摘要
人造奶油的急冷捏合及熟化工艺主要涉及到油脂的结晶过程,研究人造奶油结晶的影响因素对于调整加工工艺和配方、改善产品品质具有重要的指导意义。从原料油的组成及结晶特性、加工工艺条件、油脂中微量成分及乳化剂三方面对影响人造奶油结晶的因素进行了综述,探讨了乳化剂影响油脂结晶的作用机理。
The chilling, kneading and aging process of margarine were mainly related to the crystallization of oils. It had important guiding significance to study the influence factors of margarine crystallization to optimize formula, adjust process technology and improve product quality. The influences of composition and crystallization property of raw oils, process technology, minor components in oils and emulsifier on margarine crystallization were summarized. The mechanism of emulsifiers affecting the crystallization behavior of oils was discussed.
出处
《中国油脂》
CAS
CSCD
北大核心
2013年第12期17-22,共6页
China Oils and Fats
基金
现代农业产业技术体系建设专项资金资助(CARS-15-1-10)
关键词
人造奶油
结晶
乳化剂
加工工艺
机理
margarine
crystallization
emulsifier
process technology
mechanism
