| 黄油的研究进展 |
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| 引用本文： | 刘志东,黄洪亮,沈建,顾锦鸿,欧阳杰.黄油的研究进展[J].农产品加工．学刊,2012(10):93-97. |
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| 作者姓名： | 刘志东 黄洪亮 沈建 顾锦鸿 欧阳杰 |
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| 作者单位： | 中国水产科学研究院东海水产研究所;中国水产科学研究院渔业机械仪器研究所 |
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| 基金项目： | 中央级公益性科研院所基本科研业务费专项资金(2011M06);国家“863”计划(2012AA092303) |
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| 摘 要： | 黄油主要是由甘油三酯组成,具有重要的营养价值和功能特性,黄油产品的传统优势是其风味和乳特性。介绍了黄油的起源、发展,化学、物理和营养特性,生产、包装以及贮藏和运输。
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| 关 键 词： | 黄油 组分 技术 进展 |
Research Advancement of Butter |
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| Institution: | LIU Zhi-dong1,HUANG Hong-liang1,SHEN Jian2,GU Jin-hong2,OU-YANG Jie2 (1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China; 2.Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200092,China) |
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| Abstract: | The butter is mainly composed of triglycerides,which has important nutritional values and functional values.The traditional advantages of butter lie in its flavor and milk characteristics.The origin,development,chemical composition, physical and nutritional characteristics,production,packaging,storage and transport of butter are introduced in this paper. |
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| Keywords: | butter composition technology development |
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