对浓香花生油制油工艺和质量控制的探讨

Research on oil making technology and quality control of superfine fragrant peanut oil

浓香花生油的香味来源于花生的炒制过程,不同的炒制和压榨工艺对制油设备和操作有着不同的要求。浓香花生油质量最重要的控制指标是气味、滋味、酸值、过氧化值、黄曲霉毒素、苯并芘和280℃加热试验。

The fragrant of the superfine fragrant peanut oil roots in the frying process ot peanuts. Different frying and extraction technology have different demands for oil making equipments and operations. The most important controlling indexes of the quality for superfine fragrant peanut oil are smell, flavor, acid value, peroxide value, aflatoxin, benzopyrene, and heating experiment of 280 ℃.