山核桃油脂凝胶制备工艺优化

doi:10.3969/j.issn.1004-1524.2021.12.19

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (12): 2390-2396.DOI: 10.3969/j.issn.1004-1524.2021.12.19

山核桃油脂凝胶制备工艺优化

周强¹^,²(), 韩延超², 吴伟杰², 丁玉庭¹, 邵平¹, 童川¹, 郜海燕²^,^*()

1.浙江工业大学食品科学与工程学院,浙江杭州 310014
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2021-09-08 出版日期:2021-12-25 发布日期:2022-01-10
通讯作者: 郜海燕
作者简介:* 郜海燕,E-mail: spsghy@163.com
周强(1996—),男,浙江平湖人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail: 464815691@qq.com
基金资助:
国家自然科学基金(32172282);国家自然科学基金(31571907);浙江省重点研发计划(2018C02006)

Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel

ZHOU Qiang¹^,²(), HAN Yanchao², WU Weijie², DING Yuting¹, SHAO Ping¹, TONG Chuan¹, GAO Haiyan²^,^*()

1. College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou 310014, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China

Received:2021-09-08 Online:2021-12-25 Published:2022-01-10
Contact: GAO Haiyan

摘要/Abstract

摘要：

山核桃油中含有丰富的油酸和亚油酸,有降低血脂含量、预防心血管疾病、抗氧化等作用,但极易受到环境的影响使不饱和脂肪酸发生氧化,而油脂凝胶可以预防其氧化。以单硬脂酸甘油酯为凝胶剂,以山核桃油为载体油,制备山核桃油脂凝胶,研究不同工艺条件对山核桃油脂凝胶的影响。结果显示,各因素对山核桃油脂凝胶的影响大小为凝胶剂添加量>加热温度>加热时间。当凝胶剂添加量为12%,加热时间为30 min,加热温度为80 ℃时的工艺条件相对较好。所有工艺条件制备的油脂凝胶其过氧化值均符合GB 15196—2015中的规定。

关键词: 山核桃油, 凝胶, 工艺优化

Abstract:

Walnut (Carya cathayensis Sarg.) oil is rich in oleic acid and linoleic acid, which can reduce blood lipid content, prevent cardiovascular diseases, and has anti-oxidation effects. However, it is extremely susceptible to environmental influences to oxidize unsaturated fatty acids. Grease gel can prevent its oxidation. The research used glyceryl monostearate as gelling agent and walnut oil as carrier oil to prepare walnut oil gel. The influence of different process conditions on walnut oil gel was studied. The results showed that the influence of various factors on the walnut oil gel was as follows: gelling agent addition amount>heating temperature>heating time. The process conditions of gelling agent addition of 12%, heating time of 30 min, and heating temperature of 80 ℃ were relatively good. The peroxide value of the grease gel prepared under all process conditions meets the regulations in GB 15196-2015.

Key words: walnut oil, gel, process optimization

中图分类号:

TS221

周强, 韩延超, 吴伟杰, 丁玉庭, 邵平, 童川, 郜海燕. 山核桃油脂凝胶制备工艺优化[J]. 浙江农业学报, 2021, 33(12): 2390-2396.

ZHOU Qiang, HAN Yanchao, WU Weijie, DING Yuting, SHAO Ping, TONG Chuan, GAO Haiyan. Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2390-2396.

图/表 6

表1 正交试验设计与因素水平表

Table 1 Orthogonal experimental design and factor level table

水平 Level	因素Factor
水平 Level	A.凝胶剂添加量 Gelling agent addition amount/%	B.加热时间 Heating time/min	C.加热温度 Heating temperature/℃
1	10	20	70
2	12	30	80
3	14	40	90

图1 不同凝胶剂添加量对山核桃油脂凝胶含油率(A)和凝胶强度(B)的影响柱状图上无相同小写字母的表示各处理间差异显著(P<0.05)。下同。

Fig. 1 Effect of different gelling agent addition amount on the oil content (A) and gel strength (B) of Carya cathayensis oil gel Different lowercase letters above the columns represent statistically significant (P<0.05) differences among treatments.The same as below.

图2 不同加热时间对山核桃油脂凝胶含油率(A)和凝胶强度(B)的影响

Fig.2 Effect of different heating time on oil content (A) and gel strength (B) of Carya cathayensis oil gel

图3 不同加热温度对山核桃油脂凝胶含油率(A)和凝胶强度(B)的影响

Fig.3 Effect of different heating temperature on the oil content (A) and gel strength (B) of Carya cathayensis oil gel

表2 L9(33)正交试验结果表

Table 2 The experiment results of L9(33) orthogonal test

序号 Serial number	因素Factor			含油率 Oil content/%
序号 Serial number	A	B	C	含油率 Oil content/%
1	1	1	2	76.14
2	1	2	3	77.22
3	1	3	1	76.72
4	2	1	1	86.14
5	2	2	2	91.31
6	2	3	3	88.82
7	3	1	3	87.81
8	3	2	1	86.11
9	3	3	2	87.27
k₁	76.69	83.36	82.99
k₂	88.76	84.88	84.91
k₃	87.07	84.27	84.62
R	12.06	1.52	1.92

图4 山核桃油脂凝胶的过氧化值图中序号与正交试验表中的序号相对应。

Fig. 4 Peroxide value of Carya cathayensis oil gel The serial number in the figure corresponds to the serial number in the orthogonal test table.

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山核桃油脂凝胶制备工艺优化

Optimization of preparation process of walnut (Carya cathayensis Sarg.) oil gel

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