| 棕榈油品质对饼干保质期的影响 |
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| 引用本文： | 时忠烈. 棕榈油品质对饼干保质期的影响[J]. 粮油食品科技, 2004, 12(1): 39-40 |
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| 作者姓名： | 时忠烈 |
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| 作者单位： | 苏州市维邦食品科技有限公司,江苏,苏州,215011 |
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| 摘 要： | 本文通过饼干的虐待储藏实验及风味品评实验，研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响，并提出了饼干保质期达到12个月所要求的棕榈油质量指标。
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| 关 键 词： | 色泽 抗氧化剂 保质期 |
| 文章编号： | 1007-7561(2004)01-39-02 |
| 修稿时间： | 2003-08-28 |
Effects of palm oil quality on shelf life of biscuit |
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| SHI Zhong-lie. Effects of palm oil quality on shelf life of biscuit[J]. Science and Technology of Cereals,Oils and Foods, 2004, 12(1): 39-40 |
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| Authors: | SHI Zhong-lie |
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| Abstract: | This paper studied the effects of different color and TBHQ content of palm oil on the shelf life of biscuit through dissrvice storage test and sensory evaluation test on biscuit,and bring forward main quality indexes of palm oil to ensure for a shelf life of biscuit comes up to 12 months. |
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| Keywords: | color antioxidant shelf life |
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