Hōʻike hiki ke hana ma ka laulā o ka noi a me ka manaʻolana hoʻomohala o nā aila a me nā momona kūikawā

特种油脂应用范围及发展前景的可研报告

Hōʻike hiki ke hana ma ka laulā o ka noi a me ka manaʻolana hoʻomohala o nā aila a me nā momona kūikawā

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，普法战争期间我京期间奶油供应不足，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、外观都与奶到物，由于这种新产品的组成、外观都与奶小治，由于为“人造奶油”，它还有一名“麦淇淋”，是英文“Margarine”的音译。（可研报告）

Māhele 1 Hoʻolauna i nā aila a me nā momona kūikawā

ʻO ka ʻaila kūikawā e like me ka margarine, he ʻoi aku ma mua o hoʻokahi haneli mau makahiki o ka mōʻaukala mai ka mea i hana ʻia. I ka hopena o ke kenekulia 19, i ka wā o ke Kaua Franco-Prussian, ua hāʻawi ʻo Napoleon III o Farani i kahi uku e hoʻolimalima i kahi pani no ka kirīmi i nele i ka lako ma ʻEulopa. ʻO Meggie, ke kemika Farani. Ua patent ʻia ka ʻaila kirīmi i hana ʻia e Mullis i ka makahiki 1869 ma Farani a me ʻEnelani. ʻOiai ua like ka huahana hou me ka pata ma kona ʻano a me kona helehelena, ua kapa ʻia ʻo "Margarine," a me "margarine," ʻo ia ka unuhi ʻana o ka huaʻōlelo Pelekania margarine. (Hōʻike haʻawina hiki)

第二节特种油脂的生产工艺

Māhele 2 ʻenehana hana ʻana o nā aila a me nā momona kūikawā

（一）生产工艺 Ka palapala holo kaʻa hana

1．人造奶油生产工艺 Ka hana o ka margarine

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Pae ʻaila + pae wai → Emulsification → Pasteurizing → Quenching → Kneading → Margarine

2．起酥油生产工艺 Kaʻina o ka pōkole

基料油→（乳化）→急冷→捏合→起酥油

ʻAila kumu → Emulsification → Quenching → Kneading → Shortening

3．代可可脂生产工艺 Ke kaʻina hana no ka pani ʻana i ka pata koko.

氢化基料油→急冷→捏合→代可可脂

ʻAila kumu hydrogenation → Quenching → Kneading → Mea pani pata koko

（二）主要设备 Lako Nui

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

Pahu emulsification (margarine & shortening), pamu HP, votator, mīkini rotor pine, kiwikā kaomi hope, paipu hoʻomaha (margarine papaʻaina)

第三节  特种油脂的应用范围Ka hoʻohana ʻana i ka ʻaila kūikawā

（一）乳化剂 Mea hoʻoheheʻe

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 like me kā kākou e ʻike nei, 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 mea maka nui, hiki i nā mea ʻelua ke hui maikaʻi loa ma muli o ka emulsification o ka emulsifier. ʻO nā emulsifiers i hoʻohana pinepine ʻia penei:

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。

ʻO Monoglyceride ka emulsifier i hoʻohana nui ʻia, i hoʻomākaukau ʻia ma o ka hopena o ka glycerol a me ka ʻaila. ʻO nā huahana i loko o ka pauka, granular a i ʻole paste, e like me kona maʻemaʻe hiki ke hoʻokaʻawale ʻia i ka monoglyceride distilled (maʻemaʻe 40-50%) a me ka monoglyceride undistilled (maʻemaʻe ma mua o 90%). ʻAʻole hoʻoheheʻe ʻia i ka wai, hoʻoheheʻe ʻia i ka momona (ma luna o 80 ℃). E hoʻopaʻa pono iā ia i ka wā e mālama ai.

