| 乳木果油制备类可可脂条件优化及其性质研究 |
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| 引用本文： | 郭婷婷,汪颖,黎丽,沈金荣,邓泽元,胡蒋宁.乳木果油制备类可可脂条件优化及其性质研究[J].食品工业,2019(1):86-91. |
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| 作者姓名： | 郭婷婷 汪颖 黎丽 沈金荣 邓泽元 胡蒋宁 |
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| 作者单位： | 南昌大学食品科学与技术国家重点实验室;大连工业大学食品学院大连工业大学国家海洋食品工程技术研究中心 |
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| 基金项目： | 食品科学与技术国家重点实验室(南昌大学)目标导向课题(SKLF-ZZA-201610) |
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| 摘 要： | 乳木果油是一种很好的类可可脂制备原料,通过单因素试验研究乳木果油最佳溶剂分提条件,并对可可脂及分提前后的固体脂的熔点、理化性质、脂肪酸组成、热力学性质、固体脂肪含量等性质进行分析。结果表明,在料液比1︰4 g/mL,结晶时间4 h,结晶温度10℃条件下分提效果最好,固体脂得率为63%。乳木果油分提固脂理化性质与可可脂符合性好。可可脂总脂肪酸主要由棕榈酸、硬脂酸、油酸组成,而乳木果油的脂肪酸种类较多,分提后固体脂的脂肪酸组成与可可脂接近一致。10℃分提固脂的DSC熔融结晶曲线和固体脂肪含量与可可脂接近,其结果与熔点保持一致。研究为乳木果油分提固脂在食品工业中的应用提供了理论基础。
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| 关 键 词： | 乳木果油 可可脂 分提 脂肪酸 理化性质 |
Study on Optimization of Cocoa Butter Equivalent Preparation and Its Properties by Shea Butter Oil |
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| GUO Tingting,WANG Ying,LI Li,SHEN Jinrong,DENG Zeyuan,HU Jiangning.Study on Optimization of Cocoa Butter Equivalent Preparation and Its Properties by Shea Butter Oil[J].The Food Industry,2019(1):86-91. |
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| Authors: | GUO Tingting WANG Ying LI Li SHEN Jinrong DENG Zeyuan HU Jiangning |
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| Affiliation: | (State Key Laboratory of Food Science and Technology, Institute for Advanced Studies, Nanchang University (Nanchang 330047);School of Food Science and Technology, Dalian Polytechnic University National Engineering Research Center of Seafood, Dalian Polytechnic University (Dalian 116034)) |
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| Abstract: | GUO Tingting;WANG Ying;LI Li;SHEN Jinrong;DENG Zeyuan;HU Jiangning(State Key Laboratory of Food Science and Technology, Institute for Advanced Studies, Nanchang University (Nanchang 330047);School of Food Science and Technology, Dalian Polytechnic University National Engineering Research Center of Seafood, Dalian Polytechnic University (Dalian 116034)) |
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| Keywords: | shea butter oil cocoa butter fractionation fatty acids physicochemical properties |
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