摘要
在藤椒油室温贮藏销售条件下,测定感官、色值、酸值及过氧化值等指标。结果表明:在2 a内,感官评分、色值都在降低,酸值及过氧化值在增加,感官、酸值及过氧化值等各项检测指标均符合《绿色食品调味油》(NY/T 2111-2011)标准中的规定。
Under the condition of room temperature storage sales on Zanthoxylum schini folium et Zucc oil sensory, color value, acid value and peroxide value index determination. Results show that in 2 years, sensory score, color values are lower, acid value and peroxide value increased, sensory, acid value and peroxide value and so on various testing indexes meet the Green Food Seasoning Oil(NY/T 2111-2011) the provisions of standard
出处
《现代食品》
2016年第22期76-78,共3页
Modern Food
关键词
藤椒油
贮藏时间
品质变化
Zanthoxylum schini folium et Zucc oil
Storage time
Quality Change
