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投稿时间：2025-02-09
投稿时间：2025-02-09
中文摘要: 以葵花籽油为基料油，以单甘酯为油凝胶剂，通过直接分散法制备葵花籽油凝胶，探究不同浓度葵花籽油凝胶的质构特性和持油率以获得理想的葵花籽油凝胶，以低筋小麦粉为原料，制备葵花籽油凝胶酥性饼干。通过单因素和响应面试验优化该类型饼干的工艺参数，对葵花籽油凝胶酥性饼干的感官品质和质构特征进行评价。研究表明，最优工艺以低筋面粉为基准，添加葵花籽油凝胶46%、水11%、糖粉28%、食盐1%、小苏打0.5%，上火190 ℃、下火185 ℃烘烤16 min，制得的酥性饼干色泽金黄、口感酥软，感官评分为91.00。综上，葵花籽油凝胶可作为起酥油的替代品用于酥性饼干的制作。
Abstract:Sunflower seed oil-based oleogels were successfully fabricated through a direct dispersion method using monoglyceride as oleogelator. The textural characteristics and oil-holding capacity of sunflower seed oleogels with varying concentrations were systematically evaluated to determine the optimal formulation. Subsequently，shortcrust cookies based on sunflower seed oil oleogel were made using low-gluten flour as the primary ingredient. Through single-factor experiments and response surface methodology，process parameters were optimized with comprehensive quality assessment and textural properties. The results showed that with low-gluten flour as the benchmark，the optimized formulation was 46% sunflower seed oleogel，11% water，28% icing，1% salt，and 0.5% sodium bicarbonate，with baking parameters set at 190 ℃ （upper heating element） and 185 ℃（lower heating element） for 16 minutes. The resultant cookies exhibited golden coloration and crispness and achieved a sensory score of 90.42，verifying the feasibility of utilizing sunflower seed oil oleogels as an alternative to conventional shortening oil in making shortcrust cookies.
文章编号：202516018 中图分类号： 文献标志码：
基金项目:2024 年度大学生创业训练项目（2024073）；河南省自然科学基金项目（242300421575）
| Author Name | Affiliation |
| LIU Keke，LI Jianqi，LIU Yuhan，HAN Yi，AN Yanxia *，LI Linlin，ZHANG Jian | College of Food Science and Technology，Henan Agricultural University，Zhengzhou 450002，Henan，China |
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