| 摘要: |
| 研究使用不同脱乙酰度的壳聚糖以及不同的壳聚糖添加量对蛋黄酥功能性指标钙含量和胆固醇含量以及感官品质的影响,初步探讨壳聚糖在蛋黄酥中的应用.实验结果表明:壳聚糖脱乙酰度为90%,壳聚糖添加量为1%时能获得感官品质较好且功能性指标达到均衡的蛋黄酥,其钙含量达到76.2 mg/100 g,胆固醇含量达到290 mg/100 g,比不添加壳聚糖的蛋黄酥钙含量增加44.3%,胆固醇含量降低35.1%. |
| 关键词: 壳聚糖 蛋黄酥 钙含量 胆固醇含量 |
| DOI： |
| 分类号: |
| 基金项目:上海市青浦区产学研合作发展资金项目(青产学研2014-20);上海市农业成果转化项目(143919N0500) |
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| Study on preparation the egg yolk puff with chitosan |
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LI Hui1, WANG Yimei1, WEI Xinlin2
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1.Shanghai Ganso Dream Fruit Co.,Ltd;2.College of Life and Environmental Sciences,Shanghai Normal University
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| Abstract: |
| This paper was studied chitosans with different degrees of deacetylation (70%,80%,90%,95%) and different usages of chitosan that were added to research the effect of functional indexs in the egg yolk puff,such as calcium content and cholesterol content.Preliminarily chitosan was explored in the application of the Egg yolk puff.Text results showed that when the deacetylation degree of chitosan and its usage were 90% and 1% separately,the functional indexs and sensory quality of the Egg yolk puff can reach the equilibrium.Its calcium content was 76.2 mg/100 g,increased by 44.3 percent.Its cholesterol content was 290 mg/100 g,decreased by 35.1%. |
| Key words: chitosan egg yolk puff calcium content cholesterol content |
