【摘要】 我国猪油来源丰富 ,但其晶型为 β晶体 ,颗粒较大 ,影响口感 ,故对其进行干法分提改性。干法分提是基于不同类型的甘三酯熔点的差异 ,将高熔点组分与低熔点组分分离。经干法二次分提的猪油 ,液体油熔点可达到 11.4℃ ,在室温下呈液态 ,分提后的固脂经脱臭后可作为人造奶油、起酥油的原料。影响干法分提的因素主要有结晶温度、冷却速率、养晶时间、搅拌速率 ,通过正交实验确定干法一次分提的最优条件为 :结晶温度 2 1℃ ,冷却速率 2℃ /h ,养晶时间 9h ,慢速搅拌。二次干法分提的条件为 :结晶温度 16℃ ,养晶时间 30h。更多还原

【Abstract】 There is plenty of lard in China,but it is β form. Its crystallite is relatively big,which effects taste ,so its chatracter needs to be changed by dry fractionation.Olein fractions by second dry fractionation is in liquid state in room temperature and its melting point is 11.4℃.Stearin fractions can be used as raw material of margarin and shortening after deodouring.The factors that influence dry fractionation are crystallization temperature, cooling rate,residence time,agitation rate and separating manner.By orthogonal experiment,the optimum conditions of first dry fractionation were determined,such as crystallization temperature 21℃,cooling rate 2℃/h,residence time 9 h,slow agitation rate.Conditions of second dry fractionation were crystallization temperature 16℃,residence time 30 h.更多还原