Pūrongo whaihua mō te whānuitanga o te tono me te tirohanga whanaketanga o ngā hinu me ngā ngako motuhake

特种油脂应用范围及发展前景的可研报告

Pūrongo whaihua mō te whānuitanga o te tono me te tirohanga whanaketanga o ngā hinu me ngā ngako motuhake

第一节特种油脂的简介

特种油脂人造奶油从发明至今已有一百多年的历史。19世纪后期，普法战争有有一百多年的历史。19世纪后期，普法战争期无从从从有了奶油供应不足，法国拿破仑三世悬赏招募，号召制造奶油的代用品。法国化学家梅吉。穆里斯于1 869年制成的奶油油获法国、英国专利。由于这种新产品的组成、外观都与奶到爱与为“人造奶油”，它还有一名“麦淇淋”，是英文“Margarine”的音译。（可研报告）

Wāhanga 1 He kupu whakataki ki ngā hinu me ngā ngako motuhake

Neke atu i te kotahi rau tau te hītori o te hinu motuhake pērā i te pata, mai i te hanganga. I te mutunga o te rautau 19, i te wā o te Pakanga o Franco-Prussian, i tuku a Napoleon III o Parani i tētahi utu hei kimi i tētahi whakakapi mō te kirīmi i iti te hoko i Ūropi. Meggie, te matū Wīwī. Ko te hinu kirīmi i hangaia e Mullis i te tau 1869 i patenthia i Parani me Ingarangi. Nā te mea he rite te hua hou ki te pata i roto i tōna hanganga me tōna āhua, ka kiia ko "Margarine," me te "margarine," he whakamaoritanga o te kupu Ingarihi margarine. (Pūrongo rangahau whaihua)

第二节特种油脂的生产工艺

Wāhanga 2 Hangarau whakaputa hinu me ngako motuhake

（一）生产工艺 Te tūtohi rerenga whakaputa

1．人造奶油生产工艺 Te tukanga o te margarine

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Wāhanga hinu + wāhanga wai → Whakarewa → Whakapiripiri → Whakamate → Pokepoke → Mākarini

2．起酥油生产工艺 Te tukanga whakapoto

基料油→（乳化）→急冷→捏合→起酥油

Hinu turanga → Whakarewa → Whakaiti → Pokepoke → Whakapoto

3．代可可脂生产工艺 Te tukanga whakakapi pata koukou

氢化基料油→急冷→捏合→代可可脂

Hinu turanga hauwai → Whakamate → Pokepoke → Whakakapinga pata koko

（二）主要设备 Taputapu Matua

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休止阀、休止箢

Tāke whakaemulsification (mākarini me te whakapoto), papu HP, votator, mīhini hurihuri pine, takirere pēhanga whakamuri, ngongo okiokinga (mākarini tēpu)

第三节  特种油脂的应用范围Te whakamahinga o te hinu motuhake

（一）乳化剂 He kaihoko whakaemi

众所周知油、水是不相溶的，而我们的人造奶油是由油和水为主要原料生产的，二者之所以能很好的结合则是乳化剂的乳化作用所致。常用的乳化剂有以下几科：

E mōhio ana tātou katoa, kāore e rewa te hinu me te wai, ā, ko te hinu me te wai ngā rauemi matua e puta ai ā tātou pata, ā, he pai rawa te whakakotahitanga o ēnei e rua nā te whakaemulsification o te emulsifier. Ko ngā emulsifier e whakamahia whānuitia ana ko ēnei e whai ake nei:

1．单甘酯 monoglyceride

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得。产品有粉状、颗粒状或糊状，按其纯度可分为蒸馏单甘酯（纯度40－50%）和未蒸馏单甘酯（纯度90%以上）。不溶于水，可溶于油脂（80℃以上）。贮存时注意密封保存。

Ko te monoglyceride te emulsifier e whakamahia whānuitia ana, e hangaia ana mā te tauhohenga o te glycerol me te hinu. Ko ngā hua paura, kirikiri, whakapiri rānei, e ai ki tōna parakore ka taea te wehewehe ki te monoglyceride kua whakakōpiritia (parakore 40-50%) me te monoglyceride kāore i whakakōpiritia (parakore neke atu i te 90%). Kāore e rewa i te wai, engari ka rewa i te hinu (neke atu i te 80℃). Puritia kia hiritia i te wā e rongoatia ana.

