CAJ | 학술논문

以棕榈硬脂和棕榈液油为原料,开发适用于速冻食品的专用油脂生产技术及配方.将棕榈硬脂与棕榈液油按质量比1:1复配,用于制备速冻食品专用油脂.通过正交实验分析,确定了专用油脂制备的最佳条件为:复合乳化剂(丙二醇酯与单甘酯质量比为1:1)添加量为油质量的1%,乳化温度60 ℃,乳化时间10 min,油水质量比5:1.在最佳条件下,制得的专用油脂的乳化稳定性为92.2%.
이종려경지화종려액유위원료,개발괄용우속동식품적전용유지생산기술급배방.장종려경지여종려액유안질량비1:1복배,용우제비속동식품전용유지.통과정교실험분석,학정료전용유지제비적최가조건위:복합유화제(병이순지여단감지질량비위1:1)첨가량위유질량적1%,유화온도60 ℃,유화시간10 min,유수질량비5:1.재최가조건하,제득적전용유지적유화은정성위92.2%.
The special oil for quick frozen food was prepared using palm stearin and palm olein (blended at the mass ratio of 1:1) as the raw materials. The formulation of the special oil and the process technology were studied. By the orthogonal experiments, the optimum preparation conditions were determined as follows: compound emulsifiers (mass ratio of glyceryl monostearate to propylene glycol monoester 1:1),emulsifier dosage 1% (based on the oil mass), emulsion temperature 60 ℃, emulsion time 10 min, mass ratio of oil to water 5:1. Under the above conditions, the emulsion stability of the special oil was 92.2%.