棕榈油基液态起酥油乳化剂配方优化及其应用
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摘要
选用棕榈液油(Palm olein)作基料,添加单甘酯、大豆卵磷脂、司盘-60等乳化剂,确定复合乳化剂的最佳配方,并运用复合乳化剂制备棕榈油基液态起酥油,最后对比分析棕榈油基液态起酥油和三种商业液态起酥油对广式月饼感官品质的影响。通过单一乳化剂试验和混料回归设计试验,建立棕榈液油吸水性和酪化性的多元回归模型。结果表明,复合乳化剂最佳配比为(添加量为1%):单甘酯23.4%、大豆卵磷脂40.4%、司盘-60 36.2%。验证性实验表明,最佳配比下,棕榈液油的吸水性为17.2 m L/20 g,酪化性为11.9 g/10 m L。感官评定结果表明,棕榈油基液态酥油仅次于美洲王液态酥油,优于南桥液态酥油和澳之风液态酥油。
The experiment determined the optimal formulation of the complex emulsifier,using the palm olein as base material and adding various emulsifier,which were including monoglyceride,soy lecithin and span-60. The palm oil based liquid shortening was prepared using the complex emulsifier.Finally,the effects of palm oil-based liquid shortening and three kinds of commercial liquid shortening on the sensory quality of Cantonese-style moon cake were compared and analyzed. By single emulsifier experiment and mixture regression design experiment,the multiple regression models of water-absorbing capacity and air absorbing capacity of palm olein were established to determine the optimum ratio of compound emulsifiers. Results showed that: The amount of 1% emulsifiers( monoglyceride,soy lecithin and span-60) were added in the palm olein,the optimum composition of the emulsifier was 23.4% monoglyceride,40.4% soy lecithin and 36.2% span-60.The study confirmed that the water absorption and air absorption of liquid shortening under the optimum composition were 17.2 m L/20 g and11.9 g/10 m L respectively.By the sensory evaluation,palm olein-based liquid shortening was second only to Meizhouwang liquid shortening,superior to NamChow liquid shortening and Aozhifeng liquid shortening.
The experiment determined the optimal formulation of the complex emulsifier,using the palm olein as base material and adding various emulsifier,which were including monoglyceride,soy lecithin and span-60. The palm oil based liquid shortening was prepared using the complex emulsifier.Finally,the effects of palm oil-based liquid shortening and three kinds of commercial liquid shortening on the sensory quality of Cantonese-style moon cake were compared and analyzed. By single emulsifier experiment and mixture regression design experiment,the multiple regression models of water-absorbing capacity and air absorbing capacity of palm olein were established to determine the optimum ratio of compound emulsifiers. Results showed that: The amount of 1% emulsifiers( monoglyceride,soy lecithin and span-60) were added in the palm olein,the optimum composition of the emulsifier was 23.4% monoglyceride,40.4% soy lecithin and 36.2% span-60.The study confirmed that the water absorption and air absorption of liquid shortening under the optimum composition were 17.2 m L/20 g and11.9 g/10 m L respectively.By the sensory evaluation,palm olein-based liquid shortening was second only to Meizhouwang liquid shortening,superior to NamChow liquid shortening and Aozhifeng liquid shortening.
引文
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[20]邬海雄.广式月饼的生产技术[J].广州食品工业科技,2004,20(4):92-94
[21]胡晓文,张永明,王娜.广式月饼工艺条件的优化[J].中国食物与营养,2008(7):45-47.
[22]黄训端,罗银倩,江明星,等.专用油脂对月饼品质的影响研究[J].中国油脂,2014,39(11):65-68.
[23]Muteki K,Macgregor J F,Ueda T. Mixture designs and models for the simultaneous selection of ingredients and their ratios[J].Chemometrics and Intelligent Laboratory Systems,2007,86(1):17-25.
[2]李鹏,王凤成,王刚,等.油脂对面粉烘焙制品的作用及影响[J].农产品加工,2006(4):34-36.
[3]Aini I N,Miskandar M S. Utilization of palm oil and palm products in shortenings and margarines[J]. European Journal of Lipid Science and Technology,2007,109:422-432.
[4]杨秀松,何亚红,金晨憬,等.棕榈油的营养和加工安全性[J].中国食品学报,2017,17(7):191-198.
[5]高海涛,徐润,曹卫鑫,等.食品乳化剂相关的食品安全风险[J].食品工业科技,2015,36(23):280-284.
[6]徐宝财,王瑞,张桂菊,等.国内外食品乳化剂研究现状与发展趋势[J].食品科学技术学报,2017,35(4):1-7.
[7]张桂菊,徐宝财.食品乳化剂的安全性研究[J].食品科学,2010,31(s1):166-171.
[8]豆玉静.蔗糖聚酯替代油脂的应用性研究[D].无锡:江南大学,2013.
[9]梁克中,黄美英,方荣美,等.复配食品乳化剂在食品生产中的应用研究进展[J].食品与药品,2015,17(6):455-456.
[10]蒋子敬,王冉冉,牛跃庭,等.棕榈油基焙烤专用脱模剂乳化工艺配方优化研究[J].食品工业,2017,38(1):39-42.
[11]万速文.乳化剂对植物油基起酥油的影响[J].中国食品工业,2014(8):68-71.
[12]Samson S,Basri M,Masoumi H R F,et al. Design and development of nanoemulsion system containing copper peptide by D-optimal mixture design and evaluation of its physicochemical properties[J].Rsc Advances,2016,6(22):17845-17856.
[13]Rajin M,Bono A,Mun H C. Optimisation of natural ingredient based lipstick formulation by using mixture design[J].Journal of Applied Sciences,2007,7(15):2099-2103.
[14]Sarteshnizi R A,Hosseini H. Optimization of prebiotic sausage formulation:Effect of usingβ-glucan and resistant starch by D-optimal mixture design approach[J]. LWT-Food Science and Technology,2015,62(1):704-710.
[15]吴丹,章振武,张爱群,等.基于混料回归设计的柳橙、草莓果味饮料配方设计及优化[J].食品工业科技,2014,35(21):202-206.
[16]陈振兴.棕榈油基起酥油的研制及在桃酥焙烤中的应用[D].长沙:湖南农业大学,2009.
[17]朱向菊,裘爱泳,金青哲,等.以猪油分提固脂为原料的起酥油的研制[J].中国油脂,2005,30(8):11-14.
[18]徐振波,王兴国,刘元法,等.乳化剂在全牛油基人造奶油配方中的应用[J].中国油脂,2008,33(7):7-12.
[19]吴苏喜,肖志红,季敏.棕榈油复配物代替猪油用于桃酥制作[J].食品科学,2011,32(20):323-326.
[20]邬海雄.广式月饼的生产技术[J].广州食品工业科技,2004,20(4):92-94
[21]胡晓文,张永明,王娜.广式月饼工艺条件的优化[J].中国食物与营养,2008(7):45-47.
[22]黄训端,罗银倩,江明星,等.专用油脂对月饼品质的影响研究[J].中国油脂,2014,39(11):65-68.
[23]Muteki K,Macgregor J F,Ueda T. Mixture designs and models for the simultaneous selection of ingredients and their ratios[J].Chemometrics and Intelligent Laboratory Systems,2007,86(1):17-25.