棕榈油基绿豆糕的制备工艺研究.pdf

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CHINA OILS AND FATS
2017Vol.42No.7
应用技术
棕榈油基绿豆糕的制备工艺研究
金俊,马银辉,周胜利,李泓勇,孙逸文,黄清吉
王兴国,金青哲
(1.江南大学食品学院,食品科学与技术国家重点实验室,食品营养与安全协同创新中心,江苏无锡214122
2.大马棕榈油技术研发(上海)有限公司,上海201108;3.中粮福临门食品营销有限公司,天津300450
4.中海海洋无锡海洋工程装备有限公司,江苏无锡214403)
摘要传统録豆糕的制作多采用大豆油或以大豆油为基础油的调和油,为提高产品的货架期、经济
价值和营养价值,选用5℃棕榈油、24℃棕榈油和45℃棕榈油分别部分替代大豆油制作绿豆糕,以
棕榈油添加量、复配油脂添加量和复配油脂加热时间为试验因素,以产品的感官评分和硬度为参考
指标进行优化试验。结果表明:5℃棕榈油基绿豆糕,棕榈油添加量为80%、复配油脂添加量为
20%、复配油脂加热时间为3.5min:24℃棕榈油基绿豆糕,棕榈油添加量为80%、复配油脂添加量
为23%、复配油脂加热时间为3.0min:45℃棕榈油基绿豆糕,棕榈油添加量为60%、复配油脂添加
量为12%、复配油脂加热时间为4.5min。按上述工艺制作的绿豆糕,其感官评分和硬度与传统绿
豆糕相近
关键词∷棕榈油大豆油复配;感官评价;硬度
中图分类号:TS213.2+3:IS214.9文献标识码:A文章编号:1003-7969(2017)07-0150-05
Production of palm oil fraction- based green bean cake
JIN Jun", MA Yinhui, ZHOU Shengli, LI Hongyong SUN Yiwen
OOI Cheng Keat,, WANG Xingguo, JIN Qingzhe
(1. Synergetic Innovation Center of Food Safety and Nutrition, State Key Laboratory of Food Science and
Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214
nina
2. Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board, Shanghai 201108, China
3. COFCO Fortune Food Marketing Co, Ltd, Tianjin 300450, China, 4. Zhonghai Ocean Wuxi Marine
Engineering Equipment Co, Ltd, Wuxi 214403, Jiangsu, China)
Abstract. The traditional green bean cake is made of soybean oil or blend oil with soybean oil as base oil
In order to improve the shelf life, economic value and nutritional value of the products, the palm olein (5
C), palm olein (24 C) and palm olein (45 C) were used to partially replace the soybean oil to make
green bean cakes. The experiment was carried out with the dosage of palm oil, dosage of mixed oil and
heating time of mixed oil as the experimental factors, and the sensory evaluation and hardness of the
product as the reference indexes. The results showed that for 5 C palm olein-based green bean cak
the optimal preparation conditions were 80 of palm olein, 20% of mixed oil and 3.5 min of mixed oil
heating time. For 24 C palm olein- based green bean cake, the optimal preparation conditions were 80%
of palm olein, 23%c of mixed oil and 3.0 min of
收稿日期:2016-10-19:修回日期2017-03-13
mixed oil heating time. For 45 palm olein-based
基金项目:2016年度江苏省研究生培养创新工程科研创新
计划项目(KYLX16_0825)
green bean cake, the optimal preparation conditions
作者简介:金俊(1988),男,博士研究生,研究方向为专用
were 60%o of palm olein, 12%e of mixed oil and 4
油脂加工(E-mai)zgzjjin(@126.com。
of mixed oil heating ti
g
通信作者:金青哲,教授,博士生导师(Emil) iazwuxi@ e Key words palm oil, soybean oil; blend: senso-
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