一级大豆油低温表现影响因素探讨

Study on the low temperature behavior of first-level soybean oil

从化学组成角度探讨了一级大豆油的化学组分对其低温表现的影响,重点分析了脂肪酸组成与低温表现的相关性,考察了不同工段的油品以及不同白土添加量所得油品的低温表现情况。结果表明:在相同工艺条件下,油脂的饱和脂肪酸含量与凝固时间呈明显的负相关;随着加工工序的进行,从毛油到成品油,油品的低温表现逐渐下降;随着白土添加量的增大,所得油品越易凝固。

The influence on the low temperature behaviors of chemical oil was investigated from the aspect of chemical constitution. During composition of first - level soybean the experiment, the relationship of fatty acid composition and low temperature behaviors were analyzed selectively. In addition, the low temperature behaviors of the oils from different working section and the oils bleached with different amount of activated clay were discussed. The results showed that the negative correlation was observed between the content of saturated fatty acid of oils and the freezing time completely at 0℃C water bath. The low temperature behaviors of the oils were gradual declined from crude soybean oil to oil product in the progress of refining. For bleached oils, the more amount of activated clay was, the easier of clotting was.