The Characteristics Of Rapeseed Oil Gel And Its Application In Soybean Paste

Solid fat can diversify the nutritional functions of food,improve its texture and increase storage stability,but it contains a large amount of saturated fatty acids and trans fatty acids,which has a serious impact on human health.In response to such problems,a new type of solid fat substitute-grease gel has been developed.Its gelation process does not involve hydrogenation reaction and does not contain trans fatty acids.In addition,it has great potential and good application in the food field.Effect.In this paper,rapeseed oil is used as raw material to discuss the preparation of rapeseed oil gel.The optimal conditions for preparation are studied by adding amount,adding ratio,stirring time and temperature.The formation mechanism is analyzed by1H-NMR and XRD,and the storage process of oil gel is determined.Analyze the changes in the primary and secondary oxidation products generated by oxidation of the peroxide value and thiobarbituric acid value;combine 1H-NMR and GC-MS to analyze the fatty acid changes of the grease gel,and study the degree of oxidation of the grease gel;XRD Analyze the crystal form changes of the grease gel during storage.The effect of fat gel addition,frying temperature and frying time on frying soybean paste was studied by color difference meter and texture analyzer.The volatile gas components of frying soybean paste were detected by GC-MS and the electronic nose was used to study frying Sensory quality changes during the storage of soybean paste.It provides reference value for the related research and processing of oil gel in the future.The main findings are as follows:(1)Rapeseed oil gel preparation conditions: the amount of gelling agent added is12%,the gelling agent addition ratio is 6:4,magnetically stirred at 100℃ for 30 minutes,then placed in a refrigerator at 5℃ overnight,and taken out the next day.Store in an oven at 25℃ for 3 days.The added amount of gelling agent has a significant effect on its hardness,cohesion and chewiness.Stirring time and heating temperature have a greater impact on its hardness,tackiness,cohesion and elasticity.XRD analysis: the rapeseed oil gel changes from α crystal form to β,β’crystal form with the extension of storage time,and its internal structure becomes more and more stable.1H-NMR analysis: rapeseed oil grease gel is a combination of physical and non-chemical synthesis.(2)The order of peroxide value is: rapeseed oil>rapeseed oil gel>soybean oil>soybean oil gel>tallow;the order of thiobarbituric acid value is the same as the peroxide value,but 20 days ago The thiobarbituric acid value of five products did not change significantly.XRD analysis:vegetable oil has no crystal form.With the extension of storage,the intensity of the oil gel diffraction peak increases,and αcrystals are transformed into β crystals and β’crystals,resulting in a more stable structure.1H-NMR and GC-MS analysis: With the prolonged storage time,the unsaturated fatty acid content of the five products all showed a downward trend,and the saturated fatty acid showed an upward trend,and the oxidation rate of the unsaturated fatty acid of vegetable oil was faster than that of grease gel.(3)Preparation conditions of fried soybean paste: take Korean soybean paste as raw material,add 25% rapeseed oil gel,the temperature of frying is 120℃,the time of frying is 6 min,and the product can be packaged after cooling.GC-MS analysis: 119 kinds of volatile components were detected,of which there were 20 kinds of substances.The main gas components of fried soybean paste are heterocyclic components,esters and acids.With the prolongation of storage time,the color and luster of the fried soybean paste become darker,the texture becomes harder,the taste becomes worse,and the acceptability decreases.(4)Electronic nose analysis: The electronic nose can effectively distinguish nitrogen and oxygen compounds,inorganic sulfides and organic sulfides,methane substances,alcohols,aldehydes and ketones in the fried soybean paste.