【作者】 牛跃庭； 刘彩丽； 张玉军；

【Author】 NIU Yueting~a,LIU Caili~b,ZHANG Yujun~(a,*) (a School of Chemistry and Chemical Engineering,Henan University of Technology,Zhengzhou 450001; b Palm Oil Research and Technical Service Institute of Malaysian Palm Oil Board,Shanghai 201108)

【机构】 河南工业大学化学化工学院； 大马棕榈油技术研发(上海)有限公司；

【摘要】 油脂在冰淇淋生产中起着至关重要的作用。棕榈油作为一种可食用油脂以其良好的氧化稳定性、独特的营养价值、相对低廉的价格广泛用于冰淇淋。在冰淇淋配方中大多数配料为100%的棕榈油或调和油而非分提的棕榈油产物。目前尚未有棕榈油分提副产物应用于冰淇淋的研究。经分析表明棕榈油中间分提物(PMF)的理化性质能满足生产中低档冰淇淋的要求,具有良好的风味稳定性和低于体温的熔点。本文通过对各种PMF物理化学性质的分析,找出了替代冰淇淋油脂最适宜的PMF,并用此特定油脂进行冰淇淋配方以及生产工艺设计和研究,确定最佳配方和生产工艺,进而研究了冰淇淋最佳储藏运输条件。由此扩大了棕榈油应用范围,提高了棕榈油副产品的附加值,为棕榈油开发提供了一个新的方向。更多还原

【Abstract】 Oil plays a vital role in ice cream production.Palm oil,a kind of edible oil,is widely used for ice cream with its good oxidation stability,unique nutritional value and relatively cheap market price.Most of these ice cream ingredients are 100%palm oil or blended oil and not fractionated palm oil products.The use of fractionated palm oil by-products in ice cream has not been studied before.The analysis shows that the physico-chemical characteristics of by-products of dry fractionation could fulfill the requirements of ice cream. They have bland flavors and good flavor stability,in addition,to a melting point below body temperature.In this paper,through to chemical and physical properties analysis from all sorts of palm mid fractionation (PMF),we found the most suitable PMF for ice cream,designed and researched formulation and production process based on this specials oils for ice creams,then determined the best formula and optimum process conditions,and at last we studied best storage and transportation conditions for this ice cream.Thus this paper extended the applications of dry fractionation products and increased the added value of the by-products, provided a new direction for palm oil development.更多还原