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乾粮是在特殊情况下使用的一种食粮,不但要有丰富的营养价值,并且还要有良好的保存性能。造成乾粮变质的原因甚多,主要是由於脂肪氧化所引起。脂肪氧化後产生一系列氧化产物,使乾粮的味道改变,营养素遭到很大的破坏,程度较深的,食用後还会引起中毒现象。因此,防止脂肋氧化对於乾粮的长期保存是一个非常重要的关键。
Dry food is a food used in special circumstances, not only rich in nutritional value, but also have good preservation performance. There are many reasons for the deterioration of dry food, mainly due to fat oxidation. Oxidation of fat produces a series of oxidation products, so that the taste of dry food changes, nutrients have been greatly damaged, to a greater extent, after eating can cause poisoning. Therefore, to prevent the fat rib oxidation for long-term preservation of dry food is a very important key.