以大豆油和棕榈油硬脂为原料制备零反式脂肪酸人造奶油

Trans-free Margarine Prepared from Soybean Oil and Palm Searin

本实验以大豆油和棕榈油硬脂为原料,在单因素实验的基础上,通过L_9(3~4)正交试验设计,就影响人造奶油理化性质的油相配比、乳化剂、乳化时间和乳化温度4项因素进行了实验,确立了制备人造奶油的最优工艺条件。结果表明:大豆油和棕榈油硬脂比例为22.5∶27.5,大豆卵磷脂和丙二醇脂肪酸酯1∶1作为复配乳化剂,乳化温度60℃,乳化时间30min是最佳工艺条件,产品的打发倍数最高为1.41。气相色谱-质谱联用技术(GC-MS)对最佳工艺条件下制备的人造奶油脂肪酸的种类测定中发现,共检出14种脂肪酸,包括棕榈油酸甲酯、亚油酸甲酯和硬脂酸甲酯等,其中未检出反式脂肪酸。

In this paper, soybean oil and palm oil stearin were used as raw materials. Based on the single factor experiments, the oil phase ratio, emulsifier, emulsification time and emulsification temperature that affect the physical and chemical properties of margarine were determined by the orthogonal design method of L9（34）. The results showed that the optimum process conditions was： soybean oil and palm oil stearin ratio 22.5∶27.5, soya lecithin and propylene glycol fatty acid ester ratio 1：1, emulsification temperature 60 ℃, and the emulsification time 30 min. Under these conditions, the margarine has a maximum dispatch of 1.41. Gas chromatography-mass spectrometry （GC-MS） was used to determine the margarine fatty acid prepared under the optimum conditions, a total of 14 fatty acids were detected, including methyl palmitoleate methyl linoleate and methyl stearate, etc. No trans fatty acids were detected.