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| 起酥油的定义与分类 |
| Definition and classification of shortening |
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| DOI：10.12166/j.zgyz.1003-7969/2020.11.002 |
| 中文关键词: 起酥油 标准 定义 分类 |
| 英文关键词:shortening standard definition classification |
| 基金项目:十三五”国家重点研发计划（2018YFD0401103）；中央高校基本科研业务费专项资金资助（JUSRP12004） |
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| 中文摘要: |
| 起酥油作为一种食品专用油脂产品，是食品加工业的重要原辅料之一，并与终端食品的质量密切相关。起酥油产品国家标准长期缺失，现行行业标准中部分内容已不适应实际需要。基于新编制国家标准GB/T 38069—2019《起酥油》，从起酥油的发展历史、生产工艺和典型特性出发，阐述了起酥油的定义，明确了起酥油的原料要求、加工手段、主要加工性能等，并对起酥油产品进行科学分类，将其分为宽塑性起酥油、窄塑性起酥油、流态起酥油、絮片起酥油和粉末起酥油。 |
| 英文摘要: |
| Shortening, a kind of special fats and oils, is one of the most important ingredients for food processing industry. It is closely related to the quality of final food. However, some contents in current industry standard cannot meet the demands of current shortening production, and no national standard of shortening has been made for a long time. The new national standard of GB/T 38069—2019 Shortening was involved to introduce the definition of shortening based on their development history, production process and typical characteristics, followed by discussing their raw material-requirements, processing methods and processing performance, as well as their classification. The shortening was divided into wide plastic rang shortening, narrow plastic rang shortening, fluid(opaque) shortening, shortening flakes and chips, powdered shortening. |
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