| 人造奶油研究现状及其制备技术 |
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| 引用本文： | 魏翠平,王瑛瑶,栾霞.人造奶油研究现状及其制备技术[J].中国食物与营养,2011,17(6):32-35. |
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| 作者姓名： | 魏翠平 王瑛瑶 栾霞 |
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| 作者单位： | 国家粮食局科学研究院,北京,100037 |
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| 基金项目： | 2010年中央级科研院所创新基金"非水相酶催化剂制备结构脂-酶性质及反应的研究" |
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| 摘 要： | 人造奶油具有天然奶油的风味、色泽和可塑性,在食品工业中可用于糕点、饼干等的制作,也可以供家庭中直接食用。通过对人造奶油研究现状及制备技术的研究,提出了人造奶油的发展趋势。
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| 关 键 词： | 人造奶油 现状 制备技术 发展趋势 |
Research Situation and Preparative Technique of Margarine |
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| WEI Cui-ping,WANG Ying-yao,LUAN Xia.Research Situation and Preparative Technique of Margarine[J].Food and Nutrition in China,2011,17(6):32-35. |
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| Authors: | WEI Cui-ping WANG Ying-yao LUAN Xia |
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| Affiliation: | WEI Cui-ping,WANG Ying-yao,LUAN Xia (Academy of State Administration of Grain,Beijing 100037,China) |
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| Abstract: | The flavor,colour and lustre,and plasticity of margarine is almost as that of the natural cream.It can be used in food industry,for example it can be used to produce cakes and biscuits and also can be eaten directly in family.The paper put forward the research trend in the development of margarine through the research of present situation and preparative technique of margarine. |
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| Keywords: | margarine present situation preparative technique research trend |
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