| 棕榈油中间分提物(PMF)在冰淇淋中应用研究 |
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| 引用本文： | 牛跃庭,刘彩丽,张玉军,崔惠玲,马银辉,马川兰.棕榈油中间分提物(PMF)在冰淇淋中应用研究[J].粮食与油脂,2012(2):20-22. |
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| 作者姓名： | 牛跃庭 刘彩丽 张玉军 崔惠玲 马银辉 马川兰 |
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| 作者单位： | 河南工业大学化学化工学院;马来西亚总署大马棕榈油技术研发(上海)有限公司;漯河职业技术学院 |
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| 基金项目： | 郑州市科技发展计划项目(20110303) |
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| 摘 要： | 通过对棕榈油中间分提物(PMF)理化性质分析,表明棕榈油中间分提物理化性质能满足生产冰淇淋要求,并用此特定油脂进行冰淇淋配方研究,确定PMF油基冰淇淋最佳配方:PMF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%、稳定剂添加量为0.2%。
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| 关 键 词： | 棕榈油中间分提物(PMF) 冰淇淋 冰淇淋配方 |
Application of dry fractionation by-products palm mid fractionation( PMF) in ice cream |
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| NIU Yue-ting,LIU Cai-li,ZHANG Yu-jun,CUI Hui-ling,MA Yin-hui,MA Chuan-lan.Application of dry fractionation by-products palm mid fractionation( PMF) in ice cream[J].Cereals & Oils,2012(2):20-22. |
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| Authors: | NIU Yue-ting LIU Cai-li ZHANG Yu-jun CUI Hui-ling MA Yin-hui MA Chuan-lan |
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| Affiliation: | 1.School of Chemistry and Chemical Engineering,Henan University of Technology,Zhengzhou 450001,China;2.Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108,China;3.Luohe Vocational Technology College,Luohe 462002,China) |
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| Abstract: | In this paper,the chemical and physical properties of palm mid fractionation(PMF) were analyzed.The results showed that the physic-chemical characteristics of palm mid fractionation(PMF) could meet the demand of ice cream manufacture.Formulations of ice cream based on palm mid fractionation(PMF) were designed and evaluated,and then the optimum formulation was determined.That is,the amount of PMF is 6%,the amount of skim milk powder is 8%,the amount of sugar is 13%,the amount of emulsifier is 0.5%,and the stabilizer is 0.2%. |
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| Keywords: | palm mid fractionation(PMF) ice cream ice cream formulation |
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