2．卵磷脂 Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产中用大豆磷脂代用卵磷脂。大豆磷脂是大豆水化脱胶的副产品，主要成分为卵磷脂、脑磷脂及肌醇磷脂。精制后呈半透明的粘稠液，在空气中或光线照射下迅速变黄，并逐渐成不透明的褐色。不溶于水，有较好的油溶性及乳化性，是良好的天然乳化剂。卵磷脂添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油，贮存时应遮光、密封。

I ahu mai te lecithin i ngā toene hua manu, engari nā te nui o te utu me te āhua pirau, i whakamahia te lecithin soya hei whakakapi mō te hanga. Ko te phospholipid soya he hua taha o te tango kapia wai soya. Ko ōna wāhanga matua ko te lecithin, te lecithin me te inositol phospholipid. He wai mātotoru mārama e huri kōwhai tere ana i te hau, i te māramatanga rānei, ā, ka huri hei parauri mātotoru. Kāore e rewa i te wai, he pai te wairewa hinu me te whakapūtanga, he pai te whakapūtanga taiao. Ka taea e te lecithin i tāpirihia ki te pata, ki te whakapoto rānei te whakarei ake i te pumau, te whakanui ake i te reka o te kai, engari hei ārai hoki i te tauhiuhi hinu i te wā e tunu ana, me ātaahua te rokiroki, me hiri.

3．蔗糖酯 Sucrose ester

蔗糖酯是一种高效而安全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶于水，难溶于油，120℃下稳定，145℃以上会分解。蔗糖酯与单甘酯并用可作人造奶油的乳化剂，对面包、蛋糕有抗老化作用。

He momo matū horoi pai, haumaru hoki te sucrose ester, i hangaia mā te tauhohenga o te sucrose me te waikawa ngako, ka wairewa ki te wai, engari kāore e wairewa ki te hinu, he pumau i te 120℃, ka pirau i runga ake i te 145℃. Ka taea te whakamahi i te sucrose ester me te monoglyceride hei emulsifier mō te pata, he pānga ārai-pakeke ki te taro me te keke.

4．SPAN（司盘 /失水山梨醇脂肪酸酯Sorbitol fatty acid ester）

失水山梨醇脂肪酸酯是由山梨糖醇与脂肪酸反应制得的一类物质，其中我用司的其中我用司60、SPAN65两种。SPAN60熔点52－54℃，酸值5－10，SPAN65则分别是55－57℃、12－15，二者碘值均小于2。白色或黄白色，热稳定性好，难溶于水，加热易溶于油脂。最大特性是对油脂结构有稳定作用，可使急冷后的油脂稳定管了

Ko te sorbitol fatty acid ester he momo matū i hangaia mā te tauhohenga o te sorbitol me te waikawa ngako, ā, ko te SPAN60 me te SPAN65 te mea e whakamahia whānuitia ana e tā mātou kamupene. Ko te ira rewa o te SPAN60 he 52-54℃, ko te uara waikawa he 5-10, ā, ko te uara waikawa o te SPAN65 he 55-57℃ me te 12-15, ā, ko te uara iodine o ngā mea e rua he iti iho i te 2. He mā, he kōwhai rānei, he pai te pumau o te wera, he uaua ki te rewa i roto i te wai, he ngāwari ki te rewa i roto i te hinu ina werahia. Ko te āhuatanga tino nui ko te whakau i te hanganga hinu, ka taea ai te whakau i te hinu i roto i te hanganga tioata β i muri i te tineia.

