食品科学 ›› 1993, Vol. 14 ›› Issue (9): 54-56.

• 食品科学 • 上一篇    下一篇

米花糖油脂在贮藏过程中的变化

 冯有胜,  张德操,  王永安, 辛宏伟   

  1. 渝州大学
  • 出版日期:1993-09-15 发布日期:2011-12-30

The Changes of Oil among the Crunchy Rice candy in Storage

 FENG  You-Sheng,   Zhang-De-Cao,   Wang-Yong-An, XIN  Hong-Wei   

  • Online:1993-09-15 Published:2011-12-30

摘要: 研究了江津油酥米花糖在自然贮藏中油脂酸败的变化。米花糖的异味随储藏时间延长逐渐加重,米花糖中油脂的酸值、过氧化值和丙二醛含量随储藏时间延长而提高、油脂的自动氧化是影响米花糖储藏的主要原因之一。

关键词:  , 储藏, 酸值, 过氧化值, 内二醛

Abstract: The changes in quality of oil in the crunchy rice candy stored in natural conditions were studied. The results showed that the rare delicacy, the value of acid and peroxide and melondialdehyde increased with the prolongation of storge. Therefore, the oxiding of oil is the one of cause for effecting the storage quality.

Key words:  , Storage Acid Value Peroxide Value Malondialdelyde;