摘要
油脂香气是其品质的重要表现因素之一。油料的预处理如焙烤、捏合等方法对油脂香气具有重要的影响。综述了焙烤过程中脂肪酸氧化反应和Maillard反应对油脂气味形成的作用,及捏合处理的时间和温度条件对油脂香气的影响,旨在为油脂生产提供理论依据。
The flavor is one of roasting and kneading, have the important factors of lipid quality. Pretreatments, for example important influences on the flavor from lipid before extraction. The influences of fatty acid oxidation reaction and Maillard reaction during roasting, and the influences of time and temperature of kneading on the flavor of lipid were reviewed in present paper, in order to provide theoretic foundation for lipid production.
出处
《经济林研究》
2007年第1期75-78,共4页
Non-wood Forest Research
基金
国家自然科学基金项目(30571521)
湖南省自然科学基金项目(05JJ30031)的部分内容
关键词
油脂
香气
焙烤
捏合
lipid
flavor
roasting
kneading