（二）抗氧化剂 Antioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选用原料、加工方法、包装及贮存条件外，还可添加一些安全性高、效果是、效果是著的抗氧化剂。抗氧化剂的效果与油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温度有关。我司常用的抗氧化剂如下：

He mea nui te waikura e arahi ana ki te hekenga o te kounga o te pata me te whakapoto. Hei ārai i te waikura, me te whakaaro ki te whiriwhiri i ngā rauemi mata, ngā tikanga tukatuka, ngā tikanga takai me te rokiroki, ka taea hoki te tāpiri i ētahi antioxidants haumaru me te whai hua. Ko te pānga o ngā antioxidants e whakawhirinaki ana ki te momo hinu, te nui o te whakamahine, te nui o te FFA, ngā iona parahi me te rino, te makuku, te mārama, te pānga ki te hau, me te pāmahana. Ko ā mātou antioxidants e whakamahia whānuitia ana ko ēnei e whai ake nei:

1．BHA （丁基羟基茴香醚）

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57－65℃，不溶于水，25℃油中溶解度30－40%，热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增效剂柠檬酸并物，抗氧化效果更好。油脂中最大用量0.2g/Kg,人造奶油中0.1g/Kg。

He paura tioata mā, he kowhai rānei, he kakara phenolic motuhake, he kakara kawa, he ine rewa 57-65℃, kāore e wairewa i te wai, 25℃ te wairewa hinu 30-40%, he pumau wera pai, he ngoikore te kawakore, kāore e ngāwari te whakangaro, ka taea te whakamahi me te kai tunu, he kaha ki te patu huakita. He nui ake te whai hua o te BHA ina whakamahia tahitia me ētahi atu antioxidants, me te waikawa citric rānei, he mahi tahi. Ko te horopeta mōrahi ko te 0.2g/Kg i roto i te hinu me te 0.1g/Kg i roto i te pata.

2．BHT（丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5－70.5℃,沸点265℃，不溶于水，25℃豆油中可溶30%、棉油中20%，40℃猪油中40%，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂中最大用量0.2g/Kg,人造奶油中0.1g/Kg,与BHA、柠檬酸合用以“BHT：BHA：柠檬酸=2：2：1”比例为佳。

He tioata mā, he paura rānei, kāore he reka, kāore he kakara, he ira rewa 69.5-70.5℃, he ira koropupū 265℃, kāore e wairewa i te wai, 25℃ hinu pīni wairewa 30%, hinu miro 20%, 40℃ hinu poaka 40%, he pumau te pāmahana, he whakakōkī, kāore he kakara BHA, he iti te utu, he paitini nui te kaha ārai mate ki te BHA. Ko te horopeta mōrahi o te ngako he 0.2g/Kg, ko te pata he 0.1g/Kg, ā, ko te ōwehenga o te BHT: BHA: waikawa citric = 2:2:1 te mea pai rawa atu ina honoa ki te BHA me te waikawa citric.

3．TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA、BHT好，最大特点Fe离子存在下不着色。TBHQ添加到油中不会产生异味或异臭，油溶性良好，熔点126.5－128.5℃,可单独使用，也可与BHT、BHA混用，油中最大。%2.

He momo hou o te antioxidant, he pai ake te pānga antioxidant i te BHA, BHT, te āhuatanga nui rawa atu o te ion Fe i te korenga o te tae. Kāore te TBHQ e puta he kakara, he haunga rerekē rānei ina tāpirihia ki te hinu, ā, he pai te wairewa o te hinu. Ko te ira rewa he 126.5-128.5℃. Ka taea te whakamahi takitahi, te whakaranu rānei ki te BHT me te BHA, ā, ko te nui rawa atu i tāpirihia ki te hinu he 0.02%.

