| 无脂人造奶油的制作 |
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| 引用本文： | 刘承初,陈宗道,？.无脂人造奶油的制作[J].食品科学,1993(8):44-46. |
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| 作者姓名： | 刘承初 陈宗道 ？ |
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| 作者单位： | 西南农业大学，西南农业大学，西南农业大学，西南农业大学 重庆 630716，重庆 630716，重庆 630716，重庆 630716 |
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| 摘 要： | 具有表面活性．一定分子量和亲水亲脂结构的食品物料,在高速搅拌时能形成泡沫。鸡蛋清蛋白、干酪素和大豆分离蛋白属于高起泡力的食品物料,可以取代食用油脂制作口溶性好、有一定可塑性和涂抹性的无脂人造奶油。加入稳泡剂是工艺的关键。
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| 关 键 词： | 人造奶油 大豆分离蛋白 |
Processing of Fat-Free Artificial Margarine |
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| Liu Chengchu et al.Processing of Fat-Free Artificial Margarine[J].Food Science,1993(8):44-46. |
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| Authors: | Liu Chengchu |
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| Affiliation: | Liu Chengchu et al |
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| Abstract: | Foodstuffs which had surface activity, suitable molecular weight and proper HLB (Hydrophile-Lipophile Balance ) could foam by stirring their solutions. Egg white, casein and soybean protein isolate which were classified as high foaming foodstuffs could replace edible oil for the manufacture of fat free artificial margarine having good mouthmelt-ing, plasticity and spreadability . The key step of he process was adding foam-stabilizer. |
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| Keywords: | Artificial Margarine Soybean Protien Isolate |
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