小麦胚芽起酥油的制备及其应用的研究  

Study on Preparation and Application of Wheat Germ Shortening

作　　者：孙丽雪[1] 杜华楠 梁宝生[1] 刘迎朝 于殿宇[1] 朱秀清[1,2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]国家大豆工程技术研究中心,哈尔滨150030

出　　处：《食品工业》2016年第3期17-21,共5页The Food Industry

基　　金：东北农业大学大学生SIPT计划项目[冷榨小麦胚芽油制取工艺及其产品应用(项目编号:201310224061)]

摘　　要：以小麦粉为基料,加入一定量的燕麦粉,同时利用酯交换后的小麦胚芽起酥油替代传统氢化油脂制作燕麦饼干。研究了燕麦粉、油脂和木糖醇对酥性饼干品质的影响。在单因素试验的基础上,通过响应面法优化得出产品的最佳配方为:燕麦粉30%、小麦胚芽起酥油31%和木糖醇30%,制作的饼干与市售饼干相比硬度适中、酥脆性较好。小麦胚芽起酥油中反式脂肪酸含量仅为0.11%,维生素E含量高达258.4 mg/100 g。With wheat flour as the main material, the biscuit was made by adding oat flour and wheat germ shortening after transesterification instead of traditional hydrogenated fats. The factors affecting the quality of the biscuit such as oat flour, oil and xylitol were studied. On the basis of single factor, the best formula was obtained by response surface results： oat flour 30%, wheat germ shortening 31% and xylitol 30%. Crispness was better and hardness was moderate compared with commercially produced biscuits. Trans fatty acid content of wheat germ shortening oil was measured only 0.11%, vitamin E content was 258.4 mg/100 g.

关 键 词：燕麦粉 小麦胚芽起酥油 酥脆性 维生素E 

分 类 号：TS225.62[轻工技术与工程—粮食、油脂及植物蛋白工程]