1. 基料油ʻAila kumu

一般基料油由几种液态油和固脂组成。具备特定的熔点和SFC.

Hoʻohui ʻia ka ʻaila kumu maʻamau e kekahi ʻaila wai a me ka momona paʻa. Loaʻa iā ia kahi helu heheʻe a me SFC.

基料油以β′结晶习性的话，比较适合作为基料油。牛油、24 ℃棕榈液油是β′结晶习性，52度棕榈油在适合条件下会以β′结晶。

ʻOi aku ka maikaʻi o ka ʻaila kumu me ka maʻa β 'crystal ma ke ʻano he ʻaila kumu. ʻO ka pata a me ka ʻaila pāma 24 ℃ he β 'crystallization maʻamau, a ʻo 52 ℃ ʻaila pāma e crystallize β' ma lalo o nā kūlana kūpono.

基料油选择还会考虑成本因素和供应稳定性因素。

ʻO ke koho ʻaila kumu hoʻi e noʻonoʻo i ke kumukūʻai a me ka hoʻolako ʻana i nā kumu paʻa.

1. 乳化剂Emulsifying agent

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。乳化剂还可以增强烘培产品的功能性。加入面中后具备调节粘性、发泡、增强口感、乳化油脂、延缓结晶等左右。

Ua ʻike ʻia ʻaʻole hiki ke hoʻoheheʻe ʻia ka ʻaila a me ka wai, a ua hana ʻia kā mākou margarine e ka ʻaila a me ka wai ma ke ʻano he kumu kumu nui, ʻo ke kumu e hiki ai ke hoʻohui maikaʻi ʻia nā mea ʻelua ma muli o ka emulsification o ka emulsifying agent. Hiki i nā Emulsifiers ke hoʻonui i ka hana o nā huahana i kālua ʻia. Hiki iā ia ke hoʻololi i ka viscosity, foaming, hoʻonui i ka ʻono, emulsify aila, hoʻopaneʻe i ka crystallization a pēlā aku.

常用的乳化剂有以下几种：

ʻO nā emulsifiers i hoʻohana mau ʻia penei:

单、双甘油脂肪酸酯（单硬脂酸甘油酯）C-10

Mono-diglycerides (glycerides monostearate) C-10

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，熔点：65-70 ℃。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。

ʻO nā monoglycerides ka mea emulsifiers i hoʻohana nui ʻia a hoʻomākaukau ʻia e ka hopena o ka glycerol a me ka ʻaila. ʻO nā huahana he pauda, ​​granular a paʻi paha, wahi hoʻoheheʻe: 65-70 ℃. E like me kona maʻemaʻe, hiki ke hoʻokaʻawale ʻia i nā monoglycerides distilled (maʻemaʻe 40-50%) a me nā monoglycerides i hoʻomaʻemaʻe ʻole ʻia (maʻemaʻe ma mua o 90%). ʻAʻole hiki ke hoʻoheheʻe ʻia i ka wai, hiki ke hoʻoheheʻe ʻia i ka ʻaila (ma luna o 80 ℃). E nānā pono i ka mālama ʻana i ke sila.

卵磷脂 Lecitina.

大豆磷脂是大豆水化脱胶的副产品不溶于水，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。

ʻO ka soybean phospholipid kahi huahana o ka soy hydration a me ka degumming, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka wai, me ka solubility aila maikaʻi a me ka emulsification, he emulsifier kūlohelohe maikaʻi. Hoʻohui ʻia ka Lecithin i ka margarine a i ʻole ka pōkole e hoʻomaikaʻi i ka paʻa, ʻono, a pale i ka ʻaila ʻaila i ka wā kuke. Pono e uhi ʻia ka waiho ʻana a hoʻopaʻa ʻia.

格林斯顿PS201 Greinston PS201

含有高饱和的单甘脂，由植物油制备。优势是用于防止油从产品中离析。熔点：62 ℃.

High saturated mono - glycerin, i hoʻomākaukau ʻia mai ka ʻaila ʻaila. ʻO ka pōmaikaʻi ka pale ʻana i ka hoʻokaʻawale ʻana i ka ʻaila mai ka huahana. Ka helu hehee: 62 ℃.

