燕麦糊精脂肪替代品在低脂奶油中的应用

Application of oat dextrin for substituting fat in low-fat cream

摘要: 通过正交分析实验将燕麦糊精脂肪替代品添加入液体奶油中生产低脂奶油。结果表明:当燕麦糊精DE值为7.5、燕麦糊精添加量为45%、在搅拌速度为830r/min时搅打10min,获得的低脂奶油的乳化性、乳化稳定性、起泡性和泡沫稳定性均较普通奶油好,但是其硬度相比较普通奶油而言,略硬。与普通奶油相比,低脂奶油的乳脂含量降低了45%,热量降低了40.6%。

Abstract: The low fat cream of using oat dextrin as fat substitute to replace fat preparation was analyzed with orthogonal test.The results showed that: the optimum parameters of preparing the low fat cream preparation were DE value of oat dextrin 7.5, substitute rate of fat 45%, and whip 10 minutes at 830 r /min. The emulsion, emulsion stability, foam and foaming stability of low fat cream were better than ordinary cream, but a litter hard.The milk fat content and energy value were lower than ordinary cream by 45% and 40.6% respectively.