非油脂型咖啡伴侣的制备工艺及应用

Formulation and Application of Non-Oil-Based Coffee 来自百度文库ate
HOU Chunyan, WU Tao, LIU Rui, ZHANG Min* (New Rural Development Research Institute, Science and Technology, Engineering Research Center of Food Biotechnology, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China) Abstract: This study aimed to develop a formulation for non-oil-based coffee mate using a protein-based fat simulant and to investigation its application. The non-oil-based coffee mate with good external appearance and stability was formulated with the protein-based fat simulant obtained by physical modification of whey protein concentrate and egg white protein without added oil. The optimal formulation found was protein-based fat simulant 88.68%, glucose syrup 6.03%, beta cyclodextrin 0.89%, sucrose 1.95%, calcium phosphate 0.05%, flaxseed gum 0.09%, guar gum 0.09%, sucrose fatty acid ester 0.44%, and hydroxypropyl starch phosphate 0.89%. The formulated product was demonstrated to have good sensory and functional properties. In addition, the microrheological and reconstitution properties were evaluated, and the sensory quality differences in comparison to a commercial product were determined using a triangular sensory test. The experimental results showed that the sensory and physicochemical properties of the non-oil-based coffee mate were similar to those of the commercial sample, with no significant differences being observed between the two. The 24 h stability index under ambient temperature was less than 2 for both samples, suggesting their comparable stability. Moreover, they were comparable to each other in terms of microrheological and reconstitution properties. Key words: fat simulant; coffee mate; triangular sensory test; reconstitution properties DOI:10.7506/spkx1002-6630-201714032 中图分类号：TS202.3 引文格式： 侯春艳, 吴涛, 刘锐, 等. 非油脂型咖啡伴侣的制备工艺及应用 [J]. 食品科学, 2017, 38(14): 206-212. DOI:10.7506 / spkx1002-6630-201714032. http://www.spkx.net.cn HOU Chunyan, WU Tao, LIU Rui, et al. Formulation and application of non-oil-based coffee mate[J]. Food Science, 2017, 38(14): 206-212. (in Chinese with English abstract) DOI:10.7506/spkx1002-6630-201714032. http://www.spkx.net.cn 收稿日期：2016-09-07 基金项目：国家高技术研究发展计划（863计划）项目（2013AA102204） 作者简介：侯春艳（1990—），女，硕士研究生，研究方向为食品添加剂与功能配料。E-mail：houchunyanzai@163.com *通信作者：张民（1972—），男，教授，博士，研究方向为食品添加剂与功能配料。E-mail：zm0201@tust.edu.cn 文献标志码：A 文章编号：1002-6630（2017）14-0206-07
206 2017, Vol.38, No.14
食品科学
※工艺技术
非油脂型咖啡伴侣的制备工艺及应用
侯春艳，吴 涛，刘 锐，张 民*
300457） （天津科技大学新农村发展研究院，食品生物技术教育部工程研究中心，食品工程与生物技术学院，天津 摘 要：利用蛋白质基脂肪模拟物，研究非油脂型咖啡伴侣的配方及应用性质。非油脂型咖啡伴侣为不添加任何油 脂，以乳清浓缩蛋白和蛋清蛋白为原料经过物理改性方法制得的蛋白基脂肪模拟物为主要原料进行生产，具有良好 的外观和稳定性。经研究，其配方为蛋白基脂肪模拟物88.68%、糖浆6.03%、β-环糊精0.89%、蔗糖1.95%、磷酸三 钙0.05%、亚麻籽胶0.09%、瓜尔豆胶0.09%、蔗糖脂肪酸酯0.44%、羟丙基二淀粉磷酸酯0.89%。在此条件下制得的 咖啡伴侣感官及功能性质良好，通过测定非油脂型咖啡伴侣的稳定性和微流变特性，再对其冲调性能进行分析，结 合三点检验方法对非油脂型咖啡伴侣与市售咖啡伴侣进行差异性检验。结果表明，非油脂型咖啡伴侣产品的感官性 质及理化性质指标与市售咖啡伴侣样品相近，差异性检验结果显示两者无显著性差异；常温条件下24 h稳定性指数 均小于2，非油脂型咖啡伴侣稳定性与市售咖啡伴侣稳定性相当；非油脂型咖啡伴侣的微流变特性与冲调性能均与 市售咖啡伴侣样品相近。 关键词：脂肪模拟物；咖啡伴侣；三点检验；冲调性