Zhongguo youzhi (Dec 2023)

橄榄油基二酰甘油油酸酯基油凝胶的 物理性质及其在饼干中的应用Physical properties of olive oil diacylglycerol oleate (O-DAGO) - based oleogel and its application in cookies

  • 陈小霞1，陈莹2 ，王永华2，覃小丽3，王卫飞4，桑祯玉1，杨博1 CHEN Xiaoxia1, CHEN Ying2, WANG Yonghua2, QIN Xiaoli3, WANG Weifei4, SANG Zhenyu1, YANG Bo1

DOI
https://doi.org/10.19902/j.cnki.zgyz.1003-7969.220695
Journal volume & issue
Vol. 48, no. 12
pp. 134 – 141

Abstract

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为开发基于双甘油酯（DAG）的油凝胶作为饼干馅料中起酥油替代品，使用橄榄油基二酰甘油油酸酯（O-DAGO）为基料油，5%的小烛树蜡（CLW）和0~35%的橄榄油基二酰甘油硬脂酸酯（O-DAGS）组合为凝胶剂制备O-DAGO基油凝胶。研究了O-DAGO基油凝胶脂肪酸组成、微观结构、固体脂肪含量、硬度及热力学性能，并将其用作饼干的油脂基质，研究了O-DAGO基油凝胶对饼干基本理化性质的影响。结果表明：O-DAGO基油凝胶的饱和脂肪酸含量（≤23.50%）低于起酥油（52.07%），O-DAGO基油凝胶主要含有油酸（＞63%）；当O-DAGS含量增加时，O-DAGO基油凝胶的晶体数量增加，固体脂肪含量也逐渐升高；O-DAGS含量15%的O-DAGO基油凝胶硬度（73.19 g）与起酥油（75.42 g）接近，当O-DAGS含量为25%和35%时硬度则显著大于起酥油（p＜0.05）；随O-DAGS含量增加，油凝胶的熔融和结晶温度升高；O-DAGS含量不超过25%的油凝胶应用在饼干中显示出与起酥油饼干相似的硬度，更低的油脂迁移率。总的来说，O-DAGO基油凝胶应用于饼干中显示出较高的起酥油替代潜力。For the development of diacylglycerol (DAG)-based oleogels as shortening substitutes in cookie fillings, olive oil diacylglycerol oleate (O-DAGO) was used as the base oil, complex of 5% candelilla wax (CLW) and 0-35% olive oil diacylglycerol stearate (O-DAGS) was used as gelling agent to prepare O-DAGO-based oleogel. The fatty acid composition, microstructure, solid fat content, hardness and thermodynamic properties of O-DAGO-based oleogel were studied, and using O-DAGO-based oleogel as a oil base for cookies, the influence of O-DAGO-based oleogel on the basic physicochemical properties of cookie was studied. The results showed that the saturated fatty acid content of O-DAGO-based oleogel (≤2350%) was lower than that of shortening (5207%), and O-DAGO-based oleogel mainly contained oleic acid (>63%). When the content of O-DAGS increasing, the number of crystals of O-DAGO-based oleogel increased, and the solid fat content also increased gradually. The hardness (73.19 g) of O-DAGO-based oleogel with O-DAGS content 15% was close to that of shortening (75.42 g), but it was significantly higher than shortening when O-DAGS content was 25% and 35%(p＜0.05). The melting and crystallization temperatures of oleogel increased with the increase of O-DAGS content. The application of oleogel with no more than 25%O-DAGS in cookies showed similar hardness, lower oil migration rate to shortening. Generally speaking, the application of O-DAGO-based oleogel in cookies shows a high substitution potential for shortening.

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