牛油与菜籽油、氢化菜籽油混合应用于起酥油的研究  

Binary Blend of Beef Tallow and Rapeseed Oil for Preparation of Shortening

作　　者：高红艳[1] 金青哲[1] 王兴国[1] 

机构地区：[1]江南大学教育部食品科学与安全重点试验室,无锡214036

出　　处：《中国粮油学报》2007年第6期91-94,117,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：在两种氢化条件下:温度160℃、H2压力2.5×105Pa,温度200℃、H2压力1.0×105Pa,首先对菜籽油进行氢化。后将牛油与菜籽油、氢化菜籽油以各个比例混合,通过脉冲式核磁共振仪对物系的固体脂肪含量(SFC)进行测量,利用实测SFC与理想SFC之间的偏差曲线来研究二元物系的相容性情况。得到牛油与160℃氢化60min菜籽油以1∶1比例混合时,相容性较好,20℃条件下结晶细腻,满足起酥油的SFC分布和塑性要求。Rapeseed oil was hydrogenated under two different conditions ： H2 pressure 2.5 ×10^5 Pa at temperature 160℃, and H2pressure 1.0 ×10^5Pa at temperature 200℃, respectively. Then beef tallow and the hydrogenated rapeseed oil were blended at different proportion, and the solid fat contents （SFC） of the blends were measured by pulsed nuclear magnetic resonance. The compatibility of the binary system was studied by the deviation curve of ideal SFC and the measured SFC. It is found that the blend of the beef tallow and the rapeseed oil hydrogenated at 160℃ for 60min with blend ratio of 1 ： 1 level meets the requirements for a solid shortening stock ; the two - component compatibility is excellent; the crystallization form is uniform at 20℃ ; and the SFC distribution at different temperature is suitable.

关 键 词：牛油 菜籽油 混合 氢化 起酥油 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.6[轻工技术与工程—食品科学与工程]