Akụkọ gbasara ohere maka ngwa na atụmanya mmepe nke mmanụ na abụba pụrụ iche

特种油脂应用范围及发展前景的可研报告

Akụkọ gbasara ohere maka ngwa na atụmanya mmepe nke mmanụ na abụba pụrụ iche

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世纪史。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。为“人造奶油”，它还有一名“麦淇淋”，是英文“Margarine”的音译。（可研报告）

Nkebi nke 1 Okwu Mmalite maka mmanụ na abụba pụrụ iche

Mmanụ pụrụ iche dị ka margarine, nwere ihe karịrị otu narị afọ nke akụkọ ihe mere eme site na ihe mepụtara ya. Na ngwụcha narị afọ nke 19, n'oge Agha Franco-Prussian, Napoleon nke Atọ nke France nyere onyinye iji nweta onye nnọchi anya ude ahụ nke dị ụkọ na Europe. Meggie, onye France bụ kemist. Mmanụ ude nke Mullis mere na 1869 nwere ikike ikike na France na England. Ebe ọ bụ na ngwaahịa ọhụrụ ahụ yiri bọta n'ihe mejupụtara ya na ọdịdị ya, a na-akpọ ya "Margarine," yana "margarine," nke bụ ntụgharị asụsụ nke okwu Bekee bụ margarine. (Akụkọ ọmụmụ ihe gbasara ohere)

第二节特种油脂的生产工艺

Nkebi nke Abụọ Teknụzụ mmepụta nke mmanụ na abụba pụrụ iche

（一）生产工艺 Production eruba chaatị

1．人造奶油生产工艺 Usoro nke margarine

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Usoro mmanụ + usoro mmiri →Ịmepụta ihe →Ịmepụta ihe →Ịmepụta ihe →Ịmepụta ihe →Ịgwakọta ihe →Margarine

2．起酥油生产工艺 Usoro nke mkpụmkpụ

基料油→（乳化）→急冷→捏合→起酥油

Mmanụ ntọala → Emulsification → Ịgbanyụ → Ịgwakọta → Mkpirikpi

3．代可可脂生产工艺 Usoro ihe ngbanwe nke koko butter

氢化基料油→急冷→捏合→代可可脂

Mmanụ isi hydrogenation →Ịkwụsị →Ịgwakọta →Nnọchi bọta koko

（二）主要设备 Main Equipment

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休

Tankị emulsification (margarine na mkpụmkpụ), ọkpọkọ HP, onye ntuli aka, igwe rotor pin, valvụ nrụgide azụ, ọkpọkọ ezumike (magarine tebụl)

第三节  特种油脂的应用范围Itinye mmanụ pụrụ iche n'ọrụ

(一) 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。

Dịka anyị niile maara, mmanụ na mmiri anaghị agbaze agbaze, mmanụ na mmiri na-emepụta margarine anyị dịka ihe ndị bụ isi e ji emepụta ya. Ha abụọ nwere ike ịdị mma nke ukwuu site na emulsification nke emulsifier. Ihe emulsifiers a na-ejikarị eme ihe bụ ndị a:

1. Mkpụrụ ọgwụ 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。

Monoglyceride bụ emulsifier kachasị eji eme ihe, nke a na-esi na mmeghachi omume nke glycerol na mmanụ apụta. Ngwaahịa dị na ntụ ntụ, granular ma ọ bụ mado, dịka ịdị ọcha ya si dị, enwere ike kewaa ha n'ime monoglyceride a gwakọtara agwakọta (ịdị ọcha 40-50%) na monoglyceride a gwakọtara agwakọta (ịdị ọcha karịrị 90%). A naghị agbaze na mmiri, a na-agbaze na mmanụ (karịa 80℃). Debe ya n'ime mkpuchi mgbe ị na-echekwa ya.

