食品与机械2012，Vol.28Issue(6)：63-66,4.DOI:10.3969/j.issn.1003-5788.2012.06.015
即食客家咸菜中油脂氧化稳定性研究
Oxidation stability of oils of the instant Hakka pickle
摘要
Abstract
The oil of instant Hakka pickle was prone to be oxidation, in order to prolong its storage life, the effect of the sold oil and an-tioxidant supplement were studied by Schaal experiment according to the peroxide value. The result showed that the corn oil has excellent flavor and a long shelf life in the six kinds of oils corn oil was protected by three antioxidants and the combined antioxidant had obvious synergistic effect, and the antioxidant combined with 0. 055 g/kg TBHQ, 0. 074 g/kg TBHT, 0. 018 g/kg BHA, 0. 075 g/kg Vc.关键词
客家咸菜/油脂/氧化稳定性/抗氧化剂Key words
Hakka pickle/ oils/ oxidation stability/ antioxidant引用本文复制引用
谈娜,蹇华丽,黄静敏,杨幼慧..即食客家咸菜中油脂氧化稳定性研究[J].食品与机械,2012,28(6):63-66,4.基金项目
广东省教育部产学研项目(编号:2010B090400245) （编号:2010B090400245）
