核桃油基油凝胶的制备及特性研究  

Preparation and properties of walnut oil-based oleogels

作　　者：徐杰 孙浩 张国红 王丰俊 XU Jie;SUN Hao;ZHANG Guohong;WANG Fengjun(Key Laboratory of Forestry Food Processing and Safety,College of Biological Sciences and Biotechnology of Beijing Forestry University,Beijing 100083,China)

机构地区：[1]北京林业大学生物科学与技术学院,林业食品加工与安全北京市重点实验室,北京100083

出　　处：《食品与发酵工业》2020年第5期188-193,共6页Food and Fermentation Industries

基　　金：北京市科技重大专项(Z181100009318012)。

摘　　要：为探究3种不同凝胶剂体系制备的核桃油基油凝胶的差异性,同时研究冷却温度对油凝胶结构特性的影响。使用单硬脂酸甘油酯、谷甾醇/谷维素、谷甾醇/卵磷脂3种凝胶剂制备油凝胶,测定其质构特性、流变性、持油性、化学键的相互作用以及色度;设置不同冷却温度(-80、-20、4、25℃)的油凝胶实验组,测定样品结构性质。结果显示,3种油凝胶体系内部分子间作用力不同,色度及各种结构性质之间差异显著,冷却温度为4℃时,油凝胶的持油率最大为(81.46±0.87)%,硬度较为适中为(46.5±5.1)g。说明核桃油凝胶可满足塑性脂肪涂抹性的要求,控制结晶温度可改变油凝胶的结构性质。The differences of walnut oil-based oleogels prepared by three different gel systems were investigated.At the same time,the effects of cooling temperature on the structural properties of oleogels were also studied.The walnut oil-based oleogels were prepared by using glyceryl monostearate,sitosterol/oryzanol and sitosterol/lecithin,texture properties,rheology,oil holding,chemical bond interactions,and chromaticity of the samples were determined.The oleogels experimental group with different cooling temperatures(-80,-20,4,25℃)were set and the structural properties of the samples were determined.Results showed that the intermolecular forces in the three oleogels systems were different,and the differences in chromaticity and various structural properties were significant.When the cooling temperature was 4℃,the oleogels has a maximum oil holding ratio of 81.46%±0.87%and moderate hardness of(46.5±5.1)g.In summary,walnut oleogels can meet the requirements of plastic fat spread ability and controlling the crystallization temperature can change the structural properties of the oleogels.

关 键 词：核桃油 凝胶剂 冷却温度 质构特性 流变性 持油性 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS225.19[轻工技术与工程—食品科学与工程]