鸭油甘油二酯冻干粉制备及理化性质研究

Preparation and Physicochemical Properties of Duck Oil Diglycerides Lyophilized Powder

文章对鸭油甘油二酯冻干粉制备工艺与产品理化性质进行研究,旨在确定包被鸭油甘油二酯最理想壁材、乳化剂、冷冻干燥技术,探明鸭油甘油二酯冻干粉的产品特性。采用响应面优化和体外模拟消化试验等方法,测定了产品包埋率、过氧化值、粒径、溶解度等产品性能指标。结果表明:壁材配比、壁材与芯材比例、乳液含水量、乳化剂添加量均会影响鸭油甘油二酯冻干粉包埋率;壁材与芯材比例为1:1.12(w/w)、壁材乳液含水量为82.67%、乳化剂添加量为3.13%时,鸭油甘油二酯冻干粉包埋率为89.02%,达到较为理想的水平;鸭油甘油二酯冻干粉贮藏期长,包埋结构细小且分解缓慢,具有较高的溶解性及抗氧化能力。综上,鸭油甘油二酯冻干粉比鸭油粉末具有更好的消化性能以及贮藏性能,能够改善甘油二酯的储存状态,为开发基于甘油二酯的低脂食品提供重要技术支撑。

By carrying out the research on the preparation process of duck oil diglycerides lyophilized powder and the physicochemical properties of the product,this experiment aimed to determine the most ideal wall material,emulsifier,freeze-drying technology for duck oil diglycerides lyophilized powder and to explore the product properties of duck oil diglycerides lyophilized powder.Response surface optimization and in vitro simulated digestion tests were used to determine the product performance indexes such as embedding rate,peroxide value,particle size and solubility.The test results showed that:wall material ratio,wall material and core material ratio,emulsion water content,emulsifier addition could affect the duck oil diglycerides lyophilized powder embedding rate;wall material and core material ratio of 1:1.12(w/w),wall material emulsion water content of 82.67%,emulsifier addition amount of 3.13%,duck oil glycerol diester lyophilized powder embedding rate of 89.02%,to reach a more ideal level.The lyophilized powder of duck oil diglycerides has a long storage period,the embedded structure is small and slow decomposition,and it has high solubility and antioxidant ability.In conclusion,duck oil diglycerides lyophilized powder has better digestibility and storage performance than duck oil powder,improved the storage status of diglycerides and provides important technical support for the development of low-fat food based on diglycerides.