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| 柠檬果胶凝胶脂肪替代物对曲奇
加工性能及品质的影响 |
| Effect of lemon pectin gel fat substitutes on processing property and quality of cookies |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230114 |
| 中文关键词: 柠檬果胶 果胶凝胶 脂肪替代物 黄油 曲奇 |
| 英文关键词:lemon pectin pectin gel fat substitute butter cookies |
| 基金项目:四川省科技厅重大项目（2020YFN0149） |
| Author Name | Affiliation | | HE Yujie1，2, ZHANG Qiao1,3,4, LI Xian1,3,4, LEI Ji1,3,4 | (1.College of Food Science and Biological Engineering, Xihua University, Chengdu 610039, China
2.Sichuan
Beef Tallow Processing Engineering Technology Research Center, Guanghan Medele Food Co. , Ltd. , Guanghan
618305, Sichuan，China
3.Chongqing Key Laboratory of Speciality Food Co-Built by
Sichuan and Chongqing, Chengdu 610039, China
4.Food Microbiology Key
Laboratory of Sichuan Province, Chengdu 610039, China) |
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| 中文摘要: |
| 旨在为生产一款低脂曲奇提供依据，针对传统曲奇脂肪含量高的问题，以柠檬果胶及羧甲基纤维素钠复配制备的凝胶为原料制备脂肪替代物，考察其部分取代（0%~30%）黄油后对曲奇加工性能及品质的影响。结果表明：添加与不添加脂肪替代物黄油的熔化区间均在40 ℃以内，提示脂肪替代物的取代不会改变黄油的入口即化感；添加脂肪替代物后曲奇面团失重率降低，热稳定性提高，糊化温度升高但不会影响面团的糊化，结合曲奇面团流变性指标确定最佳的脂肪取代率为25%，以此制备减脂曲奇；扫描电镜结果显示减脂曲奇的截面气孔有所减小，脂肪取代前后曲奇的质构及感官指标没有显著差异（p>0.05）；通过脂肪替代使曲奇脂肪含量和热量分别降低了2106%和762%。综上，柠檬果胶凝胶适量取代黄油后不会影响曲奇的加工性能和品质，并且可有效降低其脂肪含量和总能量，具有在曲奇等高脂烘焙食品制备中的脂肪替代潜力。 |
| 英文摘要: |
| In order to provide a basis for producing low fat cookies,due to the problem of high fat content in traditional cookies, gel prepared with lemon pectin and carboxymethylcellulose sodium as raw materials was used to prepare a fat substitute, and its effect on the processing property and quality of cookies after replacing part of the butter（0%-30%） was discussed. The results showed that the melting range of the butter with or without fat substitutes was within 40 ℃, suggesting that the addition of fat substitutes did not alter the melt-in-the-mouth feel of the butter. After the substitution of fat substitutes, the weight loss ratio of the cookie dough was reduced, the thermal stability was improved, and the gelatinization temperature increased but did not affect the gelatinization of the dough. The optimum fat substitution ratio was determined to be 25% in combination with the rheological characteristics of the dough, thus producing fat-reduced cookies. Scanning electron microscopy showed a reduction in the cross-sectional porosity of the fat-reduced cookies, and the texture and sensory analysis of the cookies showed nonsignificant difference before and after fat substitution(p>005). The fat content and energy of the cookies were reduced by 2106% and 7.62% respectively through fat substitution. To sum up, lemon pectin gel will not affect the processing performance and quality of cookies after substituting butter properly, and can effectively reduce its fat content and total energy, which has the potential for fat substitutes in the preparation of high-fat baked goods such as cookies. |
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