葵花籽油凝胶油的制备及其在冰淇淋中的应用

Preparation of sunflower seed oil organogel and its application in ice cream

以葵花籽油为原料,添加一定量的蜂蜡或蜂蜡与谷维素混合物制备葵花籽油凝胶油,研究不同添加量的凝胶因子对葵花籽油凝胶油的硬度值、黏度值、持油性和微观形态的影响;将得到的凝胶油代替黄油制备冰淇淋,研究其在冰淇淋中的应用。结果表明:蜂蜡添加量对凝胶油的质构特性、持油性和微观形态影响较为显著,并确定5%蜂蜡添加量为凝胶油制备的最优条件;添加5%复合凝胶油(5%蜂蜡+1%谷维素)和5%黄油制备的冰淇淋营养丰富、抗融性好、色泽均匀、组织细腻、滑润爽口,与添加10%黄油制备的冰淇淋较为相近,表明可以通过进一步的优化代替饱和脂肪在冰淇淋中应用。

With sunflower seed oil as raw material, sunilower seed oil organoget was prepareu oy auumg a certain amount of beeswax or a mixture of beeswax and oryzanol, and the effects of different dosages of gelators on the hardness, viscosity, oil - holding capacity and microstructure of sunflower seed oil organogel were studied. The organogel was used instead of butter to prepare ice cream. The results showed that the effects of dosage of beeswax on the texture, oil - holding capacity and microstructure were significant and the optimal dosage was 5 %. The ice cream prepared by adding 5 % complex sunflower seed oil organogel （5% beeswax and 1% oryzanol） and 5% butter had advantages of rich nutrition, good anti -meltdown, uniform color, fine mouth feel and delicate refreshing smooth, which was similar pared by adding 10% butter. It indicated that further optimization could lead to an sunflower seed oil organogel to saturated fat sources for application in ice cream. to the ice cream pre- alternative of complex