摘要
为满足我国食品行业对黄油的多样化需求,实现黄油的增值利用,采用四级(20、30、35、40℃)干法分提工艺获得无水黄油液油和固脂组分,测定其脂肪酸组成、热学性质[滑动熔点、固体脂肪含量(SFC)、熔化-结晶行为]、晶型和微观结构,分析其熔化与结晶性质的变化规律。结果表明:无水黄油四级干法分提所得固脂的得率大于液油;分提温度越高,所得固脂中的长碳链饱和脂肪酸含量越高;分提温度越低,所得液油中的短-中碳链饱和脂肪酸、不饱和脂肪酸含量越高。相比无水黄油,分提固脂的滑动熔点提高,达34.5~44.1℃,耐热性改善,分提液油的滑动熔点则降低(40℃分提液油除外);20℃和30℃分提液油的SFC降低明显,易软化。随分提级数增加,放热/吸热峰个数增多,焓值增大。在4℃和20℃下各分提组分的晶型差异不大,分提固脂的β′型晶体更多,涂抹性增强;4℃下分提组分的晶体结构比20℃下更为致密,随着分提温度升高,其结晶形貌由针状晶体紧密堆积而成晶簇状。综上,无水黄油经干法分提后性质有不同程度的改变,应用范围扩大。
In order to meet the diversified demands for butter in China′s food industry and enhance its value-added utilization,anhydrous butter oleins and stearins were obtained using a four-stage(20,30,35℃and 40℃)dry fractionation process.Their fatty acid compositions,thermodynamic properties(slip melting point,solid fat content(SFC),melting-crystallization behavior),crystal form,and microstructure were detected to elucidate the underlying patterns of melting and crystallization characteristics.The results demonstrated that the four-stage dry fractionation process yielded a higher proportion of stearin compared to olein.Fractionation at higher temperatures increased long chain saturated fatty acids in the stearins,while lower temperatures favored the enrichment of short-medium chain saturated fatty acids and unsaturated fatty acids in the oleins.Compared to anhydrous butter,the stearins exhibited higher slip melting points(34.5-44.1℃),indicating an improvement in its heat resistance,whereas oleins showed reduced values(except oleins obtained from 40℃).SFCs decreased in the oleins obtained from 20℃and 30℃,indicating improved softness.Furthermore,an increase in fractionation stages resulted in more exothermic/endothermic peaks and greater enthalpies.The crystal polymorphs of fractions showed minimal differences in 4℃and 20℃storage,while stearins contained more β′-form crystals with improved spreadability.Notably,the fractions stored at 4℃exhibited more compact crystal structures than at 20℃.Increasing fractionation temperatures induced morphological evolution from needle-like crystals to densely packed spherulitic clusters.In conclusion,dry fr actionation modifies anhydrous butter′s properties variably,thereby expanding its potential applications.
作者
宦慧琳
邵昱龙
崔利敏
于茗迪
金俊
金青哲
王兴国
HUAN Huilin;SHAO Yulong;CUI Limin;YU Mingdi;JIN Jun;JIN Qingzhe;WANG Xingguo(State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;Inner Mongolia Mengniu Cheese Co.,Ltd.,Hohhot 011517,China;Food Laboratory of Zhongyuan,Luohe 462300,Henan,China)
出处
《中国油脂》
北大核心
2025年第10期122-128,共7页
China Oils and Fats
基金
呼和浩特市科技计划项目(“揭榜挂帅”重大科技项目)(2023—揭榜挂帅—农—2)
中国乳制品工业协会乳业科技创新基金-蒙牛专项研究资助项目(CDIAKCJJ-MN-2025-001)。
关键词
无水黄油
干法分提
熔化-结晶性质
晶型
anhydrous butter
dry fractionation
melting-crystallization properties
crystal form
