| 煎炸豆油及其食品中羰基值变化规律的研究 |
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| 引用本文： | 钱丽燕,温红珊.煎炸豆油及其食品中羰基值变化规律的研究[J].吉林粮食高等专科学校学报,2000,15(1):1-4. |
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| 作者姓名： | 钱丽燕 温红珊 |
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| 作者单位： | 吉林粮食高等专科学校食品系(钱丽燕)，吉林粮食高等专科学校(温红珊，刘逢春) |
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| 摘 要： | 模拟大豆油反复煎炸面制品，对煎炸次数及其食品分别测其羰基值，分析煎炸油及其食品 中羰基值变化规律，以指导人们在日常生活中能正确地使用煎炸油及食用油炸食品。
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| 关 键 词： | 煎炸豆油 煎炸食品 羰基值 煎炸油 变化规律 |
Study on the Law of Carbonyl Value Changes for Fried Soybean Oil and Fried Food |
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| Qian Liyan,Wen Hongshan,Liu Fengchun.Study on the Law of Carbonyl Value Changes for Fried Soybean Oil and Fried Food[J].Journal of Jilin Grain College,2000,15(1):1-4. |
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| Authors: | Qian Liyan Wen Hongshan Liu Fengchun |
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| Abstract: | By determining the carbonyl value changes of repeatedly fried soybean oil and fried food, the law of carbonyl value changes has been found. The law is directively meaningful for us to appropriately use fried soybean oil and eat fried food. |
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| Keywords: | fried soybean oil fried food carbonyl value change law |
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