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总量及甾醇总量与冷榨花生油显著高于热榨花生油。
The storage stability,flavor and nutrient composition of peanut oil under different pressing process(cold-pressed,microwave pretreatment pressed and hot-pressed)were studied 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 stability and flavor,and both were better than cold-pressed peanut oil.In terms of nutrient composition,the total amount of V E and sterol in microwave pretreatment pressed peanut oil and cold-pressed peanut oil were significantly higher than those in hot-pressed peanut oil.
作者
初丽君
张睿
曲明磊
王晓玲
李秋
王珊珊
Chu Lijun;Zhang Rui;Qu Minglei;Wang Xiaoling;Li Qiu;Wang Shanshan(Shandong Peanut Oil and Protein Technology Provincial Key Laboratory.,Yantai 265200;Shandong Luhua peanut Industry Technology Research Institute Co.,Ltd.,Yantai 265200;Shandong Luhua Group Co.,Ltd.,Yantai 265200)
出处
《粮食与食品工业》
2024年第5期39-43,共5页
Cereal & Food Industry
基金
国家重点研发计划项目“大宗油料油脂营养风味调控关键技术及产业化示范”(2021YFD2100305)。
关键词
工艺
花生油
储藏稳定性
风味
technology
peanut oil
storage stability
flavour
