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浓香油茶籽油加工工艺的研究 |
Processing technology of aroma oil-tea camellia seed oil |
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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 |
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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. |
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