基于调配的手抓饼专用基料油脂研究  

Research of fat intended for crisp hand cake based on blending

作　　者：张恺博 张林尚[1] 李倩 马传国[1] 毕艳兰[1] ZHANG Kaibo;ZHANG Linshang;LI Qian;MA Chuanguo;BI Yanlan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Angel Yeast Co.,Ltd,Yichang 443000,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]安琪酵母股份有限公司,湖北宜昌443000

出　　处：《河南工业大学学报（自然科学版）》2023年第5期84-92,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：“十四五”国家重点研发计划(2021YFD2100304);河南工业大学高层次人才启动资金项目(2021BS015)。

摘　　要：为了开发手抓饼专用油脂,以大豆油与4种全氢化植物油(月桂酸型、棕榈酸型、硬脂酸型和山嵛酸型)为原料,对基本理化指标、固体脂肪含量(SFC)以及体系相容性进行分析,并将复配油样与市售6种手抓饼用油的SFC曲线进行对比,考察其用作手抓饼专用油的可行性。结果表明:0~20℃,全氢化椰子油会导致体系出现明显的共晶现象;全氢化棕榈油、全氢化大豆油和全氢化菜籽油在低温区域(0~30℃)会使体系呈现轻微的偏晶状态,随着温度的升高转而呈现明显的共晶状态,60℃时共晶作用最为明显,当全氢化油添加量为50%时二元体系相容性最差;当大豆油、全氢化椰子油和全氢化棕榈油(或全氢化大豆油、全氢化菜籽油)质量比为(0.4~0.6)∶(0.3~0.5)∶(0.1~0.17)时,复配油与市售手抓饼用油SFC曲线较为相似。说明以全氢化植物油制备手抓饼专用油脂具有可行性。This study used soybean oil and four types of fully hydrogenated vegetable oils(lauric acid,palmitic acid,stearic acid and behenic acid)as raw materials to prepare special base fat for crisp hand cake.Soybean oil and four fully hydrogenated vegetable oils were used as raw materials,the basic physicochemical indexes and solid fat content(SFC)of the raw materials were determined,and the compatibility of the binary and ternary systems was analyzed.Following this,the SFC curves of the selected compounded oil samples were compared with six commercially available fats for crisp hand cake to investigate their feasibility for using as special fat for crisp hand cake.The results showed that the addition of fully hydrogenated coconut oil led to a significant eutectic phenomenon(ΔSFC<0)in the range of 0-20℃,while the addition of fully hydrogenated palm oil,fully hydrogenated soybean oil and fully hydrogenated canola oil led to a slight monotectic state in the low temperature region(0-30℃)and turned to a significant eutectic(ΔSFC>0)state as the temperature increased.The eutectic effect was the most obvious at 60℃,and the compatibility of the binary system was the worst when the addition amount of fully hydrogenated oil was 50%.The compatibility trend of the ternary system was consistent with binary systems,the ternary system containing the fully hydrogenated coconut oil showed a slight monotectic effect at-10~0℃,which turned to eutectic as the temperature increased.The non-lauric acid system(without the addition of fully hydrogenated coconut oil)ternary system showed eutectic state from-10 to 30℃.When the ratio of soybean oil,fully hydrogenated coconut oil and fully hydrogenated palm oil/fully hydrogenated soybean oil/fully hydrogenated rapeseed oil was(SBO∶FHCO∶FHPO/FHSO/FHRO=(0.4-0.6)∶(0.3-0.5)∶(0.1-0.17),w/w/w),the SFC curves of the compounded oils were quite similar to the commercial products,indicating the feasibility of using fully hydrogenated vegetable oils to prepare special fats for crisp hand c

关 键 词：全氢化植物油 相容性 手抓饼 专用油脂 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]