摘要
从方便面生产中使用的两种不同熔点(24℃与33℃)棕榈油的使用现状出发,对棕榈油的酸价、过氧化值、水分及挥发物值进行分析比较,筛选出更加适合于方便面生产的煎炸油。实验结果表明,33度棕榈油较24度棕榈油的稳定性高,适合于方便面的生产。
It begins with the using of two kinds of palm oil with different melting points （24℃ or 33℃） in the production of instant noodles.By analyzing their acid value, peroxidation value,water and volatile value,we could choose the better one.Aiming at the problem of deterioration of palm oil ,which would largely reduce the production cost.The analysis results showed that 33℃ palm oil was more stable and had lower oil content than the 24% palm oil,so it was more suitable for producing instant noodles.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第6期128-130,共3页
Science and Technology of Food Industry
关键词
棕榈油
酸价
过氧化值
水分及挥发物值
稳定性
palm oil
acid value
peroxide value
water and volatile value
stability
