水包油型棕榈油基焙烤专用脱模剂配方及乳化工艺优化研究

Optimization for formula and emulsion process of palm olein based oil in water special baking mold release agent

选用棕榈液油(Palm olein)作基料,菜籽油(Rapeseed oil)作辅料,通过添加聚甘油蓖麻醇酯(PGPR)、单硬脂酸甘油酯(单甘酯)、大豆卵磷脂、黄原胶等乳化剂,制备水包油(O/W)型焙烤专用脱模剂。通过单因子轮换法筛选试验,研究各因素对O/W型烘焙专用脱模剂乳化分层指数、黏度、粒径和蛋糕黏连率的影响。最终,确定O/W型棕榈油基焙烤专用脱模剂最佳配方及乳化工艺为:混合油中棕榈液油含量为70%、大豆卵磷脂添加量2%、油水比例3:7、聚甘油蓖麻醇酯(PGPR)-单甘酯复配比例2:3、PGPR-单甘酯添加量1.0%、黄原胶添加量0.3%、乳化时间1 min、温度70℃和搅拌速率10000 r/min。在此条件下,脱模剂的乳化分层指数为1.27%,黏度为1915.0m Pa·s,粒径d(0.9)为5.494μm和蛋糕黏连率为0.376%。O/W型棕榈油基焙烤专用脱模剂体系的乳化稳定性较好且具有良好的脱模特性。

In this paper, using the palm olein as the base material, rapeseed oil as auxiliary materials and stabilizing with various additives, which were including polyglycerol polyricinoleate （PGPR）, glyceryl monosterate, lecithin high potency, xanthan gum, the preparation for palm olein based oil in water （O/ W） special baking release agent were investigated. Effects of experimental factors on emulsification separation ratio, viscosity, droplet diameter and cake adhesion rate of O/W special baking release agent were researched by single factor rotation method. The results showed that the formula and emulsion process of palm olein based O/W special baking mold release agent were that the ration of palm olein in mixed oil 70%, the adding concentration of lecithin high potency 2%, the proportion of PGPR- （Glyceryl Monosterate） 2：3, the compound adding concentration of PGPR-（Glyceryl Monosterate） 1.0%, the proportion of composite stabilizer 1：2.5：1, adding amount of Xanthan gum 0.3%, the emulsifying time 1 min, temperature 70 ~C and the stirring rate 10000 r/min, respectively. Under this condition, the emulsification separation ratio, the viscosity, droplet diameter d （0.9） and cake adhesion rate of this baking mold release agent were 1.27%, 1915.0 m Pa,s, 5.494 IJm and 0.376%, respectively. The palm olein based O/W special baking release agent had excellent stable emulsion system and mold release characteristic.