压榨花生油
压榨花生油-
研究表明：压榨花生油烘蒸炒加工和脱胶过程中温度、脱磷剂的加入量及加入脱磷剂后的搅拌时间都会影响花生油的氧化稳定性。
Results illustrated that peanut oil was easily oxidized during baking and cooking process , and oxidation stability of peanut oil was influenced by temperature , dosage of dephosphorization agent and the mixing time .
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浓香型压榨一级花生油富含油酸、亚油酸，香味浓郁；芫荽籽油富含油酸，香味独特，是良好的调味油；紫苏籽油富含亚麻酸。
A class superfine fragrant pressing peanut oil is rich in linoleic acid and oleic acid , coriander oil with rich of oleic acid is a condiment oil , and perilla seed oil is rich in α - linolenic acid .