摘要
以制备风味牛油基料为目的,分别从氧化反应控制参数(通气量、温度、时间、反应方式)、维生素E的添加及反应原料方面考察了可能影响牛油控制氧化反应的因素。研究结果表明,原料来源、氧化体系和氧化温度参数是影响牛油氧化反应的重要因素,原料差异性对氧化产物感官指标影响较大。
In order to prepare beef fat flavor,the paper investigated the factors that may affect the controlled oxidation reaction of tallow,which included the control parameters of oxidation（ventilation,temperature,time,oxidation system）,vitamine E added,the raw material and reaction system and oxidation temperature.The results showed that the source of raw material,oxidation system affect the oxidation of tallow,which as the key important factors.Differences in raw materials make great impact to the sensory index of oxidation products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期283-285,304,共4页
Science and Technology of Food Industry
关键词
牛油
氧化
氧化体系
风味
tallow
oxidation
oxidation system
flavor
