学位论文-大麦脂肪替代品开发和在低脂冰淇淋中应用.docVIP

大麦脂肪替代品的开发及在低脂冰淇淋中的应用 Studies on Preparation of Barley-Based Fat Replacer and Its Application in Low Fat Ice Cream 摘 要 我国拥有丰富的大麦资源，目前年产大麦约400万吨，但由于对大麦深加工的研究开发工作非常薄弱，投入较少，大部分大麦直接作为饲料使用，使得我国大麦资源没得到合理充分的利用。本论文以非酿造大麦为原料，并选择适当的淀粉酶进行酶解，经喷雾干燥后制得低DE值麦芽糊精，并对其性质进行研究，最后将其应用于低脂冰淇淋中替代部分脂肪。 首先研究了大麦脂肪替代品的制备工艺，考察了加酶量、酶解温度、酶解时间、料液比对最终产品DE值的影响，并设计正交试验，最终得到回归方程，为不同DE值大麦脂肪替代品的制备工艺提供量化的指导；通过喷雾干燥，得到大麦脂肪替代品粉末。通过回归计算，选择对应的工艺条件，制备了DE值为2.3、4.9和7.9的麦芽糊精，并对其基本成分进行了分析。 然后对DE值为2.3、4.9和7.9的大麦肪替代品的性质进行研究。结果表明：这几种大麦脂肪替代品都有较强的吸湿性，其持油性、持水性也均优于市售的脂肪替代品；在冻融次数较少时表现出较好的稳定性；粒径分析结果表明：粒径小于10μm的颗粒比重均占DE值为4.9、7.9样品的50%以上，满足作为脂肪替代品的基本要求；同时DE值为4.9、7.9的大麦脂肪替代品的凝胶细嫩、滑腻，其中DE值为4.9的大麦脂肪替代品的“溶胶-凝胶”相变温度在34℃左右。通过综合分析，DE值为4.9的大麦脂肪替代品各方面性质要优于其余样品。 最后，制备大麦脂肪替代品冰淇淋并对其性质进行初步研究。结果表明：使用大麦脂肪替代品的冰淇淋，脂肪含量得到大幅度降低，除了风味释放方面与常规冰淇淋存在一定的差距外，冰淇淋的膨胀率和抗融性均有所提高。 关键词：脂肪替代品；低DE值麦芽糊精；低脂冰淇淋；大麦 Studies on Preparation of Barley-Based Fat Replacer and Its Application in Low Fat Ice Cream Abstract The yield of barley is 4 million tons in 2011 in China. However, barley is only used for food. There is no further utilization in food industry in china for this product. The number of researches on barley industrial processing is few. In this study, the barley-based fat replacer (BBFR), low DE value maltodextrin was prepared by using a suitable enzyme. Then it was hydrolyzed in the certain condition. The starch was extracted from barley then the supernatant.was sprayed into dry powder. The functionality of BBFR was studied compared to the regular fat replacer (DE3 maltodextrin). The application of BBFR in fat reduced ice cream was investigated. The process of low DE value maltodextrin was studied. The effect of enzyme dosage, enzymatic reaction time, temperature and ratio of material to water on the DE value of the maltodextrin with the single-factor experiments was studied. The orthogonal experiment was designed and the regression equation was obtained to analyze the maltodextrin with different DE value. Moreover, the powder of BBFR was obtained