2. 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。

E si na àkwá e ji mee lecithin nweta ya, mana n'ihi oke ọnụ ahịa ya na ọdịdị ya na-emebi emebi, e ji soy lecithin mee ihe n'imepụta ya. Soybean phospholipid bụ ihe sitere na mmiri mmiri soybean. Ihe ndị dị na ya bụ lecithin, lecithin na inositol phospholipid. Mmiri viscous na-agbanwe agbanwe nke na-agbanwe odo odo ngwa ngwa n'ikuku ma ọ bụ n'ìhè wee ghọọ aja aja na-adịghị agbaze agbaze. A naghị agbaze na mmiri, mmanụ dị mma na-agbaze na emulsification, bụ ezigbo emulsifier eke. Lecithin agbakwunyere na margarine ma ọ bụ mkpụmkpụ nwere ike ime ka nkwụsi ike dịkwuo mma, mee ka ụtọ nri dịkwuo mma, kamakwa iji gbochie mmanụ ịgbasa n'oge esi nri, a ga-etinye ya n'ime ebe a na-echekwa ya, mechie ya.

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。

Sucrose ester bụ ụdị surfactant dị irè ma dịkwa nchebe, nke a na-esi na mmeghachi omume nke sucrose na fatty acid kwadebe, nke a na-agbaze na mmiri, mana ọ naghị agbaze na mmanụ, kwụsiri ike na 120℃, ga-ere ere karịa 145℃. Enwere ike iji sucrose ester na monoglyceride mee ihe dị ka emulsifier nke margarine, nke nwere mmetụta mgbochi ịka nká na achịcha na achịcha.

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是由山梨糖醇与脂肪酸反应制得的一类物质是由山梨糖醇与脂肪酸反应制得的一类物质是由山梨糖醇与脂肪酸60、SPAN65两种。SPAN60熔点52－54℃，酸值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，可使急冷冷各油脂用定在

Sorbitol fatty acid ester bụ ụdị ihe e ji mmeghachi omume nke sorbitol na fatty acid kwadebe, nke ụlọ ọrụ anyị na-ejikarị SPAN60 na SPAN65 eme ihe. Ebe agbaze nke SPAN60 bụ 52-54℃, uru acid bụ 5-10, uru acid nke SPAN65 bụ 55-57℃ na 12-15 n'otu n'otu, uru iodine nke ha abụọ erughị 2. Ọcha ọcha ma ọ bụ odo odo, ezigbo nkwụsi ike okpomọkụ, ọ siri ike ịgbaze na mmiri, ọ dị mfe ịgbaze na mmanụ mgbe a na-ekpo ọkụ. Ihe kacha mkpa bụ ime ka nhazi mmanụ sie ike, nke nwere ike ime ka mmanụ ahụ kwụsie ike na nhazi kristal β mgbe emechara ya.

(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、效枾著的抗氧化剂。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：

Oxidation bụ ihe dị mkpa na-ebute mmebi nke ịdị mma nke margarine na mbelata. Iji gbochie oxidation, na mgbakwunye na ịtụle nhọrọ nke ihe ndị e ji arụ ọrụ, ụzọ nhazi, ọnọdụ nkwakọ ngwaahịa na nchekwa, enwere ike ịgbakwunye ụfọdụ antioxidants dị nchebe ma dị irè. Mmetụta nke antioxidants dabere na ụdị mmanụ, ogo nke nchacha, ọdịnaya FFA, ion ọla kọpa na ígwè, mmiri mmiri, ìhè, ikpughe na ikuku, na okpomọkụ. Antioxidants anyị na-ejikarị eme ihe bụ ndị a:

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给，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.

