摘要
本文分别从用油种类、添加抗氧化剂，油炸时间、面粉质量及包装材料等几方面来分析油炸方便面油脂氧化哈败的原因。通过对过氧化值，酸价两项理化指标和感观检验的测取，获得令人满意的解决方法。
The reason of the oil and fat'S oxidation and acescence in frying convenient noodles is discussed in this paper with relation to the sorts of oil,addition of antioxidant,the temperature and time of frying,and the quality of flour and packing material etc.By determining poy and acid number,the researchers find a satisfactory solution to the problem.
