| 搅打型人造奶油稳定性研究 |
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| 引用本文： | 刘秀河,曲静然,李树爱.搅打型人造奶油稳定性研究[J].中国油脂,2005,30(11):38-41. |
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| 作者姓名： | 刘秀河 曲静然 李树爱 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,250100,济南市
2. 山东轻工业学院经济管理学院,250100,济南市 |
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| 摘 要： | 研究以氢化棕榈油为油相主要原料,经配料、乳化、急冷、搅打制成低脂肪搅打型人造奶油,解决了打发后体积不够大、塑性不高及稳定性差等问题;并对奶油的感官品质加以完善,进行了合理的营养强化.
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| 关 键 词： | 人造奶油 乳化 膨胀率 稳定性 |
| 文章编号： | 1003-7969(2005)11-0038-04 |
| 收稿时间： | 2005-03-21 |
| 修稿时间： | 2005年3月21日 |
Study on stability of whipping margarine |
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| LIU Xiu-he,QU Jing-ran,LI Shu-ai.Study on stability of whipping margarine[J].China Oils and Fats,2005,30(11):38-41. |
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| Authors: | LIU Xiu-he QU Jing-ran LI Shu-ai |
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| Abstract: | The stability of whipping margarine was studied. The hydrogenated palm oil was used as the basic material, processed to whipping margarine by mixing raw materials, emulsifying, cooling and whipping. The problems such as little volume, low plasticity and bad stability were settled, and the product was fortified with some nutrients. |
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| Keywords: | margarine emulsification expansibility stability |
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