| 宦慧琳1，邵昱龙1，崔利敏2，于茗迪1，金俊1,3，金青哲1，王兴国1,3.无水黄油干法分提组分特性研究[J].中国油脂,2025,50(10):.[HUAN Huilin1, SHAO Yulong1, CUI Limin2, YU Mingdi1, JIN Jun1,3,
JIN Qingzhe1, WANG Xingguo1,3.Characteristics of dry fractionated fraction of anhydrous butter[J].China Oils and Fats,2025,50(10):.] |
| 无水黄油干法分提组分特性研究 |
| Characteristics of dry fractionated fraction of anhydrous butter |
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出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240377 |
| 中文关键词: 无水黄油 干法分提 熔化-结晶性质 晶型 |
| 英文关键词:anhydrous butter dry fractionation melting-crystallization properties crystal form |
| 基金项目:呼和浩特市科技计划项目（“揭榜挂帅”重大科技项目）（2023—揭榜挂帅—农—2）；中国乳制品工业协会乳业科技创新基金-蒙牛专项研究资助项目（CDIAKCJJ-MN-2025-001） |
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| Author Name | Affiliation | | HUAN Huilin1, SHAO Yulong1, CUI Limin2, YU Mingdi1, JIN Jun1,3,
JIN Qingzhe1, WANG Xingguo1,3 | 1.State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan
University, Wuxi 214122, Jiangsu, China
2.Inner Mongolia Mengniu Cheese Co. , Ltd. ,
Hohhot 011517, China
3.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
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| 中文摘要: |
| 为满足我国食品行业对黄油的多样化需求，实现黄油的增值利用，采用四级（20、30、35、40 ℃）干法分提工艺获得无水黄油液油和固脂组分，测定其脂肪酸组成、热学性质〔滑动熔点、固体脂肪含量（SFC）、熔化-结晶行为〕、晶型和微观结构，分析其熔化与结晶性质的变化规律。结果表明：无水黄油四级干法分提所得固脂的得率大于液油；分提温度越高，所得固脂中的长碳链饱和脂肪酸含量越高；分提温度越低，所得液油中的短-中碳链饱和脂肪酸、不饱和脂肪酸含量越高。相比无水黄油，分提固脂的滑动熔点提高，达34.5～44.1 ℃，耐热性改善，分提液油的滑动熔点则降低（40 ℃分提液油除外）；20 ℃和30 ℃分提液油的SFC降低明显，易软化。随分提级数增加，放热/吸热峰个数增多，焓值增大。在4 ℃和20 ℃下各分提组分的晶型差异不大，分提固脂的β′型晶体更多，涂抹性增强；4 ℃下分提组分的晶体结构比20 ℃下更为致密，随着分提温度升高，其结晶形貌由针状晶体紧密堆积而成晶簇状。综上，无水黄油经干法分提后性质有不同程度的改变，应用范围扩大。 |
| 英文摘要: |
| In order to meet the diversified demands for butter in China′s food industry and enhance its value-added utilization, anhydrous butter oleins and stearins were obtained using a four-stage (20, 30, 35 ℃ and 40 ℃) dry fractionation process. Their fatty acid compositions, thermodynamic properties (slip melting point, solid fat content (SFC), melting-crystallization behavior), crystal form, and microstructure were detected to elucidate the underlying patterns of melting and crystallization characteristics. The results demonstrated that the four-stage dry fractionation process yielded a higher proportion of stearin compared to olein. Fractionation at higher temperatures increased long chain saturated fatty acids in the stearins, while lower temperatures favored the enrichment of short-medium chain saturated fatty acids and unsaturated fatty acids in the oleins. Compared to anhydrous butter, the stearins exhibited higher slip melting points (34.5-44.1 ℃), indicating an improvement in its heat resistance, whereas oleins showed reduced values(except oleins obtained from 40 ℃). SFCs decreased in the oleins obtained from 20 ℃ and 30 ℃, indicating improved softness. Furthermore, an increase in fractionation stages resulted in more exothermic/endothermic peaks and greater enthalpies. The crystal polymorphs of fractions showed minimal differences in 4 ℃ and 20 ℃ storage, while stearins contained more β′-form crystals with improved spreadability. Notably, the fractions stored at 4 ℃ exhibited more compact crystal structures than at 20 ℃. Increasing fractionation temperatures induced morphological evolution from needle-like crystals to densely packed spherulitic clusters. In conclusion, dry fractionation modifies anhydrous butter′s properties variably, thereby expanding its potential applications. |
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