摘要
以稻米油、花生油、大豆油、亚麻籽油和菜籽油为原料,根据营养要求,利用计算机数学建模法计算出调和油中各原料百分比例。选出5组较优配比在35℃下进行调和,时间为10 min。经气相色谱分析仪测试配制的调和油,得出最佳配比:稻米油15%;花生油1%;大豆油38%;亚麻籽油6%;菜籽油40%。调和油SFA︰MUFA︰PUFA=0.27︰1︰1,加上其他食物中饱和脂肪酸的摄入量,脂肪酸比例模式符合SAF︰MUFA︰PUFA=1︰1︰1,且ω-6︰ω-3=4,酸价:0.26 mg KOH/g,符合营养学会推荐比例,可用于指导生产。
According to nutritional requirements, the percentage of each raw material of blending oil by computer modeling with the material office oil, peanut oil, soybean oil, flaxseed oil and rapeseed oil was calculated. Choose 5 sets to reconcile at 35℃ in 10 min. Then the prepared blending oil by gas chromatograph was tested, got the best set： rice oil 15%; peanut oil 1%; soybean oil 38%; flaxseed oil 6%; rapeseed oil 40%. SFA ： MUFA ： PUFA of blending oil was 0.27 ： 1 ： 1, which added the intake of SFA from other food, the model of fatty acid ratio accorded SAF ： MUFA ： PUFA was 1 ： 1 ： 1, ω-6 ： ω-3=4, and acid value was 0.26 mg KOH/g. It was in accordance with the ratio of Nutrition Society recommended and could be guided to produce.
出处
《食品工业》
北大核心
2014年第1期4-6,共3页
The Food Industry
基金
国家十二五科技支撑计划项目