1. 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、效果显著的抗氧化剂。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。常用的抗氧化剂如下：

He mea koʻikoʻi ka oxidation e alakaʻi ana i ka emi ʻana o ka maikaʻi o ka margarine a me ka pōkole. No ka pale ʻana i ka oxidation, hiki ke hoʻohui ʻia kekahi mau antioxidants me ka palekana kiʻekiʻe a me ka hopena kupaianaha i ka hoʻohui ʻana i ke koho ʻana i nā mea maka, nā ʻano hana, nā ʻōpala a me nā kūlana mālama. ʻO ka hopena o ka antioxidant e pili ana i keʻano o kaʻaila, ke kēkelē o ka hoʻomaʻemaʻeʻana, ka mea FFA, ke keleawe a me ka hao, ka makū, ka māmā, kaʻikeʻana i ka ea a me ka mahana. ʻO nā antioxidants maʻamau e like me kēia:

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用，抗氧化效果更好。油脀里中文0.2g/Kg, 人造奶油中0.1g/Kg.

Keʻokeʻo a ʻulaʻula melemele waxy crystalline pauka, me ka ʻala phenolic kūikawā a me ka ʻala hoʻonāukiuki, wahi hoʻoheheʻe 57-65 ℃, hiki ʻole ke hoʻoheheʻe ʻia i ka wai, 25 ℃ hiki ke hoʻoheheʻe ʻia i ka aila 30-40%, maikaʻi ka thermal stability, ʻaʻole maʻalahi e luku ʻia ma lalo o ke kumu nāwaliwali, hiki ke e hoʻohana ʻia me ka kuke ʻana i ka meaʻai, ka ikaika antibacterial ikaika. ʻOi aku ka maikaʻi o ka BHA ke hoʻohana pū ʻia me nā antioxidants ʻē aʻe a i ʻole me ka citric acid, kahi synergist. ʻO ka nui o ka aila he 0.2g/Kg, a ʻo ka nui o ka margarine he 0.1g/Kg.

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.

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，油中最大添加量0.02％.

ʻO ke aniani keʻokeʻo a i ʻole ka pauka, ʻono ʻole, ʻala ʻole, helu heheʻe 69.5-70.5 ℃, kahi e hoʻolapalapa ai 265 ℃, hiki ʻole ke hoʻoheheʻe ʻia i ka wai, hiki ke hoʻoheheʻe ʻia 30% i 25 ℃ soybean aila, 20% i ka ʻaila pulupulu, 40% i 40 ℃ puaʻa maikaʻi. , sublimation, ʻaʻohe BHA ʻala, haʻahaʻa kumu kūʻai, kiʻekiʻe toxicity pili i BHA, ikaika antioxidant mana. ʻO ka nui o ka aila he 0.2g/Kg, a ʻo ka nui o ka margarine he 0.1g/Kg. ʻO ka lakio o BHT: BHA: ʻakika citric = 2:2:1 ʻo ia kakoho maikaʻike hoʻohana pū me ka BHA a me ka waikawa citric.

增效剂—柠檬酸Synergist - ʻakika citric

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+）生成螯合物，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量一般是量1/4－1/2.

Hana ʻia ka Synergism i ka wā e hoʻohana ʻia ai ʻelua a ʻoi aku mau antioxidants i hui pū ʻia a i hui pū ʻia me kahi synergist, ʻoi aku ka maikaʻi ma mua o ka antioxidant wale nō. Ke hoʻohana ʻia ka phenolic antioxidant i ka aila mea kanu, e hoʻonui nui ʻia kona hopena antioxidant inā hoʻohui ʻia ka waikawa citric. Manaʻo nui ʻia hiki i ka waikawa citric ke hana i nā chelates me nā ion metala (Cu2+, Fe3+) e hoʻoikaika i ka hopena oxidation, no laila e hoʻololi i nā ion metala e hoʻoikaika ai i ka oxidation. ʻO ke ʻano o ka synergist he 1/4-1/2 o nā antioxidants phenolic.

1. 防腐剂  Pnā mea mālama

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。

ʻO ka wai i loko o ka margarine, ʻoi aku ka nui o nā mea i loko o ka pae wai (e laʻa i ka pauka whey), hiki ke maʻalahi i ka hana hou ʻana a me ka ulu ʻana o ka microbial. ʻO nā preservatives nā mea e pepehi ai i nā microorganism a i ʻole ke kāohi i kā lākou hana hou ʻana.

盐 Salt

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。

ʻAʻole ʻo ka paʻakai he mea ʻono wale nō akā he mea mālama maikaʻi loa. Pono e mālama i ka paʻakai i mea e pale ai i ka haumia a me ka maʻu.

