利用化学酯交换法制备蛋挞专用油

Chemical interesterification preparation the special oil for custard tart

为了研究化学酯交换在蛋挞专用油中的应用情况,根据理化指标,将椰子油、大豆油、棕榈硬脂和棕榈油以不同比例混合。依据蛋挞油对延展性等性质的要求,选取其中一组较适宜的蛋挞油基进行化学酯交换反应。比较酯交换对反应前后混合油基熔点、焓变曲线、甘三酯组成、晶型、脂肪酸和固脂含量的影响。结果表明,熔点从41.5℃降低到39.1℃,二饱和甘三酯(SSU)相对含量降低了29.7%,三不饱和甘三酯(UUU)、三饱和甘三酯(SSS)和二不饱和甘三酯(UUS)分别增加了32.9%、32.1%和47.5%,X晶型衍射发现酯交换前后β'晶型从42.8%增加到73.9%,油酸和硬脂酸含量分别增加了8.4倍和7倍,而月桂酸和花生酸分别降低了97.6%和97.0%,在25℃时固脂含量(SFC)降低;动脉硬化指数反应后也低于反应前。综合上述,酯交换后的产物的理化性质和晶型结构更适宜作蛋挞专用油。

In order to study the application of chemical interesterification in custard tart special oil, proportion of coconut oil,soybean oil, palm stearic and palm oil were blended in various ratios,according to physicochemical index.One group was selected as the model for custard tart oil base and then subjected to chemical interesterification reaction.The effect of the interesterification were detected by comparing slip melting point, melting property,triacylglycerol composition,crystal form,fatty acids and solid fat content.The results showed that slip melting point decreased from 41.5 to 39.1℃.The concentration of disaturated triacylglycerol greatly decreased by 29.7%.Alternatively,the triunsaturated,trisaturated and diunsaturated triacylglycerol increased by 32.9% ,32.1% and 47.5%, respectively.In addition, X-ray diffraction analysis revealed that interesterification increased the proportion of β＇ polymorph from 42.8% to 73.9%.Oleic acid and stearic acid contents were increased by 8.4 times and 7 times respectively, while lauric acid and arachidonic acid were decreased by 97.6% and 97%.Solid fat content at 25℃ decreased.The arteriosclerosis index after the reaction was lower than the reaction.Taken together, the interesterified fats showed desirable physical properties and suitable crystal form（ β＇ polymorph）for possible usage as a spreadable custard tart stock.