两种豆制品厂煎炸油净化方法效果的比较研究  

The comparative analysis of two kinds of purification methods of frying oil in processing factory of bean products

作　　者：谢志镭[1] 任莉萍[1] 杨琦[1] 

机构地区：[1]上海市食品研究所,上海200235

出　　处：《粮食与油脂》2015年第4期51-53,共3页Cereals & Oils

基　　金：上海市科委应用专项资金(2013–117)

摘　　要：本文对两种不同的豆制品厂煎炸油净化方法对煎炸油品质的影响进行了研究,选择了两家分别采用自然沉降净化法和加水净化法的企业,再选择两种相同的产品,在工厂条件下对煎炸油的酸价、羰基价和极性物质指标进行研究。研究结果显示两种煎炸油净化方法对煎炸油品质具有显著影响。This paper has conducted the research of the effection of purification methods on quality in two different bean products factory of frying oil. It choosed two companies using the method of natural sedimentation purification and water purification,then choosed two similar products to study the index of acid value,carbonyl value and polar compounds in frying oil which under factory conditions. The results showed that the two kind of frying oil purification methods has significant effect on the quality of frying oil.

关 键 词：豆制品 煎炸油 净化方法 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]