炒籽对压榨葵花籽油品质的影响研究

Research on the influence of roast on the quality of filter pressed sunflower oil

以油葵为原料,研究了炒籽对压榨葵花籽油品质的影响。结果表明:随着炒籽温度的升高和炒籽时间的延长,葵花籽油的出油率逐渐降低,色泽逐渐加深,最终呈现深红色,过氧化值呈现先升高后降低的趋势,酸价是逐渐升高的,氧化诱导时间呈现升高的趋势;而炒籽对葵花籽油脂肪酸的影响没有显著性差异。高温炒籽可以提升葵花籽油的香味以及氧化稳定性,但炒籽温度最好不超过170℃,炒籽时间不超过40 min。

Using oil sunflower as raw material, the influence of roast on the quality of pressed sunflower oil was studied.The results showed that with the roast temperature rising and time prolonging, the oil yield was reduced, the color of pressed sunflower oil became deeper and appeared heavy red at last. Peroxide value increased at first, and then declined. The acid value was increased remarkable and oxidate induction time extended gradually. But the content of unsaturated fatty acids was not remarkable.High temperature could increased the odor of sunflower oil and oxidation stability, but control the roasting temperature could be preferably controlled less than 170 ℃ and cooking time could be controlled less than 40 min.