摘要：本研究是以糙米为原料，通过酶解制备低DE值麦芽糊精脂肪替代品并将其添加于重油蛋糕中开发制备了低脂蛋糕。首先对以糙米为原料制备低DE值麦芽糊精的酶解工艺进行了研究，考察了酶添加量、酶解时间和浆料浓度对DE值的影响，并设计正交试验得到回归方程，为低DE值麦芽糊的制备提供指导。应用研究中，将DE值为5.0(±0.3)的麦芽糊精作为脂肪替代品制备低脂蛋糕，通过对感官评价确定其最多可替代产品中40%的油脂。

关键词：脂肪替代品；低DE值麦芽糊精；重油蛋糕；感官评价

Abstract:The fat substitute, low DE value maltodextrin prepared from unpolished rice starch was investigated in this research and finally the fat replacer was applied in heavy-oiled cakes. Firstly, the process of preparing the low DE value maltodextrin was studied. The effect of enzyme dosage, enzymatic reaction time and starch concentration on the DE value of the maltodextrin was studied. In accordance with the results of the single-factor experiments, the orthogonal experiment was designed and the regression equation was obtained for the preparation of maltodextrin with different DE value. Through the sensory evaluation, 40% of the oil can be replaced by the maltodextrin with the DE value of 5.0(±0.3) in heavy-oiled cakes.

Keywords：fat substitutes, low DE maltodextrin, heavy-oiled cakes, sensory evaluation

　　　(1)以糙米为原料制备粗淀粉，通过耐高温α-淀粉酶酶解制备低DE值麦芽糊精，并考察酶添加量、酶解时间、浆料浓度对DE值的影响，最后通过设计正交试验得到回归方程。

　　　(2)通过初步应用试验将其应用于重油蛋糕中，进一步确定何种DE值的麦芽糊精适宜于作为脂肪替代品。然后通过感官评价确定自制脂肪替代品在低脂低脂蛋糕中的最大油脂替代率。