资源描述：
《基于酶促酯交换的速冻专用油脂制备及应用研究.doc》由会员上传分享，免费在线阅读，更多相关内容在工程资料-天天文库。
1、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
2、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・193DOI:10.13982^j.mfst.1673-907&2014.10.032PreparationandApplicationofaSpeci
3、alOilforQuick-frozenFoodsBasedonEnzymaticInteresterificationCUIXiu-xiu,WANGYan,ZHAOYa-li,ZONGMin-hua,LIBing,WUHong(CollegeofLightIndustryandFoodScience,SouthChinaUniversityofTechnology,Guangzhou510640,China)Abstract:Interesterificationofpalmstearinandsoybeanoilwithamassratioof7
4、:3wascatalyzedusingimmobilizedlipaseLipozymcTLIMAfterinteresterification,thecontentofglyceroltripalmitate(PPP),whichhasahighmeltingpoinlinthemixedoil,decreasedfrom27.61%to9.50%.Inthisstudy,fivetypesofbaseoilswithdifferentplasticrangesandsolid(atcontentsweredesignedusingtheinter
5、esterifiedoilasthemajorcomponent,andfivekindsofspecialoilforquick-frozenfoodsweretlienpreparedusingthesefivebaseoilsastherawmaterials.Theresultingspecialoilwasappliedtopreparequick-frozengluepuddings.TheresultsshowedthatthespecialoilwiththebestfreezeresistancejKrfonnanccwascomp
6、osedofintcrcstcrificdoil,soybeanoikandpalmstearinataratioof84:13:3(wt%).Tnaddition,withthisspecialoil.thefreezecrackingrateinquick-frozengluepuddingswasonly5%,whichwasmuchlowercomparedtothatinsuchpuddingsmadewithcommercialspecialoil(30%),specialoilwithnon-inleresierifiedoilasth
7、ebaseoil(20%),andthosemadewithoutanyspecialoil(50%).Additionally,gluepuddingsmadewiththeabove-mentionedspecialoilhadafine,smooth,clasticsurface・Furthermore,theytastedgoodanddeliveredthehighestsensoryevaluationscore,indicatingthatthishigh-qualityspecialoilpreparedbyenzymaticinte
8、resterificationisusefulintheproductionofquick-frozenfo
