葛瑞宏，黄清吉，黄仕群，杜 明

(1.马来西亚棕榈油总署，大马棕榈油技术研发(上海)有限公司，上海201108;2.哈尔滨工业大学食品科学与工程学院，黑龙江哈尔滨150090)

棕榈油基沙拉酱的制备工艺

葛瑞宏1，黄清吉1，黄仕群1，杜 明2，*

(1.马来西亚棕榈油总署，大马棕榈油技术研发(上海)有限公司，上海201108;2.哈尔滨工业大学食品科学与工程学院，黑龙江哈尔滨150090)

利用棕榈液油部分替代传统沙拉酱中的大豆油制备棕榈油基沙拉酱。研究产品配方和加工工艺条件。通过单因素实验和正交实验确定，将30%棕榈液油和70%大豆油混合制备沙拉酱，最佳配方和乳化条件:选用复合乳化剂海藻酸丙二醇酯和黄原胶(等比例)，乳化剂添加量0.22%，水的加入量10%，变性淀粉添加量0.8%，乳化时间10min。在此条件下制备的沙拉酱感官性质及功能性质良好，0℃条件下存放3个月乳化体系稳定，无油水分离现象发生。对棕榈油基沙拉酱进行质构分析，结果表明该产品乳化体系稳定，其质构特征与全部用大豆油制备的沙拉酱样品相近。

棕榈液油，沙拉酱，乳化工艺，感官评价，油水分离

Abstract:Palm oil-based salad dressing was formulated using palm olein blended with soybean oil.The optimum formulation and process technology were confirmed by single factor experiments and orthogonal experiments as follows:the ratio of palm olein to soybean oil of 30%to 70%，the emulsification conditions were xanthan gum and propylene glycol alginate(1∶1)，emulsifier dosage 0.22%，modified starch dosage 0.8%，water 10%，emulsifying time 10min.The palm based salad dressing prepared at the optimum formulation had good sensory performance and functional quality.The emulsion of the salad dressing was stable and showed no separation after storing at 0℃for 3 months.Texture analysis results showed the texture indicators of palm oil-based salad dressing formed stable emulsion and its quality was as good as soybean oil based salad dressing.

Key words:palm olein;salad dressing;process technology;sensory evaluation;oil-water separation

目前，制造沙拉酱常用的油脂包括大豆油、葵花籽油、玉米油和菜籽油等。棕榈油和花生油通常不用于沙拉酱的生产中，因为它们在低温下会形成乳浊液［1］。然而根据马来西亚棕榈油总署的研究经验，高碘价的棕榈液油比较适合制作色拉油和沙拉酱［2］。棕榈液油是通过低温控制，使棕榈油冷冻结晶，再使用膜滤器将结晶体分离出来的液体部分［1］。……