棕榈油基抗融型冰淇淋油脂的研制和应用  

Preparation and application of palm-based heat-resistant fats in ice cream oil

作　　者：周伟杰 胡明明[1,2] 陈蕾 牛跃庭[2] 郭洋 杨峻豪 张国文 ZHOU Weijie;HU Mingming;CHEN Lei;NIU Yueting;GUO Yang;YOONG Junhao;ZHANG Guowen(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Palm Oil Research and Technical Service Institute of Malaysian Palm Board,Shanghai 201108,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047 [2]大马棕榈油技术研发(上海)有限公司,上海201108

出　　处：《南昌大学学报（理科版）》2023年第5期456-464,共9页Journal of Nanchang University(Natural Science)

基　　金：马来西亚棕榈油总署基金(PORTSIM 077/2020);国家自然科学基金面上项目(22078143)。

摘　　要：以滑动熔点、固体脂肪含量曲线和熔化-结晶行为为考察指标,采用物理混合和酶法酯交换两种方式制备棕榈基抗融型冰淇淋油脂,并对油脂制备工艺进行优化;然后利用所得油脂制作出冰淇淋,并对冰淇淋的膨胀率、融化率和感官评价进行分析。结果表明,在椰子油:40℃棕榈油中间分提物混合质量比为5:5,脂肪酶Lipozyme TL IM添加量为10%,反应时间为4 h,反应温度为60℃条件下的酯交换油脂显示出令人满意的熔点、SFC曲线和熔融结晶曲线。利用该油脂制作的冰淇淋融化率低于50%,膨胀率为58.36%,感官评价得分为81.6分,高于物理混合组。本文通过酶法酯交换技术获得的棕榈基抗融型冰淇淋油脂,显著提高了冰淇淋产品的热稳定性和抗融性,为抗融型冰淇淋专用油脂的开发提供理论依据。In this study,palm oil-based ice cream was prepared by the two methods of physical blending and enzymatic transesterification,and the preparation process was optimized based on the sliding melting point,solid fat content curve and melting crystallization behaviors.The obtained oil was then used to make ice cream,with the expansion rate,melting rate and sensory evaluation of ice cream being analyzed.The results indicated that the transesterification oil exhibited satisfactory melting point,SFC curve and melting-crystallization curve under the conditions of a 5:5 mass ratio blend of coconut oil and 40℃palm oil mid-fraction,with 10%addition of the lipase Lipozyme TL IM,a reaction time of 4 hours,and a reaction temperature of 60℃.The melting rate of the ice cream prepared by the oil was lower than 50%,the expansion rate was 58.36%and the sensory evaluation score was 81.6,which was higher than the physical mix group.The palm-based heat-resistant ice cream oil obtained by the enzymatic transesterification technology significantly improved the thermal stability and anti-melting property of ice cream products,providing a theoretical basis for the development of special oil for anti-melting ice cream.

关 键 词：酯交换 棕榈油中间分提物 固体脂肪含量 熔融-结晶曲线 抗融性冰淇淋 

分 类 号：O657.3[理学—分析化学]