食品科学 ›› 2019, Vol. 40 ›› Issue (20): 14-20.doi: 10.7506/spkx1002-6630-20180808-078

• 食品化学 • 上一篇    下一篇

高熔点脂肪对凝胶油基人造奶油品质的影响

齐创,秦乐蓉,李志超,韩立娟,贺军波,张维农   

  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:2019-10-25 发布日期:2019-10-25
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601505)

QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong

QI Chuang, QIN Lerong, LI Zhichao, HAN Lijuan, HE Junbo, ZHANG Weinong   

  1. (College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China)
  • Online:2019-10-25 Published:2019-10-25

摘要: 以全氢化棕榈油作为高熔点脂肪源,将0.5%~2.5%的全氢化棕榈油与葵花油混合作为基料油,制备凝胶油基人造奶油。探究高熔点脂肪对凝胶油基人造奶油的脂肪酸组成、稳定性、熔点、质构、流变性质、微观结构和晶型的影响。结果表明,当高熔点脂肪添加量低于1.5%时,人造奶油的熔点过低、可塑性较差;而添加量高于1.5%时,人造奶油的不稳定指数值大于1.5,体系劣变严重;添加量为1.5%时,硬度、可塑性和黏度均更接近于市售人造奶油,综合表现最佳。

关键词: 高熔点脂肪, 全氢化棕榈油, 人造奶油

Abstract: Oleogel-based margarine was prepared from sunflower oil with 0.5%–2.5% fully hydrogenated palm oil (FHPO) added as a high-melting-point fat source. Our aim was to investigate the effect of high-melting-point fat on the fatty acid composition, stability, melting point, texture, rheological properties, microstructure and crystalline characteristics of oleogel-based margarine. The results showed that margarine with less than 1.5% FHPO had lower melting point and poorer plasticity. Margarine with more than 1.5% FHPO had an instability index over 1.5 and deteriorated severely. Margarine with 1.5% FHPO had the best overall performance, and its hardness, plasticity and viscosity were more approximate to those of commercial margarine.

Key words: high-melting-point fat, fully hydrogenated palm oil, margarine

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