Ntụ ntụ kristal ọcha ma ọ bụ nke na-acha odo odo, nwere isi phenolic pụrụ iche na isi na-esi ísì ụtọ, ebe agbaze 57-65℃, anaghị agbaze na mmiri, mmanụ 25℃ na-agbaze 30-40%, ezigbo nkwụsi ike okpomọkụ, alkali adịghị ike adịghị mfe ibibi, enwere ike iji ya na nri ime achịcha, ikike nje bacteria siri ike. BHA dị irè karịa mgbe ejiri ya na antioxidants ndị ọzọ ma ọ bụ na citric acid, onye na-eme synergist. Oke dose kachasị bụ 0.2g/Kg na mmanụ na 0.1g/Kg na 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。

Kristal ọcha ma ọ bụ ntụ ntụ, enweghị ụtọ, enweghị isi, ebe agbaze 69.5-70.5℃, ebe esi mmiri 265℃, anaghị agbaze na mmiri, mmanụ soybean 25℃ na-agbaze 30%, mmanụ owu 20%, anụ ehi 40℃ 40%, ezigbo nkwụsi ike okpomọkụ, sublimation, enweghị BHA heteroodor, ọnụ ahịa dị ala, nsí ma e jiri ya tụnyere ikike antioxidant dị elu nke BHA. Oke oke abụba bụ 0.2g/Kg, margarine bụ 0.1g/Kg, na oke nke BHT: BHA: citric acid = 2:2:1 bụ nke kacha mma mgbe ejikọtara ya na BHA na citric acid.

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。

Ụdị antioxidant ọhụrụ, mmetụta antioxidant ka mma karịa BHA, BHT, njirimara kachasị ukwuu nke Fe ion n'enweghị agba. TBHQ agaghị emepụta isi ma ọ bụ heterooric mgbe etinyere ya na mmanụ, mmanụ ahụ nwekwara ezigbo ike ịgbaze. Ebe agbaze bụ 126.5-128.5℃. Enwere ike iji ya naanị ya ma ọ bụ gwakọta ya na BHT na BHA, oke mgbakwunye na mmanụ bụ 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。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+）生成螉后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前的1/4.

Njikọta nke antioxidants abụọ ma ọ bụ karịa, ma ọ bụ synergist, na-adịkarị irè karịa otu naanị ya, ihe a maara dị ka synergism. Ọ bụrụ na etinyere citric acid na mmanụ akwụkwọ nri, mmetụta antioxidant nke antioxidants phenolic ga-aka mma nke ukwuu. A na-ekwenyekarị na citric acid nwere ike ịmepụta chelates na ion metal trace (Cu2+, Fe3+) nke na-akwalite oxidation, si otú a na-eme ka ion metal na-akwalite oxidation. Ọnụọgụ nke synergist bụkarị 1/4-1/2 nke antioxidant phenolic.

（四）防腐剂 Preservative

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。

Mmiri dị na margarine, ọkachasị ihe ụfọdụ dị n'oge mmiri (dịka ntụ whey), na-adịkarị mfe ịmụpụta ma too nje bacteria. Ihe nchekwa bụ ihe ndị na-egbu nje bacteria ma ọ bụ na-egbochi ịmụpụta ha.

1. 盐 Nnu

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。

Nnu bụ ihe na-eme ka ihe na-esi ísì ụtọ ma bụrụkwa ihe nchekwa dị mma. E kwesịrị ịkpachara anya ka e wee chekwaa nnu iji gbochie mmetọ na mmiri.

2. 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。

Kristal ma ọ bụ ntụ ntụ na-enweghị agba ma ọ bụ ọcha, enweghị isi ma ọ bụ ntakịrị isi, enweghị isi n'ikuku, enwere ike ịgba agba site na oxidation, hygroscopic, ọ na-agbaze ngwa ngwa na mmiri, nwere mmetụta mgbochi na ebu, yist na nje bacteria aerostatic, ọ bụ ihe nchekwa acidic, a ga-eji ya na uru PH nke 5-6 n'okpuru oke. Lezienụ anya na-egbochi mmiri na mkpuchi mgbe ị na-echekwa ya.

