摘要
以白芝麻为原料,研究红外烘烤条件对水代芝麻香油品质的影响。结果表明:随着红外烘烤温度的升高及烘烤时间的延长,芝麻香油的色泽加深、诱导时间延长、过氧化值增大,而对酸价的影响不显著。
White sesame seeds were used as raw material. The effect of the infrared roasting conditions on the quality of sesame oil by aqueous extraction was investigated. The results showed that with the increasing of infrared roasting temperature and time,the color of sesame oil was gradually deepened,the induction time was prolonged,and the peroxide value was increased,while acid value was not significantly changed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期294-296,共3页
Science and Technology of Food Industry
基金
河南省重大公益科研项目(091100910200)
关键词
红外烘烤
水代法
芝麻香油
品质
infrared roasting
aqueous extraction
sesame oil
quality
