食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 303 - 310

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043091

研究报告

苏尼特羊尾油的多级干法分提及理化性质分析

  • 任航歧 ,
  • 刘霖泽 ,
  • 王露 ,
  • 石佳玉 ,
  • 董同力嘎 ,
  • 王韵斐 ,
  • 李少博 ,
  • 云雪艳
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(畜产副产物综合利用内蒙古自治区工程研究中心,内蒙古 呼和浩特,010018)
    3(巴彦淖尔市农牧业科学研究所,内蒙古 巴彦淖尔,015000)
    4(中国农业科学院农产品加工研究所,北京,100193)
第一作者:硕士研究生(云雪艳副教授为通信作者,E-mail:yun_imau@163.com)

收稿日期: 2025-04-22

  修回日期: 2025-07-17

  网络出版日期: 2026-03-17

基金资助

内蒙古巴彦淖尔市科技计划项目(K202309);自治区一流学科科研专项(YLXKZX-NND-017);内蒙古自治区高等学校国际科技合作项目(GHXM-003);内蒙古自治区留学人员创新创业启动支持计划项目(2024);内蒙古农业大学食品科学与工程学院本科生第十届科技创新基金项目(202401011);畜产副产物综合利用内蒙古自治区工程研究中心能力建设项目(BR251027)

收起

Multi-step dry fractionation and physicochemical property analysis of tail oil of Sunit sheep

  • REN Hangqi ,
  • LIU Linze ,
  • WANG Lu ,
  • SHI Jiayu ,
  • DONG Tongliga ,
  • WANG Yunfei ,
  • LI Shaobo ,
  • YUN Xueyan
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  • 1(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Engineering Research center of Comprehensive utilization of livestock by-products of Inner Mongolia Autonomous Region, Hohhot 010018, China)
    3(Bayannur Institute of Agricultural and Animal Husbandry Science, Bayannur 015000, China)
    4(Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)

Received date: 2025-04-22

  Revised date: 2025-07-17

  Online published: 2026-03-17

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摘要

为拓宽羊尾油的应用范围,采用逐级降温的多级干法分提技术将羊尾油分级为35S、30S、25S、20S和20L这5个不同熔点组分。对各组分的过氧化值、碘值、酸价、脂肪酸组成、热力学性质、结晶性质和流变学性质进行了分析,并应用于起酥油面包制作中。结果表明,各组分的理化性质均符合国标要求,其中35S组分的饱和脂肪酸含量最高(49.69%),20L组分的不饱和脂肪酸含量最高(57.45%),各组分初始熔融温度最高为46.6 ℃,最低为23.2 ℃。高熔点组分呈现出β′晶型,晶体含量较高,且黏度较大。以35S为起酥油面包的比容、质构性质、水分含量均优于市售猪油基起酥油面包。该研究为羊尾油在食品加工中的应用提供了依据。

关键词： 羊尾油; 干法分提; 脂肪酸; 结晶性质; 热力学特性; 面包

本文引用格式

任航歧 , 刘霖泽 , 王露 , 石佳玉 , 董同力嘎 , 王韵斐 , 李少博 , 云雪艳 . 苏尼特羊尾油的多级干法分提及理化性质分析[J]. 食品与发酵工业, 2026 , 52(4) : 303 -310 . DOI: 10.13995/j.cnki.11-1802/ts.043091

Abstract

To broaden the application range of sheep tail oil, multi-stage dry fractionation technology with step-by-step temperature reduction was adopted to classify sheep tail oil into five different melting point fractions, namely, 35S, 30S, 25S, 20S, and 20L.The study analyzed the peroxide value, iodine value, acid value, fatty acid composition, thermodynamic properties, crystalline properties, and rheological properties of each component and applied the results in shortening bread production.Results showed that the physicochemical properties of the components were in accordance with the requirements of the national standard, among which the 35S component had the highest saturated fatty acid content (49.69%), the 20 L component had the highest unsaturated fatty acid content (57.45%), and the initial melting temperatures of the components were the highest at 46.6 ℃ and the lowest at 23.2 ℃.The high melting point fractions showed β′ crystal type with higher crystal content and higher viscosity.The specific volume, textural properties, and moisture content of the bread with 35S as the shortening were better than those of the commercially available lard-based shortening bread.This study provides a basis for the application of tail oil of lamb in food processing.

Key words： sheep tail oil; dry fractionation; fatty acids; crystalline properties; thermodynamic properties; bread

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