不同凝胶剂对芝麻酱稳定性的影响
|
摘要
在芝麻酱中分别添加不同量的单甘酯、蜂蜡和米糠蜡,通过对其离心出油率、质构、流变特性及微观结构进行测定,并对流变结果进行模型拟合,对比芝麻酱在贮存期间质构的变化情况,探究不同凝胶剂对芝麻酱稳定性的影响,以得到健康稳定的芝麻酱涂抹制品。结果表明:所有芝麻酱样品均表现出剪切变稀的假塑性,经过模型拟合得到其非牛顿指数n在0.12～0.68范围内。对芝麻酱的表观黏度和温度的关系进行Arrhenius模型拟合,对比得到不同添加量米糠蜡流动活化能范围最大,单甘酯次之,蜂蜡最小。单甘酯添加量为4%、蜂蜡和米糠蜡添加量为5%时,芝麻酱的离心出油率和硬度达到合适的范围。
In this work, monoglycerides, beeswax and rice bran wax were utilized to improve the stability of sesame paste.The oil syneresis, texture, rheological properties and microstructure of sesame paste were investigated, and we modelled the influences of these organogelators on the rheology. Results showed that all the sesame pastes exhibited a shearthinning behavior and pseudoplasticity, and the non-Newtonian index n was in the range from 0.12 to 0.68 based on the Herschel-Bulkley model. The flow activation energy of sesame paste stabilized by rice bran wax was the largest, followed by monoglyceride and beeswax based on the relationship between apparent viscosity and temperature from the Arrheniustype model. Furthermore, acceptable sesame pastes in both oil syneresis and hardness were obtained by adding 4%monoglyceride, 5% beeswax and 5% rice bran wax, respectively, under the optimized conditions.
In this work, monoglycerides, beeswax and rice bran wax were utilized to improve the stability of sesame paste.The oil syneresis, texture, rheological properties and microstructure of sesame paste were investigated, and we modelled the influences of these organogelators on the rheology. Results showed that all the sesame pastes exhibited a shearthinning behavior and pseudoplasticity, and the non-Newtonian index n was in the range from 0.12 to 0.68 based on the Herschel-Bulkley model. The flow activation energy of sesame paste stabilized by rice bran wax was the largest, followed by monoglyceride and beeswax based on the relationship between apparent viscosity and temperature from the Arrheniustype model. Furthermore, acceptable sesame pastes in both oil syneresis and hardness were obtained by adding 4%monoglyceride, 5% beeswax and 5% rice bran wax, respectively, under the optimized conditions.
引文
[1]任广鸣.芝麻酱的化学成分及营养[J].粮食加工,1987(3):3-6.
[2]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012,37(10):1-3.
[3]RESHMA M V,BALACHANDRAN C,ARUMUGHAN C,et al.Extraction,separation and characterisation of sesame oil lignan for nutraceutical applications[J].Food Chemistry,2010,120(4):1041-1046.DOI:10.1016/j.foodchem.2009.11.047.
[4]EREIFEJ K I,RABABAH T M,ALRABABAH M A.Qualtiy attributes of halva by utilization of proteins,non-hydrogenated palm oil,emulsifiers,gum arabic,sucrose,and calcium chloride[J].International Journal of Food Properties,2005,8(3):415-422.DOI:10.1080/10942910500267323.
[5]薛福连.芝麻酱制作技术[J].农村新技术,2008(18):48.
[6]侯利霞,刘玉兰,汪学德,等.芝麻油酱的胶体稳定性及流变学特性[C]//中国粮油学会油脂分会学术年会暨中国食用油产业发展论坛,2012.
[7]IFT?I D,KAHYAOGLU T,KAPUCU S,et al.Colloidal stability and rheological properties of sesame paste[J].Journal of Food Engineering,2008,87(3):428-435.DOI:10.1016/j.jfoodeng.2007.12.026.
[8]李胜.谷维素/谷甾醇与单甘酯复合凝胶油制备及特性的研究[D].郑州:河南工业大学,2017.
[9]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.DOI:10.7506/spkx1002-6630-201503051.
[10]谢放华.改善芝麻酱稳定性的研究[J].食品研究与开发,1994(1):8-10.
[11]AL-MAHASNEH M,RABABAH T,ALU’DATT M.Effect of palm oil(PO)and distilled mono-glycerid(DMG)on oil separation and rheological properties of sesame paste[J].Journal of Food Processing&Preservation,2016,41(3):e12896.DOI:10.1111/jfpp.12896.
[12]PIEVE S D,CALLIGARIS S,CO E,et al.Shear nanostructuring of monoglyceride organogels[J].Food Biophysics,2010,5(3):211-217.DOI:10.1007/s11483-010-9162-3.
[13]MUSTAFA,NAZAN A,EMIN Y,et al.Restriction of oil migration in tahini halva via organogelation[J].European Journal of Lipid Science&Technology,2017,119(9):1600189.DOI:10.1002/ejlt.201600189.
[14]TANTI R,BARBUT S,MARANGONI A G.Oil stabilization of natural peanut butter using food grade polymers[J].Food Hydrocolloids,2016,61:399-408.DOI:10.1016/j.foodhyd.2016.05.034.
