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碱处理去毒棉籽油饼粉的“游离棉酚”含量已降至甚低水平。为了进一步估计去毒棉籽油饼粉在烹调后的“游离棉酚”含量,仍继续研究我国习用的烹调加工过程对去毒棉籽油饼粉的进一步去毒效用。前报告Ⅱ已经说明了每百克棉籽油饼粉中掺入30克各种主食后,对棉籽油饼粉中残余“游离棉酚”的下降作用极不显著,惟在烹调过程中除加入食物以外,如发酵、加碱及油煎等特殊处理步骤再结合湿热的作用,也可望进一步降低去毒棉籽油饼粉中“游离棉酚”的含量。King等将棉籽油饼的“游离棉酚”
Alkali-treated detoxified cottonseed cake flour “free gossypol” content has dropped to very low levels. In order to further estimate the content of “free gossypol” after detoxification of cottonseed cake in cooking, the further detoxification effect of detoxified cottonseed cake was continued by the study of the cooking process in our country. The previous report II has illustrated that the addition of 30 grams of various staple foods per 100 grams of cottonseed cake has a very insignificant effect on the residual free gossypol in the cottonseed cake, except for the addition of food during cooking, Such as fermentation, alkali and frying and other special treatment steps combined with the role of damp and heat, is also expected to further reduce the detoxification cottonseed oil cake “free gossypol” content. King and other cottonseed cake will be “free gossypol”