【摘要】 研究了江津油酥米花糖在自然贮藏中油脂酸败的变化。米花糖的异味随储藏时间延长逐渐加重,米花糖中油脂的酸值、过氧化值和丙二醛含量随储藏时间延长而提高、油脂的自动氧化是影响米花糖储藏的主要原因之一。更多还原

【Abstract】 The changes in quality of oil in the crunchy rice candy stored in natural conditions were studied. The results showed that the rare delicacy, the value of acid and peroxide and melondialdehyde increased with the prolongation of storge. Therefore, the oxiding of oil is the one of cause for effecting the storage quality.更多还原