米糠蜡对大豆油凝胶特性的影响研究

Effect of rice bran wax on gel property of soybean oil

在大豆油中添加米糠蜡以制备凝胶油。考察了米糠蜡添加量和冷却温度对凝胶油的影响。结果表明:米糠蜡添加量为8%时,在常温下能形成凝胶油且口感较好,具有一定的塑性。随着米糠蜡添加量的增加,米糠蜡凝胶油在硬度增加的过程中,胶着度下降,弹性和咀嚼度也随之下降,回复性基本不变。此外,在弹性以及黏聚性方面,米糠蜡凝胶油和人造黄油接近。随着米糠蜡添加量的增加,凝胶油的熔融温度和结晶温度升高。

Gel oil was prepared wax and cooling temperature on bran wax was 8%, gel oil could be formed at room temperature, and it had good taste and some plasticity. With the increase of dosage of rice bran wax, the hardness of gel oil increased, the gumminess, elasticity and chewiness decreased, and the recovery was basically unchanged. In addition, the elasticity and cohesiveness of rice bran wax gel oil was close to margarine. With the increase of dosage of rice bran wax, the melting temperature and crystallization temperature of gel oil increased.