摘要
研究了不同炒籽工艺和设备对浓香菜籽油产品质量的影响,重点分析了对油脂的酸价,过氧化值,甾醇,维生素E,脂肪酸组成的影响,并建立了工艺设备和产品质量之间的关系。
The effects of different frying seeds technologies and equipments on the aroma quality of rapeseed oil products were discussed, and the influences of oil acid value, peroxide value, sterol, vitamin E and fatty acid composition were focused on. The relationship between the technological equipment and products quality were also established.
出处
《粮食与食品工业》
2017年第4期23-25,共3页
Cereal & Food Industry
关键词
浓香型
风味
食用安全性
Luzhou - flavor
flavour
edible security
