利用有机凝胶制备稳定型花生酱工艺优化及其贮藏品质
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摘要
研究蜂蜡作为凝胶因子制备稳定型花生酱的工艺优化及其储藏品质。采用离心分离法测定油脂析出量,质构仪法测定花生酱的黏度值,通过单因素实验考察蜂蜡添加量、搅拌温度、加热时间和冷却温度对花生酱的离心出油率和黏度值的影响,并利用正交试验对制备工艺进行优化,最后对花生酱的贮藏品质进行了研究。结果表明,花生酱最佳制备工艺条件为:蜂蜡添加量为5%,搅拌温度为90℃,加热时间为40 min,冷却温度为5℃。在最优工艺条件下所得花生酱的离心出油率为3.12%、黏度值为1.53 N。样品经储藏9周后离心出油率由3.12%上升至4.55%,酸价和过氧化值优于花生酱的QB/T 1733.4-2015轻工标准,且具有较好的稳定性。
The process optimization of preparation of stabilized peanut butter by beeswax as gel factor and its storage quality were studied.The amount of oil precipitation was determined by centrifugal separation method and the viscosity value of peanut butter was determined by texture analyzer method,the preparation process was optimized by single factor experiments and orthogonal experiments.The effects of beeswax,stirring temperature,heating time and cooling temperature on the centrifugal oil yield and viscosity of peanut butter were determined.Results showed that,the optimum preparation conditions of peanut butter were as follows: The amount of beeswax added was 5%,the stirring temperature was 90 ℃,the heating time was 40 minutes,and the cold cut temperature was 5 ℃.Under the optimum conditions,the centrifugal oil yield of the obtained peanut butter was3.12% and the viscosity value was 1.53 N.After 9 weeks of storage,the centrifugal oil yield increased from 3.12% to 4.55%,the acid value and peroxide value were better than QB/T 1733.4-2015 light industry standard of peanut butter with good stability
The process optimization of preparation of stabilized peanut butter by beeswax as gel factor and its storage quality were studied.The amount of oil precipitation was determined by centrifugal separation method and the viscosity value of peanut butter was determined by texture analyzer method,the preparation process was optimized by single factor experiments and orthogonal experiments.The effects of beeswax,stirring temperature,heating time and cooling temperature on the centrifugal oil yield and viscosity of peanut butter were determined.Results showed that,the optimum preparation conditions of peanut butter were as follows: The amount of beeswax added was 5%,the stirring temperature was 90 ℃,the heating time was 40 minutes,and the cold cut temperature was 5 ℃.Under the optimum conditions,the centrifugal oil yield of the obtained peanut butter was3.12% and the viscosity value was 1.53 N.After 9 weeks of storage,the centrifugal oil yield increased from 3.12% to 4.55%,the acid value and peroxide value were better than QB/T 1733.4-2015 light industry standard of peanut butter with good stability
引文
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[5]安昕,李凌峰,郇延军.辛烯基琥珀酸淀粉钠对花生酱稳定性的影响[J].食品工业科技,2014,35(20):349-353.
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[11]刘日斌,朱建华,叶俊,谢思芸,廖阳,谢平.葵花籽油凝胶油的制备及其在冰淇淋中的应用[J].中国油脂,2018,43(1):107-111,130.
[12]Alexia I Blake,Edmund D Co,Alejandro G.Marangoni.Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity[J].Journal of Oil and Fat Industries,2014,91(6):885-903.
[13]Arjen Sein,Jan A,Wim G.M.Agterof Rheological characterization,crystallization,and gelation behavior of monoglyceride gels[J].Journal of Colloid and Interface Science,2002,249(2):412-422.
[14]Mimma Pernetti,Kees van Malssen,Daniel Kalnin,et al.Structuring edible oil with lecithin and sorbitan tristearate[J].Food Hydrocolloids,2007,21(s 5-6):855-861.
[15]Yilmaz F,Dagdemir E.The effects of beeswax coating on quality of Kashar cheese during ripening[J].International Journal of Food Science and Technology,2012,47(12):2582-2589
[16]Artur J Martins,Miguel A Cerqueira,Luiz H Fasolin.Beeswax organogels:Influence of gelator concentration and oil type in the gelation process[J].Food Research International.2016,84:170-179.
[17]Maryam Moghtadaei,Nafiseh Soltanizadeh,Sayed Amir Hossein Goli.Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger[J].Food Research International,2018(108):368-377.
[18]杨丽君,孟宗,李进伟,等.分子蒸馏单甘酯含量对花生油基有机凝胶油性质的影响[J].中国油脂,2014,39(4):54-58.