[15]王英丹,马传国,李胜,等.利用有机凝胶提高芝麻酱的稳定性[J].河南工业大学学报(自然科学版),2016,37(4):28-33.
[16]肖世维,林海,但卫华.胶原溶液流变性能的研究[J].功能材料,2012,43(2):170-173.
[17]A B U J D AY I L B,A L M A L A H K,A S O U D H.R h e o l o g i c a l characterization of milled sesame(tehineh)[J].Food Hydrocolloids,2002,16(1):55-61.DOI:10.1016/S0268-005X(01)00040-6.
[18]CHANG C,LI J,LI X,et al.Effect of protein microparticle and pectin on properties of light mayonnaise[J].LWT-Food Science and Technology,2017,82:8-14.DOI:10.1016/j.lwt.2017.04.013.
[19]YILMAZ E,?üTCüM.Properties and stability of hazelnut oil organogels with beeswax and monoglyceride[J].Journal of the American Oil Chemists’Society,2014,91(6):1007-1017.DOI:10.1007/s11746-014-2434-1
[20]BLAKE A I,CO E D,MARANGONI A G.Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity[J].Journal of the American Oil Chemists’Society,2014,91(6):885-903.DOI:10.1007/s11746-014-2435-0.
[21]DASSANAYAKE L S K,KODALI D R,UENO S,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.DOI:10.1007/s11746-009-1464-6.
[22]于甜.软质食品流变学特性及测量方法的研究[D].青岛:中国海洋大学,2012.
[23]ALPASLAN M,HAYTA M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].Journal of Food Engineering,2002,54(1):89-93.DOI:10.1016/S0260-8774(01)00197-2.
[24]AKBULUT M,OZCAN M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(Tahin)blended with pine honey[J].Food&Bioprocess Technology,2012,5(5):1832-1839.DOI:10.1007/s11947-011-0668-6.
[25]杨述,高昕,于甜,等.4种蛋黄酱的流变特性比较研究[J].食品科学,2011,32(15):121-125.
[26]CO E,MARANGONI A G.The Formation of a 12-hydroxystearic acid/vegetable oil organogel under shear and thermal fields[J].Jaocs Journal of the American Oil Chemists’Society,2013,90(4):529-544.DOI:10.1007/s11746-012-2196-6.
[27]李胜,马传国,刘君,等.谷维素/谷甾醇与单甘酯复合凝胶油形成过程及分子作用特性[J].食品科学,2018,39(10):89-96.DOI:10.7506/spkx1002-6630-201810015.
[28]HERRERA M L,HARTEL R W.Effect of processing conditions on physical properties of a milk fat model system:rheology[J].Journal of the American Oil Chemists’Society,2000,77(11):1197-1205.DOI:10.1007/s11746-000-0185-3.
[29]FAYAZ G,GOLI S A H,KADIVAR M,et al.Potential application of pomegranate seed oil oleogels based on monoglycerides,beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread[J].LWT-Food Science and Technology,2017,86:523-529.DOI:10.1016/j.lwt.2017.08.036.
[30]CHI D D,PATEL A R,TAVERNIER I,et al.The feasibility of waxbased oleogel as a potential co-structurant with palm oil in lowsaturated fat confectionery fillings[J].European Journal of Lipid Science&Technology,2016,118(12):1903-1914.DOI:10.1002/ejlt.201500172.
[31]CHI D D,WALLE D V D,DEWETTINCK K,et al.Erratum to:evaluating the oil-gelling properties of natural waxes in rice bran oil:rheological,thermal,and microstructural study[J].Journal of the American Oil Chemists’Society,2015,92(11/12):1739-1739.DOI:10.1007/s11746-015-2645-0.
[2]尚小磊,侯利霞.芝麻酱稳定性研究现状[J].中国调味品,2012,37(10):1-3.
[3]RESHMA M V,BALACHANDRAN C,ARUMUGHAN C,et al.Extraction,separation and characterisation of sesame oil lignan for nutraceutical applications[J].Food Chemistry,2010,120(4):1041-1046.DOI:10.1016/j.foodchem.2009.11.047.
[4]EREIFEJ K I,RABABAH T M,ALRABABAH M A.Qualtiy attributes of halva by utilization of proteins,non-hydrogenated palm oil,emulsifiers,gum arabic,sucrose,and calcium chloride[J].International Journal of Food Properties,2005,8(3):415-422.DOI:10.1080/10942910500267323.
[5]薛福连.芝麻酱制作技术[J].农村新技术,2008(18):48.
[6]侯利霞,刘玉兰,汪学德,等.芝麻油酱的胶体稳定性及流变学特性[C]//中国粮油学会油脂分会学术年会暨中国食用油产业发展论坛,2012.
[7]IFT?I D,KAHYAOGLU T,KAPUCU S,et al.Colloidal stability and rheological properties of sesame paste[J].Journal of Food Engineering,2008,87(3):428-435.DOI:10.1016/j.jfoodeng.2007.12.026.
