蜂蜡油凝胶的制备及其在饼干中的应用分析  

Preparationof Beeswax Oil Gel and its Application Analysis in Biscuits

作　　者：陈奕玮 高琪 嵇紫杨 姚丹丹 刘媛媛 王喜萍[1] CHEN Yiwei;GAO Qi;JI Ziyang;YAO Dandan;LIU Yuanyuan;WANG Xiping(Jilin Agricultural Science and Technology College,Jilin132001,China)

机构地区：[1]吉林农业科技学院,吉林132001

出　　处：《现代食品》2023年第12期59-62,共4页Modern Food

基　　金：吉林农业科技学院省级大学生科技项目([2022]第66号)。

摘　　要：本研究以蜂蜡为凝胶剂,花生油、玉米油、大豆油3种液态植物油为基料油,构建了植物油基油凝胶,将3种植物油基油凝胶代替起酥油应用于烘焙饼干中,对饼干进行感官评价。结果表明,蜂蜡玉米油凝胶更适合取代起酥油用于饼干制作。In this study,beeswax was used as the gelling agent,and three liquid vegetable oils,peanut oil,corn oil and soybean oil,were used as the base oils to construct vegetable oil-based oil gels.The three vegetable oil-based oil gels were used instead of shortening to bake biscuits,sensory evaluation was performed on the biscuits.The results showed that beeswax corn oil gel was more suitable to replace shortening for biscuit making.

关 键 词：蜂蜡 油凝胶 应用 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]