摘要
从理论和实践方面研究了大豆色拉油返色的原因 ,从大豆色拉油生产过程中控制每一个可能造成返色的途径 ,用化学精炼方法和物理化学方法 ,将大豆色拉油的色泽控制在Y7,R0 3。经6h油脂加速加热实验后R0 3升到R1 2 ,小于 2。
This paper is introduced why the color reversion for soybean salad oil, every possible way of the color reversion is controlled from the soybean salad oil processing, the soybean salad oil color (133.3 mm)at R0.4,Y7 has controlled by a chemical and physical chemical refinery, the color at R0.3 can rise R1.2 after the oil acceleration test within 6 h.
出处
《中国油脂》
CAS
CSCD
北大核心
2000年第6期79-81,共3页
China Oils and Fats
关键词
大豆色拉油
返色
加速加热实验
色泽
soybean aslad oil
color reversion
acceleration test
colo|
