| 王颖1,2,3，陈艺芳1,2,3，赵涛1,2,3，贺禧1,2,3，陈诚1,2,3，雷激1,2,3.以低酯果胶为基质的脂肪替代物的制备
及其在黄油中的替代研究[J].中国油脂,2025,50(10):.[WANG Ying1,2,3, CHEN Yifang1,2,3, ZHAO Tao1,2,3, HE Xi1,2,3,
CHEN Cheng1,2,3, LEI Ji1,2,3.Preparation of fat substitute based on low methoxyl pectin and its substitution in butter[J].China Oils and Fats,2025,50(10):.] |
| 以低酯果胶为基质的脂肪替代物的制备
及其在黄油中的替代研究 |
| Preparation of fat substitute based on low methoxyl pectin and its substitution in butter |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240421 |
| 中文关键词: 低酯果胶 脂肪替代物 黄油 惰性外相 流变性 质构 |
| 英文关键词:LMP fat substitutes butter inert external phase rheological property texture |
| 基金项目:四川省科技厅重大项目（2020YFN0149) |
| 作者 | 单位 | | 王颖1,2,3，陈艺芳1,2,3，赵涛1,2,3，贺禧1,2,3，陈诚1,2,3，雷激1,2,3 | 1.西华大学 食品与生物工程学院,成都 610039； 2.川渝共建特色食品重庆市重点实验室,成都 610039；
3.食品微生物四川省重点实验室,成都 610039 |
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| Author Name | Affiliation | | WANG Ying1,2,3, CHEN Yifang1,2,3, ZHAO Tao1,2,3, HE Xi1,2,3,
CHEN Cheng1,2,3, LEI Ji1,2,3 | 1.College of Food Science and Biological Engineering, Xihua University, Chengdu 610039, China
2.Chongqing
Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
3.Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China |
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| 中文摘要: |
| 旨在为黄油的替代应用提供参考，选择海藻酸钠、黄原胶、羧甲基纤维素钠（CMC）为惰性外相，与低酯果胶（LMP）复配制备凝胶，对复配凝胶稳定性、质构、持水性、乳化性、流变性等指标进行考察，以确定最佳惰性外相及其添加量。对最佳条件下制备的复配凝胶进行微粒化处理，获得LMP脂肪替代物，按一定替代率将其与黄油混合制备复配黄油，考察复配黄油的感官品质、质构、色泽、熔点、晶型、流变性，以确定最佳替代率。结果表明：0.3 g/100 mL黄原胶与LMP复配所制备的复配凝胶具有最佳的持水性、乳化性以及更为接近黄油的质构和流变学特征，且能有效解决剪切后微粒重聚集及体系脱水问题；LMP脂肪替代物替代黄油的最佳替代率范围为30%~40%，此时复配黄油感官评价良好，熔点保持在34 ℃以内，主要晶型仍为理想的β′型，流变学特性与全脂黄油相似，最终含糖量仅为5.7%~7.6%。综上，适量黄原胶与LMP复配后能有效提高果胶凝胶稳定性，复配凝胶经微粒化处理后可用作黄油替代物，从而达到减脂效果。 |
| 英文摘要: |
| Aiming to provide reference for the alternative applications of butter, sodium alginate, xanthan gum and sodium carboxymethyl cellulose (CMC) were selected as inert external phases and compounded with low methoxyl pectin (LMP) to prepare gels. The stability, texture, water-holding capacity, emulsifying property and rheological properties of the composite gels were investigated to determine the optimal inert external phase and its dosage. The composite gels prepared under the optimal conditions were subjected to micro-particle processing to obtain LMP fat substitutes, which were then mixed with butter at a certain substitution ratio to prepare reformulated butter. The sensory quality, texture, color, melting point, crystal form and rheological properties of the reformulated butter were investigated to determine the optimal substitution ratio. The results showed that the composite gels prepared by adding 03 g/100 mL xanthan gum with LMP had the best water-holding capacity and emulsifying property, as well as texture and rheological characteristics closer to those of butter, and could effectively solve the problems of micro- particle reaggregation and system dehydration after shearing. The optimal substitution ratio range of LMP fat substitutes for butter was 30%-40%. At this time, the sensory evaluation of the reformulated butter was good, the melting point was maintained within 34 ℃, the main crystal form was still the ideal β′ type, and the rheological properties were similar to those of full-fat butter. The final sugar content of the reformulated butter was only 5.7% - 7.6%. In conclusion, an appropriate amount of xanthan gum compounded with LMP can effectively improve the stability of pectin gels, and the composite gels after micro-particle processing can be used as a butter substitute to achieve the effect of fat reduction. |
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