摘要
焙烤可以有效增加坚果的风味 ,但由于坚果中含有的大量不饱和脂肪酸极易受热氧化 ,因此要严格控制焙烤工艺。以带囊衣核桃仁作为研究材料 ,对不同温度和时间下焙烤的核桃仁进行了风味评定和油脂过氧化值的测定 ,得到 12 5℃ 。
The flavor of nut can be improved by roasting,while the quality of the unsaturated fatty acid in nut would be decreased.The flavor and fatty acid oxidation of walnut kernel with hull during roasting were determined.The result shows 125℃,4 h is the best roasting condition that makes the best flavor and the slightest fatty acid oxidation.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第4期50-52,共3页
China Oils and Fats
