黄油在不同烘焙条件下稳定性的研究
|
摘要
为实现天然乳脂对烘焙食品中人造奶油、起酥油以及棕榈油的替代,本研究以猪油作为对照,以固体脂肪含量、酸价、过氧化值和脂肪酸含量为指标,分析黄油在不同烘焙温度和循环加热条件下,其理化特性及营养成分的变化情况,从而研究天然乳脂在不同烘焙体系下的稳定性。结果表明,黄油的固体脂肪含量(SFC)比猪油高,有较好的可塑性;与猪油相比,当烘焙温度为180～240℃时,随着温度和加热次数的增加,黄油的酸价和过氧化值变化不显著(P>0.05),且分别在240℃和150℃时达到最大值,为1.62 mg/g、0.92 meq/kg,有较好的稳定性;同时黄油的饱和脂肪酸和多不饱和脂肪酸含量均随着烘焙温度的升高呈上升趋势,但与猪油相比,含量变化不显著(P>0.05)。由此可知,黄油在不同烘焙条件下具有良好的稳定性,具有替代烘焙油脂的潜力。
In order to achieve natural milk fat instead of margarine, shortening and palm oil in the baked goods. In this study, the solid oil content, acid value, peroxide value and fatty acid content were used as evaluation indexes, changes in physico-chemical properties and nutrition of butter were compared with lard at different baking temperatures and cycles of heating to determine the baking stability of butter. The results showed that the solid fat content(SFC) of butter is higher than that of lard, and has better plasticity; Compared with lard, when the baking temperature is 180 ～ 240 ℃, the change of acid value and peroxide value of butter is not significant with temperature and cycles of heating, and reached the maximum of 1.62 mg/g and 0.92 meq/kg when at 240 ℃ and 150 ℃ respectively, with good stability. At the same time, the contents of saturated fatty acids and polyunsaturated fatty acids in butter increased with baking temperature, which were not significantly higher than lard(P>0.05). It can be seen that the butter in different baking conditions have better stability, with the potential to replace the baking oil.
In order to achieve natural milk fat instead of margarine, shortening and palm oil in the baked goods. In this study, the solid oil content, acid value, peroxide value and fatty acid content were used as evaluation indexes, changes in physico-chemical properties and nutrition of butter were compared with lard at different baking temperatures and cycles of heating to determine the baking stability of butter. The results showed that the solid fat content(SFC) of butter is higher than that of lard, and has better plasticity; Compared with lard, when the baking temperature is 180 ～ 240 ℃, the change of acid value and peroxide value of butter is not significant with temperature and cycles of heating, and reached the maximum of 1.62 mg/g and 0.92 meq/kg when at 240 ℃ and 150 ℃ respectively, with good stability. At the same time, the contents of saturated fatty acids and polyunsaturated fatty acids in butter increased with baking temperature, which were not significantly higher than lard(P>0.05). It can be seen that the butter in different baking conditions have better stability, with the potential to replace the baking oil.
引文
[1]邓乾春,黄庆德,黄凤洪,等.亚麻籽油调和油的热稳定性研究[J].食品科学, 2012, 33(5):88-92.
[2]汪鸿,马传国,苗海卿,等.焙烤食品中脂质的应用[J].农业机械,2011(12):54-58.
[3]代小容,张宝勇.脂肪和猪油的食用价值[J].肉类研究, 2008(7).
[4]高红艳,金青哲,王兴国.牛油基起酥油的起砂原因初探[J].中国油脂, 2007, 32(2):52-54.
[5]宋志华,单良,王兴国.毛细管气相色谱法测定精炼和氢化大豆油中的反式脂肪酸[J].中国油脂, 2006, 31(12):37-40.
[6] CAKMAKCI S, GUNDOGDU E, DAGDEMIR E, et al. Investigation of the possible use of black cumin(Nigella sativa L.)essential oil on butter stability[J]. Kafkas Univ Vet Fak Derg, 2014, 20:533-539.
[7] DVORAK L, LUZOVA T, SUSTOVA, K. Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology.[J]. Mljekarstvo, 2016, 66(1):73-80.
[8] BENOITON L, AUTAGAVAIA V, PENCHEVA L, et al. Use of Bivalirudin During Primary Percutaneous Coronary Intervention for Acute St Elevation Myocardial Infarction[J]. Heart, Lung and Circulation, 2010, 19:S4.
[9]池娟娟,孟宗,王风艳,等.基料油相容性及乳化剂对人造奶油结晶行为的影响[J].中国粮油学报, 2012, 27(2):57-61.
[10]高海军,郭静,李勇,等.我国主要食用植物油中反式脂肪酸的研究[J].中国油脂, 2012, 37(3):1-5.
[11]权美平,张丽华.黄油的研究进展[J].农产品加工(上), 2014(1):40-41.
[12]赵超敏,岳振峰,吴晖,等.黄油中8种类固醇激素的液相色谱/串联质谱检测[J].分析化学, 2014, 42(3):360-366.
