影响大豆油烟点的因素及控制

Influance and control the smoking point in the refined soyben oil

通过对不同烟点的大豆油样品的色泽、酸价、过氧化值、水分的测定和加热与口感等试验来对其品质进行评定。在大量实验的基础上,建立了精制大豆油的烟点与游离脂肪酸含量的线性函数关系,一般情况下,即游离脂肪酸含量高,则烟点底。并就油脂的碱炼、脱色、脱臭等工序中影响油脂烟点的因素进行探讨,提出相应的控制措施。

Abstract： By means of experiments on soybean oil samples of various smoke points colors, acid value, peroxide value, moisture, heating and tasting their respective qualities were evaluated. On the basis of a large amount of tests, the line function relationship between smoke point of refined soybean oil and content of free fatty acid was established. Generally speaking, high content of free fatty acid leads to low smoke point, in addition, factors af- fecting smoke point on the procedures of refining, breaching, deoderisation were explored and relevant control measures were advanced.