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。

Ua loaʻa mua ʻo Lecithin mai nā yolks hua manu, akā ma muli o kona kumukūʻai kiʻekiʻe a me ke ʻano palaho, ua hoʻohana ʻia ka soy lecithin ma kahi o ka hana ʻana. ʻO ka soybean phospholipid kahi huahana ʻaoʻao o ka soybean hydration degumming. ʻO kāna mau mea nui he lecithin, lecithin a me ka inositol phospholipid. He wai viscous translucent e melemele koke i ka lewa a i ʻole ka mālamalama a lilo i ʻeleʻele opaque. ʻAʻole hiki ke hoʻoheheʻe ʻia i ka wai, maikaʻi ka solubility o ka ʻaila a me ka emulsification, he emulsifier kūlohelohe maikaʻi. Hiki i ka Lecithin i hoʻohui ʻia i ka margarine a i ʻole ka shortening ke hoʻonui i ke kūpaʻa, hoʻonui i ka ʻono o ka meaʻai, akā no ka pale ʻana i ka ʻaila i ka wā e kuke ai, pono e hoʻomalulu ʻia ka mālama ʻana, sila ʻia.

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。

ʻO ka Sucrose ester kahi ʻano surfactant kūpono a palekana hoʻi, i hoʻomākaukau ʻia e ka hopena o ka sucrose a me ka waikawa momona, hoʻoheheʻe ʻia i ka wai, akā ʻaʻole hoʻoheheʻe ʻia i ka ʻaila, paʻa ma 120 ℃, e pala ma luna o 145 ℃. Hiki ke hoʻohana ʻia ka Sucrose ester a me ka monoglyceride ma ke ʻano he emulsifier o ka margarine, nona ka hopena anti-aging ma ka berena a me ka 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，其中我司司的其中我用司60、SPAN65两种。SPAN60熔点52－54℃，酸两5－10，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。

ʻO ka Sorbitol fatty acid ester kahi ʻano mea i hoʻomākaukau ʻia e ka hopena o ka sorbitol a me ka momona momona, kahi i hoʻohana pinepine ʻia ai ʻo SPAN60 a me SPAN65 e kā mākou hui. ʻO ke kiko heheʻe o SPAN60 he 52-54 ℃, ʻo ka waiwai waikawa he 5-10, a ʻo ka waiwai waikawa o SPAN65 he 55-57 ℃ a me 12-15, a ʻo ka waiwai iodine o nā mea ʻelua he emi ma mua o 2. Keʻokeʻo a melemele paha keʻokeʻo, kūpaʻa wela maikaʻi, paʻakikī ke hoʻoheheʻe i ka wai, maʻalahi ke hoʻoheheʻe i ka ʻaila i ka wā e wela ai. ʻO ke ʻano koʻikoʻi ka hoʻopaʻa ʻana i ke ʻano o ka momona, hiki ke hoʻopaʻa i ka momona i ke ʻano kristal β ma hope o ka hoʻopau ʻana.

（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、效果昮著的抗氧化剂。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：

ʻO ka oxidation kahi mea nui e alakaʻi ai i ka hōʻino ʻana o ka maikaʻi o ka margarine a me ka pōkole. I mea e pale ai i ka oxidation, me ka noʻonoʻo ʻana i ke koho ʻana o nā mea maka, nā ʻano hana, nā kūlana hoʻopili a me ka mālama ʻana, hiki ke hoʻohui ʻia kekahi mau antioxidants palekana a maikaʻi hoʻi. Aia ka hopena o nā antioxidants i ke ʻano o ka ʻaila, ke kekelē o ka hoʻomaʻemaʻe ʻana, ka nui o ka FFA, nā ion keleawe a me ka hao, ka makū, ka mālamalama, ka ʻike ʻana i ka ea, a me ka mahana. ʻO kā mākou antioxidants i hoʻohana pinepine ʻia penei:

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。

Pauka kristal keʻokeʻo a melemele paha, me kahi ʻala phenolic kūikawā a me kahi ʻala ʻawaʻawa, wahi hoʻoheheʻe 57-65 ℃, hoʻoheheʻe ʻole ʻia i ka wai, 25 ℃ solubility aila 30-40%, kūpaʻa wela maikaʻi, ʻaʻole maʻalahi ka luku ʻia ʻana o ka alkali nāwaliwali, hiki ke hoʻohana ʻia me ka meaʻai bakena, hiki ke antibacterial ikaika. ʻOi aku ka maikaʻi o ka BHA ke hoʻohana ʻia me nā antioxidants ʻē aʻe a i ʻole me ka waikawa citric, he synergist. ʻO ka nui o ka dosage he 0.2g/Kg i ka momona a me 0.1g/Kg i ka margarine.

