食品与发酵工业 >

2020 , Vol. 46 >Issue 22: 187 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024755

生产与科研应用

低胆固醇牛油的制备及其理化性质分析

  • 刘琳 ,
  • 谢勇 ,
  • 刘越 ,
  • 郑万琴 ,
  • 肖德清 ,
  • 刘雄
展开
  • 1(西南大学 食品科学学院,重庆,400715);
    2(重庆帅克食品有限公司,重庆,402284)
硕士研究生(刘雄教授为通讯作者,E-mail:Liuxiong848@hotmail.com)

收稿日期: 2020-06-15

  修回日期: 2020-07-07

  网络出版日期: 2020-12-11

基金资助

重庆市现代特色农业调味品产业技术体系创新团队项目(2017[7]号)

收起

Preparation and physicochemical properties of low cholesterol tallow

  • LIU Lin ,
  • XIE Yong ,
  • LIU Yue ,
  • ZHENG Wanqin ,
  • XIAO Deqing ,
  • LIU Xiong
Expand
  • 1(College of Food Science,Southwest University,Chongqing 400715,China);
    2(Chongqing Shuaike Food Co.,Ltd.,Chongqing 402284,China)

Received date: 2020-06-15

  Revised date: 2020-07-07

  Online published: 2020-12-11

Fold

摘要

该研究利用β-环糊精制备低胆固醇牛油,并采用单因素试验及正交试验优化制备工艺条件,同时结合差示扫描热仪、流变仪、色谱-质谱联用仪分析低胆固醇牛油的热力学特性、流变特性与风味物质的变化。结果表明,最佳工艺参数为β-环糊精添加量3%(质量分数)、搅拌时间1.5 h、搅拌温度45 ℃,胆固醇脱除率达到(47.23±1.83)%。与脱胆固醇前相比,脱除胆固醇后牛油的主要脂肪酸与挥发性风味化合物的种类与含量变化较小,关键风味化合物种类不变,热力学特性基本保持一致,黏度略微降低,说明β-环糊精可有效脱除牛油胆固醇,且对牛油感官品质的影响较小,对开发低胆固醇牛油产品具有借鉴意义。

关键词： β-环糊精; 低胆固醇牛油; 基本性质; 挥发性风味物质

本文引用格式

刘琳 , 谢勇 , 刘越 , 郑万琴 , 肖德清 , 刘雄 . 低胆固醇牛油的制备及其理化性质分析[J]. 食品与发酵工业, 2020 , 46(22) : 187 -195 . DOI: 10.13995/j.cnki.11-1802/ts.024755

Abstract

In order to satisfied consumers and the food quality,the tallow with low cholesterol was prepared using-cyclodextrin in this study.The single factor and orthogonal test were used to optimize the processing conditions.Furthermore,the thermodynamic properties,rheological properties,and flavor components of low cholesterol tallow were determined by using the differential scanning calorimeter (DSC),rheometer,and GC-MS.The results showed that the content of cholesterol in the tallow was (47.23±1.83)% after the treatment of 3% β-cyclodextrin at 45 ℃ for 1.5 h.In addition,the content of main fatty acids and volatile flavor compounds in tallow was not altered significantly.And the crucial flavor components were also not be changed.The thermodynamic properties and the viscosity changed slightly compared to that of the raw tallow.This finding indicated that the sensory quality of tallow was not affected obviously by the cyclodextrin.This result provided a favorable reference for the applications of the low-cholesterol tallow products.

Key words： β-cyclodextrin; low cholesterol tallow; basic properties; volatile flavor substances

