食品科学2024，Vol.45Issue(11)：250-257,8.DOI:10.7506/spkx1002-6630-20230710-113
天然蜡凝胶体系的制备及其对巧克力波动贮藏的影响
Preparation of Natural Wax-Based Oleogels and Their Effect on the Fluctuating Temperature Storage of Chocolate
摘要
Abstract
In this study,in order to investigate the effect of gelation on the hardness,oil-holding capacity and rheological properties of oils and fats,oleogels were prepared by mixing coconut oil and/or palm kernel oil as oil base with candelilla wax.The results showed that candelilla wax enhanced the hardness and oil-holding capacity of oils and fats,and it could overall increase the apparent viscosity and modulus,indicating strong gelation.Furthermore,in order to clarify the effects of wax-based oleogels on chocolate quality,chocolate was made with the oleogels as oil base and stored at fluctuating temperatures of 25/32 ℃.The fatty acid and triglyceride composition,color,crystal form and micromorphology of chocolate were analyzed.It was found that gelation resulted in the generation of a new β'crystal form,and the formation of feather-shaped and spherical crystals inside the crystal;the oil was encapsulated in the dense crystalline network,preventing its migration,retarding the blooming of chocolate and making the chocolate system more stable.In conclusion,this study provides a theoretical basis for the construction of wax-based oleogels and a reference for the development and application of fat substitutes for chocolate.关键词
油凝胶/可可替代脂/巧克力/波动贮藏/起霜Key words
oleogels/cocoa butter equivalents/chocolate/fluctuating storage/blooming分类
轻工纺织引用本文复制引用
李鹏燕,王志国,张文迪,蒋学铭,曹君..天然蜡凝胶体系的制备及其对巧克力波动贮藏的影响[J].食品科学,2024,45(11):250-257,8.基金项目
国家自然科学基金地区科学基金项目(32360588) （32360588）
海南省自然科学基金项目(323MS015) （323MS015）
