本文已被：浏览 12次 下载 10次
投稿时间：2025-05-14
投稿时间：2025-05-14
中文摘要: 固体脂肪对起酥类食品品质有重要作用，然而动物脂肪及起酥油中的饱和脂肪酸和反式脂肪酸的大量摄入对人体健康不利，因此，开发新型固体油脂极为重要。该研究采用乳液模板法，以单硬脂酸甘油酯（glyceryl monostearate，GMS）为乳化剂，构建乳清蛋白-玉米油双相凝胶，并将其作为黄油替代物应用于曲奇饼干中，探讨其对曲奇品质的影响。结果表明，当GMS浓度为9%时，乳清蛋白油凝胶的质地与黄油相近；质构测定结果显示，乳清蛋白油凝胶曲奇的硬度和脆度显著高于黄油曲奇。GMS能够减少曲奇的油脂析出，从而改善其储存稳定性。因此，添加9%GMS的乳清蛋白油凝胶可模拟黄油的作用，并赋予曲奇良好的品质。
Abstract:Solid fats play an important role in the quality of shortening foods. However，the intake of saturated fatty acids and trans fatty acids in animal fats and shortenings is detrimental to human health. Therefore，it is extremely important to develop new solid fats. In this study，glyceryl monostearate （GMS） was used as emulsifier to construct whey protein-corn oil biphasic gel by emulsion template method，and it was used as a substitute for butter in cookies to explore its effect on the quality of cookies. The results demonstrated that when GMS concentration reached approximately 9%，the textural properties of whey protein oleogels resembled those of butter. The results of texture analysis showed that the hardness and brittleness of whey protein oil gel cookies were significantly higher than those of butter cookies. GMS effectively mitigated oil exudation in cookies，thereby enhancing their storage stability. In conclusion，whey protein oleogels with 9% GMS supplementation could simulate butter functionality while imparting desirable quality attributes to cookies.
文章编号：202615010 中图分类号： 文献标志码：
基金项目:甘肃省科技重大专项计划（24ZD13NA014）；山东省基地和人才计划（博士后）项目（SDCX-ZG-202400132）；中国乳制品工业协会委托研究项目（CDIAKCJJ-TP-2024-003）；天津市级大学生创新创业训练计划资助项目（202410057150）
引用文本：
津公网安备12011602301139号