| 摘要 |
PURPOSE:In gredients are fried using oil containing a specific antioxidizing agent obtained from a herbal spice to produce fried food with long shelf life and good quality. CONSTITUTION:A herbal spice such as sage, rosemary or its residue after extraction of essential oil is extracted with a polar solvent such as ethyl ether or ethylene chloride and the extract is decolorized by treating with an adsorbent such as activated carbon or kieselguhr. The eluate is fractionated, concentrated, then the residue is steam distillated and the insoluble part is separated from the distillate and used as the antioxidizing agent. The above antioxidizing agent is added to frying oil by 0.001-0.2wt% and the oil composition is used to make fried food products such as fried Chinese noodle, potato chips or fried dough cookies. |
