Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin

The high-methoxyl pectin of citrus was used to prepare a fat substitute and applied the processing technology moon-cake skin. physical, chemical, sensory properties substitutes prepared skins were studied by selecting texture properties, rheological water distribution, water-holding capacity. Results showed that gel hardness glucan–sucrose (G-SG) (glucan/sucrose = 4:6) as synergistic 6.23 ± 0.10 N, elasticity 3.97 0.03 mm, adhesive viscosity 4.87 0.20 chewiness 16.87 0.51 mj, capacity 98.33%, obtained from sucrose (SG) gelation agent had no significant difference (P > 0.05). consistency coefficient thixotropic circle area G-SG larger than SG. Through dynamic viscoelastic scanning, we found tanδ smaller, it stronger hydrophobic interaction fluid after high-speed shear. It also more easily maintained flow state similar oil. further low-fat color skin darkened, enhanced, content decreased 22.21% 0.54% 14.07% 0.57%, oil droplets enlarged, flocculation strengthened. texture-characteristic sensory-score analyses 0.05) control group when substitution amount 40%. At this time, total score 41.71 2.02.