CAJ | 학술논문

该研究在调研搅打奶油配方及制备工艺参数基础上，以极度氢化棕榈仁油为基料油，采用正交实验设计，以打发率及保形性综合评分为指标，对影响搅打奶油产品性能主要工艺参数进行优化。结果表明，保温温度为70℃、老化时间为5 h、均质压力为30 Mpa下制备得到零反式脂肪酸搅打奶油产品打发率达到2.61%，保形性达到0.92，达到市售高反式脂肪酸搅打奶油产品性能要求。
해연구재조연교타내유배방급제비공예삼수기출상，이겁도경화종려인유위기료유，채용정교실험설계，이타발솔급보형성종합평분위지표，대영향교타내유산품성능주요공예삼수진행우화。결과표명，보온온도위70℃、노화시간위5 h、균질압력위30 Mpa하제비득도령반식지방산교타내유산품타발솔체도2.61%，보형성체도0.92，체도시수고반식지방산교타내유산품성능요구。
Based on the investigation of formula and process parameters of non-dairy whip topping, fully hydrogenated palm kernel oil used as base oil,comprehensive scores of the whipping property and shape retention were used as evaluation indexes to optimize the main process parameters of affecting the performance of non-dairy whip topping products using orthogonal experimental design. Results show that the whipping property and shape retention of non-dairy whip topping prepared under the conditions of heat preservation temperature of 70℃,aging time of 5 h,homogeneous pressure of 30 Mpa reached 2.61%and 0.92,repectively,meeting performance requirements of commercially available high trans fatty acid non-dairy whip topping products.