食品科学 ›› 1999, Vol. 20 ›› Issue (4): 32-34.

• 工艺技术 • 上一篇    下一篇

浓香花生小磨油的工艺研究与香气成分分析

 张鑫,  薛毅, 苏运东,  张俊松   

  1.  郑州轻工业学院食品工程系
  • 出版日期:1999-04-15 发布日期:2011-12-08

 ZHANG  Xin,   Xue-Yi, SU  Yun-Dong,   Zhang-Jun-Song   

  • Online:1999-04-15 Published:2011-12-08

摘要:  以优质花生为原料,经170℃、200℃烘烤、驱热磨酱,用改进的水代法生产出既可烹任直接食用的浓香型花生小磨油。并对加工工艺和香气成分进行研究。

关键词:  , 花生, 食用油, 气一质联用

Abstract:  Choosing the refined peanuts as the raw materials, the peanut oil with special flavor is produced.This kind of oil not only can be used as cooking oil, but also can be used for uncooked dishes.The processes and the aroma components of the oil are studied systematically.

Key words: Peanut Edidle vegetable oil GC-MS analysis