速冻专用油脂的研究进展  

Fast-frozen special fat:a review

作　　者：孙聪 朱利萍 李开放 张顺昌 杨国龙[1] 梁少华[1] SUN Congb;ZHU Liping;LI Kaifang;ZHANG Shunchang;YANG Guolong;LIANG Shaohua(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Zhengzhou Synear Food Co.,Ltd.,Zhengzhou 450003,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]郑州思念食晶有限公司,郑州450003

出　　处：《中国油脂》2022年第1期107-112,共6页China Oils and Fats

基　　金：河南省重点研发与推广(科技攻关)专项(202102110288)。

摘　　要：速冻专用油脂是类似于人造奶油的油包水体系的油脂混合物,主要是由基料油、乳化剂、水及其他辅料经乳化、急冷、捏合而成的一种专用油脂。速冻专用油脂是一种风味性油脂,常添加到冷冻面团中,可以改善速冻食品的风味和口感、保证速冻食品在加工和冷冻过程中品质的稳定、增强食品营养性等。分别对速冻专用油脂的概况、目前存在的问题及解决措施、基料油的改性、乳化剂的选择等进行了系统的综述,并展望了速冻专用油脂未来的发展趋势。Fast-frozen special fat is a kind of oil mixture in water-in-oil system similar to margarine, which is mainly made of base oils, emulsifier, water and other auxiliary materials by emulsification, rapid cooling and kneading. As a kind of flavor oil, fast-frozen special fat is often added to frozen dough, which can improve the flavor and taste of fast-frozen food, ensure the quality stability of fast-frozen food during processing and freezing, and enhance the food nutrition. The general situation, existing problems and solutions, modification of base oil, selection of emulsifier of fast-frozen special fat were systematically reviewed, and the future development trend of fast-frozen special fat was prospected.

关 键 词：速冻食品 速冻专用油脂 冷冻面团 基料油改性 乳化剂 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]