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| Optimization of emulsifier formula of fast-frozen special fat by D-optimum mixture design |
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| DOI： |
| KeyWord:fast-frozen special fat emulsifier D-optimum mixture design transesterification oil fast-frozen dumpling freeze-cracking rate |
| FundProject:河南省重点研发与推广（科技攻关）专项（202102110288） |
| Author Name | Affiliation | | ZHU Liping1, SUN Cong1,2, LI Kaifang2, ZHANG Shunchang2,
LIANG Shaohua1, YANG Guolong1, LIU Wei1 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou
450001, China
2.Zhengzhou Synear Food Co. , Ltd. , Zhengzhou 450003, China |
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| Abstract: |
| In order to solve the cracking problem of fast-frozen food, the emulsifier formula of fast-frozen special fat was optimized. With water absorption and emulsifying stability as indexes, using self-made transesterification oil as base oil, six commonly used lipophilic emulsifiers were selected, and the best emulsifier formula was determined by D-optimum mixture design. In addition, the application of self-made fast-frozen special fat and two kinds of commercial fast-frozen special fat to produce fast-frozen dumpling was compared. The results showed that with self-made transesterification oil as base oil, the optimal emulsifier formula for fast-frozen special fat was obtained as follows: dosage of calcium stearoyl lactylate 34.4%, dosage of glycerol monostearate 33.8%, and dosage of soybean lecithin 318%. Under these conditions, the water absorption and emulsifying stability of compound emulsifier were 25.1 mL/10 g and 93.3%, respectively. Compared with the commercial fast-frozen special fat, the fast-frozen dumpling made by the self-made fast-frozen special fat had a smooth surface, fewer cracks, lower freeze-cracking rate and freezing water loss rate. The optimized compound emulsifier has good emulsifying stability and water-holding capacity, and can reduce the freeze-cracking rate of fast-frozen food. |
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