棕榈仁油取代椰子油生产人造奶油的研究  

Research on Palm Kernel Oil Replacing Coconut Oil for Margarine Production

作　　者：张瑞华 羊银 郭世杰 张艾蕾 窦文卿 王欣 李伟 胡晓楠 Zhang Ruihua;Yang Yin;Guo Shijie;Zhang Ailei;Dou Wenqing;Wang Xin;Li Wei;Hu Xiaonan(Tianjin Institute for Food Safety Inspection Technology,300308;Tianjin Light Industry Vocational Technical College,300350)

机构地区：[1]天津市食品安全检测技术研究院,天津300308 [2]天津轻工职业技术学院,天津300350

出　　处：《中国粮油学报》2024年第7期175-180,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：棕榈仁油的物化性质与棕榈油差异较大,但与椰子油形似。对两者的熔点、碘值、固体脂肪含量、脂肪酸组成、结晶形态进行比较,之后分别添加到混合油脂中,对相容性进行比较,最后进行成品品质分析。结果表明:棕榈仁油与椰子油熔点均在25℃左右;月桂酸质量分数均超过40%;棕榈仁油的不饱和脂肪酸质量分数为18.1%,椰子油为10.3%;棕榈仁油的结晶比椰子油细腻。在混合油脂中,棕榈仁油相容性好于椰子油。在成品中,含棕榈仁油人造奶油,其打发值为312.4、吸水值为650 mL,表现较优。同时,棕榈仁油市场价格也相对较低,可产生可观的经济效益。The physicochemical properties of palm kernel oil are quite different from palm oil,but similar to coconut oil.The melting point,iodine value,solid fat content,fatty acid composition,and crystal morphology of palm kernel oil and coconut oil were compared,after that,they were separately added to the mixed oil to compare the compatibility.Finally,the quality of the finished product was analyzed.The results indicated that the melting point of palm kernel oil and coconut oil was about 25℃;the content of lauric acid exceeded 40%;the unsaturated fatty acid content of palm kernel oil was 18.1%and coconut oil was 10.3%;the crystallization of palm kernel oil was more delicate than coconut oil.In mixed oil,palm kernel oil was more compatible than coconut oil.In the finished product,margarine containing palm kernel oil,which pasting value was 312.4,water absorption value was 650 mL,had better performance.Meanwhile,the market price of palm kernel oil was relatively low,which can generate considerable economic benefits.

关 键 词：棕榈仁油 椰子油 经济效益 

分 类 号：TQ646.1[化学工程—精细化工]