摘要
分析油脂在煎炸过程中品质的变化以及对油炸面制品保质期的影响。实验表明,油脂在煎炸过程中,其理化指标发生明显变化,不同油品煎炸面制品,保质期差异显著。
The changes of oil quality parameters during deep-frying were analyzed and their effects on the shelf life of the special fried food were discussed in this thesis. The experimental results show that some oil chemical quality parameters＇ change will take place significantly during deep-frying. The shelf life of fried noodle with different sorts of oil vary significantly.
出处
《食品科技》
CAS
北大核心
2008年第6期47-49,共3页
Food Science and Technology
基金
"十一五"国家科技支撑计划项目(2006BAD05A09)
