Search

为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质的影响。结果表明：甘草提取物及其组分均能大幅延缓乳化猪油的氧化酸败，其中甘草提取物的延缓效果最显著；含有0.02%甘草提取物的乳化猪油（含油量80%）在40 ℃下储藏28 d，其酸值、过氧化值、硫代巴比妥酸值与空白组相比分别下降了72.53%、47.45%、62.98%；含油量80%的乳化猪油制备的蛋糕的膨胀体积与含油量50%的乳化猪油制备的蛋糕相比增加了99.75%，硬度、弹性和咀嚼性分别降低了21.37%、14.58%、31.74%，但各指标均比猪油制备的蛋糕的差。综上，乳化猪油具有替代猪油应用于蛋糕制备的潜力，但仍需进一步深入探究乳化猪油组分与蛋糕中其他组分间的相互作用，进而提高蛋糕品质。To promote the application of emulsified lard in baked goods, the effects of liquorice extract and its components (glycyrrhizic acid and glabridin) on the oxidative stability of emulsified lard were analyzed. The emulsified lard was used in cake, and the effect of fat contents in emulsified lard on the quality of cake was investigated. The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard, and liquorice extract had the most significant inhibition effect. After storage at 40 ℃ for 28 d, the acid value, peroxide value and thiobarbital acid value of emulsified lard (fat content 80%) containing 0.02% liquorice extract decreased by 72.53%, 47.45% and 62.98% respectively, compared to emulsified lard without antioxidant. In addition, the expansion volume of the cake prepared with emulsified lard with 80% fat content increased by 99.75% compared to the cake prepared with emulsified lard with 50% fat content, and the hardness, elasticity and chewiness decreased by 21.37%, 14.58% and 31.74% respectively, but all indexes were worse than those prepared with lard. In conclusion, emulsified lard has the potential to replace lard in cake preparation, but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products.

The effects of emulsified lard and transglutaminase (TGase) on the characteristics of threadfin bream surimi gels were investigated. Results showed that irrespective of TGase addition, the storage and loss modulus of surimi paste decreased with the increasing emulsified lard content during gel formation. The breaking force and deformation of surimi gels decreased from 857.33 g to 16.91 mm to 234.14 g and 8.44 mm respectively, after the addition of emulsified lard (2.5 g/100 g surimi). With further increase in the concentration of emulsified lard, the breaking force decreased, and the deformation remained almost unchanged. However, the weakening effect of emulsified lard was restrained by TGase. Regardless of TGase addition, the lightness, yellowness, and juiciness of surimi gels increased with the emulsified lard concentrations. The disulfide cross-linking among myosin heavy chains (MHCs) in surimi gels was inhibited by the emulsified lard, and the covalent cross-linking among MHCs was promoted by TGase. Emulsified lard and TGase could promote the hydrogen bonds among protein molecules in surimi gels. The compact and dense 3D gel network was destroyed by the added emulsified lard but protected in the presence of TGase. Therefore, high-quality surimi products could be produced under the combined action of emulsified lard and TGase. • Breaking force of surimi gel decreased with increasing emulsified lard content. • Weakening effect of emulsified lard on surimi gel was restrained by TGase. • Disulfide crosslinking among MHC in surimi gel was inhibited by emulsified lard. • Covalent crosslinking among MHC in surimi gel was promoted by TGase. • Compact and dense 3D gel network of surimi gel was destroyed by emulsified lard. [ABSTRACT FROM AUTHOR]