摘要
本文对两种不同的豆制品厂煎炸油净化方法对煎炸油品质的影响进行了研究,选择了两家分别采用自然沉降净化法和加水净化法的企业,再选择两种相同的产品,在工厂条件下对煎炸油的酸价、羰基价和极性物质指标进行研究。研究结果显示两种煎炸油净化方法对煎炸油品质具有显著影响。
This paper has conducted the research of the effection of purification methods on quality in two different bean products factory of frying oil. It choosed two companies using the method of natural sedimentation purification and water purification,then choosed two similar products to study the index of acid value,carbonyl value and polar compounds in frying oil which under factory conditions. The results showed that the two kind of frying oil purification methods has significant effect on the quality of frying oil.
出处
《粮食与油脂》
北大核心
2015年第4期51-53,共3页
Cereals & Oils
基金
上海市科委应用专项资金(2013–117)
关键词
豆制品
煎炸油
净化方法
品质
bean products
frying oil
purifying method
quality
