【摘要】 为了进一步探讨人造奶油、起酥油品质劣化的原因 ,对人造奶油、起酥油产品在加工、储存、运输和使用过程中可能发生的油脂氧化、混合脂肪分级、脂晶体网络破坏等反应 ,从而导致产品过氧化值、熔点、酸值、色泽、光泽及功能性的改变进行陈述 ,并提出防止人造奶油、起酥油品质劣化的途径和方法。更多还原

【Abstract】 The problem occurred during processing,storage,transportation and usage of margarine and shortening products,including changes in POV?MP?AV?appearance and properties resulted from oxidation of oil,fractionation of blanded of esters of fatty acid and destruction of crystalline structure of fats was described.Solution methods were proposed to advoid the quality badness of margarine and shortening products.更多还原