摘要
本文研究了江津油酥米花糖在自然储藏条件下油脂酸败的变化。结果表明:米花糖之异味随储藏时间延长逐渐加重,米花糖中油脂的酸值、过氧化值和丙二醛含量随储藏时间延长提高。油脂的自功氧化是影响米花糖储藏的主要原因之一。
The changes of quality of oil in the crunchy rice candy storing under natural conditions were studied.The results showed that rare delicacy gradually become serious with the prolongation of storing,the parameters of acid value and peroxide value and the content of malon- dialdehyde increased with the prolongation of preservation.Therefore, one of the measures which will prolong the preserving time is trying to delay the oxidation of the oil in the crunchy rice candy.
关键词
储藏
酸值
过氧化值
米花糖
油脂
preservation
acid value
peroxide value
malondialdehyde