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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/23051

    標題: 粉末化黃豆油及豬油之特性(二)
    The Characterization of the Powdered Soybean Oil and Lard (2)
    作者: 王淑珍
    貢獻者: 食品科
    日期: 1995
    上傳時間: 2010-10-06 15:23:30 (UTC+8)
    摘要: 在前報中,我們探討澱粉,蛋白質及乳化劑之組成對粉末化豬油與黃豆油之影響,並發現粉末化油脂具有良好貯存安定性。在此進一步探討粉末化油脂之其他特性。由結果得知,35度C時粉末化黃豆油(SCS)與粉末化豬油(SCL)之最適貯存水分分別為0.89-1.44%與0.60-1.00%。黃豆油與SCS脂肪酸比例沒有差異。以B-carotene進行粉末油脂之保色試驗,發現黃豆油與SCS經20天保色效果為95%、90%,即使添加VitE,保色效果仍未見增加,反而有輕微促氧化效果。豬油之保色效果,SCL大於粉末化之豬油,而添加VitE,經15天貯存SCL或豬油之保色效果,仍具有55%以上。
    In previous report, we have investigated the effect of different compsoition of starch, protein and emulsifier on the powdered fats, and found that the stability of powdered fats were excellent during storage. In this study, other characters will be investigated.The optimal moisture content for storage of SCS and SCL were O.89-1.44% and 0,60-1.00% respectively. The fatty acid composition of the SCL was similiar to that of the original soybean oil. For the β-carotene retention test, it was observed that the retention rate of soybean oil and SCS was 95%, and 90% after 20 days storage. Soybean ojl and SCL containing Vit E did not affect its color retention effciency, but increase the oxidation of β-carotene slightly.However, the SCL showed higher color retention efficiency other than the control set. Vit E added into SCL or lard, increased the retention efficiency rate to 55% after 15 days storage.
    關聯: 嘉南學報 21期:p.85-95
    Appears in Collections:[嘉南學報] 21期 (1995)
    [ 食品科技系 ] 期刊論文

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