| 郭少海,刘瑞新,罗 凡,等.浓香油茶籽油加工工艺的研究[J].中国油脂,2015,40(7):.[GUO Shaohai,LIU Ruixin,LUO Fan，etc.Processing technology of aroma oil-tea camellia seed oil[J].China Oils and Fats,2015,40(7):.] |
| 浓香油茶籽油加工工艺的研究 |
| Processing technology of aroma oil-tea camellia seed oil |
| |
| DOI： |
| 中文关键词: 浓香油茶籽油 螺旋压榨 挥发性成分 微营养成分 |
| 英文关键词:aroma oil-tea camellia seed oil screw press volatile component micro-nutrient |
| 基金项目: |
|
| 摘要点击次数: 1197 |
| 全文下载次数: 0 |
| 中文摘要: |
| 介绍了浓香油茶籽油的概念，研究了浓香油茶籽油加工工艺对其挥发性成分、微营养成分、出油率以及主要理化指标的影响。通过对压榨原料油茶籽仁含壳率、含水率、炒籽温度和炒籽时间的研究试验，得出浓香油茶籽油较适宜的加工工艺条件为：油茶籽仁含壳率20%～30%，含水率4.5%～6.0%，炒籽温度130～140℃，炒籽时间30～40 min；在此条件下浓香油茶籽油微营养成分总酚、维生素E、角鲨烯及β-谷甾醇含量最高，分别为93.63、18.70、15.55、36.56 mg/100 g，酸值（KOH）和过氧化值最低，分别为0.99 mg/g、0.06 mmol/kg，出油率最高可达38%，香味最好。感官评价表明，影响浓香油茶籽油加工的主要因素是炒籽温度，其次是炒籽时间、含水率和含壳率。 |
| 英文摘要: |
| The concept of the aroma oil-tea camellia seed oil was introduced，and the effects of processing technology of aroma oil-tea camellia seed oil on volatile components，micro-nutrients，oil yield and main physicochemical indexes were researched. The optimal processing conditions of aroma oil-tea camellia seed oil were obtained by studying on shell rate in kernel，moisture content，roasting temperature and roasting time of oil-tea camellia seed as follows：shell rate in kernel 20%-30%，moisture content 4.5%-6.0%，roasting temperature 130-140℃，roasting time 30-40 min. Under these conditions，the contents of total phenol，VE，squalene and β-sitosterol in aroma oil-tea camellia seed oil were the highest，reaching 93.63，18.70，15.55，36.56 mg/100 g respectively；while the acid value and peroxide value were the lowest，about 0.99 mgKOH/g and 0.06 mmol/kg respectively；the oil yield was also the highest(38%) and the smell was the best. Sensory evaluation showed that the main factor affecting the aromaoil-tea camellia seed oil processing was roasting temperature，followed by roasting time，moisture content and shell rate in kernel. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
