【作者】 程维华； 刘露； 刘红娜； 沈清武； 刘成国； 周辉； 罗洁；

【Author】 Cheng Weihua;Liu Lu;Liu Hongna;Shen Qingwu;Liu Chengguo;Zhou Hui;Luo Jie;College of Food Science and Technology,Hunan Agricultural University;Key Laboratory of Functional Dairy,College of Food Science and Nutritional Engineering,China Agricultural University;College of Life Science and Engineering,Northwest University for Nationalities;

【机构】 湖南农业大学食品科学与技术学院； 中国农业大学食品科学与营养工程学院功能乳品重点实验室； 西北民族大学生命科学与工程学院；

【摘要】 在不增加食品脂肪含量的情况下增强其脂肪相关属性的感知是食品产业的研究热点。本研究利用牛乳酸凝胶过程中脂肪自然上浮的特征,并对凝胶加以简单叠加,调控酸凝胶中脂肪球的空间分布,并研究其对脂肪感官属性的影响。研究以富含大脂肪球和小脂肪球的牛乳为原料制备酸凝胶,同时将未经处理的生牛乳作为对照。首先将乳成分标准化,采用葡萄糖酸内酯诱导形成酸凝胶。酸化后,将同一原料乳制成的两块凝胶的底部叠加,获得一块新的叠加凝胶。共聚焦显微镜图显示,在总脂肪含量相同的情况下,叠加凝胶的外侧脂肪面积高于未处理凝胶,且外测与内测脂肪含量差异较大。进而在模拟口腔加工条件下测试凝胶的摩擦学、流变学和力学特性,并结合定量描述型感官分析法,评价凝胶脂肪属性的感知。结果表明,无论叠加与否,由相同原料乳制成的凝胶具有相似的表观黏度和硬度值;然而,与未叠加凝胶相比,叠加凝胶具有更低的摩擦系数和更高的奶油感强度。研究为低脂食品的开发提供了一种新的方法。更多还原

【Abstract】 Methods for enhancing the perception of fat-related attributes without increasing the fat content of foods is of great interest to the food industry.Modulating the inhomogeneous distribution of fat globules within an emulsion-filled gel is now being considered an effective method to increase the perception of fat-related sensory attributes.However,the methods for preparing the inhomogeneous gel were relatively complicated in previous studies.The quantitative characterization of the effect of the homogeneity of fat distribution on sensory perception during oral processing was also scarce.This study modulated the spatial distribution of fat globules in acid milk gels through natural creaming and superimposition and investigated its effect on the perception of fat-related attributes.Acid milk gels were prepared from milk enriched with large and small fat globules using gravity separation combined with centrifugation.Untreated raw milk was used as the control.The milks were standardized and subjected to glucono-δ-lactone-induced gelation.After acidification,the lower parts of two gels made from the same milk were superimposed to form new gels gel.In situ confocal microscopy showed that the superimposed gels exhibited higher average area fractions of fat on the surfaces than the original gels at the same overall fat content.The tribo-rheological and mechanical properties under simulated oral processing and quantitative descriptive sensory analysis were used to evaluate the perception of the fat-related attributes of the gels.Gels made from milk with the same origin exhibited similar apparent viscosity and hardness values,regardless of superimposition.However,the superimposed gels exhibited lower friction coefficients at 50 mm/s and higher creaminess ratings than those of the original gels.This study has illustrated the positive effect of an inhomogeneous distribution of fat globules in layered emulsion-filled gels on the perception of fat-related sensory attributes and provided a new method for preparing such gels.更多还原