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| Optimization of Preparation of Fat Substitute with Higher Emulsification Stability |
| FAN Jing-jing;HU Tie-jun;SHANG Zu-ping |
| College of Quartermaster Technology, Jilin University, Changchun 130000, China |
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Abstract A novel low-calorie fat substitute was developed using modified starch, soybean protein isolate (SPI), emulsifiers,
water holding agents and flavoring agents. In order to maximize the emulsification stability of the fat substitute, bovine
fat/emulsion ratio, homogenization time, oil phase temperature and water phase temperature were optimized by orthogonal
array design and quadratic general rotary unitized design. As a result, the optimal process conditions were found to be 35:65 bovine
fat/emulsion ratio, 30 s homogenization time, 90 ℃ oil phase temperature, and 20 ℃ water phase temperature.
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ZHAO Bing, ZHOU Huimin, ZHANG Shunliang, LI Su, PAN Xiaoqian, ZHAO Yan, WANG Hui, LI Jiapeng, CHEN Wenhua, QU Chao, AI Ting, XU Dian. Effect of Medium-Temperature Sterilization on the Changes of Protein in Emulsified Sausages[J]. Meat Research, 2016, 30(3): 5-9. |
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2011, Vol. 25 
