摘要
采用单因素试验探讨了水分和金属铁对压榨大豆油的酸值、过氧化值和p-茴香胺值随储存时间延长的变化规律。结果表明,在压榨大豆油储存过程中,水分活度应控制在0.4左右,不宜高于0.6;压榨大豆油的含铁量很高,不宜长期储存,故货架期较短。
In this paper, through the single factor tests, the regularity of AV, POVand p-AnV is obtained with the different storage time when water and metal ion in the pressing soybean oil. The results show that in the storage, process of the pressing soybean oil, water activity should control at about 0.4, no more than 0.6, in the pressing soybean oil the quantity of iron is high, and the storage period is shorter than the solvent extraction soybean oil.
出处
《农产品加工（下）》
2011年第7期26-28,35,共4页
Farm Products Processing
基金
黑龙江省技术攻关项目(2009BADB9B08)
