 糖是常见的成分,但为了提高功能和质地修改,正在寻找替代稳定剂.
研究的目的:
- 为了研究用不同聚合物糖 (原生粉,麦芽素,胰岛素) 取代10%的糖对无脂肪鞭毛奶油的影响.
- 评估对身体特征,质性质,三元性行为和质感官感知的影响.
主要方法:
- 用原生粉,马尔托德克斯和胰岛素作为砂糖替代品配制的鞭系统的比较分析.
- 评估物理特征,包括粒子大小,泡分布,鞭打性能和机械性能.
- 在模拟口服加工前和之后进行的风病学和三位学测量,包括摩擦系数和表面粘度.
- 仪器测量和感官属性 (光滑,口腔涂层,奶油) 之间的相关性分析.
主要成果:
- 马尔托德克斯特林系统表现出均的颗粒大小和泡分布,从而提高了鞭制性能和减少了摩擦.
- 本地粉系统,特别是土豆粉,表现出优越的机械特性,包括更高的硬度,储存模量和固定水含量.
- 低摩擦系数与奶油感知有积极的相关性,而低表面粘度与光滑性和口腔涂层特性有关.
- 马尔托德克斯含有19的德克斯特等价物,产生了最高的奶油度得分.
结论:
- 聚合糖类显著影响无脂肪鞭毛奶油的物理和感官属性.
- 马尔托德克斯在鞭打性能和奶油度方面具有优势,而本地粉在机械稳定性方面表现出色.
- 仪器的风湿学和 tribological 属性是可靠的预测器的感官感知在奶油系统.
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