| 罐存藤椒油全年品质变化规律的研究 |
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| 引用本文： | 古明亮,周远兵,李国琼,沈学珍,袁君花,刘群,祝建梅,李勇.罐存藤椒油全年品质变化规律的研究[J].粮食流通技术,2016(20):101-103. |
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| 作者姓名： | 古明亮 周远兵 李国琼 沈学珍 袁君花 刘群 祝建梅 李勇 |
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| 作者单位： | 四川茂华食品有限公司,四川 眉山,620000 |
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| 摘 要： | 通过测定储存在涂防晒涂料罐体中的藤椒油感官、酸值和过氧化值等指标,掌握存油品质变化规律。结果表明:藤椒油储存过程中香麻味先逐步减弱后麻度开始降低,麻度降低的过程中酸值、过氧化值升高,在1 a罐存期内各项检测指标均符合《绿色食品调味油》(NY/T2111-2011)标准中规定。
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| 关 键 词： | 藤椒油 储藏 防晒涂料 品质 |
The Rule on the Quality Change ofZanthoxylum schini folium et Zucc Oil Stored in Tank |
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| Abstract: | Through theZanthoxylum schini folium et Zucc Oil stored in the besmear bask in coating tanks senses, determination of acid value and peroxide value indicators, master save oil quality change rule. Results show that theZanthoxylum schini folium et Zucc Oil stored in the process of fragrant hemp taste gradually weakened after ma degree ifrst began to reduce, ma degrees lower acid value, peroxide value in the process of began to rise, at 12 months within the tank for various testing indexes meet the green food seasoning oil (NY/T2111-2011) speciifed in the standard. |
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| Keywords: | Zanthoxylum schini folium et Zucc Oil Storage Sunproof dope Quality |
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