摘要
以食品级的单硬脂酸甘油酯和食品级肉桂酸作为复合凝胶剂,在单因素试验的基础上,通过Box-Behnken响应面试验设计得到芝麻油油脂凝胶的最优工艺参数:水浴温度80℃、复合凝胶剂添加量为10%、单硬脂酸甘油酯与肉桂酸质量比1∶1、冷却温度2.29℃,在此条件下,持油性为97.94%。
Using food-grade monostearin and cinnamic acid as the compound gelator,the preparation conditions of sesame oil organogel were optimised by Box-Behnken design and response surface analysis based on single factor experiments,which were as follows:80℃of heating temperture,10%of addition of compound gelator,30 min of heating time,1∶1 of the mass ratio of monostearin and cinnamic acid,2.29℃of cooling tempreture.Under these conditions,the oil binding capacity had got to 97.94%.
作者
李雪
高红梅
郭元新
丁志刚
LI Xue;GAO Hong-mei;GUO Yuan-xin;DING Zhi-gang(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,Anhui,China)
出处
《粮食与油脂》
北大核心
2020年第11期65-68,共4页
Cereals & Oils
基金
安徽科技学院人才引进计划(SPYJ201801)。
