采用复合乳化剂制备椰子油-葵花籽油基 植脂奶油的研究Production of coconut oil-sunflower seed oil based vegetable cream by compound emulsifiers

Abstract

为解决传统植脂奶油所用部分氢化植物油中饱和脂肪酸与反式脂肪酸带来的健康问题，以椰子油-葵花籽油混合油（质量比1∶ 1）为基料油，β-环糊精和大豆卵磷脂为复合乳化剂，采用物理复配法制备植脂奶油，采用单因素试验研究了水分含量、β-环糊精和大豆卵磷脂添加量对植脂奶油持油性、持水性和稳定性的影响，并通过响应面法优化了制备工艺条件。结果表明：植脂奶油最优制备工艺条件为β-环糊精添加量6.0%、大豆卵磷脂添加量1.1%、水分含量38.0%，在此条件下植脂奶油的持油性和持水性分别达到98.9%和93.8%；对植脂奶油的稳定性分析也进一步说明了持油性、持水性与稳定性之间的正向关系。综上，以β-环糊精和大豆卵磷脂为复合乳化剂，采用物理复配法制备的椰子油-葵花籽油基植脂奶油是一种潜在的营养健康植脂奶油。Aiming to resolve the health issues caused by saturated fatty acids and trans fatty acids in part hydrogenated vegetable oils used in traditional vegetable cream, using coconut oil-sunflower seed oil mixture(mass ratio 1∶ 1 ) as the base oil, β-cyclodextrin and soybean lecithin as compound emulsifiers,vegetable cream was prepared by physical compound method.The effects of water content, addition amounts of β-cyclodextrin and soybean lecithin on the oil holding capacity, water holding capacity, and stability of the vegetable cream were investigated by single factor experiment, then response surface methodology was used to optimize the preparation conditions of vegetable cream. The results showed that the optimal conditions were as follows: β-cyclodextrin addition amount 6.0%, soybean lecithin addition amount 11% and water content 38.0%. Under the optimal conditions, the oil holding capacity and water holding capacity of the vegetable cream reached 98.9% and 93.8%, respectively. Additionally, the analysis of stability of the vegetable cream showed that there was a positive relationship between oil holding capacity, water holding capacity and stability. Coconut oil-sunflower seed oil based vegetable cream prepared by physical compound method with β-cyclodextrin and soybean lecithin as compound emulsifiers is a potential nutritious and healthy vegetable cream.

Keywords

• 椰子油；葵花籽油；复合乳化剂；植脂奶油；物理复配法；乳化稳定性
• coconut oil; sunflower seed oil; compound emulsifier; vegetable cream; physical compound method; emulsion stability