起酥油的类型与特征指标研究  

Types and characteristic indexes of shortenings

作　　者：金俊[1] 金青哲[1] 王兴国[1] JIN Jun;JIN Qingzhe;WANG Xingguo(National Engineering Research Center for Functional Food,Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院,江苏省食品安全与质量控制协同创新中心,国家功能食品工程技术研究中心,江苏无锡214122

出　　处：《中国油脂》2021年第5期53-57,共5页China Oils and Fats

基　　金：“十三五”国家重点研发计划(2018YFD0401103);中央高校基本科研业务费专项资金资助(JUSRP12004)。

摘　　要：在科学分类基础上,对宽塑性起酥油、窄塑性起酥油、流态起酥油、絮片起酥油和粉末起酥油5类起酥油设置了特征指标,并予以准确度量,阐述了设置各项特征指标及度量值的科学依据。其中:宽塑性起酥油要求塑性范围大于等于12℃,且打发度大于等于1.6 mL/g;窄塑性起酥油要求塑性范围小于等于9℃,且熔点小于42℃;流态起酥油要求15℃时固体脂肪含量小于15%,且15.5~32.2℃时黏度大于等于100 mm^(2)/s;絮片起酥油/粉末起酥油要求熔点小于57℃。On the basis of scientific classification, characteristic indexes of five typical shortenings, including wide plastic range shortenings, narrow plastic range shortenings, fluid shortenings, shortening flakes and chips, and shortenings powder were set and accurately measured. The scientific basis for setting characteristic indexes and measurement values was expounded. In more detail, wide plastic range shortenings: plastic range greater than or equal to 12℃ and overrun greater than or equal to 1.6 mL/g;narrow plastic range shortenings: plastic range lower than or equal to 9℃ and melting point lower than 42℃;fluid shortenings: solid fat content(15℃) lower than 15% and viscosity(15.5-32.2℃) greater than or equal to 100 mm^(2)/s;shortening flakes and chips/shortenings powder: melting point lower than 57℃.

关 键 词：起酥油 类型 特征指标 塑性范围 黏度 

分 类 号：TS225.62[轻工技术与工程—粮食、油脂及植物蛋白工程] TS227[轻工技术与工程—食品科学与工程]