| 粉末油脂的研制 |
| |
| 引用本文： | 罗永康. 粉末油脂的研制[J]. 肉类研究, 1994, 0(2): 34-36 |
| |
| 作者姓名： | 罗永康 |
| |
| 作者单位： | 北京农业工程大学食品工程系 |
| |
| 摘 要： | 本课题对猪油粉末化乳化液的配制，喷雾干燥的条件进行了研究。着重探讨了乳化剂的ＨＬＢ值、乳化剂的添加量、乳化的温度及水份的添加量对乳化液稳定性和粘度的影响，从而筛选出较为理想的工艺条件。
|
| 关 键 词： | 粉末油脂，HLB值，粘度，温度，喷雾干燥 |
Preparation of Powder Fat |
| |
| Beijing Agricultural Engineering University,Luo Yong Kang. Preparation of Powder Fat[J]. Meat Research, 1994, 0(2): 34-36 |
| |
| Authors: | Beijing Agricultural Engineering University Luo Yong Kang |
| |
| Abstract: | The paper studied the emulsion of powder fat and the cundition of spray drying. It wasdiscussed that HLB value ,emulsifier’s amount,emulsive temperature and water’s amount affectedon the stability and viscosity of emulsined mixture. The result showed that the better emulsifiedmlxture was:(1) HLB value was more than7.5;(2)Emulsifying agent’s amount was 1.8%.(3) Emulsive temperature was from、65℃to70℃,(4) Water’s amount was 70%。(5)Maltodextrinwas 9%.(6) Fat was 15%.(7) Casein was 1.8%.(8)Suger was from 3%to 4%. The bestcondition of spray drying was:(a) Thermal(in) wind temperature was from 180℃to 190℃.(b) Cold(out) Wind temperature was from 80℃ to 90℃.(c)material temperature was from 65℃to 70℃. |
| |
| Keywords: | powder fat HLB viscoqity.temperature spray drying |
| 本文献已被 CNKI 维普 等数据库收录！ |
