摘要
Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month’s storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months’ storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year’s storage.
Stability of Chinese Vegetable Tallow (CVT) and Cocoa Butter Equivalent (CBE) from CVT at room temperature was studied. The POV of non-deodorized CVT increased to 105.45 mmol/kg after 1 month's storage at room temperature, while that of refined CVT and CBE increased to 100 mmol/kg after 2 months' storage at room temperature. The POV of CEB and CVT supplemented with anti-oxidant BHT or TPE was less 15 mmol/kg at room temperature after half a year. The quality of CVT and CBE supplemented with TPE remained unchanged after nearly one year's storage.
出处
《华南师范大学学报（自然科学版）》
CAS
2001年第4期103-105,共3页
Journal of South China Normal University(Natural Science Edition)
关键词
乌桕脂
类可可脂
抗油脂氧化
茶多酚
稳定性
抗氧化剂
保存期
Chinese Vegetable Tallow (CVT)
Cocoa Butter Equivalent (CBE)
Anti-oxidant
Tea polyphenol (TPE)
