基于多指标综合评分法优化棕榈油粉末油脂及其奶片制品配方

Formula optimization of palm oil-based powdered fat and its milk products using multi-index comprehensive scoring method

中文关键词:  棕榈油  主成分分析  熵权法  多指标综合评价  奶片

英文关键词:palm oil  principal component analysis  entropy weight method  multi-index comprehensive evaluation  milk tablet

中文摘要:

      目的 优化棕榈油基粉末油脂和棕榈油基奶片的配方。方法 将棕榈油喷雾干燥成粉末状, 然后和其他成分一起被压制成片剂。采用主成分分析法对棕榈油粉末油脂的包埋率、溶解度、水分含量、酸价和过氧化值进行了评价, 并采用熵权法对棕榈油基奶片进行了评价。结果 所制得的棕榈油粉末油脂包埋率90.13%±0.35%、溶解度94.38%±0.26%、水分含量3.182%±0.009%、酸价(0.117±0.002) mg/g、过氧化值(1.561±0.034) mmoL/kg; 棕榈油基奶片其硬度和强制对比法-熵权法综合感官评分分别为(91.03±0.29) HA和(91.97±0.46)分。棕榈油粉末油脂的最佳工艺配方为: 棕榈油添加量42%、脱脂奶粉添加量18%、麦芽糊精添加量28%和复合乳化剂添加量4.5%; 棕榈油基奶片最优配方为: 最棕榈油粉末油脂添加量为10%、脱脂奶粉添加量为46%、复合糖粉添加量为15%、复合改良剂添加量为27%。通过单因素和正交实验分别对棕榈油基粉末油脂和棕榈油基奶片的配方进行优化后, 所制得的棕榈油粉末油脂呈松散的乳白色, 无异味, 无结块和杂质; 棕榈油基奶片呈乳白色, 色泽分布均匀, 无明显斑点, 口感细腻爽滑、甜味适中、有咀嚼感; 产品内质结构均匀, 硬度适中, 无明显分层现象。结论 本研究可为棕榈油在奶片加工中的应用提供参考。

英文摘要:

      Objective To optimize the formulation of palm oil-based powder oils and palm oil-based milk tablets by univariate and orthogonal tests, respectively. Methods The palm oil spray was dried into a powder form and then pressed into tablets together with other ingredients. The embedding rate, solubility, moisture content, acid valence and peroxide value of palm oil powder oil were evaluated by principal component analysis, and palm oil-based milk tablets were evaluated by entropy weight method. Results The entrapment rate of palm oil powder was 90.13%±0.35%, the solubility was 94.38%±0.26%, the water content was 3.182%±0.009%, the acid value was (0.117±0.002) mg/g, and the peroxide value was (1.561±0.034) mmoL/kg; the hardness of palm oil based milk tablets and the comprehensive sensory score of forced contrast entropy weight method was (91.03±0.29) HA and (91.97±0.46), respectively. The best technological formula of palm oil powder oil was 42% palm oil, 18% skimmed milk powder, 28% maltodextrin and 4.5% compound emulsifier; the optimal formula of palm oil based milk tablet was the most palm oil powder with 10% fat, 46% skimmed milk powder, 15% compound powdered sugar and 27% compound modifier. After optimizing the formula of palm oil-based powder oil and palm oil-based milk tablets through single factor and orthogonal tests, the palm oil-based powder oil was loose, milky white, free of odor, caking and impurities; palm oil based milk tablets were milky white, with uniform color distribution, no obvious spots, delicate and smooth taste, moderate sweetness, and a sense of chewing; the endoplasmic structure of the product was uniform, the hardness was moderate, and there was no obvious stratification. Conclusion This study can provide a reference for the application of palm oil in milk tablet processing.