| 陈蓉，柴秀航，刘元法.市售桃酥用油对其氧化稳定性和品质的影响[J].中国油脂,2025,50(11):.[CHEN Rong，CHAI Xiuhang，LIU Yuanfa.Effect of oil used in commercially available walnut cookie on its oxidative stability and quality[J].China Oils and Fats,2025,50(11):.] |
| 市售桃酥用油对其氧化稳定性和品质的影响 |
| Effect of oil used in commercially available walnut cookie on its oxidative stability and quality |
|
出版日期：2025-11-20
|
| DOI：10.19902/j.cnki.zgyz.1003-7969.240501 |
| 中文关键词: 桃酥 油脂 脂肪酸组成 氧化稳定性 品质 |
| 英文关键词:walnut cookie oil fatty acid composition oxidative stability quality |
| 基金项目:“十四五”国家重点研发计划（2021YFD2100300）；广东省重点领域研发计划项目（2022B0202010003）；国家自然科学基金青年项目（32202082） |
|
|
| 摘要点击次数: 1425 |
| 全文下载次数: 685 |
| 中文摘要: |
| 旨在为桃酥等焙烤产品加工及储存过程中油脂氧化的控制提供理论依据，研究了市售短保质期（短保）、中保质期（中保）、长保质期（长保）三类保质期桃酥的油脂含量，油脂脂肪酸组成、理化指标以及桃酥的品质指标，并对桃酥品质与所用油脂的理化指标和脂肪酸组成进行了相关性分析。结果表明：短保和中保类桃酥油脂含量基本一致，均值分别为31.08%和31.06%，长保类桃酥油脂含量较低，均值为26.78%；短、中保和长保类桃酥油脂的饱和脂肪酸含量均值依次升高，分别为28.85%、41.74%和48.35%，平均氧化稳定性指数（OSI）依次增加，分别为6.42、13.19 h和13.97 h，过氧化值均值依次降低，分别为0.06、0.03 g/100 g和0.02 g/100 g；短、中保和长保类桃酥油脂在相同温度下的固体脂肪含量（SFC）显著增加，油脂SFC较低的桃酥硬度较低，使用在5~25 ℃内SFC迅速下降为0的油脂，桃酥酥脆且入口易化，口感评分较高；此外，油脂中饱和脂肪酸和单不饱和脂肪酸含量与油脂及桃酥OSI呈显著正相关，而桃酥OSI与其水分含量呈显著负相关，同时桃酥硬度与油脂单不饱和脂肪酸含量呈显著正相关，与油脂多不饱和脂肪酸含量呈显著负相关。综上，油脂脂肪酸组成是导致桃酥氧化稳定性和品质差异的关键因素，可以通过控制油脂脂肪酸组成及其塑性范围进而控制产品品质和货架期。 |
| 英文摘要: |
| In order to provide theoretical basis for controlling the oxidation of oil in baked products like walnut cookie during processing and storage, the oil content in walnut cookie, fatty acid composition and physicochemical properties of the oil, and the quality properties of walnut cookie with three types of shelf-life (short-shelf-life, medium-shelf-life, and long-shelf-life) were investigated. The correlation of the quality of walnut cookie and the physicochemical properties and fatty acid composition of the oils used was analyzed.The results showed that the oil content in products of short-and medium-shelf-life were broadly consistent, with the average value of 31.08% and 31.06%, respectively. Compared with the former, the oil content in the long-shelf-life products was lower, with the average value of 26.78%. The average saturated fatty acids(SFA) content of the oil used in products of short-, medium-and long-shelf-life increased sequentially, reaching 28.85%, 41.74% and 48.35%, the average oxidative stability index(OSI) of the three types of oil increased in the order of 6.42, 13.19 h and 13.97 h, and the average peroxide value decreased successively, which was 0.06, 0.03 g/100 g and 0.02 g/100 g, respectively. The solid fat content(SFC) of the oil in short-, medium-and long-shelf-life products increased significantly at the same temperature. The products with lower SFC of oil had lower hardness, and the products was crispy and easy to melt, and had higher taste ratings when using oils with a rapid decline in SFC to zero at 5-25 ℃. In addition, SFA and monounsaturated fatty acid(MUFA) contents in oil were positively correlated with the OSI of the oil and the products, whereas the OSI of the products was significantly negatively correlated with its moisture content. Meanwhile,the hardness of the products was significantly positively correlated with the MUFA content in oil and negatively correlated with the polyunsaturated fatty acid (PUFA) content in oil. In conclusion, oil′s fatty acid composition is a key factor in the oxidative stability and quality variation of walnut cookie, and the quality and shelf-life of the products can be controlled by controlling the oil′s fatty acid composition and its plasticity range. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
