棕榈油中间分提物PMF在软冰淇淋中的应用
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摘要
将作为棕榈油分提副产物的棕榈油中间分提物(PMF)应用于软冰淇淋生产,通过对比分析棕榈油分提副产物中6种不同熔点(30~40)℃的PMF与4种代表性市售软冰淇淋预拌粉中油脂的理化性质、脂肪酸组成及固体脂肪含量(SFC)发现,熔点为37.2℃的PMF(PMF-3)在(0~10)℃和(26.7~33.3)℃SFC值变化比较缓慢,而在(10~26.7)℃SFC迅速下降,最适宜应用于软冰淇淋的生产,且其所含饱和脂肪酸与不饱脂肪酸比例接近1:1,主要脂肪酸为棕榈酸和油酸,这种脂肪酸组成使PMF-3较其他食用油具有更好的热稳定性。因此,研究选择PMF-3作为生产软冰淇淋用的油脂。通过L_9(3~4)正交试验,对原料中PMF-3、脱脂乳粉、糖及麦芽糊精含量配比进行优化,结合感官评价分析,发现PMF-3的添加量为8%,脱脂乳粉的添加量为8%,麦芽糊精的添加量为1%,白砂糖的添加量为12%时生产的软冰淇淋硬度最适中,口感最佳。
Palm mid fraction(PMF) as a by-product of palm oil was applied in the producing of soft ice cream. The physical and chemical properties, fatty acid composition and solid fat content(SFC) of six PMF with different melting points(30~40)℃ and the oils extracted from four representative commercial soft ice cream mixes were compared. The results showed that the SFC of PMF with melting point of 37.2 ℃(PMF-3) changed slowly with the temperature range from 0 ℃ to 10 ℃ and from 26.7 ℃ to 33.3 ℃, and decreased rapidly with the temperature range from 10 ℃ to 26.7 ℃, indicating PMF-3 was appropriate for the production of soft ice cream. Meanwhile, the ratio between saturated fatty acid and unsaturated fatty acids in PMF-3 was close to 1:1, and the main fatty acid in PMF-3 was palmitic acid and oleic acid which made PMF-3 had better thermal stability than other edible oils. Therefore, PMF-3 was chosen in this study. Based on the L_9(3~4) orthogonal test and sensory evaluation, the PMF-3-based soft ice cream with moderate hardness and best taste was obtained by adding 8% PMF-3, 8% skimmed milk powder, 1% maltodextrinand 12% sugar.
Palm mid fraction(PMF) as a by-product of palm oil was applied in the producing of soft ice cream. The physical and chemical properties, fatty acid composition and solid fat content(SFC) of six PMF with different melting points(30~40)℃ and the oils extracted from four representative commercial soft ice cream mixes were compared. The results showed that the SFC of PMF with melting point of 37.2 ℃(PMF-3) changed slowly with the temperature range from 0 ℃ to 10 ℃ and from 26.7 ℃ to 33.3 ℃, and decreased rapidly with the temperature range from 10 ℃ to 26.7 ℃, indicating PMF-3 was appropriate for the production of soft ice cream. Meanwhile, the ratio between saturated fatty acid and unsaturated fatty acids in PMF-3 was close to 1:1, and the main fatty acid in PMF-3 was palmitic acid and oleic acid which made PMF-3 had better thermal stability than other edible oils. Therefore, PMF-3 was chosen in this study. Based on the L_9(3~4) orthogonal test and sensory evaluation, the PMF-3-based soft ice cream with moderate hardness and best taste was obtained by adding 8% PMF-3, 8% skimmed milk powder, 1% maltodextrinand 12% sugar.
