不同压榨工艺花生油储藏稳定性、风味及营养组成研究
Study on the storage stability,flavor and nutrient composition of peanut oil by different pressing techniques
初丽君 1张睿 1曲明磊 1王晓玲 2李秋 2王珊珊1
作者信息
- 1. 山东省花生油脂与蛋白精深加工技术重点实验室(烟台 265200);山东鲁花花生产业技术研究院有限公司(烟台 265200)
- 2. 山东鲁花集团有限公司(烟台 265200)
- 折叠
摘要
研究了不同压榨工艺(低温冷榨、微波预处理压榨、热榨)花生油在不同条件下的储藏稳定性、风味及营养组成变化.结果表明:在抗氧化能力、储藏稳定性及风味等方面,微波预处理压榨花生油与热榨花生油差异不大,均优于冷榨花生油.在营养组成方面,微波预处理压榨花生油VE总量及留醇总量与冷榨花生油显著高于热榨花生油.
Abstract
The storage stability,flavor and nutrient composition of peanut oil under different pressing process(cold-pressed,microwave pretreatment pressed and hot-pressed)were stud-ied in this paper.The results showed that there was no significant difference between microwave pretreatment pressed peanut oil and hot-pressed peanut oil in antioxidant capacity,storage sta-bility and flavor,and both were better than cold-pressed peanut oil.In terms of nutrient compo-sition,the total amount of VE and sterol in microwave pretreatment pressed peanut oil and cold-pressed peanut oil were significantly higher than those in hot-pressed peanut oil.
关键词
工艺/花生油/储藏稳定性/风味Key words
technology/peanut oil/storage stability/flavour引用本文复制引用
出版年
2024
NETL
NSTL
万方数据