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投稿时间：2020-03-02
投稿时间：2020-03-02
中文摘要: 通过分子蒸馏法来提纯聚甘油，并且研究聚甘油中甘油含量对其合成聚甘油脂肪酸酯的搅打起泡性和烘焙特性的影响。结果表明，在分子蒸馏真空度5 Pa，蒸馏温度160℃，刮膜转速350 r/min条件下，蒸馏效果最佳，甘油含量仅存3.61%，产品得率为74.21%。当聚甘油中甘油含量通过提纯降低至5%及以下时，用它合成的聚甘油脂肪酸酯呈现出层状结构，搅打起泡性达到452.5 mL，泡沫稳定性达到95.8%；此聚甘油脂肪酸酯也适用于一步打蛋法制备的海绵蛋糕，面糊比重达到0.43 g/cm3，蛋糕比容为3.84 g/mL，蛋糕的硬度为484 g。
Abstract:Polyglycerol was purified by molecular distillation，and this research studied the effect of glycerol content on the synthesis of polyglycerol fatty acid esters.The results showed that under the conditions of molecular distillation vacuum of 5 Pa，distillation temperature of 160℃，and scraping film rotating speed of 350 r/min，the distillation effect was the best.The content of glycerol was only 3.61%，and the product yield was 74.21%.When the glycerol content in the polyglycerol was reduced to 5% or less by purification，the synthesized polyglycerol fatty acid ester exhibited a layered structure，and had great foaming properties，about 452.5 mL，and it's foam stability was 95.8%.The sponge cake prepared by one-step-whipping also had good quality.The specific gravity of the batter reached 0.43 g/cm3，the specific volume was 3.84 g/mL，and the hardness was 484 g.
keywords: polyglycerol polyglycerol fatty acid ester molecular distillation whipped foam baking properties
文章编号：202102023 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| SANG Xue-cai，LEI Duo，MA Xiao-jun | School of Food Science and Technology，Jiangnan University，Wuxi 214122，Jiangsu，China |
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