以吸附法製造粉末化油脂及其特性之探討

Chia Nan University of Pharmacy & Science Institutional Repository > 嘉南學報 > 21期 (1995) > Item 310902800/23046

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標題:	以吸附法製造粉末化油脂及其特性之探討 Characterization of Powdered Fats Prepared by Adsorption Method
作者:	謝峻旭王淑珍周隆武曾浩洋
貢獻者:	食品衛生科
關鍵字:	粉末油脂吸附法黃豆油豬油 Powdered fats Absorption method Soybean oil Lard
日期:	1995
上傳時間:	2010-10-06 15:22:23 (UTC+8)
摘要:	應用吸附法製造黃豆油及豬油粉末油脂，其中modified starch (Comdex OA及porous starch)對油脂之吸附量高達67%，但以油脂吸附量50%之外觀較佳。此兩種吸附劑所製之粉末油脂，在20度c水中分散性差，於95度c水中分散性良好；而以正己烷抽出其中的油脂，以Comdex OA製品抽油率較好，可達90%左右，此結果表示其應用於烘焙製品，會得較佳產品；而儲存安定性方面，兩者皆不理想，有的製品甚至加速氧化，但可藉添加抗氧劑來改善此現象。 Soybean oil and lard powdered fats were prepared by using adsorption. Effects of modified starch (Comdex OA & porous starch) were better and the adsorption rate was 67%, but 50% rate products had a good powdered form. The dispersion for these powdered fats were prepared with Comdex OA and porous starch was poor in 20℃ water, but excellant in 95℃ water. The efficiency of fat extraction using n-hexane, the Comdex OA powdered products were higher than porous starch ones, about 90% fat of the total lipid in the powdered fat could be extracted, it's applied on bake food could be obtained good products. The storage study performed at 60℃ in the dark showed that these powdered fats were not fairly resistant to autooxidation, we considered the applications of safe antioxidant could solve this problem.
關聯:	嘉南學報 21期：p.28-36
显示于类别:	[嘉南學報] 21期 (1995) [ 食品科技系 ] 期刊論文

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