摘要
比较棕榈油桃酥和猪油桃酥产品的感官品质以及在同等储藏条件下的酸价和过氧化值的变化情况,以判断棕榈油对猪油的可替代性。结果表明:复配棕榈油基起酥油不仅可以达到猪油基起酥油用在桃酥制作上的良好效果,而且棕榈油桃酥具有比猪油桃酥更好的氧化稳定性。本实验为棕榈油基起酥油代替猪油用于桃酥制作提供一定理论依据。
The changes of sensory quality,acid value,peroxide value of crisp peach cookies made using palm oil blend or lard were compared during storage at the same conditions,in order to judge the substitutability of palm oil for lard.It was shown that crisp peach cookies made using palm oil blend exhibited not only the same good sensory quality as ones made using lard,but also better oxidation stability than ones made using lard.This study suggests that palm oil-based shortening can provide a promising substitute for lard in crisp peach cookies.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期323-326,共4页
Food Science
基金
湖南省科技计划项目(2010WK2004
2010CK3024)
马来西亚棕榈油总署项目(PORTSIM012/2009)
国家公益性行业(林业)科研专项(2010-4071)
关键词
棕榈油
起酥油
桃酥
猪油
棕榈硬脂
棕榈液油
palm oil
shortening
crisp peach cookie
lard
palm stearin
palm olein
