【摘要】 以菜籽油为基料油,添加一定量的蜂蜡,采用加热搅拌和冷却的方法制备菜籽油基凝胶油,研究蜂蜡添加量、加热时间、加热温度、冷却时间对凝胶油硬度及漏油率的影响。结果表明:当蜂蜡添加量为6%～10%时,随着蜂蜡添加量的增加,漏油率呈下降趋势,硬度呈上升趋势。不同蜂蜡添加量组90℃时漏油率均最低,硬度最为适中。此外,除6%蜂蜡添加量组外,不同蜂蜡添加量组在加热时间30 min、冷却时间24 h时的硬度均为最大,漏油率均为最低。进一步用在蜂蜡添加量10%、加热温度90℃、加热时间30 min、冷却时间24 h条件下制备的凝胶油制作饼干,发现与相同配方下制作的黄油饼干相比,其硬度和脆性均略大。更多还原

【Abstract】 The organogel was prepared with beeswax and rapeseed oil by the method of stirring with heating and cooling. The effects of dosage of beeswax,heating time,heating temperature and cooling time on the hardness and rate of oil leakage of organogel were studied. The results showed that when the dosage of beeswax ranged from 6% to 10%,the rate of oil leakage decreased and the hardness increased with the dosage of beeswax increasing. The rate of oil leakage was the lowest and the hardness was the most moderate when the heating temperature was 90 ℃ in different beeswax dosage groups. In addition,the hardness was the highest and the rate of oil leakage was the lowest when the heating time was 30 min and the cooling time was 24 h,except the 6% beeswax dosage group. Furthermore,the biscuit was made by organogel prepared under conditions of dosage of beeswax 10%,heating time 30 min,heating temperature 90 ℃ and cooling time 24 h. It was found that both the hardness and brittleness of organogel biscuit were slightly larger than those of the butter biscuit.更多还原