酯交换制作营养型人造奶油油基的研究  

Manufacture of Nutritional Margarine by Interesterification

作　　者：徐志宏[1] 谢笔钧[2] 张孝祺[1] 

机构地区：[1]广东省农业科学院生物技术研究所,广州市天河区五山路510640 [2]华中农业大学食品科技系,武汉市430070

出　　处：《中国油脂》2000年第6期93-95,共3页China Oils and Fats

摘　　要：研究乌桕脂和大豆油经酯交换反应制作人造奶油油基 ,反应最适条件为 :乌桕脂∶大豆油=3 5∶1(重量比 ) ,催化剂乙醇钠用量 0 16% (按油重计 ) ,温度 96℃ ,时间 30min。酯交换反应前后熔点为 39 2℃和 36 5℃ ,酯交油饱和脂肪酸含量和不饱和脂肪酸含量分别为 4 7 8%和 52 2 % ,接近 1∶1,可作为营养型人造奶油油基 ,应用试验表明 ,油基能满足工业化生产人造奶油的需要。The preparation of margarine was studied from mixture of Chinese Vegetable tallow (CVT) and soybean oil by chemical interesterification. The optimum conditions for interesterification were, catalyzed by 0.16% sodium ethylate at CVT/soybean(W/W) ratio of 3.5∶1 at 96℃ for 30 min. The meltiong point of oil mixture was changed from 39 2℃ at the beginning of reactions to 36.5℃ at the end of the reactions, and the content of saturated and unsaturated fatty acid of interesterified oil were 47.8% and 52.2%

关 键 词：酯交换 人造奶油 乌桕脂 大豆油 油基 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]