油莎豆油基低饱和人造奶油的制备 及其在面包中的应用Preparation of tiger nut oil based low saturated margarine and its application in breads

Abstract

为充分利用油莎豆油及改善人造奶油的营养品质，以油莎豆油和棕榈硬脂为原料制备人造奶油，与5种市售人造奶油的理化性质进行对比分析，并将其应用到面包制作中。结果表明:自制人造奶油的熔点（33.51 ℃）在5种市售人造奶油的熔点范围内（32.33~45.43 ℃），且满足LS/T 3217—1987标准要求；自制人造奶油具有较好的延展性、抗渗油能力以及良好的口融性，同时拥有较低的饱和脂肪酸含量（ ＜40%）、动脉粥样硬化指数（0.56）和血栓形成指数（1.15）；与市售人造奶油相比，自制人造奶油具有较多的β′晶型以及较好的热性质；添加自制人造奶油的面包，具有较低的烘焙损失率、较大的比容和较好的感官评分。综上，自制人造奶油具有良好的发展潜力，有望代替市售人造奶油应用到面包、饼干、甜点等焙烤领域。In order to fully utilize tiger nut oil and improve the nutritional quality of margarine, margarine was prepared from tiger nut oil and palm stearin, and its physicochemical properties were compared with five commercial margarines, and it was applied to bread making. The results showed that the melting point of homemade margarine (33.51 ℃) was within the melting point range of five commercial margarines(32.33-45.43 ℃) and met the requirements of LS/T 3217-1987. Homemade margarine had good ductility, resistance to oil seepage, and good oral thawing properties, while it had a low saturated fatty acid content( <40%), atherogenicity index (0.56) and thrombogenicity index (115). Compared with commercial margarine, homemade margarine had more β′ crystals, as well as better thermal properties. Breads with the addition of homemade margarine had lower baking loss as well as larger specific volume and better sensory scores. In conclusion, homemade margarine has good development potential and is expected to replace commercial margarine in baking fields such as breads, cookies and desserts.

Keywords

• 油莎豆油；固体脂肪含量；晶型；熔点；人造奶油；面包
• tiger nut oil; solid fat content; crystalline; melting point; margarine; bread