降脂香辣调和油的实验研究  

The research of fragrant and hot cooking oil for reducing lipid

作　　者：栾金水[1] 孙高雷[1] 

机构地区：[1]杭州商学院食品学院,杭州310035

出　　处：《江苏调味副食品》2003年第2期18-20,30,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以大豆色拉油为油脂载体 ,蜂胶、VE、沙棘油、香辛料为主要原料 ,采用油浸提法和乳化调制等工艺制成的降脂香辣调和油是一种安全卫生、风味优良、使用方便、用途广泛的降脂保健油。实践研究表明 ,它能显著降低食饵性高脂血症模型大鼠的血脂水平 (P<0.01～0.001)。fragrant and hot oil for reducing lipid containing coybean oil beeglue,VE,salad oil,spicesis made by means of extracting in the oil and emulsification modification,etc,it is a safe and hygeian,flavorful,convenient,and widely used fat-lowering healthy oil.Practice and experiments have indicatedthat it can remarkably lower the lipid level of the choleslerol-fed model in rats(P<0.01-0.001)

关 键 词：大豆色拉油 降脂香辣调和油 蜂胶 VE 浸提法 乳化调制 保健油 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]