摘要
本文通过饼干的虐待储藏实验及风味品评实验,研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响,并提出了饼干保质期达到12个月所要求的棕榈油质量指标。
This paper studied the effects of different color and TBHQ content of palm oil on the shelf life of biscuit through dissrvice storage test and sensory evaluation test on biscuit,and bring forward main quality indexes of palm oil to ensure for a shelf life of biscuit comes up to 12 months.
出处
《粮油食品科技》
2004年第1期39-40,共2页
Science and Technology of Cereals,Oils and Foods
