| 朱建飞1,2，肖婷婷1，田东灵1，张建豪1，李宗杨1.壳聚糖-丁香醛油凝胶作为黄油替代品在蛋糕中的应用[J].中国油脂,2026,51(7):.[ZHU Jianfei1,2 ，XIAO Tingting1 ，TIAN Dongling1， ZHANG Jianhao1 ，LI Zongyang1.Application of chitosan-syringaldehyde oleogel as a butter substitute in cakes[J].China Oils and Fats,2026,51(7):.] |
| 壳聚糖-丁香醛油凝胶作为黄油替代品在蛋糕中的应用 |
| Application of chitosan-syringaldehyde oleogel as a butter substitute in cakes |
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投稿时间：2026-01-05 修订日期：2026-04-05 录用日期：2026-02-11
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.260006 |
| 中文关键词: 壳聚糖 丁香醛 油凝胶 蛋糕 |
| 英文关键词:chitosan syringaldehyde oleogel cake |
| 基金项目: |
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| 中文摘要: |
| 旨在为低饱和脂肪酸烘焙产品开发提供理论依据，以大豆油为油相制备壳聚糖-丁香醛油凝胶，分别以25%、50%、75%、100%的比例替代黄油制作蛋糕，评估其对蛋糕面糊和成品品质的影响。结果表明：所有壳聚糖-丁香醛油凝胶替代比例的蛋糕面糊均呈剪切稀化行为，弹性模量始终高于黏性模量；随油凝胶替代比例增加，蛋糕面糊表观黏度与弹性模量先升后降，密度与烘焙损失率先降后升，替代比例75%时最低，分别为0.70 g/mL和11.17%；添加油凝胶的蛋糕气孔更均匀、色泽加深，硬度总体降低，替代比例75%和100%时，硬度显著低于对照组，分别为198.06 g和174.12 g，储藏7 d后，所有蛋糕硬度上升；随油凝胶替代比例的增加，蛋糕的比容与水分含量先升后降，替代比例75%时最大，分别为3.26 mL/g和32.41%，老化速率先降后升，替代比例75%时最低，为227.24 g/d。综上，壳聚糖-丁香醛油凝胶可作为黄油的有效替代品制作蛋糕，且替代比例75%下蛋糕综合品质最优。 |
| 英文摘要: |
| In order to provide a theoretical basis for the development of low saturated fatty acid bakery products, a chitosan-syringaldehyde oleogel was prepared using soybean oil as the oil phase and used to replace butter at ratios of 25%, 50%, 75%, and 100% in the production of cakes, and its effects on cake batter and product qualities were evaluated. The results showed that all cake batters exhibited shear-thinning behavior, with the elastic modulus consistently higher than the viscous modulus. As the substitution ratio increased, the apparent viscosity and elastic modulus of the batters first increased and then decreased, while the density and baking loss rate showed a trend of first decreasing and then increasing, reaching their lowest values at 75% substitution (density 0.70 g/mL, baking loss rate 1117%). Cakes containing the oleogel exhibited more uniform porosity and deeper coloration. The hardness showed an overall decreasing trend，and they were significantly lower than that of the control group at 75% and 100% substitution (198.06 g and 174.12 g, respectively). After storage for 7 d , the hardness of all cakes increased. Specific volume and moisture content first increased and then decreased with the increase of substitution ratio, reaching their maximum values at 75% substitution (specific volume 3.26 mL/g, moisture content 3241%). The aging rate first decreased and then increased, reaching its minimum at 75% substitution (227.24 g/d). In conclusion, chitosan-syringaldehyde oleogel can serve as an effective substitute for butter, with the 75% substitution ratio providing the best overall cake quality. |
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