利用蒸馏单硬脂酸甘油酯制备玉米胚芽油基凝胶油的研究

摘要

以玉米胚芽油为原料、蒸馏单硬脂酸甘油酯为凝胶因子,利用加热搅拌和冷却方法制备玉米胚芽油基凝胶油,研究不同工艺条件对玉米胚芽油基凝胶油硬度的影响.结合单因素实验和正交实验优化得到玉米胚芽油基凝胶油最佳制备工艺条件为:蒸馏单硬脂酸甘油酯添加量8％,加热温度90℃,加热时间45 min,搅拌速率200 r/min,冷却温度5℃.在最佳工艺条件下,玉米胚芽油基凝胶油硬度为2.69 N、黏度力为4.08 N、持油率为99.971％.%Corn germ oil organogel was prepared by adding corn germ oil and distilled glycerin monostearate by the way of stirring with heating and cooling.The effects of different process conditions on the firmness of corn germ oil organogel were explored.The preparation conditions of corn germ oil organogel were optimized by single factor experiment and orthogonal experiment as follows:dosage of distilled glycerin monostearate 8％,heating temperature 90 ℃,heating time 45 min,cooling temperature 5 ℃,stirring speed 200 r/min.Under the optimal conditions,the firmness of corn germ oil organogel reached 2.69 N,the viscosity force reached 4.08 N,and the oil-holding rate reached 99.971％.