响应面法优化棕榈油基焙烤专用脱模剂制备工艺及其脱模特性

选用棕榈液油（Palm olein）作基料,巴西棕榈蜡（Carnauba Wax）做辅料,添加各种乳化剂,制备棕榈油基焙烤专用脱模剂。通过单因素实验和Central Composite Design（CCD）响应面实验,建立棕榈油基焙烤专用脱模剂乳化分层指数和黏度的多元回归模型,确定棕榈油基焙烤专用脱模剂最佳配方及乳化工艺为:棕榈蜡添加量5.03%、大豆卵磷脂添加量2.0%、聚甘油蓖麻醇酯（PGPR）-单甘酯复配比例2∶3、PGPR-单甘酯复配添加量1.0%、复合稳定剂（黄原胶-瓜尔豆胶-卡拉胶）复配比例1∶2.5∶1、复合稳定剂添加量0.30%、乳化温度90℃、超声时间19.75 min和超声功率110 W。所得脱模剂的乳化分层指数为2.15%,黏度为419.6 m Pa·s,蛋糕粘连率为0.367%。脱模特性研究中,蛋糕粘连率随着脱模剂量的增加而不断减小,脱模效果显著。 

Optimization for preparation process of palm olein-based special baking release agent by response surface methodology and its mold release activity

The experiment prepared palm olein-based special baking release agent, using the palm olein as base material and Carnauba Wax as auxiliary material and stabilizing with various additives. By single factor experiment and central composite design response surface methodology, the multiple regression models of emulsification separation ratio and the viscosity of palm olein-based special baking release agent were established to conduct the optimal preparation conditions for the release agent.The results showed that the best conditions were the content of palm wax 5.03%, the dose of lecithin high potency 2.0%, the proportion of PGPR- (Glyceryl Monosterate) 2 ∶ 3, the content of PGPR- (Glyceryl Monosterate) 1.0%, the proportion of composite stabilizer (Xanthan gum, Guar gum and Carrageenan) 1 ∶ 2.5 ∶ 1, the dose of composite stabilizer 0.30%, temperature90 ℃, ultrasonic time 19.75 min and ultrasonic power 110 W, respectively.The emulsification separation ratio and the viscosity of this baking mold release agent were 2.15% and 419.6 m Pa·s, respectively, the cake adhesion rate was 0.367%.In the study of mold release activity, the cake adhesion rate reduced with the increase of the concentration of release agent. The effect of mold release was remarkable.