摘要
采用猪油干法分提固脂和氢化棉籽油为原料,配以单甘酯、卵磷脂、斯潘60为乳化剂研究起酥油配方。乳化剂最佳配方为:单甘酯:卵磷脂:斯潘60=0.8:0.1:0.1,起酥油最佳配方为: 复配乳化剂:极度氢化棉籽油:分提固脂=1.0:6.0:93.0,产品SFC曲线及功能性都达到了起酥油的要求。
Shortenings is generally composed of emulsifiers and lipid. The formula of shortenings was studied with the based oils of stearin fractions of lard and full hydrogenation of cottonseed oil, and the mixture of glycerol monostearate, lecithin, sorbitan monostearate as emulsifiers. The results showed that the optimum ratio of glycerol monostearate to lecithin to sorbitan monostearate was 0. 8 ： 0. 1 ： 0. 1. The best formula of shortenings was that the ratio of mixed emulsifiers to hydrogenation cottonseed oil to stearin fractions of lard was 1.0： 6.0： 93. 0. Under the optimum conditions, the prepared shortening could fulfill the curve of SFC and function.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第8期11-14,共4页
China Oils and Fats
关键词
起酥油
乳化剂
分提固脂
氢化棉籽油
SFC
shortenings
emulsifier
stearin fractions of lard
hydrogenation of cottonseed oil
SFC