引文
[1]韩锡凤,刘桂芹,樊琛,等.软化冰淇淋的研制[J].中国食物与营养,2009,(06):50-52
[2]邱朝坤,范露,汪紫烟,等.麦芽糊精脂肪替代品在冰淇淋中的应用研究[J].中国乳品工业,2014,(02):27-30
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[4]BOLLIGER S,GOFF HD,THARP BW.Correlationbetween Colloidal Properties of Ice Cream Mix and Ice Cream[J].International Dairy Journal,2000,10(4):303-309
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[7]李瑞,夏秋瑜,赵松林,等.棕榈油的功能性质及应用[J].中国热带农业,2009,(02):31-34
[8]季敏,李勇强,杨天奎,等.棕榈油中间分提物在零/低反式脂肪酸人造奶油中的应用[J].中国油脂,2014,(06):25-30
[9]牛跃庭,刘彩丽,张玉军,等.棕榈油中间分提物(PMF)在冰淇淋中应用研究[J].粮食与油脂,2012,(02):20-22
[10]陆翠珍,李英.测定食品脂类的几种常用方法[J].食品安全导刊,2013,(4):74-75
[11]张霞.贮藏过程中棕榈油基塑性脂肪结晶网络结构与宏观物理性能变化研究[D].广州:华南理工大学,2013
[12]BUND RK,HARTEL RW.Blends of Delactosed Permeate and Pro-Cream in Ice Cream:Effects on physical,textural and sensory attributes[J].International Dairy Journal,2013,31(2):132-138
[13]WARREN MM,HARTEL RW.Structural,Compositional and Sensorial Properties of United States Commercial Ice Cream Products[J].Journal of Food Science,2014,79(10):E2005-E2013
[14]GB/T 15680—2009,棕榈油[S]
[15]GOFF H D,HARTEL R W.Ice Cream Structure[M].Springer US,2013:313-352
[16]杨湘庆,沈悦玉,徐仲莉,等.冰淇淋中糖的理化性质及其主要功能[J].冷饮与速冻食品工业,2002,8(1):5-9
[17]杨湘庆,沈悦玉,徐仲莉,等.冰淇淋中蛋白质的主要功能及其理化性能[J].冷饮与速冻食品工业,2003,(02):1-5
[18]CRIZEL TDM,ARAUJO RRD,RIOSADO,et al.Orange Fiber as a Novel Fat Replacer in Lemon Ice Cream[J].Food Science and Technology(Campinas),2014,34(2):332-340
[2]邱朝坤,范露,汪紫烟,等.麦芽糊精脂肪替代品在冰淇淋中的应用研究[J].中国乳品工业,2014,(02):27-30
[3]蔡云升,何唯平,刘梅森.软冰淇淋机及软冰淇淋的研究与开发[J].食品工业,2006,(01):3-4
[4]BOLLIGER S,GOFF HD,THARP BW.Correlationbetween Colloidal Properties of Ice Cream Mix and Ice Cream[J].International Dairy Journal,2000,10(4):303-309
[5]杨湘庆,沈悦玉,徐仲莉,等.冰淇淋中脂肪的理化性质及其主要功能[J].冷饮与速冻食品工业,2004,10(4):3-6
[6]蔡云升,何唯平,刘梅森.冰淇淋生产中的油脂[J].冷饮与速冻食品工业,2005,(02):1-6
[7]李瑞,夏秋瑜,赵松林,等.棕榈油的功能性质及应用[J].中国热带农业,2009,(02):31-34
[8]季敏,李勇强,杨天奎,等.棕榈油中间分提物在零/低反式脂肪酸人造奶油中的应用[J].中国油脂,2014,(06):25-30
[9]牛跃庭,刘彩丽,张玉军,等.棕榈油中间分提物(PMF)在冰淇淋中应用研究[J].粮食与油脂,2012,(02):20-22
[10]陆翠珍,李英.测定食品脂类的几种常用方法[J].食品安全导刊,2013,(4):74-75
[11]张霞.贮藏过程中棕榈油基塑性脂肪结晶网络结构与宏观物理性能变化研究[D].广州:华南理工大学,2013
[12]BUND RK,HARTEL RW.Blends of Delactosed Permeate and Pro-Cream in Ice Cream:Effects on physical,textural and sensory attributes[J].International Dairy Journal,2013,31(2):132-138
[13]WARREN MM,HARTEL RW.Structural,Compositional and Sensorial Properties of United States Commercial Ice Cream Products[J].Journal of Food Science,2014,79(10):E2005-E2013
[14]GB/T 15680—2009,棕榈油[S]
[15]GOFF H D,HARTEL R W.Ice Cream Structure[M].Springer US,2013:313-352
[16]杨湘庆,沈悦玉,徐仲莉,等.冰淇淋中糖的理化性质及其主要功能[J].冷饮与速冻食品工业,2002,8(1):5-9
[17]杨湘庆,沈悦玉,徐仲莉,等.冰淇淋中蛋白质的主要功能及其理化性能[J].冷饮与速冻食品工业,2003,(02):1-5
[18]CRIZEL TDM,ARAUJO RRD,RIOSADO,et al.Orange Fiber as a Novel Fat Replacer in Lemon Ice Cream[J].Food Science and Technology(Campinas),2014,34(2):332-340