摘要:
选用棕榈液油(Palm olein)作基料,添加单甘酯、大豆卵磷脂、司盘-60等乳化剂,确定复合乳化剂的最佳配方,并运用复合乳化剂制备棕榈油基液态起酥油,最后对比分析棕榈油基液态起酥油和三种商业液态起酥油对广式月饼感官品质的影响。通过单一乳化剂试验和混料回归设计试验,建立棕榈液油吸水性和酪化性的多元回归模型。结果表明,复合乳化剂最佳配比为(添加量为1%):单甘酯23.4%、大豆卵磷脂40.4%、司盘-60 36.2%。验证性实验表明,最佳配比下,棕榈液油的吸水性为17.2 mL/20 g,酪化性为11.9 g/10 mL。感官评定结果表明,棕榈油基液态酥油仅次于美洲王液态酥油,优于南桥液态酥油和澳之风液态酥油。
Abstract:
The experiment determined the optimal formulation of the complex emulsifier, using the palm olein as base material and adding various emulsifier, which were including monoglyceride, soy lecithin and span-60. The palm oil based liquid shortening was prepared using the complex emulsifier.Finally, the effects of palm oil-based liquid shortening and three kinds of commercial liquid shortening on the sensory quality of Cantonese-style moon cake were compared and analyzed. By single emulsifier experiment and mixture regression design experiment, the multiple regression models of water-absorbing capacity and air absorbing capacity of palm olein were established to determine the optimum ratio of compound emulsifiers. Results showed that:The amount of 1% emulsifiers (monoglyceride, soy lecithin and span-60) were added in the palm olein, the optimum composition of the emulsifier was 23.4% monoglyceride, 40.4% soy lecithin and 36.2% span-60.The study confirmed that the water absorption and air absorption of liquid shortening under the optimum composition were 17.2 mL/20 g and 11.9 g/10 mL respectively.By the sensory evaluation, palm olein-based liquid shortening was second only to Meizhouwang liquid shortening, superior to NamChow liquid shortening and Aozhifeng liquid shortening.
百度学术
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