| 黄油的加工方法及其物理性质和营养成分 |
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| 引用本文： | 孙剑锋,王颉. 黄油的加工方法及其物理性质和营养成分[J]. 中国食物与营养, 2011, 17(11): 33-35 |
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| 作者姓名： | 孙剑锋 王颉 |
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| 作者单位： | 河北农业大学食品科技学院,河北保定,071001 |
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| 基金项目： | 国家自然科学基金“斯特林制冷循环对奶油品质的影响机理研究”，河北省科技计划项目“斯特林制冷机在黄油加工中的应用研究”，教育部留学回国人员科研启动基金，河北省引进留学人员经费资助 |
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| 摘 要： | 介绍了黄油的加工方法及加工中允许使用的食品添加剂,从成分、色泽、组织状态、风味等方面介绍了黄油的物理性质,并初步评价了黄油的营养价值,对黄油的生产者和消费者具有一定的参考价值。
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| 关 键 词： | 黄油 加工方法 物理性质 营养成分 |
Processing Methods and Physical Properties of Butter and Its Nutrient Analysis |
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| SUN Jian-feng,WANG Jie. Processing Methods and Physical Properties of Butter and Its Nutrient Analysis[J]. Food and Nutrition in China, 2011, 17(11): 33-35 |
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| Authors: | SUN Jian-feng WANG Jie |
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| Affiliation: | SUN Jian-feng,WANG Jie (College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,China) |
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| Abstract: | Processing methods of butter and food additives allowed to be used in butter were introduced.The physical properties of butter were discribed from aspects of components,color,structural status and flavor.A preliminary evaluation of nutritional value of butter was also carried out,which had a certain reference value for butter producers and consumers. |
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| Keywords: | butter processing method physical property nutrient component |
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