摘要
对无腺体棉仁进行了部分脱脂及烘烤，得到部分脱脂烤棉仁，接着对制品进行氧化稳定性试验。结果表明：制品氧化稳定性提高，能量值下降，同时仍保留了棉仁的风味。
Partly defatted and roasted glandless cottonseed kernel is prepared by defatting and roasting. Tests on the oxidative stability of the products are carried out after that. Results show that oxidative stability is improved and calorie value is reduced, while flavor of products is retained.
关键词
无腺体棉仁
棉仁
脱脂
氧化稳定性
glandless cottonseed kernel partlydefatted oxidative stability