[13] CHOWDHURY R, JOHNSON L, STEUR M. Trans fatty acid isomers in mortality and incident coronary heart disease risk[J]. 2014.
[14] YU D X, SUN Q, YE X W, et al. Erythrocyte trans-fatty acids, type2 diabetes and cardiovascular risk factors in middle-aged and older Chinese individuals[J]. Diabetologia, 2012, 55(11):2954-2962.
[15]王蓓,许时婴.酶法制备天然牛奶风味基料及牛奶香精的研究[D].无锡:江南大学, 2009.
[16] DRAKE M A, MIRACLE R E, MCMAHON D J. Influence of fat on flavour and flavour development in cheddar cheese[J]. Australian Journal of Dairy Technology, 2010, 65(3):195.
[17]梁钻好.超高压处理对黄油物理特性及挥发性风味物质的影响[D].华南农业大学,2016.
[18] DOBSON G, CHRISTIE W W, SEBEDIO J L. Saturated bicyclic fatty acids formed in heated sunflower oils[J]. Chemistry and physics of lipids, 1997, 87(2):137-147.
[19] KAMAL ELDIN A, MARQUEZ RUIZ G, DOBARGANES C, et al. Characterisation of aldehydic acids in used and unused frying oils[J]. Journal of Chromatography A, 1997, 776(2):245-254.
[20]樊之雄.煎炸棕榈油品质变化及其对丙烯酰胺生成的影响[D].江南大学, 2012.
[21]闫军,王瑛瑶,申烨华,等.长柄扁桃油的烹饪稳定性研究[J].现代食品科技, 2016(12):272-278.
[2]汪鸿,马传国,苗海卿,等.焙烤食品中脂质的应用[J].农业机械,2011(12):54-58.
[3]代小容,张宝勇.脂肪和猪油的食用价值[J].肉类研究, 2008(7).
[4]高红艳,金青哲,王兴国.牛油基起酥油的起砂原因初探[J].中国油脂, 2007, 32(2):52-54.
[5]宋志华,单良,王兴国.毛细管气相色谱法测定精炼和氢化大豆油中的反式脂肪酸[J].中国油脂, 2006, 31(12):37-40.
[6] CAKMAKCI S, GUNDOGDU E, DAGDEMIR E, et al. Investigation of the possible use of black cumin(Nigella sativa L.)essential oil on butter stability[J]. Kafkas Univ Vet Fak Derg, 2014, 20:533-539.
[7] DVORAK L, LUZOVA T, SUSTOVA, K. Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology.[J]. Mljekarstvo, 2016, 66(1):73-80.
[8] BENOITON L, AUTAGAVAIA V, PENCHEVA L, et al. Use of Bivalirudin During Primary Percutaneous Coronary Intervention for Acute St Elevation Myocardial Infarction[J]. Heart, Lung and Circulation, 2010, 19:S4.
[9]池娟娟,孟宗,王风艳,等.基料油相容性及乳化剂对人造奶油结晶行为的影响[J].中国粮油学报, 2012, 27(2):57-61.
[10]高海军,郭静,李勇,等.我国主要食用植物油中反式脂肪酸的研究[J].中国油脂, 2012, 37(3):1-5.
[11]权美平,张丽华.黄油的研究进展[J].农产品加工(上), 2014(1):40-41.
[12]赵超敏,岳振峰,吴晖,等.黄油中8种类固醇激素的液相色谱/串联质谱检测[J].分析化学, 2014, 42(3):360-366.
[13] CHOWDHURY R, JOHNSON L, STEUR M. Trans fatty acid isomers in mortality and incident coronary heart disease risk[J]. 2014.
[14] YU D X, SUN Q, YE X W, et al. Erythrocyte trans-fatty acids, type2 diabetes and cardiovascular risk factors in middle-aged and older Chinese individuals[J]. Diabetologia, 2012, 55(11):2954-2962.
[15]王蓓,许时婴.酶法制备天然牛奶风味基料及牛奶香精的研究[D].无锡:江南大学, 2009.
[16] DRAKE M A, MIRACLE R E, MCMAHON D J. Influence of fat on flavour and flavour development in cheddar cheese[J]. Australian Journal of Dairy Technology, 2010, 65(3):195.
[17]梁钻好.超高压处理对黄油物理特性及挥发性风味物质的影响[D].华南农业大学,2016.
[18] DOBSON G, CHRISTIE W W, SEBEDIO J L. Saturated bicyclic fatty acids formed in heated sunflower oils[J]. Chemistry and physics of lipids, 1997, 87(2):137-147.
[19] KAMAL ELDIN A, MARQUEZ RUIZ G, DOBARGANES C, et al. Characterisation of aldehydic acids in used and unused frying oils[J]. Journal of Chromatography A, 1997, 776(2):245-254.
[20]樊之雄.煎炸棕榈油品质变化及其对丙烯酰胺生成的影响[D].江南大学, 2012.
[21]闫军,王瑛瑶,申烨华,等.长柄扁桃油的烹饪稳定性研究[J].现代食品科技, 2016(12):272-278.