山梨酸钾 Potassium sorbate

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，可被性区，用性区有吸湿性，易溶于水，对霉菌、酵母及好气性菌均有抑制作用，属酸性防讐前，PH值5－6以下范围内使用。贮存时注意防潮、密封。

ʻO nā kala kala ʻulaʻula a keʻokeʻo ʻole a i ʻole ka pauka, ʻaʻala ʻole a ʻala iki paha, paʻa ʻole i ka lewa, hiki ke hoʻokaʻawale ʻia ke kala, hymoisture absorption, maʻalahi hiki ke hoʻoheheʻe ʻia i ka wai, mold, yeast a me nā kinoea kino maikaʻi i loaʻa ka hopena inhibitory, he preservative acidic, kūpono no ka hoʻohana. ma ka laulā o PH 5-6. E makaʻala i ka moistureproof a sila i ka wā e mālama ai.

脱氢乙酸钠：Sodium Dehydroacetate

对霉菌、酵母菌、细菌具有很好的抑制作用，广泛地应用与饮料、食品、饲料的加工业，延长其存放期，避免霉变损失。

He hopena maikaʻi kona pale ʻana i ka mold, yeast a me ka bacteria, a hoʻohana nui ʻia i ka ʻoihana inu, meaʻai a me nā meaʻai e hoʻolōʻihi i kona manawa mālama a pale i ka nalowale o ka mildew.

1. 色素 puaʻa

β－胡萝卜素Beta-carotene

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。红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。

ʻO ka Beta carotene ka puaʻa kūlohelohe kūpono, me ke kumu kūʻai haʻahaʻa, ka meaʻai, ke kūpaʻa kala a me nā pono ʻē aʻe. ʻO ka poni ʻulaʻula a hiki i ka ʻeleʻele ʻulaʻula crystalline pauka, heterosmelly iki, hiki ʻole ke hoʻoheheʻe ʻia i ka wai a me ka glycerin, hiki ʻole ke hoʻoheheʻe ʻia i ka ethanol, acetone, 240 ℃ i ka ʻaila ʻaila solubility 0.05-0.10%. ʻAʻole paʻa ka β-carotene i ka māmā a me ka oxygen a māmā i ka pane ʻana i nā ion metala kaumaha e like me Fe3+. Pono e waiho ʻia ka waihona ma kahi anuanu, a e hoʻolohe i ka pale, airtight.

柠檬黄 Lemona Melemele

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。风味添加剂

• Alani melemele pauka, odorless, 0.1% aqueous solution he melemele, insoluble in oil, heat resistance, acid resistance, paakai paakai maikaʻi, poor oxygen resistance, alkali resistance, ulaula ke alkali. Nā mālama mālama me ka carmine. Pākuʻi ʻono

1. 风味添加剂 Pākuʻi ʻono

香精 Emea ʻala

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、防火。香精启封后，不宜继续贮存，最好尽量用定。

 热敏挥发性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

Hoʻopiliʻia nā meaʻono hiki ke hoʻohanaʻia me nāʻano meaʻono palekana a me nā mea lahilahi, hiki ke hoʻokaʻawaleʻia i loko o nāʻanoʻaila a me ka wai. Aia ka hapa nui o ia mau mea i loko o ka wai maʻemaʻe a aniani, akā ʻo ka ʻaila hoʻoheheʻe ʻia me ka ʻaila ʻaila i hoʻomaʻemaʻe ʻia e like me ka diluent e condense i ka haʻahaʻa haʻahaʻa. Loaʻa i nā mea ʻono a pau kahi volatility, pono e mālama ʻia ka waiho ʻana i ka malu (10-30 ℃ kūpono), a e hoʻolohe i ka sunscreen, moisture-proof, fire prevention. ʻAʻole i hoʻopaʻa ʻia ka ʻala, ʻaʻole pono e hoʻomau i ka mālama ʻana,maikaʻi loae hoohana.

Thermal volatile mea, e hoʻolohe i ka hoʻohana 'ana i ka manawa, a me ka noonoo ana e hana like ia i loko o ka mea.

乳脂/炼乳 Milk fat/condensed milk

为了增加人造奶油的营养和风味而添加。低温、阴凉、干燥处存放。

Hoʻohui ʻia e hoʻohui i nā meaʻai a me ka ʻono i ka margarine. E mālama i kahi haʻahaʻa haʻahaʻa, maloʻo a maloʻo