（三）增效剂—柠檬酸 Synergist-citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用，往往比单独一种使用效果显著，此种现象称为增效作用。在植物油中使用酚型抗氧化剂，若同时添加柠檬酸，其抗氧化效果将显著提高。一般认为柠檬酸能和促进氧化反应的微量金属离子（Cu2+、Fe3+）生成螯，合片从而对促进氧化的金属离子起钝化作用。增效剂的用量一般是酚型抗氧化前的1/2。

He maha ngā wā ka nui ake te whai hua o te whakakotahitanga o ngā antioxidants e rua, neke atu rānei, i te whakakotahitanga o tētahi antioxidants, he āhuatanga e mōhiotia ana ko te synergism. Mēnā ka tāpirihia te waikawa citric ki te hinu huawhenua, ka tino pai ake te pānga antioxidant o ngā antioxidants phenolic. E whakaponohia whānuitia ana ka taea e te waikawa citric te hanga chelates me ngā ion konganuku iti (Cu2+, Fe3+) e whakatairanga ana i te waikura, ā, ka whakakore i ngā ion konganuku e whakatairanga ana i te waikura. Ko te horopeta o te synergist he 1/4-1/2 o te horopeta o te antioxidant phenolic.

（四）防腐剂 Tiaki

人造奶油中的水，尤其是水相中的一些物质（如乳清粉），特别容易引起微生物的繁殖和生长。防腐剂则是具有杀死微生物或抑制微生物繁殖的物质。

Ko te wai i roto i te pata, inā koa ko ētahi matū kei roto i te āhua wai (pērā i te paura whey), he tino ngāwari ki te whakaputa uri me te tipu o ngā moroiti. Ko ngā matū tiaki he matū e patu ana i ngā moroiti, e aukati ana rānei i tō rātou whakaputa uri.

1．盐 Tote

盐既是调味剂又是优良的防腐剂，盐的贮存要注意防止受污染和防潮。

He mea kakara te tote, ā, he mea tiaki pai hoki. Me āta tiaki te tote kia kore ai e poke, kia kore ai hoki e makuku.

2．山梨酸钾 Te pāhare pāhare pāporo

无色或白色鳞片状结晶或粉末，无臭或稍有臭味，在空气中不稳定，可被氧化着色，有吸湿性，易溶于水，对霉菌、酵母及好气性菌均有抑制作用，属酸性防腐剂，宜在PH值5－6以下范围内使用。贮存时注意防潮、密封。

He tioata, he paura unahi, he ma, kāore he tae, kāore he kakara, he paku haunga rānei, kāore e pumau i te hau, ka taea te huri i te tae mā te waikura, he waikura, he ngāwari te wairewa ki te wai, he pānga ārai ki te harore, te rewena me ngā huakita aerostatic, he matū tiaki waikawa, me whakamahi i te uara PH o te 5-6 i raro i te awhe. Kia tūpato ki te ātete makuku me te hiri i te wā e rongoa ana.

（五）色素 Pigment

1.β－胡萝卜素 Beta karotene

β－胡萝卜素为理想的天然色素，具价格低、有营养、色调稳定等优点。粢紫色至暗红色的结晶粉末，稍有异臭，不溶于水和甘油，难溶于乙醇、丙酮，240℃在植物油中溶解度为0.05－0.10%。β－胡萝卜素对光和氧均不稳定，遇重金属离子（如Fe3+）颜色变浅。贮存时要置于阴凉处，并注意遮光、密闭。

He tae taiao tino pai te β-carotene, he iti te utu, he pai mō te kai me te pumau o te tae. He paura tioata whero-papura ki te whero pouri, he paku haunga rerekē, kāore e wairewa i roto i te wai me te glycerol, kāore e wairewa i roto i te etanoru, te acetone, ko te wairewatanga he 0.05-0.10% i roto i te hinu huawhenua i te 240℃. Kāore te Beta-carotene i te pumau ki te mārama me te hāora, ā, ka mārama ake te tae ina pāngia e ngā iona konganuku taumaha pērā i te Fe3+. Me waiho te rokiroki ki te wāhi hauhautanga, me te aro ki te atarangi, kia kore e āraihia.

