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速冻专用油脂的研究进展
Fast-frozen special fat: a review
  
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）
Author NameAffiliation
SUN Cong College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
 
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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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