利用蜂蜡-米糠蜡制备大豆油凝胶油

利用蜂蜡、米糠蜡及其混合物作为凝胶剂，开发大豆油基凝胶油，并将制备的凝胶油与起酥油的物理性质进行比较。通过对2 种添加量下（5%、8%）蜂蜡和米糠蜡（蜂蜡与米糠蜡质量比10∶0、9∶1、8∶2、7∶3、6∶4、5∶5、3∶7、1∶9、0∶10）制备凝胶油的性质测定，结果发现随着米糠蜡比例的增加，凝胶油的硬度（11.9～140.4 g）呈先增加后减小再略有增加的趋势，当蜂蜡与米糠蜡比例为8∶2时，凝胶油的硬度最大，表明蜂蜡和米糠蜡混合后有协同作用；同时析油率采用离心的方法评价，结果发现米糠蜡比例较低（蜂蜡∶米糠蜡＞5∶5）时，凝胶油稳定，析油率为0%，且添加量8%条件下凝胶油的析油率低于普通起酥油。同时固体脂肪曲线、差示扫描量热法结果显示，在10～40 ℃条件下凝胶油的固体脂肪质量分数（8.5%～4%）显著低于起酥油（65%～20%）；融化峰值温度（50.2 ℃）高于起酥油（43.1 ℃）；X射线衍射结果显示8%蜂蜡-米糠蜡（8∶2）凝胶油样品的晶体形态（β’）与起酥油接近，都是细小的结晶。应用发现，蜂蜡与米糠蜡比例为8∶2，添加比例为8%的凝胶油具有较好的烘焙效果，使最终产品的固体脂肪含量大大降低，或许能为消费者拥有更健康的产品提供一条可行途径。

Characterization of Soybean Oil Oleogels Produced with Mixtures of Beeswax and Rice Bran Wax

In this study, soybean oil oleogels were developed by using beeswax, rice bran wax or their mixtures (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 3:7, 1:9, 0:10 m/m) as an oleogelator at concentrations of 5% and 8%, and their physical properties were measured and compared with those of shortening. It was found that the hardness (in the range of 11.9–140.4 g) of oleogels increased first, then decreased, and finally increased slightly with increasing amount of rice bran wax. When the mixing ratio of beeswax and rice bran wax was 8:2, the prepared oleogels had the highest hardness, indicating the synergistic effect of the mixture. Meanwhile, oil separation in oleogels was evaluated by centrifugation. It was found that the oleogels with a low amount of rice bran wax (beeswax : rice bran wax ratio = 5:5) were stable without oil separation. Moreover, oil separation was lower in the oleogels with 8% oleogelator than in shortening. The solid fat content (SFC) of the oleogels (8.5%–4%) was significantly lower than that of shortening (65%–20%) at 10–40 ℃. The melting point of the oleogels (50.2 ℃) measured by differential scanning calorimetry (DSC) was higher than that of shortening (43.1 ℃). The results of X-ray diffraction (XRD) showed the crystalline morphology (β′-type) of the oleogels with 8% beeswax-rice bran wax mixture at an 8:2 ratio was close to that of shortening, both exhibiting fine crystals. It was found that the oleogels provided a good baking performance and resulted in a great reduction in the SFC of baked products and therefore could potentially used to develop healthier products for consumers.