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 aniani keʻokeʻo a pauka paha, ʻono ʻole, ʻala ʻole, kiko heheʻe 69.5-70.5 ℃, kiko paila 265 ℃, hoʻoheheʻe ʻole ʻia i ka wai, 25 ℃ ʻaila soya hoʻoheheʻe ʻia 30%, ʻaila pulupulu 20%, 40 ℃ ka puaʻa 40%, kūpaʻa wela maikaʻi, sublimation, ʻaʻohe ʻala BHA heteroodor, kumukūʻai haʻahaʻa, ʻawaʻawa e pili ana i ka BHA kiʻekiʻe ka hiki ke antioxidant. ʻO ka nui o ka momona he 0.2g/Kg, ʻo ka margarine he 0.1g/Kg, a ʻo ka lakio o BHT: BHA: waikawa citric = 2:2:1 ka mea maikaʻi loa i ka wā e hui pū ʻia me BHA a me ka 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，油中最大河油中最加我。

He ʻano antioxidant hou, ʻoi aku ka maikaʻi o ka hopena antioxidant ma mua o BHA, BHT, ʻo ia ke ʻano nui o ka ion Fe i ke alo ʻole o ke kala ʻole. ʻAʻole e hoʻopuka ka TBHQ i kahi ʻala a i ʻole heteroodor i ka wā e hoʻohui ʻia ai i ka aila, a he solubility maikaʻi ka aila. ʻO ke kiko heheʻe he 126.5-128.5 ℃. Hiki ke hoʻohana wale ʻia a i ʻole i hui pū ʻia me BHT a me BHA, a ʻo ka nui i hoʻohui ʻia i ka aila 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，合用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剂的1/2剂的1/2。

ʻO ka hui pū ʻana o ʻelua a ʻoi aku paha mau antioxidants, a i ʻole kahi synergist, ʻoi aku ka maikaʻi ma mua o hoʻokahi wale nō, kahi hanana i ʻike ʻia ʻo synergism. Inā hoʻohui ʻia ka waikawa citric i ka ʻaila mea kanu, e hoʻomaikaʻi nui ʻia ka hopena antioxidant o nā antioxidants phenolic. Manaʻo nui ʻia hiki i ka waikawa citric ke hana i nā chelates me nā ion metala trace (Cu2+, Fe3+) e hoʻolaha ana i ka oxidation, a pēlā e passivating i nā ion metala e hoʻolaha ana i ka oxidation. ʻO ka dosage o ka synergist maʻamau he 1/4-1/2 o ka phenolic antioxidant.

（四）防腐剂 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, ʻoiai kekahi mau mea i loko o ka pae wai (e like me ka pauka whey), he mea maʻalahi loa ia i ka hoʻoulu ʻana a me ka ulu ʻana o nā microbes. ʻO nā mea hoʻomalu he mau mea ia e pepehi ai i nā microorganisms a i ʻole e kāohi i ko lākou hoʻoulu ʻana.

1．盐 Paakai

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 ʻono ka paʻakai a he mea mālama maikaʻi loa hoʻi. Pono e akahele ka mālama ʻana i ka paʻakai e pale aku i ka haumia a me ka pale ʻana i ka makū.

2．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。

ʻO nā kristal unahi ʻole a keʻokeʻo paha a i ʻole ka pauka, ʻaʻohe ʻala a pilau iki paha, paʻa ʻole i ka lewa, hiki ke hoʻoluʻu ʻia e ka oxidation, hygroscopic, maʻalahi ka hoʻoheheʻe ʻia i ka wai, loaʻa ka hopena inhibitory i ka ʻōpala, ka hū a me nā bacteria aerostatic, he mea mālama waikawa, pono e hoʻohana ʻia ma ka waiwai PH o 5-6 ma lalo o ka pae. E makaʻala i ka pale ʻana i ka makū a me ka sila ʻana i ka wā e mālama ai.

