摘要
以棕榈油为主要基料油,添加一定数量的小烛树蜡,采用加热搅拌及冷却培养等方法来研究棕榈油基凝胶油。研究结果表明:凝胶油形成过程中小烛树蜡的添加量、溶解温度、溶解时间、培养期时间和搅拌速度等因素对凝胶油的硬度、持油率等性质有着重要影响。利用单因素试验和正交试验优化得到棕榈油基凝胶油最佳制备工艺条件为:小烛树蜡添加量为8.00%,溶解温度为105℃,溶解时间为15 min,搅拌速率为80 r/min,培养时间为36 h(25℃)。在最佳工艺条件下,制备的棕榈油基凝胶油硬度为4.864 N、黏附力为1.197 N、持油率为97.10%。经过核磁共振分析和气相色谱分析,测得不同温度下固体脂肪酸含量在凝胶前后有部分变化,但脂肪酸组成含量不存在显著变化。凝胶油用于面包加工中,可以延缓水分的流失和面包的老化,在保质期内可以提高面包的品质。
In this paper,palm oil based gel oil was prepared from palm oil and Candelilla wax as gelation factor by heating stirring and constant temperature cultivation(cooling).The effect of the gel oil charatteristics by the candelilla wax addition amount,dissolution temperature,dissolution time,and cultivation time were investigated.The preparation process conditions were obtained by single factor experiment and orthogonal experiment.The optimum conditions were as follows:The addition amount of candelilla wax was 8.00%,the dissolution temperature was 105℃,the dissolution time was 15 min,the stirring speed was 80 r/min and the incubation time was 36 h(25℃).Under the optimal process conditions,the prepared palm oil-based gel oil has a hardness of 4.864 N,an adhesion force of 1.197 N,and an oil retention rate of 97.10%.After nuclear magnetic resonance analysis and gas chromatography analysis,it was determined that the solid fatty acid content at different temperatures changed partly before and after the gel,but the fatty acid composition content did not change significantly.Gel oil can retard the loss of water and the aging of bread during bread processing,and improve the quality of bread during the shelf life.
作者
张静
刘平
ZHANG Jing;LIU Ping(Jiangsu Agri-Animal Husbandry Vocational College,School of Food Science and Technology,Taizhou 225300,China;Xihua University,School of Bioengineering,Chengdu 610039,China)
出处
《合成化学》
CAS
2022年第10期810-818,共9页
Chinese Journal of Synthetic Chemistry
基金
四川省科技厅重点研发项目(2019YFN0002)
江苏大学生实践创新项目(201912806042H)。
关键词
小烛树蜡
凝胶油
棕榈油
硬度
粘附力
持油率
面包应用
candelilla wax
gel oil
palm oil
hardness
adhesion force
oil retention rate
application of bread
