棕榈硬脂大豆油相容性分析及调和性研究

以棕榈硬脂和大豆油为研究对象,采用ΔSFC分析两者的相容性,利用单因素实验和正交实验优化调和技术参数。结果表明,在考察的温度范围内棕榈硬脂和大豆油存在共晶现象,相容性较差,而使用卵磷脂、斯潘60和分子蒸馏单甘酯作为调和剂,能达到稳定的调和效果。调和剂的种类和添加量对调和油样的稳定性有显著影响,调和剂之间存有交互作用。在斯潘60添加量0.6g/kg、调和温度60℃、时间20min条件下,按照棕榈硬脂和大豆油1∶9的比例制备的调和油,常温存储稳定性较好,离心分离率为1.3%,氧化稳定性优于大豆油。 

Research of compatibility and harmonicity between palm stearin and soybean oil

The compatibility of palm stearin ( POs) and soybean oil ( SBO) was analyzed using ΔSFC value.Based on single factor investigations, orthogonal experiment was carried out to optimize the blending technical parameters of the POs- SBO blends. The results showed that POs- SBO appeared eutectic phenomenon within experimented temperature range, and POs- SBO could become stable under using blenders lecithin, span60 and monoglyceride.The types and amounts of blenders significantly affected stability of blended oil, and there were interactions in blenders.With the blending conditions of 0.6g /kg span60, 60℃ temperature and 20min, blended oil with 9∶1 of POs and SBO kept homogeneous at room temperature, and the centrifugal separation rate was 1.3%.In addition, the oxidation stability of blended oil was superior to SBO.