参考文献

[1] 周胜利.牛油基起酥油品质缺陷及其改善的研究[D].无锡:江南大学,2011.
[2] 黄玉坤,田红媚,陈芳,等.三种香型食用牛油的挥发性风味物质分析及鉴定[J].食品与发酵工业,2019,45(3):196-205.
[3] XIANG Q Y,TIAN F,LIN Q Z,et al.Comparison of remnant cholesterol levels estimated by calculated and measured LDL-C levels in Chinese patients with coronary heart disease[J].Clinica Chimica Acta,2020,500:75-80.
[4] ZHANG X,HUANG Q,WANG X,et al.Dietary cholesterol is essential to mast cell activation and associated obesity and diabetes in mice[J].Biochimica Et Biophysica Acta,2019,1865(6):1 690-1 700.
[5] LI Jianxin,CAO Jie,LU Xiangfeng,et al.The effect of total cholesterol on myocardial infarction in Chinese male hypertension population[J].Biomedical and Environmental Sciences,2010,23(1):37-41.
[6] 李红.食品中胆固醇脱除技术的研究进展[J].肉类研究,2010(1):55-58.
[7] 李相昕,张旭,任悦,等.β-环糊精脱除猪油中胆固醇的研究[J].中国油脂,2016,41(3):46-50.
[8] 吕婷婷,陈有亮.β-环糊精脱除蛋黄中胆固醇工艺的优化[J].食品与发酵工业,2016,42(12):111-114.
[9] DIAS H M,BERBICZ F,PEDROCHI F,et al.Butter cholesterol removal using different complexation methods with beta-cyclodextrin,and the contribution of photoacoustic spectroscopy to the evaluation of the complex[J].Food Research International,2010,43(4):1 104-1 110.
[10] 任美燕,丁晓雯,罗金凤,等.正交试验优化中性氧化铝吸附剂降低牛油中胆固醇工艺[J].食品科学,2012,33(24):170-173.
[11] 朱巍.猪油液化及降胆固醇加工技术研究[D].长沙:湖南农业大学,2016.
[12] ALONSO L,CUESTA P,FONTECHA J,et al.Use of β-cyclodextrin to decrease the level of cholesterol in milk fat[J].Journal of Dairy Science,2009,92(3):863-869.
[13] ZHANG X,LI L,XIE H,et al.Comparative analysis of thermal behavior,isothermal crystallization kinetics and polymorphism of palm oil fractions[J].Molecules,2013,18(1):1 036-1 052.
[14] YURCHENKO S,SATS A,POIKALAINEN V,et al.Method for determination of fatty acids in bovine colostrum using GC-FID[J].Food chemistry,2016,212(1):117-122.
[15] LIU C H,MENG Z,CHAI X H,et al.Comparative analysis of graded blends of palm kernel oil,palm kernel stearin and palm stearin[J].Food Chemistry,2019,286,636-643.
[16] 王振杰,赵雷,薛鹏,等.不同热处理和贮存条件对调和油品质的影响[J].现代食品科技,2019,35(2):193-201;208.
[17] SONG S Q,ZHANG X M,HAYAT K,et al.Coordinating fingerprint determination of solid-phase microextraction/gas chromatography-mass spectrometry and chemometric methods for quality control of oxidized tallow[J].Journal of Chromatography A,2013,1 278:145-152.
[18] 吕晓玲,杨雪吟,李津,等.精制各阶段牛油风味研究[J].粮食与油脂,2011(11):24-27.
[19] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:"ROAV"法[J].食品科学,2008(7):370-374.
[20] 张海娟.β-环糊精包合脱除黄油胆固醇的研究[D].无锡:江南大学,2011.
[21] 刘晔.环糊精包合法制备低胆固醇猪油的工艺研究[J].中国油脂,2005(12):10-12.
[22] KOWALSKI R,KOWALSKA G,PANKIEWICZ U,et al.The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil[J].LWT-Food Science and Technology,2019,109:225-232.
[23] 王挥,陈卫军,宋菲,等.差式扫描量热法甄别椰子油中棕果油掺杂的应用研究[J].中国粮油学报,2014,29(10):63-66.
[24] CHIAVARO E,RODRIGUEZESTRADA M T,BARNABA C,et al.Differential scanning calorimetry:A potential tool for discrimination of olive oil commercial categories[J].Analytica Chimica Acta,2008,625(2):215-226.
[25] 王筠钠,李妍,李扬,等.乳脂肪干法分提组分化学组成及热力学特性[J].食品科学,2019,40(12):196-202.
[26] 孙博宏.猪脂肪液化工艺及其流变学特性研究[D].武汉:华中农业大学,2013.
[27] 刘昌盛.冷榨菜籽油低温精炼技术及其品质特性研究[D].北京:中国农业科学院,2012.
[28] KIM J,KIM D N,LEE S H,et al.Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake.[J].Food Chemistry,2019,118(2):398-402.
[29] 马双,郝淑贤,李来好,等.基于主成分分析的6种鱼子酱挥发性成分评价[J].食品与发酵工业,2020,46(11):269-276.
[30] 罗玉龙,王柏辉,赵丽华,等.苏尼特羊和小尾寒羊的屠宰性能、肉品质、脂肪酸和挥发性风味物质比较[J].食品科学,2018,39(8):103-107.
[31] 吴倩蓉,周慧敏,李素,等.风干肠贮藏过程中挥发性风味物质的变化及异味物质分析[J].食品科学,2019,40(20):208-216.
[32] 李雪,韩燕,许晶冰,等.顶空固相微萃取-气质联用法研究油麦菜采后香气成分的变化[J].食品与发酵业,2020,46(8):254-260.
[33] 窦露,罗玉龙,孙雪峰,等.苏尼特羊、巴美肉羊和乌拉特山羊的肉品质和挥发性风味物质比较[J].食品工业科技,2020,41(15):8-14.
[34] 范晓文,常荣,赵珠莲,等.酸肉发酵中挥发性风味物质的变化及对品质的影响[J].食品与发酵工业,2019,45(22):68-75.
[35] 张逸君,郑福平,张玉玉,等.MAE-SAFE-GC-MS法分析道口烧鸡挥发性成分[J].食品科学,2014,35(22):130-134.
[36] ZOU Y H,KANG D C,LIU R,et al.Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef[J].Ultrasonics Sonochemistry,2018,46:36-45.
[37] LI Cuicui,HOU Lixia.Review on volatile flavor components of roasted oilseeds and their products[J].Grain &Oil Science &Technology,2018,1(4):151-156.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司