| 孙聪.速冻专用油脂的研究进展[J].中国油脂,2022,47(1):107~112.[SUN Cong.Fast-frozen special fat: a review[J].China Oils and Fats,2022,47(1):107~112.] |
| 速冻专用油脂的研究进展 |
| Fast-frozen special fat: a review |
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| DOI： |
| 中文关键词: 速冻食品 速冻专用油脂 冷冻面团 基料油改性 乳化剂 |
| 英文关键词:fast-frozen food fast-frozen special fat frozen dough modification of base oil emulsifier |
| 基金项目:河南省重点研发与推广（科技攻关）专项（202102110288） |
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| 中文摘要: |
| 速冻专用油脂是类似于人造奶油的油包水体系的油脂混合物，主要是由基料油、乳化剂、水及其他辅料经乳化、急冷、捏合而成的一种专用油脂。速冻专用油脂是一种风味性油脂，常添加到冷冻面团中，可以改善速冻食品的风味和口感、保证速冻食品在加工和冷冻过程中品质的稳定、增强食品营养性等。分别对速冻专用油脂的概况、目前存在的问题及解决措施、基料油的改性、乳化剂的选择等进行了系统的综述，并展望了速冻专用油脂未来的发展趋势。 |
| 英文摘要: |
| Fast-frozen special fat is a kind of oil mixture in water-in-oil system similar to margarine, which is mainly made of base oils, emulsifier, water and other auxiliary materials by emulsification, rapid cooling and kneading. As a kind of flavor oil, fast-frozen special fat is often added to frozen dough, which can improve the flavor and taste of fast-frozen food, ensure the quality stability of fast-frozen food during processing and freezing, and enhance the food nutrition. The general situation, existing problems and solutions, modification of base oil, selection of emulsifier of fast-frozen special fat were systematically reviewed, and the future development trend of fast-frozen special fat was prospected. |
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