分子蒸馏单甘酯橄榄凝胶油工艺优化及性能研究  

Study on process optimization and properties of monoacylglycerols olive gel oil

作　　者：郭明遗 邓艳 戢得蓉 吴华昌 GUO Ming-yi;DENG Yan;JI De-rong;WU Hua-chang(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,Sichuan,China;Chengdu University,Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,Sichuan,China;Sichuan Tourism University,Cuisine Science Key Laboratory of Sichuan Province,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]成都大学肉类加工四川省重点实验室,四川成都610106 [3]四川旅游学院烹饪科学四川省高等学校重点实验室,四川成都610100

出　　处：《粮食与油脂》2023年第3期61-65,共5页Cereals & Oils

基　　金：四川省自然科学基金项目(2022NSFSC1676);肉类加工四川省重点实验室开放基金项目(21-R-10/22-R-2);烹饪科学四川省高等学校重点实验室资助项目(PRKX2021Z03);国家级大学生创新训练项目(202111552064)。

摘　　要：在单因素基础上结合响应面试验,对凝胶油制备工艺进行优化,并对理化指标进行分析,探究凝胶油对曲奇质构、风味的影响。结果表明:最佳制备工艺参数为分子蒸馏单甘酯(MAG)添加量8.4%、磁力搅拌温度85℃、搅拌时间37 min,在此条件下制得的凝胶油硬度为1.31 N,持油率为98.43%,采用此凝胶油制备的曲奇饼干固体脂肪含量28.91%,水分含量5.64%,且感官评分、质构检测分析结果与起酥油曲奇饼干相当,说明凝胶油可替代传统专用油脂在曲奇饼干中的应用,为食品烘焙用油提供新思路。On the basis of single factor, the preparation process of gel oil was optimized by response surface test, and the physicochemical indexes were analyzed to explore the effects of gel oil on texture and flavor of cookies. The results showed that the optimal preparation parameters were as follows: monoacylglycerols(MAG) dosage 8.4 %, magnetic stirring temperature 85 ℃, stirring time 37 min. Under these conditions, the gel oil hardness was 1.31 N, the oil holding rate was 98.43 %. The solid fat content of cookies prepared with this gel oil was 28.91 %, and the moisture content was 5.64 %. The results of sensory score and texture test were similar to those of shortening cookies, indicating that gel oil could be used in cookies instead of traditional special oil, which provided new ideas for food baking oil.

关 键 词：凝胶油 分子蒸馏单甘酯 质构分析 曲奇 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]