制备和描述基于甘单酸的油泡:在低脂肪巧克力中的应用案例
Lukai Ma1, Linjing Li1, Zijian Li1
1College of Light Industry and Food, Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China.
低脂巧克力可以使用由向日油和甘单酸盐 (GMS) 制成的油泡制成的油泡制成. 与传统的可可黄巧克力相比,使用25%GMS油泡代替品的巧克力获得了更好的接受度.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
背景情况:
- 开发低脂肪巧克力需要有效的脂肪替代品.
- 油泡提供了一个潜在的解决方案,以减少糖果中的脂肪.
研究的目的:
- 调查使用甘单酸盐 (GMS) 油泡作为低脂肪巧克力中的可可黄 (CB) 替代品.
- 为了优化油泡的特性,并评估它们对巧克力特性的影响.
主要方法:
- 使用向日油和GMS制备了油泡,GMS度和鞭打时间各不相同.
- 低脂巧克力是通过用油泡代替25%,50%和100%的CB来制造的.
- 巧克力属性通过纹理分析,风学,热分析,晶体多态和感官评估来评估.
主要成果:
- 增加CB替代减少了巧克力质感质量,化度和可可风味强度.
- 部分脂泡替代导致与CB巧克力相似的化温度.
- 使用25%油泡替代品的巧克力在整体上表现出更高的接受度.
结论:
- 基于GMS的油脂泡显示出可接受的低脂肪巧克力制造的巨大潜力.
- 优化的油泡可以有效地替代巧克力配方中的可可黄.
- 对油泡技术的进一步研究可以推进低脂糖果产品的选择.
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