牡丹籽油植脂末咖啡制备及其生酮功能评价  

Preparation and ketogenic function evaluation of peony seed oil non-dairy creamer coffee

作　　者：黄志强 程丹丹 黄予 袁文鹏 HUANG Zhi-qiang;CHENG Dan-dan;HUANG Yu;YUAN Wen-peng(Qilu University of Technology(Shandong Academy of Sciences),Heze Branch of Shandong Academy of Sciences,Biological Engineering Technology Innovation Center of Shandong Province,Heze 274000,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院),山东省科学院菏泽分院,山东省生物工程技术创新中心,山东菏泽274000

出　　处：《粮食与油脂》2024年第2期81-84,共4页Cereals & Oils

基　　金：国家重点研发计划“科技助力经济2020”(SQ2020YFF0426526);2022年度山东省新旧动能转换重大产业攻关(2020-371703-14-03-0829-81);牡丹籽油资源深度开发及相关产品创新(KJTPY202001)。

摘　　要：以微胶囊化技术制备牡丹籽油植脂末,测定其水分含量、表面油脂含量及过氧化值,并制备牡丹籽油植脂末咖啡,考察牡丹籽油植脂末添加量对其感官品质的影响,通过动物试验评价牡丹籽油植脂末咖啡在大鼠体内的生酮效果。结果表明:牡丹籽油植脂末水分含量、表面油脂含量、过氧化值均符合标准要求;以咖啡总质量为基准,添加45%牡丹籽油植脂末的咖啡口感适中,质地细腻顺滑,能够有效增加大鼠血液和尿液中酮体含量。Using microencapsulation technology to prepare peony seed oil non-dairy creamer,its mois-ture content,surface oil content,and peroxide value were measured,and peony seed oil non-dairy creamer coffee was prepared.The effect of the amount of peony seed oil non-dairy creamer added on its sensory quality was investigated,and the ketogenic effect of peony seed oil non-dairy creamer coffee in rats was evaluated through animal experiments.The results showed that the moisture content,surface oil content,and peroxide value of peony seed oil non-dairy creamer all met the standard requirements.Based on the total mass of coffee,the coffee added with 45%peony seed oil non-dairy creamer had a moderate taste,a delicate and smooth texture,and could effectively increase the ketone content in rat blood and urine.

关 键 词：牡丹籽油 植脂末 生酮饮食 油用牡丹产业 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]