摘要
通过测定储存在涂防晒涂料罐体中的藤椒油感官、酸值和过氧化值等指标,掌握存油品质变化规律。结果表明:藤椒油储存过程中香麻味先逐步减弱后麻度开始降低,麻度降低的过程中酸值、过氧化值升高,在1 a罐存期内各项检测指标均符合《绿色食品调味油》(NY/T2111-2011)标准中规定。
Through the Zanthoxylum schini folium et Zucc Oil stored in the besmear bask in coating tankssenses,determination of acid value and peroxide value indicators,master save oil quality change rule.Resultsshow that the Zanthoxylum schini folium et Zucc Oil stored in the process of fragrant hemp taste graduallyweakened after ma degree first began to reduce,ma degrees lower acid value,peroxide value in the processof began to rise,at12months within the tank for various testing indexes meet the green food seasoning oil(NY/T2111-2011)specified in the standard
作者
古明亮
周远兵
李国琼
沈学珍
袁君花
刘群
祝建梅
李勇
Gu Mingliang;Zhou Yuanbing;Li Guoqiong;Shen Xuezhen;Yuan Junhua;Liu Qun;Zhu Jianmei;Li Yong(Sichuan Maohua Food Co., Ltd,Meishan 620000, China)
出处
《现代食品》
2016年第20期101-103,共3页
Modern Food
关键词
藤椒油
储藏
防晒涂料
品质
Zanthoxylum schini folium et Zucc Oil
Storage
Sunproof dope
Quality