| 王童，杨瑞楠，孟鹏程，刘伟, 杨国龙.棉籽油硬脂-单甘酯基油凝胶的表征
及在饼干中的应用特性研究[J].中国油脂,2026,51(4):.[WANG Tong, YANG Ruinan, MENG Pengcheng, LIU Wei, YANG Guolong.Characteristic of cottonseed oil stearin-monoglyceride oleogels and their application in cookies[J].China Oils and Fats,2026,51(4):.] |
| 棉籽油硬脂-单甘酯基油凝胶的表征
及在饼干中的应用特性研究 |
| Characteristic of cottonseed oil stearin-monoglyceride oleogels and their application in cookies |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250161 |
| 中文关键词: 单甘酯 棉籽油硬脂 晶体结构 流变特性 起酥油替代品 |
| 英文关键词:monoglyceride cottonseed oil stearin crystal structure rheological property shortening alternative |
| 基金项目:国家自然科学基金项目（31772003） |
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| 摘要点击次数: 399 |
| 全文下载次数: 215 |
| 中文摘要: |
| 为了改善棉籽油硬脂的物理特性，以单甘酯为凝胶剂制备棉籽油硬脂-单甘酯（COS-MG）油凝胶，探究单甘酯添加量对COS-MG油凝胶固体脂肪含量、晶体结构、微观结构和流变特性的影响。以COS-MG油凝胶替代起酥油应用于饼干的制作，测定面团及饼干的品质，评估COS-MG油凝胶作为起酥油替代品的可行性。结果表明：随着单甘酯添加量的增加，油凝胶中固体脂肪含量增加，β型晶体显著增多，晶体网络更加致密，黏弹性和热稳定性提高;将COS-MG油凝胶用于制作饼干，可有效限制面筋网络的形成，使得饼干质地更加酥脆，改善了面团曝气能力，限制了非酶褐变反应的发生，改变了饼干的延展性和颜色；添加6%单甘酯的油凝胶饼干与商业起酥油饼干品质相似。综上，COS-MG油凝胶可作为商业起酥油的替代品在饼干中应用。 |
| 英文摘要: |
| To enhance the physical properties of cottonseed oil stearin (COS), oleogels were prepared using monoglyceride (MG) as the gelator. The effects of MG dosage on the solid fat content (SFC), crystal structure, microstructure, and rheological properties of COS-MG oleogels were investigated. The oleogels were applied as shortening alternative in cookies production, and the quality of the dough and cookies was evaluated to assess their feasibility as a shortening alternative. The results showed that with the increase of MG dosage, the SFC of the oleogels increased, β-crystals became more predominant, the crystal network grew denser, and both viscoelasticity and thermal stability improved. When the COS-MG oleogels were used in cookies production, the formation of the gluten network was effectively restricted, resulting in a crisper cookies texture, enhanced the aeration properties of the dough and limited non-enzymatic browning reactions, thereby modifying cookies spread and color. Cookies prepared with COS-MG oleogels containing 6% MG exhibited quality attributes comparable to those made with commercial shortening. In conclusion, COS-MG oleogels can serve as a alternative to commercial shortening for cookies. |
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