| 单棕榈酸山梨糖醇酯对塑型脂肪热性质及机械性能的影响 |
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| 引用本文： | 刘丽艳,李琳,李冰,万力婷,毛琳璐,焦文娟,张霞. 单棕榈酸山梨糖醇酯对塑型脂肪热性质及机械性能的影响[J]. 现代食品科技, 2019, 35(3): 52-57 |
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| 作者姓名： | 刘丽艳 李琳 李冰 万力婷 毛琳璐 焦文娟 张霞 |
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| 作者单位： | 华南理工大学食品科学与工程学院,广东省天然产物绿色加工与产品安全重点实验室,广东广州510640;东莞理工学院,广东东莞,523000 |
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| 基金项目： | 国家自然科学基金项目（U1501214；31461660；31871758）；国家重点研发计划课题（2016YFD0400203）；广州市珠江科技新星专项资助（201806010144） |
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| 摘 要： | 本研究以棕榈硬脂为基料油,添加1.0%、2.0%、4.0%(质量比)的单棕榈酸山梨糖醇酯(SMP),考察不同浓度SMP的加入对混合油脂固体脂肪含量和热力学性质的影响,并模拟起酥油工业制备过程,考察不同SMP添加量对模型起酥油的质构及流变特性的影响,为工业生产中提高产品品质提供指导。结果表明:SMP的加入起到了稳定混合油脂晶体结构的作用,随着温度升高及SMP浓度的增加,稳定晶体结构的作用越显著,当温度达到33.3℃时,加入4%SMP的混合油脂比棕榈硬脂的固体脂肪含量提高了1.65%。在降温过程中,SMP的加入缩短了混合油脂的结晶诱导时间,1%、2%、4%SMP的加入均可使棕榈硬脂的结晶起始温度提高约5℃。加入2%、4%SMP的模型起酥油样品的质构特性及流变特性变化基本一致,加入2%SMP的模型起酥油硬度和弹性模量比未加入SMP的模型起酥油分别提高了30%和15%。从产品品质及生产成本考虑,加入2%SMP即缩短结晶诱导时间,又有效提高了产品性能。
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| 关 键 词： | 单棕榈酸山梨糖醇酯 塑型脂肪 固体脂肪含量 热力学 硬度 流变 |
| 收稿时间： | 2018-11-22 |
Effect of Sorbitan Monopalmitate Addition on Thermal and Mechanical Properties of Plastic Fats |
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| LIU Li-yan,LI Lin,LI Bing,WAN Li-ting,MAO Lin-lu,JIAO Wen-juan and ZHANG Xia. Effect of Sorbitan Monopalmitate Addition on Thermal and Mechanical Properties of Plastic Fats[J]. Modern Food Science & Technology, 2019, 35(3): 52-57 |
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| Authors: | LIU Li-yan LI Lin LI Bing WAN Li-ting MAO Lin-lu JIAO Wen-juan ZHANG Xia |
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| Affiliation: | (1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China),(2.Dongguan University of Technology, Dongguan 523000, China),(1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China),(1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China),(1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China),(1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China) and (1.South China University of Technology, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China) |
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| Abstract: | |
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| Keywords: | sorbitan monopalmitate plastic fats SFC thermodynamic hardness rheology |
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