大豆油低温絮凝影响因素及形成机制研究
Research on The Influencing Factors and Formation Mechanism of Low-temperature Flocculation of Soybean Oil
张榴萍 1张刚强 2罗世龙 1王茜悦 2马盛娟 2钱国平 1赵冬旺1
作者信息
- 1. 中储粮镇江质检中心有限公司 212006
- 2. 青岛大学纺织服装学院;青岛大学功能纺织品与先进材料研究院 266071
- 折叠
摘要
大豆油脂在低温储存过程中出现絮凝的现象影响了用户体验和产品销售,是油脂生产企业和学界关注的重点.对大豆絮凝影响因素及形成机制进行了研究,通过比较不同精炼工序大豆油和不同一级大豆油的抗冻性差异,研究微量成分对一级大豆油抗冻性的影响.通过絮凝物质的分离提取和成分检测,分析絮凝物质的主要成因是精炼过程中产生的反式脂肪酸、不饱和结构分解、含硫化合物等的共同作用.通过理论分析概述大豆油低温絮凝的控制措施,在油脂精炼过程中要控制脱色和脱臭的温度和时间,控制油脂中的不饱和脂肪酸的分解和反式脂肪酸的形成,同时还应关注机械杂质、残留白土、含硫化合物等外界物质的引入和残留.
Abstract
The phenomenon of coagulation in soybean oil during low-temperature storage has affected user experi-ence and product saling,which is a focus of attention for oil production enterprises and academia.This article stud-ied the influencing factors and formation mechanisms of soybean flocculation.By comparing the differences in frost resistance between soybean oil from different refining processes and different primary soybean oil,the influence of trace components on the frost resistance of primary soybean oil was studied.Through the separation and extraction of flocculent substances and component detection,the main causes of flocculent substances were the combined effects of trans fatty acids,unsaturated structure decomposition,sulfur-containing compounds,etc.generated dur-ing the refining process.Summarized the control measures for low-temperature flocculation of soybean oil through theoretical analysis,during the oil refining process,the temperature and time for decolorization and deodorization should be controlled,and the decomposition of unsaturated fatty acids and the formation of trans fatty acids in the oil should be controlled.At the same time,the attention should be paid to the introduction and residue of external substances such as mechanical impurities,residual clay,and sulfur-containing compounds.
关键词
油脂/絮凝机理/抗冻性能/油脂加工Key words
oil/flocculation mechanism/frost resistance/oil processing引用本文复制引用
基金项目
中储粮油脂公司科技项目()
中储粮集团张成技能拔尖人才工作室项目()
出版年
2024
NETL
NSTL
万方数据