| 棕榈油基沙拉酱的制备 |
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| 引用本文： | 葛瑞宏,黄清吉,黄仕群,杜明. 棕榈油基沙拉酱的制备[J]. 粮油食品科技, 2011, 19(5): 52-57 |
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| 作者姓名： | 葛瑞宏 黄清吉 黄仕群 杜明 |
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| 作者单位： | 1. 马来西亚棕榈油总署大马棕榈油技术研发（上海）有限公司,上海,201108
2. 哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨,150090 |
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| 摘 要： | 利用棕榈液油部分替代传统沙拉酱中的大豆油制备棕榈油基沙拉酱。针对该产品在低温冷藏条件下易发生的油水分离问题,选取不同的乳化剂进行单乳化剂和复合乳化剂实验。实验结果表明,将20%棕榈液油与80%大豆油混合制备沙拉酱,当植物油含量占沙拉酱原料重量70%左右时,等比例添加0.10%（占原料总重量）的复合乳化剂海藻酸丙二醇酯和...
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| 关 键 词： | 棕榈液油 沙拉酱 乳化 感官评价 油水分离 |
Preparation of palm oil-based salad dressing |
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| GE Rui-hong,HUANG Qing-ji,HUANG Shi-qun,DU Ming. Preparation of palm oil-based salad dressing[J]. Science and Technology of Cereals,Oils and Foods, 2011, 19(5): 52-57 |
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| Authors: | GE Rui-hong HUANG Qing-ji HUANG Shi-qun DU Ming |
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| Affiliation: | GE Rui-hong1,HUANG Qing-ji1,HUANG Shi-qun1,DU Ming2(1.Palm Oil Research and Technical Service Institute,Malaysian Palm Oil Board,Shanghai 201108,2.College of Food Science and Engineering,Harbin Institute of Technology,Harbin Heilongjiang 150090) |
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| Abstract: | Palm oil-based salad dressing was prepared with palm olein mixed with soybean oil.In order to prevent the oil separation after storing at low temperature,various types of emulsifier were selected to prepare the salad dressing.The result showed that the optimum emulsifier was compounded emulsifier(Xanthan Gum:Propylene Glycol Alginate=1∶1),the dosage was 0.10% of gross weight.With the ratio of palm olein to soybean oil at 20%:80%,and the blended oil accounting for 70% of total weight,the palm oil-based salad dressing had good sensory performance and functional quality.The emulsion of the salad dressing was stable and showed no separation after storing at 0 ℃ for 3 months. |
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| Keywords: | palm olein salad dressing emulsification sensory evaluation oil-water separation |
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