期刊文献+

煎炸时间对棕榈油品质和方便面保质期的影响 被引量:5

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摘要 本文分析了棕榈油在煎炸过程中品质的变化以及对油炸方便面保质期的影响。试验表明,油脂在煎炸过程中,其物理化学指标发生明显变化。随着煎炸时间的延长,棕榈油的黏度、酸值、过氧化值、羰基值和总极性成分升高,透光率降低。不同煎炸程度油脂炸制的方便面,保质期差异显著,添加TBHQ后,方便面保质期有明显改善。
出处 《粮油加工》 北大核心 2008年第7期103-106,共4页 Cereals and Oils Processing
基金 十一五国家科技支撑计划项目2006BAD05A09
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参考文献7

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