摘要
植物油中出现的浑浊现象,降低了油脂的外观品质,影响了消费者的选择和企业的效益,因此受到人们的强烈关注。介绍了近年来关于葵花籽油、卡诺拉油和芝麻油等几种常见油脂沉淀物的主要成分的研究情况,以及沉淀物形成的主要影响因素和处理方法。
Phenomenon of turbidity in vegetable oil reduces the appearance quality of the oil, affects con- sumers＇ choice and the profits of enterprises, so this problem has been strongly concerned. The study of the main component of the sediment in sunflower oil, canola oil and sesame oil, and the main influence factors of sediment formation and treatment methods in recent years was introduced.
出处
《粮油食品科技》
北大核心
2014年第2期52-54,共3页
Science and Technology of Cereals,Oils and Foods
基金
"现代农业产业技术体系建设专项资金资助"(CARS-15-1-10)
公益性行业(农业)科研专项目"油料产地加工关键技术装备研究与示范资金资助"(201303072-2)
关键词
沉淀
葵花籽油
卡诺拉油
芝麻油
sedimentation
sunflower seeds oil
canola oil
sesame oil
