| 风味油脂的研制报告 |
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| 引用本文： | 叶凤娟,郑竟成.风味油脂的研制报告[J].武汉工业学院学报,1994(2). |
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| 作者姓名： | 叶凤娟 郑竟成 |
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| 摘 要： | 以菜子色拉油为原料，添加天然香味物料（葱、姜、茴香），经过加热、脱水、保温、冷却、过滤等工序制成具有独特风味的油脂。采用正文试验方法研究不同的工艺条件对三种风味油脂品质的影响。
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| 关 键 词： | 风味油脂，香味物料，工艺条件，品质 |
REPORT ON PREPARATION OF FLAVOUR OIL FAT |
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| Ye Fengjuan, Zheng Jingcheng.REPORT ON PREPARATION OF FLAVOUR OIL FAT[J].Journal of Wuhan Polytechnic University,1994(2). |
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| Authors: | Ye Fengjuan Zheng Jingcheng |
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| Affiliation: | Oil-fat Engineering Department |
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| Abstract: | Added with natural spice materials such as onion, ginger and fennel,rapeseed salad oil is processed into unique flavour oil fat through the working procedures of heating, dehydrating, heatpreservation, filteringand. The article studies the effect of various process conditions on the quality of the three kinds of flavour oil fat by means of orthogonal experiment. |
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| Keywords: | flavour oil fat spice material technological condition quality |
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