（五）色素 Pigmenti

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。红索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。

β-carotene bụ agba eke zuru oke, nke nwere uru dị na ọnụ ala dị ala, nri na nkwụsi ike agba. Ntụ ntụ kristal na-acha ọbara ọbara ruo na-acha uhie uhie gbara ọchịchịrị, ọ na-esi ísì dị ntakịrị, ọ naghị agbaze na mmiri na glycerol, ọ naghị agbaze na ethanol, acetone, ọ na-agbaze na 0.05-0.10% na mmanụ akwụkwọ nri na 240℃. Beta-carotene anaghị agbaze na ìhè na oxygen ma na-adị ọkụ mgbe e tinyere ya na ion ígwè dị arọ dịka Fe3+. E kwesịrị itinye ebe nchekwa n'ebe dị jụụ, leziekwa anya na ndò, ikuku anaghị abanye.

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。

Ntụ ntụ uhie uhie ma ọ bụ ọchịchịrị, enweghị isi, ọbara ọbara na mmiri, anaghị agbaze na mmanụ, iguzogide ọkụ, ezigbo iguzogide acid, iguzogide okpomọkụ, mbelata iguzogide, enweghị ike iguzogide nje bacteria, alkali na-agbanwe aja aja. A ga-echekwa ihe onwunwe siri ike nke hygroscopic, n'ebe kpọrọ nkụ, dị jụụ, na nchekwa ogologo oge, kwesịrị ilebara anya na mkpuchi, na-egbochi mmiri, na-egbochi mmebi.

3.柠檬黄 Lemon odo

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。贮存注意事项同脂红。

Ntụ ntụ odo odo, enweghị isi, mmiri mmiri 0.1% odo odo, anaghị agbaze na mmanụ, okpomọkụ anaghị anabata ya, acid anaghị anabata ya, nnu anaghị anabata ya, oxygen anaghị anabata ya, alkali anaghị anabata ya nke ọma, na-acha ọbara ọbara mgbe alkali na-anaghị anabata ya. Ihe ndị a na-echekwa na-adị ka carmine.

（六）风味添加剂 onye na-esi ísì ụtọ

1.香精 Isi ísì

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。

A na-eji ụdị ihe na-esi ísì ụtọ na ihe na-eme ka nri dị ụtọ nke ọma, nke enwere ike kewaa n'ime ụdị abụọ: mmanụ na-agbaze na mmiri na-agbaze. Ọtụtụ n'ime ha dị na mmiri doro anya ma doo anya, mana mmanụ na-agbaze na mmanụ akwụkwọ nri a nụchara anụcha dịka ihe na-agbaze ga-agbaze na obere okpomọkụ. Uto niile nwere mgbanwe ụfọdụ, nchekwa kwesịrị ịṅa ntị na ebe dị jụụ (10-30℃ kwesịrị ekwesị), ma lezie anya na ihe na-eme ka anwụ ghara ịcha, mmiri anaghị agbaze, mgbochi ọkụ. Uto mgbe emepechara ya, ekwesịghị ịnọgide na-echekwa, ọ kacha mma iji ya. Ihe na-eme ka ọ dị ọkụ, lezie anya na oge ntinye, ma lezie anya ka o kesaa ya nke ọma na ihe ahụ.

2. 盐 Nnu

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。

Dịka ekwuru na mbụ, nnu bụ ihe nchekwa na ihe na-achịkwa ụtọ. Ọ nwere ọrụ nke nchekwa, mana ọ nwekwara ọrụ nke ime ka ude ahụ dị nnu. N'oge oyi, ebe agbaze mmanụ a na-anaghị amị amị na-adị obere, nnu a na-etinye na-adịkwa obere. N'oge ọkọchị, ebe agbaze mmanụ a na-anaghị amị amị na-adị elu, nnu a na-etinyekwa karịa. A ga-echekwa nnu ka ọ ghara ịdị mmiri mmiri.

