热压法制备乙基纤维素油凝胶的氧化特性研究

Oxidation characteristics of ethylcellulose oleogels prepared by hot pressing technology

采用新型热压法制备凝胶化油脂,以降低高熔点、高黏度的乙基纤维素凝胶剂对油脂的氧化作用.实验以过氧化值、茴香胺值、总氧化值为指标,在热压条件下制备凝胶化大豆油和起酥油产品,研究热压制备凝胶化油脂的工艺参数优化及对氧化特性的影响.结果表明,热压工艺能够显著降低凝胶化油脂的各项氧化指标,制备凝胶化油的最佳工艺参数是搅拌速率150 r·min^(-1),热压压力0.20 MPa,物料预热温度100℃,在此条件下,凝胶化大豆油产品过氧化值比传统常压油浴工艺降低52.7%,茴香胺值降低45.1%,总氧化值降低48.5%,凝胶化起酥油产品过氧化值降低43.2%,茴香胺值降低34.8%,总氧化值降低39.3%.

A new hot-pressing method was used to prepare oleo gel for reducing the oxidation of gel by ethyl cellulose with high melting point and high viscosity.The index of peroxide value,anisidine value and total oxidation value were detected.The gelled soybean oil and gelled shortening were prepared under hot pressing conditions,and the optimization of process parameters influenced on the oxidation characteristics were studied.The results showed that the hot pressing process can significantly reduce the oxidation of the gelled oil.The optimum process parameters were as follows:stirring speed was 150 r·min-1,N2 pressure was 0.20 MPa and material preheating temperature was 100℃.Compared with traditional heating of conduction o il,peroxide value,anisidine value and total oxidation value of the gelled soybean oil products with hot pressing decreased by 52.7%,45.1%and 48.5%,respectively.Similarly,peroxide value,anisidine value and total oxidation value of the gelled shortening products decreased by 43.2%,34.8%and 39.3%,respectively.