摘要
食用植物油也是人们的重要营养源之一,在空气中容易氧化变质。食用植物油除了在家庭厨房烹饪时直接使用外,通常用作食品加工的生产原料。本文主要论述了食用植物油氧化变质的危害、影响因素、指标变化、指标检测、控制方法等方面的内容,对于避免因食用植物油导致的食品氧化变质,或降低氧化变质程度,提升含植物油类产品品质具有非常重要的意义。
Edible vegetable oil is also one of the important nutritional sources,which is easy to oxidize and deteriorate in the air.Edible vegetable oil is usually used as a raw material for food processing in addition to its direct use in household kitchen cooking.This paper mainly discusses the harm,influencing factors,index change,index detection and control methods of edible vegetable oil oxidation deterioration,which is of great significance to avoid oxidation deterioration or reduce the degree of oxidation deterioration in edible vegetable oil during food processing.Improve the quality of vegetable oil products.
作者
王俊丁
WANG Junding(Sichuan Yuanda Group Fushun County Meile Food Co.,Ltd.,Fushun 643200,China)
出处
《现代食品》
2020年第23期52-54,共3页
Modern Food
关键词
食用植物油
氧化变质
过氧化值
控制方法
edible vegetable oil
oxidative deterioration
peroxide value
control method
