冰淇淋生产中的油脂  

Lipids in the Production of Ice Cream

作　　者：蔡云升 何唯平 刘梅森 

机构地区：[1]深圳市海川实业股份公司,广东深圳518040

出　　处：《冷饮与速冻食品工业》2005年第2期1-6,共6页Beverage & Fast Frozen Food Industry

摘　　要：综述了油脂在冰淇淋中的作用和冰淇淋生产中常用的油脂及其代用品。详细论述了稀奶油及奶油的组成成分、规格与理化性质;扼要介绍了食用硬化油、人造奶油、起酥油、椰子油、棕榈仁油及棕榈油,以及碳水化合物类脂肪代用品和脂肪酸酯代脂品。<Abstrcat>The functions of lipids and its replacers in the production of ice cream was described. Compositional components, type, chemic and physical properties of thin cream were discussed. Induratived oil, synthetic cream, pastry margarine, coconut oil, palm oil, carbohydrate fat replacers and fatty acid replacers were also described.

关 键 词：冰淇淋生产 油脂 碳水化合物类 脂肪代用品 组成成分 理化性质 人造奶油 脂肪酸酯 棕榈仁油 稀奶油 硬化油 起酥油 椰子油 代脂品 棕榈油 食用 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程] TS221[轻工技术与工程—食品科学与工程]