L-AP复合海藻酸钠制备油凝胶及其在饼干中的应用

Fabrication of Oleogels Stabilized by L-AP Incorporated with Sodium Alginate and Its Application in Cookies

以山茶油为原料,L-抗坏血酸棕榈酸酯(L-AP)复合1.0%~1.6%海藻酸钠为凝胶因子,采用乳液模板法制备山茶油凝胶。在分析海藻酸钠浓度对乳液微观结构、油凝胶的干样质构、油损失率和流变特性影响的基础上,以油凝胶替代0%~100%黄油制备饼干,分析油凝胶替代对饼干品质的影响。结果表明:海藻酸钠浓度为1.6%时,油凝胶的凝胶特性最佳,其干样的硬度最大,为119.55 g,油损失率最低,仅12.7%。与市售黄油制备的饼干相比,油凝胶的替代弱化了饼干的质构和感官,但1.8%L-AP复合1.6%海藻酸钠制备的油凝胶替代25%和50%黄油制备的饼干,感官品质无明显下降。

The oleogels were prepared by camellia oil and L-AP incorporated 1.0%-1.6%sodium alginate as gelatinizers.Effects of sodium alginate concentrations on the microstructure of the emulsions,the texture of the dried products,the oil loss and viscoelasticity of the oleogels were investigated.The texture comparison of the cookies made with butter or camellia oil,and with 0-100%oleogels to partly or completely replace the butter were carried out.The results showed that when the concentration of sodium alginate was 1.6%,the gel properties of the gel were the best,and the hardness of the sample was 119.55 g,and whose oil loss rate was 12.7%.Compared with the cookies made with butter,the substitution of oleogels weakened the texture and sensory of cookies,but when the substitution levels were 25%and 50%,the cookies exhibited the similar qualities to that made with butter.