期刊论文

Effect of Preparation Conditions on Microstructure and Stability of Sterol/Oryzanol Oleogel-Based Margarine Simulation System

中文

现代食品

2096-5060

2023

29

13

171-173+183

10.16736/j.cnki.cn41-1434/ts.2023.13.042

湖北省技术创新专项(重大项目)(2019ABA105) 国家自然科学基金面上项目(32072134) 大宗粮油精深加工教育部重点实验室开放课题(2020-5)

本校为第一机构

利用甾醇/谷维素混合物作为复合凝胶剂制备凝胶油，并与亚麻籽胶水凝胶混合成功制备了人造奶油模拟体系，通过微观形态分析、恒温贮藏稳定性分析和冻融离心稳定性分析，考察了复合凝胶剂浓度和甾醇/谷维素质量比对人造奶油模拟体系的影响。通过探究与筛选，在甾醇/谷维素复合凝胶剂浓度为9%（质量百分数），甾醇∶谷维素质量比为2∶3时得到了微观结构和稳定性综合表现最优的人造奶油模拟体系。

Sterol/oryzanol mixture was used as composite gel agent to prepare gel oil,and then mixed with flaxseed glue gel to successfully prepare margarine simulation system.The effects of composite gel agent concentration and sterol/oryzanol mass ratio on the margarine simulati...MORE Sterol/oryzanol mixture was used as composite gel agent to prepare gel oil,and then mixed with flaxseed glue gel to successfully prepare margarine simulation system.The effects of composite gel agent concentration and sterol/oryzanol mass ratio on the margarine simulation...