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摘要：色拉酱中一般含有多量的（70%-80%）植物油，因此美的色拉酱食用过量会增加人体的热量摄入。本课题旨在减少色拉酱中的油脂添加量，并希望借助于添加一些脂肪替代品如亲水性胶体（黄原胶、果胶）和变性淀粉（ULTRA TEX 4、N-CREAMER46、N-LITE LP）来改进色拉酱因油脂量减少而带来的组织和口感的劣变。本实验优化了制作色拉酱的工艺流程，以感官评定分数和成品粘度为指标进行各种原料（鸡蛋、油脂、水相）和脂肪替代品的添加量对低脂色拉酱的品质影响的研究、并在此基础上进行正交实验确定低脂色拉酱的最佳配方：油脂25%、鸡蛋7%、纯净水14.3%、食醋10.7%、糖粉14%、盐6%、ULTRA TEX（4）7.21%、N-CREAMER（46）0.96%，N-LITE LP 1.28%、黄原胶0.41%、果胶0.14%、调品若干。本实验还针对色拉酱的稳定性进行实验，确定其酱体发生结构变化的临界最高温54℃和临界最低温-10℃。33080
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毕业论文关键词：低脂色拉酱；脂肪替代品；感官评定；粘度；稳定性
The production and quality improvement of low-fat salad dressing
Abstract: Salad dressings generally contain a large amount of (70%-80%) vegetable oil, so excessive consumption of the delicious salad dressing can damage the cardiovascular system. This project aims to reduce oil content of salad dressing, and hope to improve taste and texture which with some fat substitutes such as hydrophilic colloid ( pectin, yellow xanthan gum) and modified starch (ULTRA TEX 4, N-CREAMER46, N-LITE LP). This experiment improved the production of salad dressing and then studied the quality of the low-fat salad dressing when the addition of various ingredients (eggs, oil, water) and fat substitutes changed with sensory evaluation scores and viscosity as a standard. Based on these works, Orthogonal experiment design were carried out to determine the appropriate and technologic condition of low-fat salad dressing. Experiment result: formula, oil:25%, egg:7%, wate:14.3%, veneger:10.7%, suger:14%, salt:6%,ULTRA TEX（4）7.21%, N-CREAMER（46）0.96%, N-LITE LP 1.28%, xanthan gum:0.41%, pectin,0.14%, and condiment. This experiment is also designed to study the stability experiment of the salad dressing, and determined the maximum temperature 54℃ and the lowest temperature -10℃ of the structure change of the paste.
Key Words :low-fat salad dressing; fat substitute ;sensory assessing; viscosity; stability
目 录
1绪论 1
1.1低脂色拉酱的国内外概况 1
1.2色拉酱的概述 2
1.2.1色拉酱的定义 2
1.2.2 色拉酱的分类 2
1.2.3 色拉酱的营养价值 2
1.3脂肪替代品的概述 2
1.3.1 脂肪替代品的分类 3
1.3.2 脂肪替代品的应用现状 4
1.4本课题的研究目的和意义 4
2 材料与方法 6
2.1 实验材料 6
2.2 仪器与设备 6
2.3 实验方法 7
2.3.1指标的确定 7
2.3.2最佳工艺的确定 7
2.3.3各种原料对色拉酱品质影响的研究 8
2.3.4脂肪替代品对色拉酱品质影响的研究 8
2.3.5低脂色拉酱最佳配方的确定 8
2.3.6低脂色拉酱稳定性研究 8
3 结果与讨论 10
3.1 最佳工艺流程的确定 10
3.2 各种原料对色拉酱品质影响的研究 11
3.2.1鸡蛋对色拉酱品质影响的研究 11
3.2.2水相对色拉酱品质影响的研究 12
3.2.3油相对色拉酱品质影响的研究 14