食品科学 ›› 2018, Vol. 39 ›› Issue (7): 14-19.doi: 10.7506/spkx1002-6630-201807003

• 基础研究 • 上一篇    下一篇

凝胶油基人造奶油质地和流变性能

韩立娟,陈 浩,刘 胜,齐玉堂*,张维农,贺军波,王 琦,齐 创   

  1. 武汉轻工大学食品科学与工程学院,湖北 武汉 430023
  • 出版日期:2018-04-15 发布日期:2018-04-17
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601505);国家自然科学基金面上项目(31371783);湖北省自然科学基金青年科学基金项目(2015CFB388);武汉轻工大学引进人才科研启动项目(201564)

Textural and Rheological Properties of Oleogel-Based Margarine

HAN Lijuan, CHEN Hao, LIU Sheng, QI Yutang*, ZHANG Weinong, HE Junbo, WANG Qi, QI Chuang   

  1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
  • Online:2018-04-15 Published:2018-04-17

摘要: 凝胶油作为潜在的能够替代传统氢化奶油的新方法,具有低饱和脂肪酸和零反式脂肪酸的优势,所受关注 度越来越高。本实验以精炼大豆油为基料油,β-谷甾醇和卵磷脂等比例混合物作为复合凝胶剂,制备得到凝胶油基 人造奶油。主要研究了凝胶剂质量分数和水分体积分数对凝胶油基人造奶油质地、流变学性能、微观网络结构和结 晶度的影响。结果表明:当水分体积分数提高时,能够在更低的凝胶剂质量分数下形成均相人造奶油体系;随着凝 胶剂质量分数和水分体积分数的增加,人造奶油的硬度和弹性增大;样品网络结构和结晶度的分析结果表明,随着 凝胶剂质量分数和水分体积分数的增加,人造奶油的结晶度增加,微观三维网络结构更加完整,油-水两相接触面 积变大,最终使得人造奶油体系结构更加均匀和稳定,硬度和弹性也更大。

关键词: 凝胶油, β-谷甾醇, 卵磷脂, 人造奶油

Abstract: Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. In this research, refined soybean oil was used as base oil and added with a 1:1 mixture of β-sitosterol and lecithin as gelling agent, yielding oleogel-based margarine. The effect of gelling agent concentration and water content on textural and rheological properties, micro-network structure and crystallinity of oleogel-based margarine was studied. The results showed that a homogeneous margarine system could be formed at a lower gelling agent concentration with increasing water content. As gelling agent concentration and water content increased, so did the hardness, elasticity and crystallization degree of the margarine. Moreover, its three-dimensional network structure was more complete and the contact area between oil and water increased, thereby resulting in more uniform and stable system with higher hardness and elasticity.

Key words: oleogel, β-sitosterol, lecithin, margarine

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