摘要
在我国,西式点心越来越受到人们的青睐,但其加工过程使用的原料均为高热量原料,尤其是所使用的油类多含有很高的饱和脂肪,容易引起肥胖和危害人体健康。本文对几种常用食用乳化剂进行了考察,筛选出一种最佳的乳化剂,并经起酥油制备工艺将以LML型结构脂和棕榈油硬脂通过复配制备起酥油用的基料油加工成起酥油成品。通过烘焙试验制备面包,参考GB/T 20981-2007,从感官和理化性质两个方面来分析和评价起酥油的应用效果。
In our country, more and more people are in favor of western-style dessert, but those raw materials are all high quantity of heat. Saturated fat contains are very high, that easy to cause obesity and endanger human body health. Several food emulsifying agent were investigated, and the best one were selected. LML-medium-and long-chain triglycerides and palmi- toleostearin were used for prepared shortening, and applied in bread baking. Basing on GB/T 20981-2007, sensory and physic- chemical properties were analyzed.
出处
《粮油加工（电子版）》
2015年第6期61-64,共4页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
LML型中长链结构脂
起酥油
烘焙产品
LML-medium-and hmg-ehain triglyeerides
shortening
baking products