2.胭脂红 Carmine

红色或深红色粉末，无臭，溶于水呈红色，不溶于油，耐光性、耐酸性好，耐热性、耐还原性、耐细菌性差，遇碱变褐色。吸湿性强，宜贮存于干燥、阴凉处，长期保存，应注意密封、防潮、防变质。

Paura whero, whero pouri rānei, kāhore he kakara, whero i te wai, kāhore e wairewa i te hinu, ātete ki te mārama, ātete pai ki te waikawa, ātete ki te wera, ātete ki te whakaiti, ātete ki ngā huakita iti, ka huri hei parauri te kawakore. He kaha te āhua waiora, me penapena ki te wāhi maroke, hauhautanga, me te rokiroki mō te wā roa, me aro ki te hiri, ātete ki te makuku, ātete ki te pirau.

3.柠檬黄 Rēmana kōwhai

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性、耐盐性均好，耐氧性、耐碱性差，遇碱变红色。贮存注意事项同胭脂红。

He paura karaka kōwhai, kāore he kakara, he 0.1% te wairewa kōwhai, kāore e rewa i te hinu, he ātete wera, he ātete waikawa, he pai te ātete tote, he ātete hāora, he ngoikore te ātete kawakore, ka whero ina kawakore. He rite tonu ngā mahi tiaki ki te karamīni.

（六）风味添加剂 Kaitohu kakara

1．香精 Te kakara

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分为油溶性和水溶性两大类。大多以澄清、透明液存在，但以精炼植物油为稀释剂的油溶性香精低温时会出现冷凝现象。所有香精都有一定的挥发性，贮存时要注意置于阴凉处（10－30℃为宜），并注意防晒、防潮、防灲。不宜继续贮存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

He maha ngā momo mea kakara me ngā mea whakaranu e hangaia ana te reka o te kai, ā, he tino haumaru. Ka taea te wehewehe kia rua ngā wāhanga: te wairewa hinu me te wairewa wai. Ko te nuinga o ēnei kei roto i te wai mārama, engari ko te wairewa hinu me te hinu huawhenua kua parakore hei mea whakaranu ka whakatōtō i te pāmahana iti. He rerekē te āhua o ngā reka katoa, me aro ki te penapena ki te wāhi hauhautanga (10-30℃ te pai), me te whakamahi i te hinu ārai-rā, te ārai-makuku, te ārai ahi. Kia kaua e rongoatia tonutia te reka i muri i te whakatuwheratanga, he pai ake te whakamahi katoa. Kia wera te rauemi, kia aro ki te wā whakauru, kia taurite te horapa ki roto i te rauemi.

2．盐 Tote

如前所述盐既是防腐剂，又是风味调节剂。其既具有防腐作用，又具有使奶油具有咸味。冬季原料油脂的熔点较低，食盐添加量少；夏季原料油脂的熔点较高，食盐添加量较多。食盐的贮存要注意防潮。

E ai ki te kōrero i mua ake nei, he mea tiaki te tote, ā, he mea whakahaere hoki i te reka. He mea tiaki, engari he mea hanga anō hoki kia tote te kirīmi. I te takurua, he iti ake te pāmahana rewa o te hinu mata, ā, he iti iho te nui o te tote e tāpirihia ana. I te raumati, he nui ake te pāmahana rewa o te hinu mata, ā, he nui ake te nui o te tote. Me penapena te tote kia kore ai e makuku.

3．乳清粉 Whey kohu

在人造奶油中添加乳清粉是为了增加其风味性。乳清粉的主要成分是蛋白贷，光清粉的主要成分是蛋白质，光清粉一定条件下易变性且不可逆的特性，在贮存和使用中要尤其注意。具体影响因中可

Ka tāpirihia te paura whey ki te pata hei whakarei ake i tōna reka. Ko te wāhanga matua o te paura whey ko te pūmua, he mea ka taea te whakarerekē, ka taea hoki te whakakore i raro i ētahi āhuatanga. Me aro nui ki tēnei mea i te wā e rongoatia ana, e whakamahia ana hoki. Ko ngā āhuatanga motuhake e whai ake nei:

（1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

（2）物理因素：加热（高温）、紫外线、超声波、强烈的搅拌、振荡、恤吋。

(1) Ngā āhuatanga matū: te waikawa, te kawakore, te whakarewa waro, ngā tote konganuku taumaha, ngā matū horoi, me ētahi atu.

