基于酶促酯交换的速冻专用油脂制备及应用研究

Preparation and Application of a Special Oil for Quick-frozen Foods Based on Enzymatic Interesterification

摘要:

利用脂肪酶Lipozyme TL IM催化质量比为7:3的棕榈硬脂与大豆油进行酯交换反应，混合油脂中的高熔点甘三酯三棕榈酸甘油酯（PPP）的含量从27.61%降至9.50%。以酯交换油为主体，设计了5种不同塑性范围和固体脂肪含量的基料油，并以此基料油为原料制备出5种速冻专用油脂，然后将之应用于制作速冻汤圆。结果表明，当基料油中的油脂配比为酯交换油:大豆油:棕榈硬脂=84:13:3 (wt%)时，所制备的专用油脂具有最佳的抗冻性能，以之制作的速冻汤圆冻裂率最低，仅为5%，而应用市售速冻专用油脂、未酯交换油脂制备的速冻专用油脂、未添加速冻专用油脂制作的的汤圆冻裂率分别为30%、20%和50%；此外，所得速冻汤圆表面细腻，光洁，有弹性，口感好，感官评分最高，表明通过酶促酯交换反应可以制备出品质优良的速冻专用油脂。

Abstract:

Interesterification of palm stearin and soybean oil with a mass ratio of 7:3 was catalyzed using immobilized lipase Lipozyme TLIM. After interesterification, the content of glycerol tripalmitate (PPP), which has a high melting point in the mixed oil, decreased from 27.61% to 9.50%. In this study, five types of base oils with different plastic ranges and solid fat contents were designed using the interesterified oil as the major component, and five kinds of special oil for quick-frozen foods were then prepared using these five base oils as the raw materials. The resulting special oil was applied to prepare quick-frozen glue puddings. The results showed that the special oil with the best freeze resistance performance was composed of interesterified oil, soybean oil, and palm stearin at a ratio of 84:13:3 (wt%). In addition, with this special oil, the freeze cracking rate in quick-frozen glue puddings was only 5%, which was much lower compared to that in such puddings made with commercial special oil (30%), special oil with non-interesterified oil as the base oil (20%), and those made without any special oil (50%). Additionally, glue puddings made with the above-mentioned special oil had a fine, smooth, elastic surface. Furthermore, they tasted good and delivered the highest sensory evaluation score, indicating that this high-quality special oil prepared by enzymatic interesterification is useful in the production of quick-frozen foods.