摘要
分析了过滤过程中添加滤油粉对棕榈油煎炸品质的影响。实验表明,滤油粉可使深度煎炸的油脂透光率明显升高,能在一定程度上延长棕榈油的氧化稳定时间;在煎炸过程中适当使用滤油粉,可在一定程度上延长棕榈油的使用时间;但滤油粉不能使深度煎炸的棕榈油品质发生显著的改变。
The effect of filter powder on deep fried palm oil were analyzed and their effects on the law of palm oil character change during deep-frying process were discussed in this thesis. The experimental results show that filter powder could prolong the time of oil＇s oxygen-stability and make the ratio of trans-ray increase significantly. Making the use of filter powder during deep-frying process can protract the oil＇s using time in some degree. But it had no obvious change on deep-fried oil＇s chemical character.
出处
《食品科技》
CAS
北大核心
2008年第12期186-188,共3页
Food Science and Technology
基金
"十一五"国家科技支撑计划项目(2006BAD05A09)
关键词
棕榈油
煎炸
滤油粉
品质变化
palm oil
fried
filter powder
quality change
