| 人造奶油的热熔性与组成结构的关系研究 |
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| 引用本文： | 许时婴,梁梅. 人造奶油的热熔性与组成结构的关系研究[J]. 食品与生物技术学报, 1989, 8(4) |
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| 作者姓名： | 许时婴 梁梅 |
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| 作者单位： | 无锡轻工业学院食品科学与工程系(许时婴)，无锡轻工业学院食品科学与工程系(梁梅) |
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| 摘 要： | 本文对人造奶油申油脂成分的性质(熔点、碘价、反式酸含量和脂肪酸组成)进行了测定,并用差示扫描量热法(DSC)研究脂肪的熔化性质。研究结果表明,DSC曲线能确切地反映人造奶油的口熔性、热稳定性与流变性。通过改变油脂的组成结构可以改变油脂的熔化性质,因此在人造奶油生产中可以用DSC曲线进行质量控制。
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| 关 键 词： | 人造奶油 口熔性 热稳定性 差示扫描量热曲线 |
A Study of Relations Between the Heat Stability and Meltibility of Margarine and its Composition and Structure |
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| Xu Shiying Liang Mei. A Study of Relations Between the Heat Stability and Meltibility of Margarine and its Composition and Structure[J]. Journal of Food Science and Biotechnology, 1989, 8(4) |
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| Authors: | Xu Shiying Liang Mei |
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| Affiliation: | Xu Shiying Liang Mei |
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| Abstract: | The fat composition characteristics of margarine(melting point, iodine value, transaeid content and composition of fatty acids)are measured in this paper, The melting curves of fats are measured by Differencial Scanning Calorimeter(DSC), The results show that DSC curves can explain meltibility, heat stability and theological properties of margarine, The melting properties of fats can be modified by changing their composition and structure, thus the DSC curves can be used to control the quality in margarine production, |
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| Keywords: | margarine meltibility heat stability DSC curve |
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