山核桃油脂凝胶制备工艺优化  

Optimization of preparation process of walnut(Carya cathayensis Sarg.)oil gel

作　　者：周强[1,2] 韩延超 吴伟杰 丁玉庭[1] 邵平[1] 童川[1] 郜海燕 ZHOU Qiang;HAN Yanchao;WU Weijie;DING Yuting;SHAO Ping;TONG Chuan;GAO Haiyan(College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China;Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州310021

出　　处：《浙江农业学报》2021年第12期2390-2396,共7页Acta Agriculturae Zhejiangensis

基　　金：国家自然科学基金(32172282,31571907);浙江省重点研发计划(2018C02006)。

摘　　要：山核桃油中含有丰富的油酸和亚油酸,有降低血脂含量、预防心血管疾病、抗氧化等作用,但极易受到环境的影响使不饱和脂肪酸发生氧化,而油脂凝胶可以预防其氧化。以单硬脂酸甘油酯为凝胶剂,以山核桃油为载体油,制备山核桃油脂凝胶,研究不同工艺条件对山核桃油脂凝胶的影响。结果显示,各因素对山核桃油脂凝胶的影响大小为凝胶剂添加量>加热温度>加热时间。当凝胶剂添加量为12%,加热时间为30 min,加热温度为80℃时的工艺条件相对较好。所有工艺条件制备的油脂凝胶其过氧化值均符合GB 15196—2015中的规定。Walnut(Carya cathayensis Sarg.)oil is rich in oleic acid and linoleic acid,which can reduce blood lipid content,prevent cardiovascular diseases,and has anti-oxidation effects.However,it is extremely susceptible to environmental influences to oxidize unsaturated fatty acids.Grease gel can prevent its oxidation.The research used glyceryl monostearate as gelling agent and walnut oil as carrier oil to prepare walnut oil gel.The influence of different process conditions on walnut oil gel was studied.The results showed that the influence of various factors on the walnut oil gel was as follows:gelling agent addition amount>heating temperature>heating time.The process conditions of gelling agent addition of 12%,heating time of 30 min,and heating temperature of 80℃were relatively good.The peroxide value of the grease gel prepared under all process conditions meets the regulations in GB 15196-2015.

关 键 词：山核桃油 凝胶 工艺优化 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]