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| 米糠固脂与棕榈硬脂混合应用于起酥油的研究 |
| Application of rice bran solid fat blended with palm stearin in shortening |
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| DOI： |
| 中文关键词: 米糠固脂 棕榈硬脂 混合 起酥油 |
| 英文关键词:rice bran solid fat palm stearin blend shortening |
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| 中文摘要: |
| 米糠固脂是米糠油冬化或分提获得的副产物。以3种具有不同固体脂肪含量（SFC）曲线的米糠固脂（RBS1、RBS2及RBS3）、棕榈硬脂（PS）为原料，按照米糠固脂与棕榈硬脂质量比40∶?60进行二元混合制备起酥油，并以市售起酥油为参考，对混合体系的SFC、晶型、脂肪酸组成、微量营养素含量进行了分析。结果表明：由不同米糠固脂组成的二元混合体系差异不大，且与市售起酥油具有相似的SFC曲线；其棕榈酸、亚油酸含量较市售起酥油高，硬脂酸含量较市售起酥油低；体系表现为β′晶型；此外，二元混合体系中含有丰富的谷维素、植物甾醇，可丰富起酥油的营养特性。 |
| 英文摘要: |
| Rice bran solid fat is a by-product produced in rice bran oil winterization and fractionation. Three kinds of rice bran solid fats (RBS) with different solid fat content (SFC) curves and palm stearin (PS) were used as raw materials to prepare shortening in a mass ratio of 40∶?60. Taking commercial shortening as reference，the SFC，crystal form，fatty acid composition and micronutrient content of the blend oil were analyzed. The results showed that the binary blend system composed of different RBS had little difference，and they had similar SFC curves to commercial shortening. The contents of palmitic acid and linoleic acid in binary blend oil were higher than those in commercial shortening，while the content of stearic acid was lower than that in commercial shortening. The binary blend system exhibited β′ crystal form. In addition，the binary blend system was rich in oryzanol and phytosterols，which could improve nutritional properties of shortening. |
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