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題名 | 天然濃縮維生素E油在油炸油使用及速食麵加工之應用=Application of Natural Vitamin E Oil for the Use of Frying Oils and Instant Noodle Processing |
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作者姓名(中文) | 林幸惠; 毛正倫; 曾浩洋; | 書刊名 | 食品科學 |
卷期 | 23:3 1996.06[民85.06] |
頁次 | 頁377-383 |
分類號 | 346.77 |
關鍵詞 | 維生素E油; 安定性; 黃豆油; 豬油; 油炸油; 速食麵; Vitamin E oil; BHT; Stability; Soybean oil; Lard; Frying oil; Instant noodle; |
語文 | 中文(Chinese) |
中文摘要 | 目前本研究室已能自黃豆油精製過程中所得之脫臭蒸餾物製備出天然濃縮維生素E油,其維生素E含量皆在60%以上。該等自製維生素E油在食品加工應用之可行性,值得探討。本研究探討維生素E油對油炸油重覆使用及速食麵安定性之影響,以提供應用之參考。 將自製之維生素E油添加至?油中,以油炸麵條,不論對?油或油炸之麵條,其抗氧化性皆較BHT或dl-α-生育醇為佳。而且將自製之維生素E油添加至油炸用之黃豆油中,亦能提高黃豆油之油炸安定。因此,此自製維生E油促以取代BHT或BHA作為油脂之抗氧化劑用。 |
英文摘要 | Vitamin E oils were prepared from the deodorizer distillate obtained from soybean oil refining process. The vitamin E contents of them were higher than 60%. In this report, the possibility for application of the natural vitamin E oil on food processing was evaluated. To evaluate the possible application, the effects of the vitamin E oil on the stability of edible oils during continuous use for frying and on the stability for prepared instant noodle were studied. When various antioxidants were added to lard which was used for frying of instant noodle, it was observed that the vitamin E oil had better antioxidant activity than BHT and dl-α-tocopherol. Similar observations could be found for the soybean oils. Therefore, the vitamin E oil may be an alternative of BHT or BHA antioxidant. |
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