摘要
利用豆油油炸面食、鸡肉、里脊肉 ,在2h、4h、6h分别取样 ,从定性、定量以及感官检验等几方面探讨豆油在不同时间段的质变情况 ,以确定煎炸油所可使用的时间 ,来保证食用者的身体健康 ,同时为食用油脂的检验提供参考。
In this paper we mainly studied soybean oil′s deterioration from qualitative,quantitative and sense measuring by making use of soybean oil for frying dough,chicken and meat.Samples were taken in various treating time 2h,4h,6h.The proper frying hours then could be determined and people′s health could be ensured.The paper have offered the reference for edible oil′s analysis.
出处
《食品科技》
CAS
北大核心
2000年第4期56-57,共2页
Food Science and Technology
