期刊论文

Textural and Rheological Properties of Oleogel-Based Margarine

Qi, Yutang(oilfat@163.com)

中文

食品科学

1002-6630

2018

39

7

14-19

10.7506/spkx1002-6630-201807003

国家自然科学基金青年科学基金项目(31601505) 国家自然科学基金面上项目(31371783) 湖北省自然科学基金青年科学基金项目(2015CFB388) 武汉轻工大学***科研启动项目(201564)

本校为第一机构

凝胶油作为潜在的能够替代传统氢化奶油的新方法,具有低饱和脂肪酸和零反式脂肪酸的优势,所受关注度越来越高。本实验以精炼大豆油为基料油,β-谷甾醇和卵磷脂等比例混合物作为复合凝胶剂,制备得到凝胶油基人造奶油。主要研究了凝胶剂质量分数和水分体积分数对凝胶油基人造奶油质地、流变学性能、微观网络结构和结晶度的影响。结果表明:当水分体积分数提高时,能够在更低的凝胶剂质量分数下形成均相人造奶油体系;随着凝胶剂质量分数和水分体积分数的增加,人造奶油的硬度和弹性增大;样品网络结构和结晶度的分析结果表明,随着凝胶剂质量分数和水分体积分数的增加,人造奶油的结晶度增加,微观三维网络...

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. In this research, refined soybean oil was used as base oil and added with a 1: 1 mixture of β-sitosterol and lecithin as gelling agent, yielding oleogel-based margarine. The effect of gelling agent concentration and water content on textural and rheological properties, micro-network structure and crystallinity of oleogel-based margarine was studied. The results showed that a homogeneous m...