摘要
研究了普通单甘酯、斯潘60、卵磷脂、3种乳化剂单独使用和复配使用时温度波动下的晶体稳定性、吸水性、酪化性,并应用最佳乳化剂配比自制人造奶油,对自制的人造奶油进行了温度波动下的起砂验证、各项指标的检测和烘焙应用实验。结果表明,乳化剂添加量为1%,普通单甘酯、斯潘60和卵磷脂质量比为0.1∶0.8∶0.1下复配使用,制得的人造奶油其晶体稳定性较好,对起砂现象有一定的改善,自制人造奶油满足烘焙型人造奶油的要求。
Crystal stability, water absorption ,whipping property of beef tallow added emulsifiers were investigated . Several emulsifiers （ordinary monoglyceride, span 60, lecithin）were individually and jointly used. The best ratio of compound emulsifier was determined and applied to make margarine in the laboratory. The sandiness test under the temperature fluctuation, the detection of all indications and baking experiment for self-made margarine were conducted. The results showed that when adding compound emulsifier 1% （ mass ratio of ordinary monoglycerides to span 60 to lecithin 0.1 ： 0.8 ： 0.1 ） , the self-made margarine had better crystal stability and improvement in sandiness. The detection of all indications, as well as commercial margarine for baking experimental contrast showed that self-made baking margarine met the baking requirements.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第7期7-12,共6页
China Oils and Fats
关键词
乳化剂
人造奶油
结晶
牛油
起砂
emulsifier
margarine
crystallization
beef tallow
sandiness
