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| 复配油脂在冰淇淋配方中的应用 | |
| 引用本文： | 张玉军,牛跃庭,刘彩丽,黄清吉,崔惠玲,马银辉,马川兰. 复配油脂在冰淇淋配方中的应用[J]. 河南工业大学学报(自然科学版), 2012, 33(4): 17-20 |
| 作者姓名： | 张玉军 牛跃庭 刘彩丽 黄清吉 崔惠玲 马银辉 马川兰 |
| 作者单位： | 1. 河南工业大学化学化工学院,河南郑州,450001 2. 马来西亚总署大马棕榈油技术研发(上海)有限公司,上海,201108 3. 漯河职业技术学院食品工程系,河南漯河,462002 |
| 基金项目： | 马来西亚大马棕榈油技术研发(上海)有限公司委托项目;郑州市科技发展计划项目(20110303) |
| 摘 要： | 通过对棕榈油中间分提物(PMF)、棕榈硬脂(ST)和奶油(MF)3种可食用油脂按照不同比例进行复配,找出了最适合用于冰淇淋的复配油脂,并用此复配油脂进行冰淇淋配方研究,确定了冰淇淋的最佳配方:复配油脂添加量为6％,脱脂乳粉添加量为8％,糖添加量为13％,乳化剂添加量为0.5％. |
| 关 键 词： | 复配油脂 冰淇淋 配方 |
APPLICATION OF BLENDED OIL IN ICE CREAM FORMULA |
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| ZHANG Yu-jun , NIU Yue-ting , LIU Cai-li , Ooi Cheng Keat , CUI Hui-ling , MA Yin-hui , MA Chuan-lan. APPLICATION OF BLENDED OIL IN ICE CREAM FORMULA[J]. Journal of Henan University of Technology Natural Science Edition, 2012, 33(4): 17-20 | |
| Authors: | ZHANG Yu-jun NIU Yue-ting LIU Cai-li Ooi Cheng Keat CUI Hui-ling MA Yin-hui MA Chuan-lan |
| Affiliation: | 1.School of Chemistry and Chemical Engineering,Henan University of Technology,Zhengzhou 450001,China;2.Palm Oil Research and Technical Service Co.,LTD.of Malaysian Palm Oil Board,Shanghai 201108,China;3.Luohe Vocational Technology College,Luohe 462002,China) |
| Abstract: | In this paper,we studied the optimum blended oils suitable for ice cream by blending palm oil fractionations(PMF),palm stearin(ST) and milk fat(MF) at different ratios,and studied the ice cream formula using the blended oil to determine the optimum ice cream formula.The results showed that the optimum formula was as follows: blended oil 6%,skimmed milk 8%,sugar 13%,emulsifier 0.5%. |
| Keywords: | blended oil ice cream formula |
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