食品科学2011，Vol.32Issue(20)：323-326,4.
棕榈油复配物代替猪油用于桃酥制作
Substitution of Palm Oil Blend for Lard Used in Chinese Crisp Peach Cookie
摘要
Abstract
The changes of sensory quality,acid value,peroxide value of crisp peach cookies made using palm oil blend or lard were compared during storage at the same conditions,in order to judge the substitutability of palm oil for lard.It was shown that crisp peach cookies made using palm oil blend exhibited not only the same good sensory quality as ones made using lard,but also better oxidation stability than ones made using lard.This study suggests that palm oil-based shortening can provide a promising substitute for lard in crisp peach cookies.关键词
棕榈油/起酥油/桃酥/猪油/棕榈硬脂/棕榈液油Key words
palm oil/shortening/crisp peach cookie/lard/palm stearin/palm olein分类
轻工纺织引用本文复制引用
吴苏喜,肖志红,季敏..棕榈油复配物代替猪油用于桃酥制作[J].食品科学,2011,32(20):323-326,4.基金项目
湖南省科技计划项目 （）
马来西亚棕榈油总署项目 （）
国家公益性行业（林业）科研专项 （）
