棕榈油基鲜花饼的研制

为研制棕榈油基鲜花饼,分别使用熔点52℃棕榈硬脂、24℃棕榈液油、5℃超级棕榈液油进行调和,制备出与猪油固体脂肪含量(SFC)相近的5种配方的棕榈调和油,并制作鲜花饼,在感官评价和氧化稳定性(OSI)2个方面与猪油进行对比。结果表明,除配方1(T1)在操作上稍硬外,其他配方与猪油无明显差别,感官评价结果显示猪油在口感与层次感方面略高于棕榈调和油,但香味上有少许油腻味,根据感官评价结果优选配方4(T4)为最佳配方,氧化稳定测试显示棕榈调和油T4的氧化稳定性是猪油的4倍以上。因此,T4配方(52℃棕榈硬脂∶24℃棕榈液油∶5℃超级棕榈液油=35∶60∶5)可以替代猪油生产鲜花饼,并且具有更优的氧化稳定性。

Development of Palm-based Flower Cakes

This study formulated the base oil for the productions of flower cakes using 52℃palm stearin(ST),24℃palm olein(OL),and 5℃palm super olein(PSL).Five blended palm oil formulas were optimized to mimic the solid fat content(SFC)of lard.Sensory evaluation and oxidative stability index(OSI)analysis were carried out on the products which were produced in different blends of palm oil,using lard-based flower cakes as control.The results showed no significant difference between any of the blended palm oil and lard,except for formula 1(T1),which resulted in harder texture.The research findings indicated that although the lard-based flower cakes had more undesired waxiness as compared with palm oil,although it scored marginally higher in terms of overall sensory evaluation and the softness of its exterior layers.Formula 4(T4)had similar sensory evaluation score as compared with lard.However,its OSI was found four fold better than lard mainly attributed by the stability of palm oil.In conclusion,the optimum formula for palm-based flower cake was determined to be ST∶OL∶PSL=35∶60∶5,which can be an ideal replacer for lard by exhibiting a higher oxidative stability in the production of flower cakes.