期刊文献+

米花糖中的油脂在储藏过程中质量指标的研究 被引量:2

A Study on the Quality Index of Oil in the Crunchy Rice Candy in the Course of Preservation
下载PDF
导出
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.
机构地区 渝洲大学生物系
出处 《渝州大学学报》 1992年第3期67-70,共4页
关键词 储藏 酸值 过氧化值 米花糖 油脂 preservation acid value peroxide value malondialdehyde
  • 引文网络
  • 相关文献

参考文献2

  • 1M. C. C. Lizada,S. F. Yang. Sulfite-induced lipid peroxidation[J] 1981,Lipids(3):189~194
  • 2J. I. Gray. Measurement of lipid oxidation: A review[J] 1978,Journal of the American Oil Chemists’ Society(6):539~546

同被引文献5

引证文献2

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部