Development Of Fat Mimetic In Coffee Mate

The purpose of this paper is to take whey protein concentrate and egg white protein as the main material to prepare the fat mimetic in coffee mate with the single factor experimental and response surface optimization design;some kind of excipient was chosen to be added in the preparation of non-oil based coffee mate products,using the fuzzy mathematics combined with formula experiment design to determine the final formula;what's more,ultra high pressure sterilization process on non-oil based coffee mate and its application in coffee;finally change of quality in different storage temperature was studied,to provide theoretical basis and technical support for the development of low-fat coffee products.The optimal preparation process of fat mimics in coffee mate were:whey protein concentrate:egg white protein=2:1(the total amount is 8%and the solvent is water),pH value of protein dispersion 5.1,71? water bath heat treatment 15 min,and at last 12000 r/min high-speed and 2 min treatment shearing was utilized to obtain uniform texture and greasy taste fat mimics in coffee mate.Analysis of chromaticity contrast and micro rheological properties showed that:the viscoelastic,solid-liquid banlance value and fluidity index of fat mimetic in coffee mate and commercial coffee mate was similar,and the brightness and yellowness value had no significant difference.The particle distribution and microstructure showed that:original protein appeared spherical,and there was a large gap,through particle processing,protein would be broken into smaller particles(particle size below 10 ?m),texture closely,could imitate fat greasy taste.Non-oil based coffee mate product formula were:88.68%fat mimetic in coffee mate,6.03%syrup,0.89%beta cyclodextrin,1.95%sucrose,0.05%calcium phosphate,0.09%flaxseed gum,0.09%guar gum,0.44%sucrose fatty acid ester,0.89%two hydroxypropyl starch phosphate.The main components content of non-oil based coffee mate were:water 83.67%,total sugar 1.92%,fat 0.07%,protein 4.71%,other 9.63%.According to the sensory evaluation,physical property index and colony residues of non-oil based coffee mate products before and after ultra high pressure sterilization,Determined the sterilization conditions were:350 MPa,20 min,20?.The determination results of reconstituability,chromaticity and particle distribution measurement of the non-oil based coffee mate and commercial coffee mate showed that:there was no significant difference between them in reconstituability property,and there was no significant difference in chromaticity influence on the coffee solution.Analyzed the changes of quality of non-oil based coffee mate in different storage temperature,we can draw the conclusion:the storage of the sensory quality and physicochemical properties of 7? samples had small changes during 90 d,but the results of 17?,27? and 37? in products of yellow value increased,pH values decreased and the particle size increased due to the high temperature.