粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
4期
51-53
,共3页
豆制品%煎炸油%净化方法%品质
豆製品%煎炸油%淨化方法%品質
두제품%전작유%정화방법%품질
bean products%frying oil%purifying method%quality
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。
本文對兩種不同的豆製品廠煎炸油淨化方法對煎炸油品質的影響進行瞭研究，選擇瞭兩傢分彆採用自然沉降淨化法和加水淨化法的企業，再選擇兩種相同的產品，在工廠條件下對煎炸油的痠價、羰基價和極性物質指標進行研究。研究結果顯示兩種煎炸油淨化方法對煎炸油品質具有顯著影響。
본문대량충불동적두제품엄전작유정화방법대전작유품질적영향진행료연구，선택료량가분별채용자연침강정화법화가수정화법적기업，재선택량충상동적산품，재공엄조건하대전작유적산개、탄기개화겁성물질지표진행연구。연구결과현시량충전작유정화방법대전작유품질구유현저영향。
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.
