基料油相容性及乳化剂对人造奶油结晶行为的影响  

Effects of Base Oil Compatibility and Emulsifiers on Crystallization Behavior of Margarines

作　　者：池娟娟[1] 孟宗[1] 王风艳[1] 王兴国[1] 徐振波[1,2] 金青哲[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,无锡214122 [2]丰益生物技术研发有限公司,上海200137

出　　处：《中国粮油学报》2012年第2期57-61,67,共6页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2010AA101506);教育部新世纪人才计划(NECT-10-0457)

摘　　要：利用低场脉冲核磁共振仪和偏振光显微镜、粉末X-射线衍射等分析手段分别对棕榈油基混合体系的相容性以及乳化剂种类对以此为基料油制备的人造奶油结晶行为的影响进行了研究。结果表明:经混料回归设计的1号(POs∶PMF∶PKO,0.8∶0.1∶0.1)、4号(POs∶PMF∶PKO,0.45∶0.45∶0.1)配方相容性最好,6号(POs∶PMF∶PKO,0.1∶0.45∶0.45)配方出现严重共晶现象,且在20℃左右共晶最为严重;向1号配方添加丙二醇酯及向4号配方添加聚甘油酯所得产品b和c均为β'晶型;产品c的晶体形态最易受温度波动的影响。The effects of compatibility of mixed oil and types of emulsifier on crystallization behavior of margarines were studied by plus nuclear magnetic resonance（pNMR）,powder X-ray diffraction（XRD） and polarized light microscopy（PLM）.The results showed that mixing regression design no.1（Pos∶PMF∶PKO,0.8∶0.1∶0.1） and no.4（Pos∶PMF∶PKO,0.45∶0.45∶0.1） had the best compatibility,and no.6（Pos∶PMF∶PKO,0.1∶0.45∶0.45） appeared serious eutectic phenomenon at 20 ℃.β＇ could be acquired by adding propylene glycol esters into no.1 and adding polyglycerin ester into no.4,and product c was the most easily influenced by temperature fluctuations.

关 键 词：相容性 乳化剂 人造奶油 结晶行为 

分 类 号：TQ221[化学工程—有机化工]