类可可脂的制备方法研究进展
Advances in the preparation of cocoa butter equivalent
杨航 1岳珂 1秘英静 1张林尚 2陈小军 3毕艳兰2
作者信息
- 1. 河南工业大学粮油食品学院,郑州 450001
- 2. 河南工业大学粮油食品学院,郑州 450001;中原食品实验室,河南漯河 462300
- 3. 河南启亿粮油工程技术有限公司,郑州 450001
- 折叠
摘要
类可可脂(CBE)是一类重要的糖果用脂,可以经过物理复配或者酶法酯交换获得.近年来,微生物发酵法制备CBE成为新的研究热点,各种微生物产脂策略正在被应用,以提高CBE的产量,例如化学诱变或基因工程等.旨在为CBE的生产提供参考,从原料油来源、制备方法研究现状两个方面分别综述了 CBE的传统制备方法(物理复配和酶法酯交换)和新方法(微生物发酵)的研究及应用情况.微生物发酵法更符合绿色、健康、低碳的发展需求,能够为CBE的制备提供一种新思路,也有利于推进CBE的产业化应用,具有潜在发展优势.
Abstract
Cocoa butter equivalent(CBE)is an important lipid intended for confectionery,which can be obtained by physical compounding or enzymatic transesterification.In recent years,microbial fermentation method for the preparation of CBE has become a new research hotspot,and various microbial lipid production strategies have been applied to improve the yield of CBE,such as chemical mutagenesis or genetic engineering.In order to provide reference for the production of CBE,the research and application of traditional CBE preparation method(physical compounding and enzymatic transesterification)and new method(microbial fermentation)were summarized from the two aspects of raw oil source and research status of preparation method.Microbial fermentation method is more in line with the needs of green,healthy and low-carbon development,which can provide a new idea for the preparation of CBE,but also be conducive to promoting the industrial application of CBE,and has potential development advantages.
关键词
类可可脂/原料油/产油微生物/发酵法Key words
cocoa butter equivalent/raw oil/oleaginous microorganisms/fermentation method引用本文复制引用
基金项目
河南省高等学校重点科研项目(23A550002)
出版年
2024
NETL
NSTL
维普
万方数据