食品工业科技2012，Vol.33Issue(3)：283-285,304,4.
牛油氧化工艺影响因素研究
Study on effect factors of tallow oxidation
陈宏运 1吴肖 1孔令会1
作者信息
- 1. 广东汇香源生物科技股份有限公司,广东广州510663
- 折叠
摘要
Abstract
In order to prepare beef fat flavor,the paper investigated the factors that may affect the controlled oxidation reaction of tallow,which included the control parameters of oxidation（ventilation,temperature,time,oxidation system）,vitamine E added,the raw material and reaction system and oxidation temperature.The results showed that the source of raw material,oxidation system affect the oxidation of tallow,which as the key important factors.Differences in raw materials make great impact to the sensory index of oxidation products.关键词
牛油/氧化/氧化体系/风味Key words
tallow/oxidation/oxidation system/flavor分类
轻工纺织引用本文复制引用
陈宏运,吴肖,孔令会..牛油氧化工艺影响因素研究[J].食品工业科技,2012,33(3):283-285,304,4.
