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| 棕榈油基人造奶油后硬问题的研究进展 |
| Post-hardness of palm oil-based margarine: a review |
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| DOI： |
| 中文关键词: 人造奶油 后硬 结晶速率 晶型转变 网络结构 |
| 英文关键词:margarine post-hardness crystallization rate polymorphic transition network structure |
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| 中文摘要: |
| 硬度是评价人造奶油品质的一项重要指标，人造奶油的软硬影响到其应用性能。棕榈油基人造奶油在储存期间有时会发生后硬现象。基料油中高含量的2-油酸-1,3-棕榈酸甘油酯（POP）会导致体系结晶速率缓慢；人造奶油生产过程中过快的冷却速率、不合适的乳液流速和捏合搅拌速率都会使人造奶油在储存期间形成较强的网络结构；在储存期间，后结晶及温度波动会产生烧结作用。这些因素都会导致人造奶油后硬。此外，人造奶油常用的乳化剂中单甘酯会促进后硬，而甘二酯、磷脂和蔗糖酯往往会抑制后硬。介绍了人造奶油硬度的常用测定方法；总结了组成成分、加工工艺和储存条件对棕榈油基人造奶油后硬的影响；并对避免人造奶油后硬的措施等方面进行综述，以期为人造奶油的加工和储存提供一定的借鉴。 |
| 英文摘要: |
| Hardness is an important assessment index of margarine, which directly affects the application properties of margarine. Post-hardening maybe occurs in palm oil-based margarine during storage. High content of 2-oleic -1,3-palmitic triglyceride（POP）in palm oil can slow the crystallization rate of margarine. With overquick cooling rate, unsuitable flow rate of emulsion and stirring rate, strong crystal network structure forms during the storage of margarine; sintering occurs as a result of post-crystallization and temperature fluctuation during storage, all of these can induce post-hardening of margarine. Besides, monoacylglycerols commonly used in margarine can stimulate post-hardening while diacylglycerols, phospholipids and sucrose esters can inhibit post-hardening. Common detection methods of margarine consistency were introduced, effects of components, process and storage conditions on post-hardness of margarine were reviewed, and measures for prevention of post-hardness were introduced to provide references for the processing and storage of margarine. |
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