通用型植脂鲜奶油配方的研究  

Study on Universal Non-dairy Cream Formula

作　　者：金俊艳[1] 李小为[2] 

机构地区：[1]黑龙江农业职业技术学院生物工程系,黑龙江佳木斯154007 [2]黑龙江农业职业技术学院农学系,黑龙江佳木斯154007

出　　处：《黑龙江农业科学》2013年第4期121-124,共4页Heilongjiang Agricultural Sciences

基　　金：2007年黑龙江省农委自然研究课题资助项目

摘　　要：为了更好地发展植脂鲜奶油,以氢化棕榈油为主要原料,采用正交试验方法研究通用型植脂鲜奶油的最佳配方。结果表明:在生产植脂鲜奶油时,油相为30%,水相为47%时,二者比例适当;乳化剂用单甘酯0.5%和硬脂酰乳酸钙0.4%混合效果较好;增稠剂用酪蛋白酸钠0.8%和β-环状糊精2.0%混合效果较好;再加上添加量为0.8%～1.2%的HPMC400,生产过程中温度为60～70℃,产品稳定性试验温度为20～40℃。In order to develop better non-dairy cream, taking hydrogenated palm oil as main raw material, the optimum formula of universal non-dairy cream was studied by orthogonal test method. The results showed that when the production of non-dairy cream,the fitting proportion of hydrogenated palm oil and water was 30： 47; emulsifier was blend of monoglyceride 0.5 % and calcium stearyl lactylate 0.4% ;thickener was blend of sodium caseinate 0.8 % and 13-cyclodextrine 2.0% ; HPMC40o was 0.8% ～ 1.2 % ;temperature was 60～70℃ in production,temperature of stability test was 20～40℃.

关 键 词：植脂鲜奶油 乳化 塑性 膨胀率 稳定性 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]