料坯蒸炒的作用及其对制油工艺的意义

Blank cooking function and its significance for oil preparation process

介绍了料坯蒸炒的概念及方法;描述了油脂、磷脂、棉酚等物质在油料细胞中的存在状态,探讨了蒸炒过程中油料细胞破坏、蛋白质变性、磷脂吸水膨胀和棉酚与蛋白质结合的机理,阐明了细胞破坏、蛋白质变性、磷脂吸水膨胀、棉酚与蛋白质结合等对制油工艺的意义,指出了蒸炒过程中湿润、蒸坯、炒坯环节应注意的几个问题。

This paper introduces the concept and method of blank steamed fried;describes the state of material oil,phospholipid,gossypol in fuel cells;discusses the fuel cell destruction,protein denaturation,phospholipids swelling mechanism and gossypol combined with the protein in the cooking process;illustrates the meaning of cell damage,protein denaturation,phospholipid water swelling,gossypol and protein binding in oil processing;and points out some problems in the process of wet steaming and stir-frying,steaming blank.