鹅脂的抗氧化与深加工技术研究  

RESEARCH OF OXIDATION RESISTANCE EXPERIMENT AND DEEP PROCESSING ON GOOSE FAT

作　　者：张庆成[1] 王喜平[1] 胡立明[1] 郭振滨[1] 周相玲[1] 蒋云升 

机构地区：[1]徐州空军学院航空军需系,江苏徐州221000 [2]扬州大学,江苏扬州225001

出　　处：《食品研究与开发》2007年第12期49-52,共4页Food Research and Development

摘　　要：收集某鹅制品厂蒸煮车间的剩油,提炼精制,经检验完全符合食用要求后进一步作抗氧化保质试验,结果表明:在加入0.01%TBHQ(叔丁基对苯二酚)及0.02%柠檬酸的条件下,保质效果较好,常温下(20℃)可保质3个月,4℃保质13个月。We gathered the tile oil of boiling work in some goose factory in Yangzhou, and found it accord with the edibleness completely after having been refined.Further test of resisting oxidation made us know that the goose fat acceded 0.01% TBHQ and 0.02 % citric acid and closely packaged could lay up 3 months under normal temperature（20 ℃） and 13 months under 4 ℃

关 键 词：鹅脂 抗氧化剂 协同作用 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]