摘要
为了研究精制生产过程中山茶油品质的变化规律,采用山茶油精制生产质量控制检测方法,对各精制工艺流程中山茶油质量指标的变化情况和生产车间的存放条件对成品油品质的稳定性的影响规律进行了测定与分析。结果表明:在山茶油精制生产的各工序中,酸值是脱酸工序的质量监控指标;过氧化值与色泽是脱色工序的质量监控指标。成品油在生产后36时内即密封包装避光保存,可在短期内保证油脂品质不发生变化。
In order to research change regulation of oil quality in Camellia oleifera during refined production, change of quality indexes in each refined technological process and impacts of workshop＇s storing condition on stability of oil quality were determined and analyzed. The results showed that during refining producing process, acid value was the monitoring indicator for quality in deacidification process, and peroxide value and color were the monitoring indicators for quality in decoloration process. Oil quality could be reserved in short term as long as they were packed and stored in shady area within 36 hours after produced.
出处
《经济林研究》
北大核心
2012年第1期100-102,107,共4页
Non-wood Forest Research
基金
国家科技支撑项目"高附加值精品茶油生产示范"(2009BADB1B0902)
广西科技攻关项目"茶籽冷榨技术研究及高保真精制茶油新产品研发"(桂科攻0996034)
关键词
山茶油
精制品质变化规律
酸值
过氧化值
Camellia oleifera
change regulation of refined quality
acid value
peroxide value
