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食品研究与开发:2019,40(15):111-117
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以粟米糠油为原料制备营养型人造奶油基料油的研究
(1.沈阳师范大学粮食学院,辽宁 沈阳 110034;2.沈阳师范大学学前与初等教育学院,辽宁 沈阳 110034)
Preparation of Nutritional Margarine Base Oil from Millet Bran Oil
(1.Food Institute,Shenyang Normal University,Shenyang 110034,Liaoning,China;2.Preschool and Primary Education Institute,Shenyang Normal University,Shenyang 110034,Liaoning,China)
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投稿时间:2018-09-20    
中文摘要: 粟米糠油是谷子加工过程中的副产物,是一种富含不饱和脂肪酸的营养油类。使用粟米糠油制备人造奶油,不仅可以提高粮食副产物的综合利用,而且有益人们身体健康。以粟米糠油和氢化大豆油为原料,通过酶法酯交换制备人造奶油基料油,最优工艺条件为:反应时间为5 h,酶添加量为5%,反应温度为60 ℃,底物质量比为粟米糠油∶棕榈硬脂7 ∶3,反应后混合油脂熔点为36.5 ℃,主要晶型为β'型。反应后的混合油脂具有很好的延展性和可塑性,其作为人造奶油基料油有口感好,成本低廉,绿色环保等优点。
Abstract:Millet bran oil is a by-product of millet processing,which is a nutritive oil rich in unsaturated fatty acids.Using millet bran oil to prepare margarine could not only improve the comprehensive utilization of grain by-products,but also benefit people's health.Margarine base oil was prepared from millet bran oil and hydro-genated soybean oil by enzymatic transesterification.The reaction conditions were as follows:reaction time 5 h,enzyme addition 5%,reaction temperature 60 ℃ ,substrate mass ratio 7 ∶3.After the reaction,the mixed oil had a melting point of 36.5 ℃ and the main crystal form was β'type.The blend oil had good ductility and plasticity.As a margarine base oil,it had the advantages of good taste,low cost and green environment.
文章编号:201915018     中图分类号:    文献标志码:
基金项目:沈阳师范大学大学生科学研究基金项目(L2016008);马铃薯主食品制造关键技术研究及新产品创制项目(083202)
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