摘要
研究以氢化棕榈油为油相主要原料，经配料、乳化、急冷、搅打制成低脂肪搅打型人造奶油，解决了打发后体积不够大、塑性不高及稳定性差等问题；并对奶油的感官品质加以完善，进行了合理的营养强化。
The stability of whipping margarine was studied. The hydrogenated palm oil was used as the basic material, processed to whipping margarine by mixing raw materials, emulsifying, cooling and whipping. The problems such as little volume, low plasticity and bad stability were settled, and the product was fortified with some nutrients.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第11期38-41,共4页
China Oils and Fats
关键词
人造奶油
乳化
膨胀率
稳定性
margarine
emulsification
expansibility
stability
