信阳地区茶油基油凝胶的制备及特性分析  

Preparation and characteristic analysis of camellia oil-based gel from Xinyang area

作　　者：张园园 李建芳 ZHANG Yuanyuan;LI Jianfang(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000)

机构地区：[1]信阳农林学院食品学院,信阳464000

出　　处：《中国食品添加剂》2023年第2期191-196,共6页China Food Additives

基　　金：河南省科技攻关项目(182102110324);信阳农林学院青年基金项目(QN2021029)。

摘　　要：以油茶籽油为基油,通过添加一定比例凝胶剂米糠蜡和甘蔗蜡,探讨凝胶剂添加量、水浴温度、放置时间对茶油凝胶持油性的影响。以持油性为评价指标通过单因素试验和正交试验优化茶油凝胶的最佳制备工艺参数,进而对茶油凝胶体系及特性进行分析。结果表明,茶油凝胶的最佳制备工艺条件为凝胶剂添加量10%、水浴温度85℃、放置时间20 d,该条件下制备的茶油凝胶持油性99.89%,硬度4.2 N;其由15种脂肪酸组成,纯度为99.96%,不饱和脂肪酸含量高达89.08%,油酸含量为78.2%;通过对油脂凝胶进行红外光谱扫描和流变学特性分析得出凝胶分子间形成了稳定的氢键和三维网络结构,性质较稳定,固化能力较强,为真凝胶。但茶油凝胶在食品行业的应用仍需进一步研究。Taking camellia seed oil as the base oil,a certain proportion of gel rice bran wax and sugarcane wax were added,the effects of gel addition amount,water bath temperature and placement time on camellia oil gel holding was explored. The preparation process parameters of camellia oil gel were optimized with single-factor test and orthogonal test with oil retention as evaluation index,and the camellia oil gel system and characteristics were analyzed. The results showed that the optimal preparation conditions for camellia gel were as follows :gel agent 10%,bath temperature 85℃ and storage 20 d,the camellia oil gel prepared under the optimal condition was with 99.89%oil retention,hardness 42N,15 kinds of fatty acids,purity of 99.96%,unsaturated fat content of 89.08%,the oleic acid content of 78.2%;with analysis of infrared spectrum and rheological characteristics of grease gel,the conclusion was obtained that stable hydrogen bond and 3D network structure was formed between gel molecules,properties were stable,curing ability was strong and was a real gel. The application of tea oil gel in the food industry still need further study.

关 键 词：甘蔗蜡 米糠蜡 持油性 茶油凝胶 特性分析 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]