零反式脂肪酸涂抹脂的制备研究  

Preparation of zero trans fatty acid spreads

作　　者：孟宗[1] 孟祥永 徐子剑[1] 李进伟[1] 徐振波[1,3] 王兴国[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122 [2]中储粮油脂有限公司,北京100044 [3]丰益(上海)生物技术研发有限公司,上海200137

出　　处：《中国油脂》2013年第10期39-44,共6页China Oils and Fats

基　　金：国家自然基金青年基金项目(31201382);“十二五”国家科技支撑计划项目(2011BAD02B04);教育部新世纪人才计划(NCET-10-0457)

摘　　要：以棕榈油硬脂和葵花籽油(质量比50∶50)的酶法酯交换产物为基料油,添加40%的水相和0.7%的乳化剂,在实验室制备零反式脂肪酸涂抹脂,以产品的晶体形态和涂抹性能为评价指标优化产品的乳化剂配方。在单一乳化剂选择的基础上,进行乳化剂的复配,选取的最优乳化剂配方为:m(大豆磷脂)∶m(单双甘油酯)∶m(山梨醇酐三硬脂酸酯)=2∶1∶1(或1∶2∶1)。制备的涂抹脂产品晶体形态细腻、延展性和黏着性较好,与商品化涂抹脂产品性质接近,且在5℃下储存3个月后,晶体形态未有明显改变,以β'型晶体为主。Zero trans fatty acids spreads were prepared in the laboratory, with the enzymatic transesterifi- cation product of palm stearin and sunflower seed oil （ mass ratio 50： 50） as based oil, adding 40% water and 0.7% emulsifier. Crystal morphology and spreadability were used as evaluation indexes to optimize the emulsifier formula of products. On the basis of the single emulsifier choice for blending of emulsifiers, the optimal emulsifier formula were soybean phospholipid, mono - diglycerides and sorbitan three stearate and the mass ratio among them was 2： 1：1 or 1：2： 1. The spreads prepared by adding the optimal emulsi- fiers had exquisite crystals morphology, better spreadability and adhesiveness, which were close to the commercial spreads. When the spreads prepared were stored at 5 ℃ for three months, the fine and uniform crystals maintained, and the primary crystals of products were β＇ type.

关 键 词：零反式脂肪酸 涂抹脂 乳化剂 晶体形态 涂抹性能 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ641[轻工技术与工程—食品科学与工程]