类可可脂的制备方法研究进展Advances in the preparation of cocoa butter equivalent

类可可脂的制备方法研究进展Advances in the preparation of cocoa butter equivalent

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。Cocoa butter equivalent（CBE）is an important lipid inten...

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Bibliographic Details
Main Author:	杨航1，岳珂1，秘英静1，张林尚1,2，陈小军3，毕艳兰1,2YANG Hang1，YUE Ke1，BI Yingjing1，ZHANG Linshang1,2， CHEN Xiaojun3，BI Yanlan1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2024-04-01
Series:	Zhongguo youzhi
Subjects:	类可可脂；原料油；产油微生物；发酵法 cocoa butter equivalent; raw oil; oleaginous microorganisms; fermentation method
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20240409&flag=1

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