橄榄油基凝胶制备及性能的研究

Preparation and properties of olive oil-based gel

中文关键词:  油凝胶  单甘酯  小烛树蜡  理化性质

英文关键词:Oil gel  Triglyceride  Candela wax  hemispherical properties

中文摘要:

      以橄榄油为基底油制备新型油凝胶，为代替传统固体脂肪。将优选出的单甘酯和小烛树蜡凝胶剂复配使用，采用单因素和响应面实验优化复合油凝胶的制备工艺条件，对其理化性质和应用进行研究。结果表明复合油凝胶的最佳制备条件为:复合凝胶剂的质量分数11%，m（单甘酯）: m（小烛树蜡）2:8，加热温度75 ℃，加热时间50 min，此时油凝胶的持油性可达到99.68%。研究发现橄榄油的理化性质和营养成分在凝胶化处理前后基本保持稳定，说明油凝胶是安全健康的固体脂肪替代品；相较于单一油凝胶，复合油凝胶改善了品质，其持油性强且硬度适中。贮藏实验表明，在4 ℃中贮藏12 d的油凝胶其过氧化值和酸价与25 ℃的相比分别降低了14%和13.4%，且4 ℃下的油凝胶具有较高的持油性和硬度。油凝胶的应用研究表明，经过6 d的储藏，油凝胶面包的水分损失率比黄油面包低4.2%，且其硬度较小。

英文摘要:

      A new type of oil gel was prepared by using olive oil as the base oil to replace the traditional solid fat. The selected monoglyceride and candelilla wax gel were compounded for use.Single-factor and response surface tests were adopted to optimize the preparation process conditions of the composite oil gel. A series of chemical determinations and characterization techniques were used to study its physicochemical properties and applications.The results showed that the optimal preparation conditions of the composite oil gel were determined as follows: the mass fraction of the composite gel agent 11%, m (monoglyceride) : m (candelilla wax) 2:8, the heating temperature 75℃, and the heating time 50 minutes. Under this condition, the oil retention capacity of the oil gel can reach 99.68%.Under these conditions, the oil retention capacity of the oil gel can reach 99.68%.Research had found that the physicochemical properties and nutritional components of olive oil remained basically stable before and after gelation treatment, which indicated that oil gel was a safe and healthy solid fat substitute.Compared with single oil gel, composite oil gel improved quality, which had strong oil retention and moderate hardness.Storage experiments showed that the peroxide value and acid value of the oil gel stored at 4℃ for 12 days had decreased by 14% and 13.4% respectively compared with those at 25℃, and the oil gel at 4℃ had higher oil retention and hardness.The application research of oil gel showed that after 6 days of storage, the water loss rate of oil gel bread was 4.2% lower than that of butter bread, and its hardness was smaller.