【摘要】 研究使用不同脱乙酰度的壳聚糖以及不同的壳聚糖添加量对蛋黄酥功能性指标钙含量和胆固醇含量以及感官品质的影响,初步探讨壳聚糖在蛋黄酥中的应用.实验结果表明:壳聚糖脱乙酰度为90%,壳聚糖添加量为1%时能获得感官品质较好且功能性指标达到均衡的蛋黄酥,其钙含量达到76.2 mg/100 g,胆固醇含量达到290 mg/100 g,比不添加壳聚糖的蛋黄酥钙含量增加44.3%,胆固醇含量降低35.1%.更多还原

【Abstract】 This paper was studied chitosans with different degrees of deacetylation( 70%,80%,90%,95%) and different usages of chitosan that were added to research the effect of functional indexs in the egg yolk puff,such as calcium content and cholesterol content. Preliminarily chitosan was explored in the application of the Egg yolk puff. Text results showed that when the deacetylation degree of chitosan and its usage were 90% and 1% separately,the functional indexs and sensory quality of the Egg yolk puff can reach the equilibrium. Its calcium content was 76.2 mg/100 g,increased by 44.3 percent. Its cholesterol content was 290mg/100 g,decreased by 35.1%.更多还原