（五）色素 Pigment

1.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。

He pigment kūlohelohe kūpono ka β-carotene, nona nā pono o ke kumukūʻai haʻahaʻa, ka meaʻai a me ke kūpaʻa o ke kala. ʻO ka pauka crystalline mai ka poni ʻulaʻula a i ka ʻulaʻula ʻeleʻele, ʻano heteroodor iki, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka wai a me ka glycerol, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ethanol, acetone, solubility o 0.05-0.10% i ka ʻaila mea kanu ma 240 ℃. ʻAʻole paʻa ka Beta-carotene i ka mālamalama a me ka oxygen a lilo i māmā ke kala ke hōʻike ʻia i nā ion metala kaumaha e like me Fe3+. Pono e waiho ʻia ka mālama ʻana ma kahi anuanu, a e makaʻala i ka malu, ea paʻa.

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。

Pauka ʻulaʻula a ʻeleʻele paha, ʻala ʻole, ʻulaʻula i ka wai, hoʻoheheʻe ʻole ʻia i ka ʻaila, kūpaʻa māmā, kūpaʻa waikawa maikaʻi, kūpaʻa wela, hōʻemi i ke kūpaʻa, kūpaʻa bacteria maikaʻi ʻole, huli ka alkali i ka ʻeleʻele. ʻO ka waiwai hygroscopic ikaika, pono e mālama ʻia ma kahi maloʻo a anuanu, mālama lōʻihi, pono e makaʻala i ka sila, pale i ka makū, anti-deterioration.

3.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。

Pauka ʻalani melemele, ʻaʻohe ala, 0.1% wai hoʻoheheʻe melemele, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ʻaila, kūpaʻa wela, kūpaʻa waikawa, kūpaʻa paʻakai maikaʻi, kūpaʻa oxygen, kūpaʻa alkali maikaʻi ʻole, lilo i ʻulaʻula ke alkali. ʻO nā hana palekana mālama like me carmine.

（六）风味添加剂 Mea ʻala

1．香精 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、防潮、防就。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。

Hana ʻia ka ʻono meaʻai me nā ʻano mea ʻala like ʻole a me nā mea hoʻoheheʻe me ka palekana kiʻekiʻe, hiki ke hoʻokaʻawale ʻia i ʻelua mau ʻāpana: ka aila hiki ke hoʻoheheʻe ʻia a me ka wai hiki ke hoʻoheheʻe ʻia. Aia ka hapa nui o lākou i loko o ka wai moakaka a me ka moakāka, akā ʻo ka ʻaila hiki ke hoʻoheheʻe ʻia me ka ʻaila mea kanu i hoʻomaʻemaʻe ʻia e like me ka mea hoʻoheheʻe e hoʻomāʻū i ka mahana haʻahaʻa. Loaʻa i nā ʻono a pau kahi volatility, pono e mālama ʻia i kahi anuanu (10-30 ℃ kūpono), a e mālama i ka sunscreen, pale i ka makū, pale ahi. ʻAʻole pono e hoʻomau i ka mālama ʻana i ka ʻono ma hope o ka wehe ʻana, ʻoi aku ka maikaʻi o ka hoʻohana ʻana. He mea koʻikoʻi ka wela, e hoʻolohe i ka manawa hoʻokomo, a e hoʻolohe i ka hoʻolaha like ʻana i loko o ka mea.

2．盐 Paakai

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 like me ka mea i ʻōlelo ʻia ma mua, he mea mālama a he mea hoʻoponopono ʻono ka paʻakai. He hana mālama kona, akā he hana nō hoʻi e hoʻomāʻona ai i ka kirīmi. I ka hoʻoilo, ʻoi aku ka haʻahaʻa o ke kiko heheʻe o ka ʻaila maka a ʻoi aku ka liʻiliʻi o ka paʻakai i hoʻohui ʻia. I ke kauwela, ʻoi aku ke kiʻekiʻe o ke kiko heheʻe o ka ʻaila maka a ʻoi aku ka nui o ka paʻakai. Pono e mālama ʻia ka paʻakai no ka pale ʻana i ka makū.

