零反式脂肪酸搅打奶油制备研究  

Study on the preparation of zero trans fatty acid non-dairy whip topping

作　　者：孟宗[1] 耿温馨[1] 徐振波[1,2] 王兴国[1] 刘元法[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室食品安全与营养协同创新中心食品学院,江苏无锡214122 [2]丰益(上海)生物技术研发有限公司,上海200137

出　　处：《粮食与油脂》2013年第11期36-39,共4页Cereals & Oils

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：该研究在调研搅打奶油配方及制备工艺参数基础上,以极度氢化棕榈仁油为基料油,采用正交实验设计,以打发率及保形性综合评分为指标,对影响搅打奶油产品性能主要工艺参数进行优化。结果表明,保温温度为70℃、老化时间为5 h、均质压力为30 Mpa下制备得到零反式脂肪酸搅打奶油产品打发率达到2.61%,保形性达到0.92,达到市售高反式脂肪酸搅打奶油产品性能要求。Based on the investigation of formula and process parameters of non-dairy whip topping, fully hydrogenated palm kernel oil used as base oil, comprehensive scores of the whipping property and shape retention were used as evaluation indexes to optimize the main process parameters of affecting the performance of non-dairy whip topping products using orthogonal experimental design. Results show that the whipping property and shape retention of non-dairy whip topping prepared under the conditions of heat preservation temperature of 70 ℃, aging time of 5 h, homogeneous pressure of 30 Mpa reached 2.61% and 0.92, repectively, meeting performance fatty acid non-dairy whip topping products. requirements of commercially available high trans

关 键 词：搅打奶油 零反式脂肪酸 正交实验 

分 类 号：TS225.61[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]