摘要
为研究精炼对牛油过程中理化指标及挥发性成分的影响,对熔油、脱酸、脱色后牛油酸价、过氧化值、碘值、脂肪酸和挥发性成分变化进行测定。结果表明,在整个精炼过程中,酸价呈先降后升的趋势,过氧化值呈递增趋势,碘值呈递减趋势。精炼后牛油的酸价为0.37 mg/g,过氧化值为0.0575 g/100 g,碘值为12.47 g/100 g。精炼各阶段的牛油中含有16种脂肪酸,最主要的是油酸、棕榈酸、硬脂酸。应用气相—离子迁移谱研究发现醇类挥发性物质在精炼过程中逐渐减少;脱酸后牛油中醛类挥发性物质达到了最高值。脱色后的牛油成品中醛类挥发性物质有所降低;酯类挥发性物质则在精炼过程中逐渐增多。
The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated.The acid value,peroxide value,iodine value,fatty acid composition and aroma composition of beef tallow were analyzed during the refining.The results showed that the acid value decreased first and then increased after the deacidification process,and the peroxide value increased,while the iodine value decreased.Throughout the refining process,the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.0575 g/100 g,and the iodine value of beef tallow was 12.47 g/100 g.There were 16 kinds of fatty acid compositions in beef tallow refining,and fatty acid included oleic acid,palm oil and stearic acid.The Gas-ion migration spectrum analysis results showed that alcohol volatile substances reduced gradually during beef tallow refining process.Aldehydes volatile substances reached its peak in the deacidification process.Aldehydes volatile substances decreased slightly in the beef tallow product,while those esters volatile substances increased gradually during the process of refining.
作者
刘佳敏
何新益
刘晓东
闫西纯
廖振宇
LIU Jia-min;HE Xin-yi;LIU Xiao-dong;YAN Xi-chun;LIAO Zhen-yu(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China;Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education,Tianjin 300384,China;Tianjin Yixing Hahal Food Co.,Ltd.,Tianjin 300399,China;PONY Testing Technology〔Tianjin〕Co.,Ltd.,Tianjin 300000,China)
出处
《食品与机械》
北大核心
2020年第4期62-67,共6页
Food and Machinery
基金
天津市科技重大专项与工程(编号:18ZXYENC00141)
天津市企业特技特派员项目(编号:19JCTPJC59900)。
关键词
牛油
精炼
理化指标
脂肪酸
气相—离子迁移谱
挥发性成分
beef tallow
refine
physicochemical indicators
fatty acid
gas-ion migration spectrum
aroma components
