摘要
本文阐述了以乌桕脂或制取类可可脂的副产物经科学配以米糖油、花生油、茶籽油、菜籽油等制备无氢化全植物性人造奶油、起酥油的价值和意义，为我省丰富大宗油源的开发应用摸索了一条新途径，为人造奶油、起酥油找到了新油源，防止了异构酸的存在，提高了产品的质量，保证了安全性。
In this paper,we set forth the value and meaning of entire plant mar-garine and shortening being no hydrogenated,which was made by Chinese vegetable Tal-low or its by-products of extracting CBE that being scientifically mixed with rice branoil、peanut oil、teaseed oil、rapeseed oil ect.We had tried a new way for the exploitationand application of our province、rich、large number of oil sources and found a new oil resource for margarine and shortening,avoid existance of isomeric acid.So we improved thequality and assured the security of products.
出处
《南昌大学学报（工科版）》
CAS
1994年第2期82-87,共6页
Journal of Nanchang University(Engineering & Technology)
关键词
乌桕脂
人造奶油
起酥油
奶油
油脂
Chinese Vegetable Tallow, Non-hydrogenated,Margarine,Short-ening
