超级棕榈液油在酱腌菜生产中的应用

Application of super palm olein in pickled vegetable products

酱腌菜产品生产用油主要是菜籽油,用油成本比较高。通过在菜籽油中加入一定比例的棕榈液油和抑晶剂制成调和油,分别在0,2.5,5.0℃下进行冷冻试验,得出最佳调和油配方;再将该调和油和一级菜籽油分别应用在酱腌菜产品生产中,分析比较两种产品的品质及其在不同温度条件下的储藏稳定性。试验结果表明,通过冷冻试验和综合成本分析得出的调和油最佳配方为菜籽油70g、10°棕榈液油30g、羟基硬脂精0.025g。分别用该调和油和一级菜籽油生产的腌制刀豆在品质上没有明显差异,均达到GB 2714-2003(酱腌菜卫生标准)的质量要求;用该调和油生产的腌制刀豆其氧化稳定性优于菜籽油生产的腌制刀豆,说明利用棕榈液油部分代替菜籽油来生产酱腌菜产品,不但可以延长产品的货架期,而且可以降低其生产成本。

In the production of the pickled vegetable products, rapeseed oil and soybean oil were used at a higher cost. The trial used rapeseed oil blended with palm olein at various proportions, and add- ed dosage of anti-crystallizer for cold stability test at 0 ℃ ,2.5 ℃ and 5 ℃, The best blended oil formulation was chosen. Blended oil and pure rapeseed oil were used to produce pickled vegetable products to compare the quality of finished products and the storage stability at various temperatures. The results showed that the best blended oil formulation was blend 5（ with rapeseed oil 70 g, 10% palm olein 30 g, and Oxystearin 0. 025 g）. The pickled vegetable products complied to the quality specifications of GB 2714-2003, and there was no difference in mouth feel quality of finished products between palm based blended oil and pure rapeseed oil as the ingredient, the oxidation sta bility of palm based finished product is better than rapeseed base finished products. It was concluded that pahn olein partially replace of rapeseed oil in the manufacturing of pickled vegetable products can reduce the cost and improve the shelf life of finished products.