| 棕榈油复配物代替猪油用于桃酥制作 |
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| 引用本文： | 吴苏喜,肖志红,季敏.棕榈油复配物代替猪油用于桃酥制作[J].食品科学,2011,32(20):323. |
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| 作者姓名： | 吴苏喜 肖志红 季敏 |
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| 作者单位： | 长沙理工大学化学与生物工程学院;湖南省林业科学院;马来西亚棕榈油总署大马棕榈油技术研发(上海)有限公司; |
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| 基金项目： | 湖南省科技计划项目(2010WK2004,2010CK3024); 马来西亚棕榈油总署项目(PORTSIM012/2009); 国家公益性行业(林业)科研专项(2010-4071) |
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| 摘 要： | 比较棕榈油桃酥和猪油桃酥产品的感官品质以及在同等储藏条件下的酸价和过氧化值的变化情况,以判断棕榈油对猪油的可替代性。结果表明:复配棕榈油基起酥油不仅可以达到猪油基起酥油用在桃酥制作上的良好效果,而且棕榈油桃酥具有比猪油桃酥更好的氧化稳定性。本实验为棕榈油基起酥油代替猪油用于桃酥制作提供一定理论依据。
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| 关 键 词： | 棕榈油 起酥油 桃酥 猪油 棕榈硬脂 棕榈液油 |
Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie |
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| WU Su-xi,XIAO Zhi-hong,JI Min,Shanghai ,China.Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie[J].Food Science,2011,32(20):323. |
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| Authors: | WU Su-xi XIAO Zhi-hong JI Min Shanghai China |
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| Affiliation: | WU Su-xi1,XIAO Zhi-hong2,JI Min3(1.College of Chemistry and Bio-engineering,Changsha University of Science and Technology,Changsha 410114,China,2.Hunan Academy of Forestry Science,Changsha 410004,3.Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board(MPOB),Shanghai 201108,China) |
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| Abstract: | The changes of sensory quality,acid value,peroxide value of crisp peach cookies made using palm oil blend or lard were compared during storage at the same conditions,in order to judge the substitutability of palm oil for lard.It was shown that crisp peach cookies made using palm oil blend exhibited not only the same good sensory quality as ones made using lard,but also better oxidation stability than ones made using lard.This study suggests that palm oil-based shortening can provide a promising substitute f... |
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| Keywords: | palm oil shortening crisp peach cookie lard palm stearin palm olein |
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