3．乳清粉 Whey mist

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：

Hoʻohui ʻia ka pauka whey i ka margarine e hoʻonui i kona ʻono. ʻO ka mea nui o ka pauka whey he protein, kahi mea hiki ke loli a hoʻihoʻi ʻole ʻia ma lalo o kekahi mau kūlana. Pono e uku kūikawā ʻia iā ia i ka mālama ʻana a me ka hoʻohana ʻana. Eia nā mea hoʻohuli kikoʻī:

）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、怌吋。

(1) Nā kumu kemika: waikawa, kumu, mea hoʻoheheʻe organik, paʻakai metala kaumaha, nā mea hoʻoheheʻe, a pēlā aku.

(2) Nā kumu kino: ka hoʻomehana ʻana (wela kiʻekiʻe), ultraviolet, ultrasonic, hoʻoulu ikaika, oscillation, extrusion, nā kukuna like ʻole.

4．乳脂 Butterfat

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 kūlohelohe ka pata momona, i hoʻohui ʻia e hoʻonui i ka meaʻai a me ka ʻono o ka margarine. E mālama i kahi anu, kahi maloʻo a me kahi anuanu.

（七）消泡剂――乳化硅油 Deformer-Silicone emulsion

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，就是利用了守的。

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 ka hana ʻana o ka palai ʻana i ka meaʻai, i kekahi manawa e nui ka huʻa, inā ʻaʻole e hoʻokahe i ka manawa kūpono, e kahe ka ʻaila a i ʻole ka huʻa mai loko mai o ka ipu, e hoʻopilikia i ka hana, a hiki ke hana i nā pōpilikia hana. Hoʻohui ʻia ka ʻaila silicone emulsified i ka ʻaila palai "KFC" i hana ʻia e kā mākou hui, kahi e hoʻohana ai i kona hopena defoaming.

ʻO ka ʻaila silicone emulsified he wai aila keʻokeʻo waiū, ʻaʻole i hoʻopili ʻia kona mānoanoa e ka mahana, ʻaʻole lapalapa, ʻaʻole lele i ka lewa, waiwai paʻa, ʻaʻohe ʻawahia, ʻaʻohe ʻala, hoʻoheheʻe ʻia i ka wai.

第四节  特种油脂行业的发展前景 Ka manaʻolana hoʻomohala o ka ʻoihana aila kūikawā

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，没滑油的使用率就越高，前景一片光明，没明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。

Ke ulu wikiwiki nei ka mākeke aila kūikawā. No nā waiwai kūʻai i hoʻohana ʻia me nā kaʻa, ua hoʻololi mālie ʻia ka aila lubricating i nā huahana mea kūʻai maʻamau. I kēia manawa me ka hoʻomaikaʻi ʻana o ka pae mīkini, ke piʻi nei hoʻi ka hoʻomohala ʻana o ka ʻoihana aila lubricating. ʻO ke kiʻekiʻe o ke kiʻekiʻe o ka mīkini, ʻo ke kiʻekiʻe o ka hoʻohana ʻana i ka aila lubricating, mālamalama ka manaʻolana, e ulu paʻa ka ulu ʻana o ka mākeke ʻoihana aila lubricating.

Pono ka ʻoihana aila kūikawā o Kina e hāʻawi piha i nā pono o ka noiʻi ʻepekema ikaika a me ka ʻenehana, e hopu i ke au hoʻomohala honua, a hoʻomaikaʻi mau i nā kūlana kūpono o nā huahana aila kūikawā. No ka laʻana, ʻaʻole i hoʻokō pinepine ka ʻoihana mana uila o Kina i nā kūlana aila hoʻololi uila kiʻekiʻe SH0040-91, a ʻo ka hapa nui o lākou e hoʻohana i ka aila i lawe ʻia mai e kūlike ana i nā kūlana honua. E kū ana nā ʻoihana aila kūikawā Kina i ke koi ākea o ka mākeke a e hoʻolauna i nā manawa kūpono maikaʻi aʻe.