摘要
利用甾醇/谷维素混合物作为复合凝胶剂制备凝胶油,并与亚麻籽胶水凝胶混合成功制备了人造奶油模拟体系,通过微观形态分析、恒温贮藏稳定性分析和冻融离心稳定性分析,考察了复合凝胶剂浓度和甾醇/谷维素质量比对人造奶油模拟体系的影响。通过探究与筛选,在甾醇/谷维素复合凝胶剂浓度为9%(质量百分数),甾醇∶谷维素质量比为2∶3时得到了微观结构和稳定性综合表现最优的人造奶油模拟体系。
Sterol/oryzanol mixture was used as composite gel agent to prepare gel oil,and then mixed with flaxseed glue gel to successfully prepare margarine simulation system.The effects of composite gel agent concentration and sterol/oryzanol mass ratio on the margarine simulation system were investigated through micromorphology analysis,thermostatic storage stability analysis and freeze-thaw centrifugal stability analysis.Through exploration and screening,when the concentration of sterol/oryzanol composite gel was 9%(mass percent),and the mass ratio of sterol to oryzanol was 2∶3,a simulation system of margarine with the best comprehensive performance of microstructure and stability was obtained.
作者
苏凌志
韩立娟
常梦迪
齐玉堂
张诗琪
刘孟洁
贺军波
SU Lingzhi;HAN Lijuan;CHANG Mengdi;QI Yutang;ZHANG Shiqi;LIU Mengjie;HE Junbo(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China;Hubei Fine Chemical Engineering Technology of Oil and Fat Research Center,Wuhan 430023,China)
出处
《现代食品》
2023年第13期171-173,183,共4页
Modern Food
基金
湖北省技术创新专项(重大项目)(2019ABA105)
国家自然科学基金面上项目(32072134)
大宗粮油精深加工教育部重点实验室开放课题(2020-5)
