| 橄榄油加工工艺及品质控制的探讨 |
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| 引用本文： | 李秋庭,崔大同,赵素娥. 橄榄油加工工艺及品质控制的探讨[J]. 食品与发酵工业, 2002, 28(7): 42-45 |
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| 作者姓名： | 李秋庭 崔大同 赵素娥 |
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| 作者单位： | 1. 广西大学生物糖业工程学院,南宁,530004
2. 中国农业大学食品学院,北京,100094 |
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| 摘 要： | 研究了橄榄油加工新工艺 ,对橄榄油的质量控制进行了深入探讨 ,出油效率平均达84 7% ,产品质量完全达到国内和国际特级初制橄榄油标准 ,并具有良好的稳定性。该工艺技术成熟、可靠 ,有良好的推广应用价值
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| 关 键 词： | 橄榄油 加工 品质控制 |
| 修稿时间： | 2002-04-22 |
Study on the Processing Technology and Quality Control of Olive Oil |
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| Li Qiuting Cui Datong Zhao Sue. Study on the Processing Technology and Quality Control of Olive Oil[J]. Food and Fermentation Industries, 2002, 28(7): 42-45 |
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| Authors: | Li Qiuting Cui Datong Zhao Sue |
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| Affiliation: | Li Qiuting 1 Cui Datong 2 Zhao Sue 2 1 |
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| Abstract: | The new processing technology of olive oil was studied,especially on the quality control of olive oil The oil yield efficiency is 84 7% The product can completely up to the domestic and the international standard of the extra grade of virgin olive oil,and has good stability The technology was ripe,reliable,good spreading and using value |
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| Keywords: | olive oil processing quality control |
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