摘要
研究了香猪油加工过程中的原料处理状况、炼制过程控制条件、添加剂的选择及使用浓度等因素对香猪油酸价和过氧化值的影响,通过控制可以使香猪油的酸价降低0.418mg/g,过氧化值降低0.057%。
Various factors influenced acid value and peroxide number of flavor lard were discussed, including the application status of materials, the control condition of refine course, the selection of additives and the concentration of additives during flavor lard processing. Through control procedures, the acid value was reduced by 0.418mg/g and the peroxide value was lowered by 0. 057%.
出处
《肉类工业》
2010年第8期32-34,共3页
Meat Industry
关键词
香猪油
酸价
过氧化值
控制
lard
acid value
peroxide number
control