[19]刘日斌,李园,卢婉仪,等.利用蒸馏单硬脂酸甘油酯制备玉米胚芽油基凝胶油的研究[J].中国油脂,2017,42(1):66-69.
[20]Lakmali Samuditha K Dassanayake,Dharma R Kodali,SUeno,et al.Physical properties of rice bran wax in bulk and organogels[J].Journal of the American Oil Chemists’Society,2009,86(12):1163-1173.
[21]Maya Davidovich-Pinhas,Andrew J.Gravelle,Shai Barbut.Temperature effects on the gelation of ethylcellulose oleogels[J].Food Hydrocolloids 2015(46)76-83.
[22]殷俊俊,马传国,王伟等.利用γ-谷维素与β-谷甾醇制备葵花油凝胶研究[J].粮食与油脂,2015(1):39-42.
[23]Alexia I Blake,Alejandro G Marangoni.Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic[J].Food Research International,2015(74):284-293.
[2]王强.花生加工品质学[M].北京:中国农业出版社,2013:54.
[3]Mcclements D J.Food emulsions:principles,practice,and techniques[M].Boca Raton:CRC Press,1999.
[4]王媛媛,侯利霞,汪学德.花生酱稳定性的研究进展[J].中国调味品,2017,42(11):159-162.
[5]安昕,李凌峰,郇延军.辛烯基琥珀酸淀粉钠对花生酱稳定性的影响[J].食品工业科技,2014,35(20):349-353.
[6]杨庆利,朱凤,孙杰.一种花生酱的配方及制备方法:中国,101965990A[P].2011-02-09.
[7]王云业.花生酱低氧精磨生产关键技术的研究:中国,201210422435.6[P].2013-01-30.
[8]李凌峰,徐延良,王金来,等.小麦纤维及复合乳化剂对花生酱稳定性的影响[J].食品工业科技,2013,34(22):232-237,245.
[9]Weiss RG,Térech P.Molecular gels:Materials with selfassembled fibrillar networks[M].Springer,Dordrecht,2006:1-16.
[10]钟金锋,覃小丽,刘雄.凝胶油及其在食品工业中的应用研究进展[J].食品科学,2015,36(3):272-279.
[11]刘日斌,朱建华,叶俊,谢思芸,廖阳,谢平.葵花籽油凝胶油的制备及其在冰淇淋中的应用[J].中国油脂,2018,43(1):107-111,130.
[12]Alexia I Blake,Edmund D Co,Alejandro G.Marangoni.Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity[J].Journal of Oil and Fat Industries,2014,91(6):885-903.
[13]Arjen Sein,Jan A,Wim G.M.Agterof Rheological characterization,crystallization,and gelation behavior of monoglyceride gels[J].Journal of Colloid and Interface Science,2002,249(2):412-422.
[14]Mimma Pernetti,Kees van Malssen,Daniel Kalnin,et al.Structuring edible oil with lecithin and sorbitan tristearate[J].Food Hydrocolloids,2007,21(s 5-6):855-861.
[15]Yilmaz F,Dagdemir E.The effects of beeswax coating on quality of Kashar cheese during ripening[J].International Journal of Food Science and Technology,2012,47(12):2582-2589
[16]Artur J Martins,Miguel A Cerqueira,Luiz H Fasolin.Beeswax organogels:Influence of gelator concentration and oil type in the gelation process[J].Food Research International.2016,84:170-179.
[17]Maryam Moghtadaei,Nafiseh Soltanizadeh,Sayed Amir Hossein Goli.Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger[J].Food Research International,2018(108):368-377.
[18]杨丽君,孟宗,李进伟,等.分子蒸馏单甘酯含量对花生油基有机凝胶油性质的影响[J].中国油脂,2014,39(4):54-58.
[19]刘日斌,李园,卢婉仪,等.利用蒸馏单硬脂酸甘油酯制备玉米胚芽油基凝胶油的研究[J].中国油脂,2017,42(1):66-69.
[20]Lakmali Samuditha K Dassanayake,Dharma R Kodali,SUeno,et al.Physical properties of rice bran wax in bulk and organogels[J].Journal of the American Oil Chemists’Society,2009,86(12):1163-1173.
[21]Maya Davidovich-Pinhas,Andrew J.Gravelle,Shai Barbut.Temperature effects on the gelation of ethylcellulose oleogels[J].Food Hydrocolloids 2015(46)76-83.
[22]殷俊俊,马传国,王伟等.利用γ-谷维素与β-谷甾醇制备葵花油凝胶研究[J].粮食与油脂,2015(1):39-42.
[23]Alexia I Blake,Alejandro G Marangoni.Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic[J].Food Research International,2015(74):284-293.