猪膘脂肪液化利用研究进展  

Research Progress of Utilization and Liquefaction of Lard

作　　者：张东明[1] 吴潇[1] 马美湖[1] 

机构地区：[1]华中农业大学食品科技学院,430070

出　　处：《肉类研究》2009年第5期75-83,共9页Meat Research

摘　　要：我国是世界养猪大国,生猪屠宰后留下大量的脂肪与肥膘,由于人们只看到猪脂肪的许多弊端和不可利用性,而忽略了生猪脂肪的很多优点,致使猪脂肪在我国目前未能很好利用。本文从猪油脂的组成和性质、应用途径及加工工艺等几方面探讨了猪油的开发利用及发展前景,并对猪油脂液化工艺的研究进展进行了着重介绍。China is a great power in pig raising.A lot of porcine fat and lard were yeilded because of live pig slaughtering.The lard had not be utilizated adequately for the advantages ,which was usually be neglected for the disadvantages and the unavailability of lard.The development and utilization of lard were discussed in the components and propert of lard application and processing. The research progress of lard liquefaction was emphatically introduced in the article.

关 键 词：猪脂肪 肥膘 脂肪液化 猪油脂 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]