两种棕榈油中间分提物油基冰淇淋配方的对比研究  

Comparative Analysis of Two Kinds of Palm Mid Fractionation Oil-based Ice Cream Formula

作　　者：韩文凤[1] 马川兰[1] 牛跃庭 张玉军[3] 

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462002 [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]河南工业大学化学化工学院,河南郑州450001

出　　处：《食品研究与开发》2014年第5期69-72,共4页Food Research and Development

基　　金：大马棕榈油技术研发(上海)有限公司委托项目;郑州市科技发展计划项目(20110303)

摘　　要：对单一26℃棕榈油中间分提物油脂和由26℃棕榈油中间分提物油脂、棕榈仁硬脂和乳脂3种油脂的复配油脂两种油脂配方制作出冰淇淋的品质进行对比。结果表明,采用复配油脂制作出的冰淇淋不仅保持了冰淇淋质量,而且比起单一油脂制作的冰淇淋,风味更好,口感更佳。The quality of ice cream were compared by different grease formula which were 26 ℃palm mid fractionation single grease and compound grease made from 26℃palm mid fractionation,palm kernel stearin and milk fat. Results showed that the ice cream made from compound grease not only kept the quality of ice cream and compared with the ice cream made from single grease tasted better.

关 键 词：棕榈油中间分提物 复配油脂 冰淇林 配方 

分 类 号：TS277[轻工技术与工程—农产品加工及贮藏工程]