天然蜡凝胶体系的制备及其对巧克力波动贮藏的影响  

Preparation of Natural Wax-Based Oleogels and Their Effect on the Fluctuating Temperature Storage of Chocolate

作　　者：李鹏燕 王志国[1] 张文迪 蒋学铭 曹君 LI Pengyan;WANG Zhiguo;ZHANG Wendi;JIANG Xueming;CAO Jun(Key Laboratory of Food Nutrition and Functional Food of Hainan Province,School of Food Science and Engineering,Hainan University,Haikou 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海南省食品营养与功能食品重点实验室,海南海口570228

出　　处：《食品科学》2024年第11期250-257,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(32360588);海南省自然科学基金项目(323MS015)。

摘　　要：本研究以椰子油、棕榈仁油、可可脂为油基,添加小烛树蜡构建油凝胶,探究凝胶化对油脂硬度、持油率、流变特性的影响。结果表明,小烛树蜡使得油脂硬度和持油率增强,表观黏度和模量整体增大,表现为强凝胶状态。为进一步明晰蜡基油凝胶对巧克力的影响,以油凝胶为油基制成巧克力并在25/32℃波动温度下贮藏。从宏观和微观方面对油脂组成、色泽、晶型和微观形态进行分析。结果发现凝胶化生成β’新晶型,晶体内部生成羽毛状、球状晶体,致密结晶网络将油脂包裹其中阻止发生迁移,延缓巧克力起霜,使得巧克力体系更加稳定。综上,本研究可为蜡基油凝胶的构建提供理论基础,并为巧克力替代脂资源的开发应用提供参考。In this study,in order to investigate the effect of gelation on the hardness,oil-holding capacity and rheological properties of oils and fats,oleogels were prepared by mixing coconut oil and/or palm kernel oil as oil base with candelilla wax.The results showed that candelilla wax enhanced the hardness and oil-holding capacity of oils and fats,and it could overall increase the apparent viscosity and modulus,indicating strong gelation.Furthermore,in order to clarify the effects of wax-based oleogels on chocolate quality,chocolate was made with the oleogels as oil base and stored at fluctuating temperatures of 25/32℃.The fatty acid and triglyceride composition,color,crystal form and micromorphology of chocolate were analyzed.It was found that gelation resulted in the generation of a newβ’crystal form,and the formation of feather-shaped and spherical crystals inside the crystal;the oil was encapsulated in the dense crystalline network,preventing its migration,retarding the blooming of chocolate and making the chocolate system more stable.In conclusion,this study provides a theoretical basis for the construction of wax-based oleogels and a reference for the development and application of fat substitutes for chocolate.

关 键 词：油凝胶 可可替代脂 巧克力 波动贮藏 起霜 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]