食品科学 ›› 1999, Vol. 20 ›› Issue (11): 31-34.

• 工艺技术 • 上一篇    下一篇

焙烤食品乳化剂的应用和进展

 焦学瞬, 于梅   

  1. 郑州轻工业学院; 德州高等专科学校
  • 出版日期:1999-11-15 发布日期:2011-12-04

 JIAO  Xue-Shun, YU  Mei   

  • Online:1999-11-15 Published:2011-12-04

摘要: 概述了焙烤食品中各种乳化剂的功效、种类和HLB值,讨论了乳化剂在液体起酥油和高浓度果糖浆的熔烤食品配方的应用。

关键词: 乳化剂, 焙烤食品, 起酥

Abstract: This paper sammarizes the functional effect of various emulsifiers in cake systems,classification and HLBof the emulsifiers.New advances in emulsifiers include their applications in tbrmulation of cakes with liquid shortening and high ti.uctose syrups.

Key words: Emulsitler Cake Shortening