【作者】 杨述； 高昕； 许加超； 付晓婷；

【Author】 YANG Shu,GAO Xin~※,XU Jia-chao,FU Xiao-ting (College of Food Science and Engineering,Ocean University of China,Qingdao,266003)

【机构】 中国海洋大学食品科学与工程学院；

【摘要】 流变特性对蛋黄酱配方选择、加工工艺设计、产品质量控制、消费者接受性等具有重要的作用。为探讨改善全脂类蛋黄酱的最佳褐藻胶添加量,利用MCR101流变仪研究了不同添加量对蛋黄酱流变性质的影响,同时对全脂类和低脂类蛋黄酱样品基本成分及感官等指标进行了测定和比较分析。结果表明:全脂类和低脂类蛋黄酱样品均呈现出触变性、假塑性,流变学方程为Herschel-Bulkley;温度对全脂类和低脂类蛋黄酱样品的表观粘度影响符合Arrhenius模型;样品显示弱凝胶特性;与全脂类蛋黄酱相比,低脂类蛋黄酱显示出更加稳定的流变学特性,其中褐藻胶添加量为2.0%的样品不仅在功能上而且在流变学特性、感官特性上更接近全脂类蛋黄酱样品。更多还原

【Abstract】 Knowledge of the rheological properties of mayonnaise is important for the choice of formulation, process conditions design,quality control and consumer acceptability of a product.The actual nutritional trend to low-calorie foods has increased the interest in fat substitutes without change the consistency of the product.To investigate the optimum addition level of alginate in order to improve the product qualitiy of mayonnaise,effects of alginate on the Theological of mayonnaise were determined by rheological analysis.Rheological properties of mayonnaise were affected by its components,temperature, frequency,time and the addition of alginate.The components analysis,sensory evaluation and rheological properties test of mayonnaise samples with full-fat(FF) and reduced-fat(RF) were studied in this paper.The rheological properties were determined by MCR101 rheological analysis with parallel plates with diameters of 40mm.All mayonnaises prepared in this study exhibited shear thinning behavior?thixotropy and following the Herschel-Bulkley model.The viscosity(within 4～25℃) followed an Arrhenius temperature dependence and and the activation energy was determined,the addition of alginate also affected apparent viscosity of mayonnaise.Viscoelastic properties of mayonnaise samples were characterized using dynamic oscillatory shear test and it was observed that mayonnaises exhibited weak gel-like properties by small strain oscillatory measurements.According to results,RF mayonnaise samples is more stable than FF mayonnaise in rheological properties.The use of 2.0%of Alginate produced a RF mayonnaise with similar rheological properties and sensorial properties as FF mayonnaise.更多还原