摘要
西藏酥油粉末油脂采用石油醚超声振荡提油后,用国标法进行酸价测定,以评价不同贮存期西藏酥油及其粉末油脂酸价的变化;对西藏酥油粉末油脂的表面油进行测定,以评价不同贮存期西藏酥油粉末油脂壁材的变化。结果表明,西藏酥油粉末油脂的酸价在200d内变化不大,从最初的2.59mg(KOH)/g升高到5.80mg(KOH)/g,呈升高的趋势;西藏酥油则不同,其酸价从2.55mg(KOH)/g迅速增大到22.33mg(KOH)/g。西藏酥油粉末油脂的表面油含量低且在贮存期变化不大,说明该微胶囊粉末油脂的壁材成膜性好、贮藏性好,环境影响不明显。微胶囊化对西藏酥油能起到很好的保护作用。
In order to determine the acid value of microencapsulated tibet butter, oil extraction of ultrasonic method with Petroleum ether was adopted. The acid value of Tibet butter and Microencapsulated Tibet butter were determinanted in different storage periods to inspect the acid value changes of tibet butter and microencapsulated tibet butter. The surface oil of microencapsulated tibet butter was measured to evaluate the wall material changes in different storage period. The results showed that the acid value of microencapsulated tibet butter changed a little during 200 days, from 2.59 mg（KOH）/g slowly up to 5.80 mg（KOH）/g. But Tibet butter was different from microencapsulated Tibet butter, the acid value of tibet butter from 2.55 mg （KOH）/g rapidly increased to 22.33 mg（KOH）/g. The surface oil content of microencapsulated tibet butter is low and the surface oil of produce changed a little during storage. The wall material of the microencapsulated tibet butter has a good film. The wall material storagement is very good, the environmental impact is not obvious. Lipids can be protected from oxidation through microencapsulated.
出处
《食品科技》
CAS
北大核心
2009年第1期139-142,共4页
Food Science and Technology
基金
国家"十五"科技重点攻关计划资助项目(2004BA901A35)
关键词
西藏酥油
粉末油脂
酸价
表面油
Tibet butter
microencapsulated
acid value
surface oil
