油炸裹皮花生食品抗脂肪氧化酸败的研究

A PAPER ON PREVENTING FAT OXIDATION OF FRYING WRAPPED PEANUTS

用“Schaal耐热试验法” ,选择合适的抗氧化剂 (BHA、TBHQ) ,确定了防止油炸裹皮花生在贮藏期发生脂肪氧化酸败所使用抗氧化剂的比例与添加量 ,并通过常温贮藏实验论证了其在防止油炸裹皮花生脂肪酸败变质方面的有效性。

By using the method of 'Schaal thermal_resisting test ', the proportion and added quantities of the anti_oxidants (BHA, TBHQ) were determined for preventing the fat oxidation of frying wrapped peanuts during their storing time. Their effectiveness to prevent the fat oxidation of the stored samples in normal temperature was proved.