|
| 影响茶油冷冻效果的因素分析 |
| Analysis of the factors affecting the freezing effect of oil-tea camellia seed oil |
| |
| DOI： |
| 中文关键词: 茶油 冷冻 反式脂肪酸 活性营养成分 |
| 英文关键词:oil-tea camellia seed oil freezing trans fatty acid active nutrient |
| 基金项目: |
|
| Hits: 1157 |
| Download times: 0 |
| 中文摘要: |
| 对3种不同工艺茶油（鲜榨茶油、原香茶油、精炼茶油）进行冷冻试验研究。研究温度、水分含量、含杂量、主要脂肪酸组成、反式脂肪酸含量、活性营养成分等多个因素对茶油冷冻效果的影响。结果表明：造成不同工艺茶油冷冻效果不同的主要因素可能为加工过程中产生的反式脂肪酸和保留的活性营养成分的含量不同引起的，反式脂肪酸含量较高的精炼茶油，更易产生絮状析出物和冻结状态，含活性营养成分较多的鲜榨茶油和原香茶油在-4?℃下会产生结晶颗粒析出物；冷冻温度、油脂中的水分含量、含杂量对所有工艺生产的茶油的冷冻效果均有影响，温度越低，冷冻速度越快，在-4?℃下不同工艺茶油会产生不一样状态的冷冻析出物，而水分含量和含杂量越高，冷冻速度越快。 |
| 英文摘要: |
| Freezing experiments of fresh pressed oil-tea camellia seed oil, original oil-tea camellia seed oil and refined oil-tea camellia seed oil were conducted. The effects of temperature, moisture content, impurity content, fatty acid composition, trans fatty acid content and active nutrient on the freezing effect of oil-tea camellia seed oil were studied. The results showed that the main factors contributing to the different freezing effects of oil-tea camellia seed oil from different processes might be trans fatty acids produced during processing and retained active nutrients. Refined oil-tea camellia seed oil with high trans fatty acid content was more likely to produce flocculent precipitates and frozen state. Fresh pressed oil-tea camellia seed oil and original oil-tea camellia seed oil with more active nutrients produced crystalline granule precipitates at -4?℃. The freezing temperature, moisture content and impurity content in the oil had influences on the freezing effect of oil-tea camellia seed oil produced by all processes. The lower the temperature was, the faster the freezing speed was. At-4?℃, oil-tea camellia seed oil from different processes produced different states of frozen precipitates. The higher the moisture content and impurity content, the faster the freezing speed would be. |
| 查看全文 View/Add Comment Download reader |
| Close |
