| W/O型人造肥牛脂肪的品质改进研究 |
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| 引用本文： | 马俪珍,董丹萍.W/O型人造肥牛脂肪的品质改进研究[J].中国油脂,2007,32(2):48-51. |
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| 作者姓名： | 马俪珍 董丹萍 |
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| 作者单位： | 1. 天津农学院食品科学系,300384,天津市
2. 长治职业技术学院农学系,046000,山西省长治市;山西农业大学食品科学与工程学院,030801,山西省太谷县 |
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| 摘 要： | 人造肥牛脂肪是一种白色或乳白色黏稠状W/O型食品乳状液。在前期研究的基础上,通过在油相中添加牛油,应用油脂的同质多晶型特点及牛油的特殊组成来提高肥牛脂肪的稳定性;用一级大豆油与三级大豆油适当调配,来改善肥牛脂肪的颜色。实验结果表明,添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高,可达到99.5%,而且脂肪的结构、质地、风味也得到改善;三级大豆油添加量为10%时,肥牛脂肪的黄度与亮度与天然牛油最接近。
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| 关 键 词： | 人造肥牛脂肪 牛油 乳化稳定性 改进 |
| 文章编号： | 1003-7969(2007)02-0048-04 |
| 修稿时间： | 2006-07-05 |
Quality improvement of W/O artificial beef fat |
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| MA Li-zhen,DONG Dan-ping.Quality improvement of W/O artificial beef fat[J].China Oils and Fats,2007,32(2):48-51. |
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| Authors: | MA Li-zhen DONG Dan-ping |
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| Affiliation: | 1. Food Science Department of Tianjin Agricultural College, 300384 Tianjin, China; 2. Department of Changzhi Profession Technique College, 046000 Shanxi Changzhi, China; 3. College of Food Science and Engineering,Shanxi Agricultural University, 030801 Shanxi Taigu, China |
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| Abstract: | Artificial beef fat is a type of food emulsion which is thick and white or milky color.Because solid fat has polymorphism and special composition,it can bind liquid fat.Beef tallow was added into oil phase to improve the stability of artificial beef fat.Third-grade soybean oil took the place of plant oil in proportion to improve the color of beef fat.When beef tallow content was about 20%,the flavor and texture of emulsion could be improved and the emulsion stability was 99.5% meeting the request for stabilizing the system. When the third-grade soybean oil accounted for the plant oil 10%,the yellow and lightness of beef fat emulsion was most close to that of natural tallow. |
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| Keywords: | atificial beef fat beef tallow emulsion stability improvement |
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