摘要
文章研究了中药在牛脂控制氧化中的作用。结果显示,富含金属离子的中药可以有效地催化脂肪的氧化过程,其中以黄精的表现最为突出。通过对照不同温度和时间下加与不加黄精的氧化牛脂的茴香胺值,得出黄精的加入为牛脂控制氧化工艺提供了更多的温度和时间的调整空间,同时得出当黄精的最佳添加量为3%时,其具有较好的性价比。
This paper studies the influence of traditional Chinese medicine in the beef fat controlled oxidation process.The results showed that traditional Chinese medicine which was rich in metal ions could effectively catalyze the oxidation of fat.Rhizoma polygonati was the most effective one.By comparing the anisidine value of oxidized beef fat with and without Rhizoma polygonati at different temperatures and times,the results showed that the addition of Rhizoma polygonati provided more space for the adjustment of temperature and time for the beef fat controlling oxidation process.The adding dosage of Rhizoma polygonate was determined at 3%which had good cost performance.
作者
孔淑华
王永福
丁小圣
KONG Shuhua;WANG Yongfu;DING Xiaosheng(Shanghai Totole Food Ltd.,Shanghai 201812)
出处
《食品工业》
CAS
2022年第6期1-3,共3页
The Food Industry
关键词
脂肪控制氧化
中药
黄精
催化作用
fat controlled oxidation process
Chinese medicine
lolygon lolygonate
catalysis effect
