基于酶促酯交换的速冻专用油脂制备及应用研究.docVIP

基于酶促酯交换的速冻专用油脂制备及应用研究 崔秀秀，王炎，赵亚丽，宗敏华，李冰，吴虹(华南理工大学轻工与食品学院，广东广州510640) 摘要：利用脂肪IWLipozymeTLIM催化质量比为7:3的棕搁硕脂少大豆油进行酯交换反应，混合油脂中的高熔点甘三酯三棕搁 酸廿油酯(PPP)的含量从27.61%降至9.50%。以酯交换油为主体，设计了 5种不同塑性范围和I占I体脂肪含量的基料油，并以此基料 油为原料制备出5种速冻专用油脂,然后将之应用于制作速冻汤圆。结果表明,当基料油中的油脂配比为酯交换油:大豆油:棕桐硬脂 =84:13:3 (wt%)H,所制备的专用油脂具有最佳的抗冻性能,以之制作的速冻汤圆冻裂率最低，仅为5%,而应用市售速冻专用油脂、 未酯交换油脂制备的速冻专用油脂、未添加速冻专用油脂制作的的汤圆冻裂率分别为30%、20%和50%；此外，所得速冻汤圆表面细 腻，光洁，有弹性，口感好，感官评分最高，表明通过酶促酯交换反应可以制备出品质优良的速冻专用油脂。 关键词:速冻食品；酯交换油;专用油脂；汤圆;冻裂率 文章篇号：1673-9078(2014) 10?187? 193 DOI: 10.13982^j.mfst.1673-9072014.10.032 Preparation and Application of a Special Oil for Quick-frozen FoodsBased on Enzymatic Interesterification CUI Xiu-xiu, WANGYan, ZHAO Ya-li, ZONG Min-hua, LI Bing, WU Hong (College of Light Ind ustry and Food Science, South China University ofTech no logy, Guan gzhou 510640, China) Abstract: Interesterification of palm stearin and soybean oil with a mass ratio of 7:3 was catalyzed using immobilized lipase Lipozymc TLIM After interesterification, the content of glycerol tripalmitate (PPP), which has a high melting poinl in the mixed oil, decreased from 27.61% to 9.50%. In this study, five types of base oils with different plastic ranges and solid (at contents were designed using the interesterified oil as the major component, and five kinds of special oil for quick-frozen foods were tlien prepared using these five base oils as the raw materials. The resulting special oil was applied to prepare quick-frozen glue puddings. The results showed that the special oil with the best freeze resistance jKrfonnancc was composed of intcrcstcrificd oil, soybean oik and palm stearin at a ratio of 84:13:3 (wt%). Tn addition, with this special oil. the freeze cracking rate in quick-frozen glue puddings was only 5%, which was much lower compared to that in such puddings made with commercial special oil (30%), special oil with non-inleresierified oil as the base oil (20%), and those made without any special oil (50%). Additionally, glue puddings made with t