中国粮油学报2024,Vol.39Issue(7) :175-180.DOI:10.20048/j.cnki.issn.1003-0174.000862

棕榈仁油取代椰子油生产人造奶油的研究

Research on Palm Kernel Oil Replacing Coconut Oil for Margarine Production

张瑞华 羊银 郭世杰 张艾蕾 窦文卿 王欣 李伟 胡晓楠
中国粮油学报2024,Vol.39Issue(7) :175-180.DOI:10.20048/j.cnki.issn.1003-0174.000862

棕榈仁油取代椰子油生产人造奶油的研究

Research on Palm Kernel Oil Replacing Coconut Oil for Margarine Production

张瑞华 1羊银 1郭世杰 2张艾蕾 1窦文卿 1王欣 1李伟 1胡晓楠1
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作者信息

  • 1. 天津市食品安全检测技术研究院,天津 300308
  • 2. 天津轻工职业技术学院,天津 300350
  • 折叠

摘要

棕榈仁油的物化性质与棕榈油差异较大,但与椰子油形似.对两者的熔点、碘值、固体脂肪含量、脂肪酸组成、结晶形态进行比较,之后分别添加到混合油脂中,对相容性进行比较,最后进行成品品质分析.结果表明:棕榈仁油与椰子油熔点均在25 ℃左右;月桂酸质量分数均超过40%;棕榈仁油的不饱和脂肪酸质量分数为18.1%,椰子油为10.3%;棕榈仁油的结晶比椰子油细腻.在混合油脂中,棕榈仁油相容性好于椰子油.在成品中,含棕榈仁油人造奶油,其打发值为312.4、吸水值为650 mL,表现较优.同时,棕榈仁油市场价格也相对较低,可产生可观的经济效益.

Abstract

The physicochemical properties of palm kernel oil are quite different from palm oil,but similar to co-conut oil.The melting point,iodine value,solid fat content,fatty acid composition,and crystal morphology of palm kernel oil and coconut oil were compared,after that,they were separately added to the mixed oil to compare the com-patibility.Finally,the quality of the finished product was analyzed.The results indicated that the melting point of palm kernel oil and coconut oil was about 25 ℃;the content of lauric acid exceeded 40%;the unsaturated fatty acid content of palm kernel oil was 18.1%and coconut oil was 10.3%;the crystallization of palm kernel oil was more delicate than coconut oil.In mixed oil,palm kernel oil was more compatible than coconut oil.In the finished prod-uct,margarine containing palm kernel oil,which pasting value was 312.4,water absorption value was 650 mL,had better performance.Meanwhile,the market price of palm kernel oil was relatively low,which can generate considera-ble economic benefits.

关键词

棕榈仁油/椰子油/经济效益

Key words

palm kernel oil/coconut oil/economic benefits

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出版年

2024
中国粮油学报
中国粮油学会

中国粮油学报

CSTPCD北大核心
影响因子:1.056
ISSN:1003-0174
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