| 猪油酯交换产物性质测定与分析 |
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| 引用本文： | 张谦益,谢明煜,裘文杰,江海青.猪油酯交换产物性质测定与分析[J].肉类研究,2008(8). |
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| 作者姓名： | 张谦益 谢明煜 裘文杰 江海青 |
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| 作者单位： | 岳阳鲁良新元粮油工业有限公司,湖南,岳阳,414002 |
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| 摘 要： | 本实验对酯交换前后样品进行SFI和DSC测定分析,确定了本实验进行的酯交换过程是脂肪酸排布随机化的过程,并且随机化后产品物理性质得到改良,更适合用作起酥油。
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| 关 键 词： | 猪油 化学酯-酯交换 测定 分析 |
Determination and Analysis of Lard Interesterification Material |
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| Zhang Qian-yi,Xie Ming-yu,Qiu Wen-jie,Jiang Hai-qing.Determination and Analysis of Lard Interesterification Material[J].Meat Research,2008(8). |
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| Authors: | Zhang Qian-yi Xie Ming-yu Qiu Wen-jie Jiang Hai-qing |
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| Affiliation: | Zhang Qian-yi; Xie Ming-yu; Qiu Wen-jie; Jiang Hai-qing (Yueyang Luliang New Century Oils&Grains Co.; Ltd; Hunan Yueyang 414002; China); |
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| Abstract: | In the experiment, chemical randomized interesterification of lard had been discussed. The solid fat index and DSC cueves of lard before and after chemical interesterification were determined and the results showed interesterification reaction occurred and the plastic of lard were inproved. |
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| Keywords: | Lard Chemical Interesterification Determination Analysis |
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