摘要
以棕榈硬脂和棕榈液油为原料,开发适用于速冻食品的专用油脂生产技术及配方。将棕榈硬脂与棕榈液油按质量比1∶1复配,用于制备速冻食品专用油脂。通过正交实验分析,确定了专用油脂制备的最佳条件为:复合乳化剂(丙二醇酯与单甘酯质量比为1∶1)添加量为油质量的1%,乳化温度60℃,乳化时间10 min,油水质量比5∶1。在最佳条件下,制得的专用油脂的乳化稳定性为92.2%。
The special oil for quick frozen food was prepared using palm stearin and palm olein （ blended at the mass ratio of 1： 1 ） as the raw materials. The formulation of the special oil and the process technology were studied. By the orthogonal experiments, the optimum preparation conditions were determined as follows： compound emulsifiers （mass ratio of glyceryl monostearate to propylene glycol monoester 1：1 ）,emulsifier dosage 1% （based on the oil mass）, emulsion temperature 60℃, emulsion time 10 min, mass ratio of oil to water 5： 1. Under the above conditions, the emulsion stability of the special oil was 92. 2%.
出处
《中国油脂》
CAS
CSCD
北大核心
2010年第1期6-10,共5页
China Oils and Fats
