贾永京 吴晓龄 潘利华 郑志 姜绍通 罗水忠

摘要 以山茶油为原料，L-抗坏血酸棕榈酸酯（L-AP）复合1.0%～1.6%海藻酸钠为凝胶因子，采用乳液模板法制备山茶油凝胶。在分析海藻酸钠浓度对乳液微观结构、油凝胶的干样质构、油损失率和流变特性影响的基础上，以油凝胶替代0%～100%黄油制备饼干，分析油凝胶替代对饼干品质的影响。结果表明：海藻酸钠浓度为1.6%时，油凝胶的凝胶特性最佳，其干样的硬度最大，为119.55 g，油损失率最低，仅12.7%。与市售黄油制备的饼干相比，油凝胶的替代弱化了饼干的质构和感官，但1.8% L-AP复合1.6%海藻酸钠制备的油凝胶替代25%和50%黄油制备的饼干，感官品质无明显下降。

关键词 L-AP;海藻酸钠;油凝胶;黄油;饼干

中图分类号 TS213.22  文獻标识码 A

文章编号 0517-6611（2021）24-0185-04

doi：10.3969/j.issn.0517-6611.2021.24.045

Fabrication of Oleogels Stabilized by L-AP Incorporated with Sodium Alginate and Its Application in Cookies

JIA Yong-jing，WU Xiao-ling，PAN Li-hua et al （School of Food and Bioengineering，Hefei University of Technology，Key Laboratory for Agricultural Products Processing of Anhui Province，Hefei，Anhui 230009）

Abstract The oleogels were prepared by camellia oil and L-AP incorporated 1.0%-1.6% sodium alginate as gelatinizers.Effects of sodium alginate concentrations on the microstructure of the emulsions，the texture of the dried products，the oil loss and viscoelasticity of the oleogels were investigated.The texture comparison of the cookies made with butter or camellia oil，and with 0-100% oleogels to partly or completely replace the butter were carried out.The results showed that when the concentration of sodium alginate was 1.6%，the gel properties of the gel were the best，and the hardness of the sample was 119.55 g，and whose oil loss rate was 12.7%.Compared with the cookies made with butter，the substitution of oleogels weakened the texture and sensory of cookies，but when the substitution levels were 25% and 50%，the cookies exhibited the similar qualities to that made with butter.

Key words L-AP;Sodium alginate;Oleogels;Butter;Cookies

基金项目 “十三五”国家重点研发计划课题“富含多酚油料绿色高效加工与高值化利用技术及装备研发与示范”（2018YFD0401104）;安徽省科技攻关重大专项（202003a06020025）。

作者简介 贾永京（1996—），男，安徽合肥人，硕士研究生，研究方向：食品工程。通信作者，教授，博士，从事功能脂质开发与相关结构化食品研究。

收稿日期 2021-04-28

饼干因口感酥脆、风味特殊而深受人们的喜爱。脂肪是制作饼干的主要成分，影响着饼干的质构、风味和口感[1]。当前，制作饼干采用的脂肪主要是起酥油或人造黄油。但是这类脂肪含有大量的饱和脂肪酸和反式脂肪酸，食用过多会导致肥胖、冠心病等疾病的发生[2]。因此，亟待寻找既可降低食品中饱和脂肪酸又可保持烘焙食品原有质构和风味的脂肪替代物。……