丁泽敏 刘渝港 夏会平 肖 茜 曾朝喜.猪油和单甘酯含量对菜籽油凝胶油性质的影响研究[J].中国油脂,2020,45(1):56~60.[DING Zemin LIU Yugang XIA Huiping XIAO Qian ZENG Chaoxi.Effect of lard and monoglyceride contents on properties of rapeseed oil oleogel[J].China Oils and Fats,2020,45(1):56~60.]
猪油和单甘酯含量对菜籽油凝胶油性质的影响研究
Effect of lard and monoglyceride contents on properties of rapeseed oil oleogel
  
DOI:10.12166/j.zgyz.1003-7969/2020.01.013
中文关键词:  猪油;菜籽油;单甘酯;凝胶油
英文关键词:lard; rapeseed oil; monoglyceride; oleogel
基金项目:国家自然科学基金青年项目(31701580)
作者单位
丁泽敏 刘渝港 夏会平 肖 茜 曾朝喜 1.湖南农业大学 食品科学技术学院,长沙410128; 2.湖南省菜籽油营养健康与深度开发工程技术研究中心,长沙 410128 
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中文摘要:
      考察了将猪油与菜籽油按一定比例混合,并以单甘酯为凝胶剂形成的混合凝胶油的性质,探讨猪油和菜籽油质量比及单甘酯含量对混合凝胶油性质的影响,以制备出低饱和脂肪酸、能够更好地部分替代猪油的菜籽油混合凝胶油。测定了混合凝胶油的流变性质、质构性质、固体脂肪含量以及热力学性质。结果表明,当猪油和菜籽油质量比为5∶ 5,加入8%的单甘酯时,混合凝胶油与菜籽油凝胶油相比凝胶性质更好,在常温下固体脂肪含量更接近猪油。
英文摘要:
      The properties of mixed oleogel prepared by mixing lard and rapeseed oil in a certain proportion and with monoglyceride as gelling agent were investigated. The effects of different mass ratio of lard to rapeseed oil and content of monoglyceride on the properties of mixed oleogel were discussed to prepare rapeseed oil mixed oleogel with low saturated fatty acids and could better partially replace lard. The rheological properties, textural properties, solid fat content and thermodynamic properties of the mixed oleogel were determined. The results showed that when the mass ratio of lard to rapeseed oil was 5∶ 5 and 8% of monoglyceride was added, the gel property of mixed oleogel was better than that of rapeseed oil oleogel, and the solid fat content was closer to lard at room temperature.
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