3. 乳清粉 Whey alụlụ

在人造奶油中添加乳清粉是为了增加其风味性。 乳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。且不可逆的特性。

A na-etinye ntụ ntụ whey na margarine iji mee ka ụtọ ya dịkwuo mma. Isi ihe dị na ntụ ntụ whey bụ protein, nke a na-agbanwe agbanwe ma na-agbanwe agbanwe n'ọnọdụ ụfọdụ. E kwesịrị ilebara ya anya nke ọma mgbe a na-echekwa ya na mgbe a na-eji ya. Ihe ndị na-emetụta ya bụ ndị a:

(1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

(1)

(1) Ihe ndị metụtara kemịkalụ: asịd, ntọala, ihe mgbaze organic, nnu ígwè dị arọ, ihe ndị na-eme ka ihe dị n'ime mmiri dị n'ime mmiri, wdg.

(2) Ihe ndị dị n'anụ ahụ: ikpo ọkụ (okpomọkụ dị elu), ultraviolet, ultrasonic, oke mkpali, oscillation, extrusion, ụzarị dị iche iche.

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、干燥夔夔夔干燥夔夔夔干燥。

Butterfat bụ ude sitere n'okike, a na-etinye ya iji mee ka nri na ụtọ nke margarine dịkwuo mma. Debe ya n'ebe dị jụụ, dị jụụ ma kpọọ nkụ.

（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

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。

N'imepụta nri e ji esi nri, mgbe ụfọdụ, a ga-enwe ọtụtụ ụfụfụ, ọ bụrụgodị na ọ bụghị n'oge, mmanụ ma ọ bụ ụfụfụ ahụ ga-ejupụta n'ime akpa ahụ, gbochie ọrụ ahụ, ma ọ bụ ọbụna mee ka ihe mberede pụta. A na-etinye mmanụ silicone emulsified na mmanụ emulsified "KFC" nke ụlọ ọrụ anyị mepụtara, nke na-eji mmetụta ya eme ihe.

Mmanụ silicone emulsified bụ mmiri mmiri mmanụ ọcha dị ka mmiri ara ehi, okpomọkụ anaghị emetụta viscosity ya, ọ naghị ere ọkụ, ọ naghị agbanwe agbanwe n'ikuku, ihe onwunwe kwụsiri ike, ọ naghị egbu egbu, ọ naghị esi ísì, ọ naghị agbaze n'ime mmiri.

第四节  特种油脂行业的发展前景 Atụmatụ mmepe nke ụlọ ọrụ mmanụ pụrụ iche

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，润滑油产业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。

Ahịa mmanụ pụrụ iche na-eto ngwa ngwa. Maka ngwaahịa ndị ahịa eji eji ụgbọala eme ihe, mmanụ mmanụ agbanweela nwayọọ nwayọọ ka ọ bụrụ ngwaahịa ndị a na-ejikarị eme ihe. Ugbu a, ka ọkwa igwe na-akawanye mma, mmepe nke ụlọ ọrụ mmanụ mmanụ na-akakwa elu. Ka ọkwa igwe na-akawanye elu, ka ọnụego ojiji nke mmanụ mmanụ na-akakwa elu, atụmanya na-enwu gbaa, mmepe nke ahịa ụlọ ọrụ mmanụ mmanụ ga-abụ uto kwụsiri ike.

Ụlọ ọrụ mmanụ pụrụ iche nke China kwesịrị inye aka nke ọma n'uru nke nnyocha sayensị siri ike na teknụzụ, ịghọta usoro mmepe mba ụwa, ma na-emeziwanye ụkpụrụ dị mkpa nke ngwaahịa mmanụ pụrụ iche mgbe niile. Dịka ọmụmaatụ, ụlọ ọrụ ọkụ eletrik nke China anaghị ejikarị ụkpụrụ mmanụ transformer SH0040-91 eme ihe, ọtụtụ n'ime ha na-anabatakwa mmanụ mba ọzọ nke na-emezu ụkpụrụ mba ụwa. Ụlọ ọrụ mmanụ pụrụ iche nke China ga-eche nnukwu ọchịchọ ahịa ihu ma weta ohere ka mma.