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- This paper presents a new method for making the cocoa butter equivalent from Chinese vegetable tallow. 本文介绍一种以乌桕皮油为原料制取类可可脂的新方法。
- The enzymecatalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent was studied. 对利用固定化脂肪酶催化乌桕脂与硬脂酸甲酯进行酯交换生产类可可脂作了研究。
- This paper mainly studied the lipase-catalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent in solvent-free system. 主要以乌桕脂与硬脂酸甲酯在固定化脂肪酶催化下的酯交换反应作为模型体系研究了无溶剂体系酶催化酯交换反应。
- Cocoa butter equivalent (CBE) produced from palm oil mid fraction (POMF) and stearic acid methyl ester (SAME) by interesterfication catalyzed by 1,3-specific lipases in solvent free system by using orthongonal tests was studied. 本文运用正交实验研究了在无溶剂系统中,利用1,3位置特异性脂肪酶催化POMF与硬脂酸甲酯进行酯交换反应制取类可可脂。
- Cocoa butter equivalent(CBE)production from palm oil m idfraction(POMF)and stearic acid methyl ester(SAME)by interesterification cataly zed by 1,3 specific lipases in solvent free system was studied. 研究了在无溶剂系统中,利用1,3位置特异性脂肪酶催化POMF与硬脂酸甲酯进行酯交换反应制取类可可脂。
- The crystallization behavior of Chinese Tallow Cocoa Butter Equivalent (CTCBE) and its chocolate were investigatedto reveal the cause of bad processing behavior of CTCBE chocolate. 研究乌桕类可可脂结晶及其巧克力结晶性质的关系,揭示乌桕类可可脂巧克力加工性能差的原因。
- The cocoa butter equivalent(CBE) was prepared with Chinese vegetable tallow and fully hydrogenated oil by means of incompletely random interesterification and fractional extraction technology. 以乌桕皮油与极度氢化油为原料,将不完全随机酯交换与分提技术相结合对皮油进行改性制取类可可脂(CBE)。
- Study on the Property of Cocoa Butter Equivalent from Candida humicola 土生假丝酵母类可可脂的分析及性质研究
- A kind of cocoa butter equivalent(CBE) prepared with Chinese vegetable tallow 乌桕皮油改性制取类可可脂
- Keywords lipase;teaseed oil;interesterification;cocoa butter equivalent; 茶油;脂肪酶;类可可脂;酯交换;
- OXIDATION STABILITY OF COCOA BUTTER EQUIVALENT FROM CHINESE TALLOW AND INITIAL DISCUSS OF EVALUATION 乌桕类可可脂氧化稳定性质及其评价方法刍议
- THE CHANGE OF APPARENT VOLUME OF CHINESE TALLOW COCOA BUTTER EQUIVALENT DURING CYSTALLIZATION 乌桕类可可脂结晶过程中表现体积变化
- Production of Cocoa Butter Equivalent by Enzymatic Interesterification of POMF in Solvent Free System 无溶剂系统脂肪酶催化POMF转酯生产类可可脂的研究
- PRELIMINARY STUDY ON STABILITY OF CHINESE VEGETABLE TALLOW AND COCOA BUTTER EQUIVALENT 乌桕脂及制取的类可可脂的稳定性初步研究
- Improvements of Method on Extracting Cocoa Butter Equivalent from Sapium Sebiferum Butter 从乌桕脂中提取类可可脂方法的改进
- Study on the oxidative induction period of cocoa butter equivalent from Chinese tallow 乌桕类可可脂氧化诱导期研究
- The seed of this plant, used in making chocolate, cocoa, and cocoa butter. 可可种可可树的种子，用于制造巧克力、可可粉和可可油
- Keywords Chinese tallow cocoa butter equivalent;chocolate;isothermal crystallization;kinetics; 乌桕类可可脂;巧克力;等温结晶;动力学;
- Cocoa Butter is extracted from the seed. 可提炼出可可脂。
- Keywords modification of Chinese vegetable tallow;incompletely random interesterification;cocoa butter equivalent; 乌桕皮油改性;不完全随机酯交换;类可可脂;
