葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究  

Application of sunflower seed oil based oleogels in bread and ice cream products

作　　者：孟宗[1] 张梦蕾 刘元法[1] MENG Zong;ZHANG Menglei;LIU Yuanfa(State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

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

出　　处：《中国油脂》2019年第12期154-160,共7页China Oils and Fats

基　　金：国家重点研发计划(2016YFD0401404);国家自然科学基金项目(31772008,31972112,31471678)

摘　　要：以葵花籽油为基料油,食品级植物蜡(米糠蜡、蜂蜡、棕榈蜡)作为凝胶剂构建油凝胶,分别以黄油、起酥油、葵花籽油作对照烘焙面包,以黄油、淡奶油作对照制备冰淇淋,对比分析不同油脂制作的面包和冰淇淋的感官及物性。结果表明:与对照组面包相比,油凝胶面包在各项指标上均无太大劣势,同时,油凝胶面包烘焙损失率比用传统黄油和起酥油烘焙面包小,且饱和脂肪酸含量降低;在抗融化性能方面,蜂蜡油凝胶冰淇淋和棕榈蜡油凝胶冰淇淋的抗融化性能好于黄油冰淇淋,但油凝胶冰淇淋膨胀率较低,不利于冰淇淋形成疏松绵软结构,且有少许蜡感,还需进一步改进。Sunflower seed oil was used as the base oil,and food grade vegetable wax(rice bran wax,beeswax,palm wax)was used as the gelling agent to build the oleogel.The butter,shortening and sunflower seed oil were used as the control for baking bread,and the butter and whipped cream were used as the control for preparing ice cream.The sensory and physical properties of bread and ice cream prepared by different oils were compared and analyzed.The results showed that the oleogel bread had no disadvantage in all indexes compared with the control bread.At the same time,the loss rate of the oleogel bread was smaller than that of traditional butter and shortening bread,and the saturated fatty acid content was reduced.In terms of anti-melting performance,the anti-melting performances of beeswax oleogel ice cream and palm wax oleogel ice cream were better than that of butter ice cream,but the oleogel ice cream had a low expansion rate,which was not conducive to the formation of loose and soft structure of ice cream,and had a little waxy feeling,so the further improvement was needed.

关 键 词：油凝胶 植物蜡 面包 冰淇淋 

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]