零反式脂肪酸酥皮油基料油的理化性质研究  

Physicochemical property of zero trans fatty acid puff-pastry margarine base oil

作　　者：李慧灵[1] 孟宗[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,食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2017年第8期17-21,共5页China Oils and Fats

基　　金：国家重点研发计划课题(2016YFD0401404);国家自然科学基金(31471678,31201382)

摘　　要：以猪油、42℃棕榈油、51℃棕榈油和大豆油为基料油复配制备零反式脂肪酸酥皮油,评价了猪油与棕榈油的相容性,以及各复配油脂的甘油三酯组成、晶型、硬度。结果表明:猪油与棕榈油的相容性较差,所以将猪油含量控制在10%。在确保SFC曲线与商业油趋势一致的基础上进行油脂的复配,复配油脂的主要甘油三酯种类相似,且晶型以β'型为主,配方b、c、e在20℃时的硬度约为250 g,适宜于工业上操作,符合零反式脂肪酸酥皮油基料油的性能要求。The blend of lard, two kinds of palm oils （42℃and 51℃ ） and soybean oil was used to prepare zero trans fatty acid puff- pastry margarine base oil. The compatibility between palm oil and lard, and the crystal type, triglycer/de composition and hardness of compound oils were evaluated. The results showed that the compatibility between lard and palm oil was poor, so the lard content was 10%. On the basis of SFC curve to be consistent with commercial oil, above oils were conducted to blend. The main kinds of triglycerides of these blends were nearly the same, and primary crystals were ,β＇type. The hardness of blends of b, c, and e were about 250 g at 20 ℃, which was suitable for industrial operation, and was in accord with the requirements of zero trans fatty acid puff- pastry margarine base oil.

关 键 词：零反式脂肪酸 酥皮油 猪油 棕榈油 相容性 晶型 

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]