天然牛乳脂肪分离及应用研究进展  

Research Progresses of the Separation and Application in Natural Milk Fat

作　　者：司欣 张书文[2] 逄晓阳[2] 朱盼盼 剧柠[1] 吕加平[2] Si Xin;Zhang Shuwen;Pang Xiaoyang;Zhu Panpan;Ju Ning;LüJiaping(School of Food&Wine,Ningxia University,Yinchuan 750000;Institute of Food Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)

机构地区：[1]宁夏大学食品与葡萄酒学院,银川750000 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2022年第7期172-178,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFE0131800,2018YFC1604301)。

摘　　要：牛乳脂肪(乳脂)是一种天然的牛奶成分,主要加工成稀奶油、奶油和奶油粉等产品,具有良好的风味和营养价值。随着人们对乳脂营养价值及风味的认识更为全面,我国天然乳脂消费和加工逐年增加。为了扩大乳脂产品的应用范围,越来越多的改性技术被用于优化乳脂类产品,本文对适用于乳脂的不同物理改性技术进行了综述,着重探讨以干法分提为主的现有改性技术中存在的问题和局限,并概述了干法分提技术在奶油产品中的应用,从而为乳脂深加工提供参考。Milk fat is a kind of natural milk ingredient,which is mainly processed into single cream,cream and cream powder,etc.It has good flavor and nutritional value.With a more comprehensive understanding of the natural milk fat,the consumption and processing increased year by year in China.In order to expand the application range of milk fat products,more and more modification techniques were used to optimize the milk fat products.In the present paper,different physical modification techniques applicable to milk fat were reviewed,with emphasis on the problems and limitations of the existing modification technologies mainly based on dry fractionation,and summarizes the application of dry fractionation technology in cream products,so as to provide reference for further processing of milk fat.

关 键 词：乳脂 干法分提 甘油三酯 奶油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]