食品工业科技2017，Vol.38Issue(18)：36-39,4.DOI:10.13386/j.issn1002-0306.2017.18.007
超高压处理对黄油物理特性的影响
Effect of ultra high pressure treatment on physical properties of butter
摘要
Abstract
The effects of 100,200,300,400,500 MPa ultra high pressure treatment on the melting point,solid fat content,crystal form,acid value,hardness,consistency and spread ability of butter were studied.The results showed that the ultra high pressure treatment could increase the melting point of butter and change crystal form to the blends of the β'and beta form.Ultra high pressure treatment had no significant effect on the FFA (p ＞ 0.05),but decrcascd the solid fat content,hardness and consistency of the butter,and significant increased in spreadability (p ＜ 0.01) under low temperature (15 ℃) and room temperature (25 ℃).关键词
超高压/黄油/熔点/晶型/酸价/质构Key words
UHP/butter/melting point/crystal form/acid value/texture分类
轻工纺织引用本文复制引用
李燕杰,梁钻好,蒋卓,杜冰..超高压处理对黄油物理特性的影响[J].食品工业科技,2017,38(18):36-39,4.基金项目
国家自然科学基金青年基金资助项目(21606090). （21606090）
