| 换脂牛奶的研究与开发 |
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| 引用本文： | 郑仁兵,李忠,卓勇贤,肖琳,唐浩国. 换脂牛奶的研究与开发[J]. 食品科技, 2005, 0(1): 74-76 |
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| 作者姓名： | 郑仁兵 李忠 卓勇贤 肖琳 唐浩国 |
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| 作者单位： | 1. 重庆医科大学营养保健研究所,重庆,400042
2. 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 对以植物脂肪置换鲜牛奶中固有的动物脂肪进行研究,探讨不同的植物油脂、不同的添加量对换脂牛奶口感、口味的影响,并探讨乳化稳定剂、均质压力对产品稳定性的影响,确定了换脂牛奶的加工工艺。
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| 关 键 词： | 牛奶 脂肪 置换 稳定性 |
| 文章编号： | 1005-9989(2005)01-0074-03 |
| 修稿时间： | 2004-07-10 |
Study and exploitation of replacement on milk fat |
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| ZHENG Ren-bing,LI Zhong,ZHUO Yong-xian,XIAO Lin,TANG Hao-guo. Study and exploitation of replacement on milk fat[J]. Food Science and Technology, 2005, 0(1): 74-76 |
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| Authors: | ZHENG Ren-bing LI Zhong ZHUO Yong-xian XIAO Lin TANG Hao-guo |
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| Affiliation: | ZHENG Ren-bing1,LI Zhong1,ZHUO Yong-xian1,XIAO Lin1,TANG Hao-guo2 |
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| Abstract: | Study on the replacement the fat between plant and fresh milk, experiments found different plant fat and the number of additive influenced sense and taste of the production, meanwhile we main observed the influence of its stability on pressure of homogenization and emulsifier, then drove the procure technology. |
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| Keywords: | milk fat replacement stability |
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