摘要
为满足消费者对高质量大豆油产品的需求,介绍了大豆色拉油的生产工艺流程与主要理化指标的检测方法,有油脂的酸价、油脂的过氧化值、油脂中含皂量、植物油脂色泽、植物油脂的水分及挥发物含量等方面的测定方法,可以使消费者更加了解大豆色拉油产品,给消费者选购大豆色拉油提供参考。
In order to meet the consumers＇ increasing demands for oil products of soybean,the producing process of soybean salad oil and the detection of its chief chemical indicators are introduced,such as the determination of oil acid value,peroxide value of fat,saponified matter content,the vegetable oil color,the moisture of vegetable oil and the volatile matter content.All the relative information can provide consumers more references about soybean salad oil.
出处
《江苏调味副食品》
2010年第5期12-14,共3页
Jiangsu Condiment and Subsidiary Food
关键词
大豆色拉油
工艺
检测
soybean salad oil
technology
detection
