棕榈油中间分提物(PMF)在冰淇淋中应用研究  

Application of dry fractionation by-products palm mid fractionation( PMF) in ice cream

作　　者：牛跃庭[1] 刘彩丽 张玉军[1] 崔惠玲[3] 马银辉 马川兰[3] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450001 [2]马来西亚总署大马棕榈油技术研发(上海)有限公司,上海201108 [3]漯河职业技术学院,河南漯河462002

出　　处：《粮食与油脂》2012年第2期20-22,共3页Cereals & Oils

基　　金：郑州市科技发展计划项目(20110303)

摘　　要：通过对棕榈油中间分提物(PMF)理化性质分析,表明棕榈油中间分提物理化性质能满足生产冰淇淋要求,并用此特定油脂进行冰淇淋配方研究,确定PMF油基冰淇淋最佳配方:PMF添加量为6%、脱脂乳粉添加量为8%、糖添加量为13%、乳化剂添加量为0.5%、稳定剂添加量为0.2%。In this paper, the chemical and physical properties of palm mid fractionation （ PMF ） were analyzed. The results showed that the physic-chemical characteristics of palm mid fractionation （ PMF ） could meet the demand of ice cream manufacture. Formulations of ice cream based on palm mid fractionation （ PMF ） were designed and evaluated, and then the optimum formulation was determined. That is, the amount of PMF is 6%, the amount of skim milk powder is 8%, the amount of sugar is 13%, the amount of emulsifier is 0.5%, and the stabilizer is 0.2%.

关 键 词：棕榈油中间分提物(PMF) 冰淇淋 冰淇淋配方 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]