摘要
应用均匀设计法对人造奶油乳化条件进行了研究，经回归分析及方差分析，人造奶油的最佳乳化条件为：乳化时间 ４０ｍｉｎ，水的用量为１８％，硬脂酸单甘脂为 １．６％，卵磷脂为 １．６％（以油脂相的重量计）．
The emulsion for margarine production has been studied by uniform design. By analysis of regression and variance, the optimum parameters for emulsion has been found to be: time: 40 min, water18%, monoglycerine stearate1. 6 %, lecithin1. 6% (calculated according to the eight of oil phase).
出处
《云南大学学报（自然科学版）》
CAS
CSCD
1998年第S3期451-452,共2页
Journal of Yunnan University(Natural Sciences Edition)
关键词
均匀设计
人造奶油
乳化
uniform design, margarine, emulsion
