烘炒食品卫生标准检验方法中样品制备方法的探讨  

Analysis of bake fried food hygiene standards for testing methods of sample preparation methods

作　　者：周芳 

机构地区：[1]宁乡县质量技术监督局,湖南长沙410600

出　　处：《企业技术开发》2009年第3期150-151,共2页Technological Development of Enterprise

摘　　要：在烘炒食品检验时,对用样品去壳处理与非去壳处理两种制备的方法进行过氧化值的试验,通过样品不同浸泡时间酸价的测定试验,得出了样品处理可考滤直接制样而不去壳,提取油脂的时间应是浸泡8～18h的结论。Fried food at bake test on the samples peeled peeled deal with non-treatment of two methods of preparation of peroxide value of the test, through samples of different soaking time of the determination of acid value test, the sample treatment can be obtained directly test filter sample preparation without peeled, extraction of oils and fats are soaking time should be 8-18 hour of the conclusion.

关 键 词：制样 检验 烘炒食品 

分 类 号：TS207.3[轻工技术与工程—食品科学]