[8]李胜.谷维素/谷甾醇与单甘酯复合凝胶油制备及特性的研究[D].郑州:河南工业大学,2017.
[9]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.DOI:10.7506/spkx1002-6630-201503051.
[10]谢放华.改善芝麻酱稳定性的研究[J].食品研究与开发,1994(1):8-10.
[11]AL-MAHASNEH M,RABABAH T,ALU’DATT M.Effect of palm oil(PO)and distilled mono-glycerid(DMG)on oil separation and rheological properties of sesame paste[J].Journal of Food Processing&Preservation,2016,41(3):e12896.DOI:10.1111/jfpp.12896.
[12]PIEVE S D,CALLIGARIS S,CO E,et al.Shear nanostructuring of monoglyceride organogels[J].Food Biophysics,2010,5(3):211-217.DOI:10.1007/s11483-010-9162-3.
[13]MUSTAFA,NAZAN A,EMIN Y,et al.Restriction of oil migration in tahini halva via organogelation[J].European Journal of Lipid Science&Technology,2017,119(9):1600189.DOI:10.1002/ejlt.201600189.
[14]TANTI R,BARBUT S,MARANGONI A G.Oil stabilization of natural peanut butter using food grade polymers[J].Food Hydrocolloids,2016,61:399-408.DOI:10.1016/j.foodhyd.2016.05.034.
[15]王英丹,马传国,李胜,等.利用有机凝胶提高芝麻酱的稳定性[J].河南工业大学学报(自然科学版),2016,37(4):28-33.
[16]肖世维,林海,但卫华.胶原溶液流变性能的研究[J].功能材料,2012,43(2):170-173.
[17]A B U J D AY I L B,A L M A L A H K,A S O U D H.R h e o l o g i c a l characterization of milled sesame(tehineh)[J].Food Hydrocolloids,2002,16(1):55-61.DOI:10.1016/S0268-005X(01)00040-6.
[18]CHANG C,LI J,LI X,et al.Effect of protein microparticle and pectin on properties of light mayonnaise[J].LWT-Food Science and Technology,2017,82:8-14.DOI:10.1016/j.lwt.2017.04.013.
[19]YILMAZ E,?üTCüM.Properties and stability of hazelnut oil organogels with beeswax and monoglyceride[J].Journal of the American Oil Chemists’Society,2014,91(6):1007-1017.DOI:10.1007/s11746-014-2434-1
[20]BLAKE A I,CO E D,MARANGONI A G.Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity[J].Journal of the American Oil Chemists’Society,2014,91(6):885-903.DOI:10.1007/s11746-014-2435-0.
[21]DASSANAYAKE L S K,KODALI D R,UENO S,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.DOI:10.1007/s11746-009-1464-6.
[22]于甜.软质食品流变学特性及测量方法的研究[D].青岛:中国海洋大学,2012.
[23]ALPASLAN M,HAYTA M.Rheological and sensory properties of pekmez(grape molasses)/tahin(sesame paste)blends[J].Journal of Food Engineering,2002,54(1):89-93.DOI:10.1016/S0260-8774(01)00197-2.
[24]AKBULUT M,OZCAN M M.Determination of rheological behavior,emulsion stability,color,and sensory of sesame pastes(Tahin)blended with pine honey[J].Food&Bioprocess Technology,2012,5(5):1832-1839.DOI:10.1007/s11947-011-0668-6.
[25]杨述,高昕,于甜,等.4种蛋黄酱的流变特性比较研究[J].食品科学,2011,32(15):121-125.
[26]CO E,MARANGONI A G.The Formation of a 12-hydroxystearic acid/vegetable oil organogel under shear and thermal fields[J].Jaocs Journal of the American Oil Chemists’Society,2013,90(4):529-544.DOI:10.1007/s11746-012-2196-6.
[27]李胜,马传国,刘君,等.谷维素/谷甾醇与单甘酯复合凝胶油形成过程及分子作用特性[J].食品科学,2018,39(10):89-96.DOI:10.7506/spkx1002-6630-201810015.
[28]HERRERA M L,HARTEL R W.Effect of processing conditions on physical properties of a milk fat model system:rheology[J].Journal of the American Oil Chemists’Society,2000,77(11):1197-1205.DOI:10.1007/s11746-000-0185-3.
[29]FAYAZ G,GOLI S A H,KADIVAR M,et al.Potential application of pomegranate seed oil oleogels based on monoglycerides,beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread[J].LWT-Food Science and Technology,2017,86:523-529.DOI:10.1016/j.lwt.2017.08.036.
[30]CHI D D,PATEL A R,TAVERNIER I,et al.The feasibility of waxbased oleogel as a potential co-structurant with palm oil in lowsaturated fat confectionery fillings[J].European Journal of Lipid Science&Technology,2016,118(12):1903-1914.DOI:10.1002/ejlt.201500172.
[31]CHI D D,WALLE D V D,DEWETTINCK K,et al.Erratum to:evaluating the oil-gelling properties of natural waxes in rice bran oil:rheological,thermal,and microstructural study[J].Journal of the American Oil Chemists’Society,2015,92(11/12):1739-1739.DOI:10.1007/s11746-015-2645-0.