橄榄油基二酰甘油油酸酯基油凝胶的物理性质及其在饼干中的应用  

Physical properties of olive oil diacylglycerol oleate(O-DAGO)-based oleogel and its application in cookies

作　　者：陈小霞 陈莹 王永华[2] 覃小丽[3] 王卫飞 桑祯玉 杨博[1] CHEN Xiaoxia;CHEN Ying;WANG Yonghua;QIN Xiaoli;WANG Weifei;SANG Zhenyu;YANG Bo(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;School of Food Science,Southwest University,Chongqing 400715,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]华南理工大学生物科学与工程学院,广州510006 [2]华南理工大学食品科学与工程学院,广州510640 [3]西南大学食品科学学院,重庆400715 [4]广东省农业科学院蚕业与农产品加工研究所,广州510640

出　　处：《中国油脂》2023年第12期134-141,共8页China Oils and Fats

基　　金：国家重点研发项目(2019YFD1002403);国家自然科学基金(31930084);国家杰出青年科学基金(31725022);佛山市南海区人才创新创业团队(201811070001)。

摘　　要：为开发基于双甘油酯(DAG)的油凝胶作为饼干馅料中起酥油替代品,使用橄榄油基二酰甘油油酸酯(O-DAGO)为基料油,5%的小烛树蜡(CLW)和0~35%的橄榄油基二酰甘油硬脂酸酯(O-DAGS)组合为凝胶剂制备O-DAGO基油凝胶。研究了O-DAGO基油凝胶脂肪酸组成、微观结构、固体脂肪含量、硬度及热力学性能,并将其用作饼干的油脂基质,研究了O-DAGO基油凝胶对饼干基本理化性质的影响。结果表明:O-DAGO基油凝胶的饱和脂肪酸含量(≤23.50%)低于起酥油(52.07%),O-DAGO基油凝胶主要含有油酸(>63%);当O-DAGS含量增加时,O-DAGO基油凝胶的晶体数量增加,固体脂肪含量也逐渐升高;O-DAGS含量15%的O-DAGO基油凝胶硬度(73.19 g)与起酥油(75.42 g)接近,当O-DAGS含量为25%和35%时硬度则显著大于起酥油(p<0.05);随O-DAGS含量增加,油凝胶的熔融和结晶温度升高;O-DAGS含量不超过25%的油凝胶应用在饼干中显示出与起酥油饼干相似的硬度,更低的油脂迁移率。总的来说,O-DAGO基油凝胶应用于饼干中显示出较高的起酥油替代潜力。For the development of diacylglycerol(DAG)-based oleogels as shortening substitutes in cookie fillings,olive oil diacylglycerol oleate(O-DAGO)was used as the base oil,complex of 5% candelilla wax(CLW)and 0-35% olive oil diacylglycerol stearate(O-DAGS)was used as gelling agent to prepare O-DAGO-based oleogel.The fatty acid composition,microstructure,solid fat content,hardness and thermodynamic properties of O-DAGO-based oleogel were studied,and using O-DAGO-based oleogel as a oil base for cookies,the influence of O-DAGO-based oleogel on the basic physicochemical properties of cookie was studied.The results showed that the saturated fatty acid content of O-DAGO-based oleogel(≤23.50%)was lower than that of shortening(52.07%),and O-DAGO-based oleogel mainly contained oleic acid(>63%).When the content of O-DAGS increasing,the number of crystals of O-DAGO-based oleogel increased,and the solid fat content also increased gradually.The hardness(73.19 g)of O-DAGO-based oleogel with O-DAGS content 15% was close to that of shortening(75.42 g),but it was significantly higher than shortening when O-DAGS content was 25% and 35%(p<0.05).The melting and crystallization temperatures of oleogel increased with the increase of O-DAGS content.The application of oleogel with no more than 25% O-DAGS in cookies showed similar hardness,lower oil migration rate to shortening.Generally speaking,the application of O-DAGO-based oleogel in cookies shows a high substitution potential for shortening.

关 键 词：橄榄油基二酰甘油油酸酯 橄榄油基二酰甘油硬脂酸酯 小烛树蜡 油凝胶 物理性质 饼干 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]