| 边滤对棕榈油煎炸品质的影响 |
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| 引用本文： | 何红伟,陈洁,王春.边滤对棕榈油煎炸品质的影响[J].食品科技,2008,33(12). |
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| 作者姓名： | 何红伟 陈洁 王春 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 基金项目： | 国家科技支撑计划
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| 摘 要： | 分析了过滤过程中添加滤油粉对棕榈油煎炸品质的影响。实验表明,滤油粉可使深度煎炸的油脂透光率明显升高,能在一定程度上延长棕榈油的氧化稳定时间;在煎炸过程中适当使用滤油粉,可在一定程度上延长棕榈油的使用时间;但滤油粉不能使深度煎炸的棕榈油品质发生显著的改变。
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| 关 键 词： | 棕榈油 煎炸 滤油粉 品质变化 |
Effect of filtration on fried quality of palm oil |
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| HE Hong-wei,CHEN Jie,WANG Chun.Effect of filtration on fried quality of palm oil[J].Food Science and Technology,2008,33(12). |
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| Authors: | HE Hong-wei CHEN Jie WANG Chun |
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| Abstract: | The effect of filter powder on deep fried palm oil were analyzed and their effects on the law of palm oil character change during deep-frying process were discussed in this thesis.The experimental results show that filter powder could prolong the time of oil's oxygen-stability and make the ratio of trans-ray increase significantly.Making the use of filter powder during deep-frying process can protract the oil's using time in some degree.But it had no obvious change on deep-fried oil's chemical character. |
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| Keywords: | palm oil fried filter powder quality change |
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