(2) Ngā āhuatanga ā-tinana: te wera (te pāmahana teitei), te hihi ultraviolet, te ultrasonic, te whakaoho kaha, te wiri, te extrusion, ngā momo hihi.

4．乳脂 Ngako pata

乳脂是天然的奶油，为了增加人造奶油的营养和风味而添加。低温、阴凉、儲燥天。

He kirīmi tūturu te ngako pata, e tāpirihia ana hei whakanui ake i te kai me te reka o te pata. Penapenahia ki te wāhi hauhautanga, maroke, me te mātao.

（七）消泡剂――乳化硅油 Whakaoho Whakakore-Silicone

在食品煎炸生产中，有时会产生大量的泡沫，若不及时消泡，则油或泡沫会从容器中溢出，妨碍操作，甚至造成生产事故。我司生产的“KFC”煎炸油中添加乳化硅油，就是利用了家的。

乳化硅油为乳白色油状液体，其粘度受温度影响不大，不燃，在空气中不挥发、性质稳定，无毒，无臭，可溶于水。

I te wā e parai ana i ngā kai, ka nui te pahuka i ētahi wā, ki te kore e tangohia wawetia te pahuka, ka puea ake te hinu, te pahuka rānei i roto i te ipu, ka whakararu i te mahi, ā, ka puta he aituā whakaputa. Ka tāpirihia te hinu silicone kua whakaemulsified ki te hinu parai "KFC" i hangaia e tā mātou kamupene, e whakamahi ana i tōna pānga tango pahuka.

He wai hinu mā te miraka te hinu silicone kua whakaemulsified, kāore tōna matotoru e pāngia e te pāmahana, kāore e mura, kāore e pupuhi i te hau, he pumau te āhua, kāore he paitini, kāore he kakara, ka wairewa i te wai.

第四节  特种油脂行业的发展前景 Te tirohanga whanaketanga o te umanga hinu motuhake

我国特种油品市场发展迅速，为与汽车配套使用的消费品，润滑油已经逐步转变为普通消费用品。现在随着机械化水平的提高，润滑油行业发展也随之兴起。机械化的程度越高，润滑油的使用率就越高，前景一片光明，没滑于市场发展将趋稳增长。

我国特种油品行业需发挥雄厚科研技术力量优势，把握国际发展趋势，不断完善相关特种油品相关标准，例如我国电力行业很少执行SH0040-91超高压变压器油标准，大部分采用符合国际标准的进口油。我国特种油品企业将会面对广阔的市场需求，迎来更好的机遇。

Kei te tere te whanaketanga o te mākete hinu motuhake. Mō ngā taonga kaihoko e whakamahia ana me ngā motuka, kua āta hurihia te hinu hinu hei hua kaihoko noa. Ināianei, me te whakapainga o te taumata mīhini, kei te piki haere hoki te whanaketanga o te umanga hinu hinu. Ka teitei ake te taumata mīhini, ka teitei ake te tere whakamahinga o te hinu hinu, he mārama te tirohanga, ka pumau te tipu o te mākete ahumahi hinu hinu.

Me whakamahi katoa te umanga hinu motuhake o Haina i ngā painga o te rangahau pūtaiao me te hangarau kaha, me te hopu i te ia whanaketanga o te ao, me te whakapai tonu i ngā paerewa e tika ana mō ngā hua hinu motuhake. Hei tauira, he onge te whakatinanatanga o ngā paerewa hinu whakawhiti hiko SH0040-91 e te umanga hiko o Haina, ā, ko te nuinga o rātou e whakamahi ana i te hinu kawemai e tutuki ana i ngā paerewa o te ao. Ka tūtaki ngā umanga hinu motuhake o Haina ki te tono whānui o te mākete, ā, ka puta mai ngā whai wāhitanga pai ake.