摘要
为了考察焙烤对压榨茶籽毛油品质的影响,对茶籽进行不同焙烤温度及时间的预处理,然后进行螺旋压榨,测定其出油率,以及茶油的理化指标、脂肪酸、香气成分等。结果发现:当焙烤烤温度达到155℃,时间15 min时,压榨茶籽毛油的理化指标和挥发性风味含量相对较高;焙烤对茶油的脂肪酸组成成分有一定的影响,而焙烤温度是影响压榨茶油的风味物质种类和浓度的主要因素。在此工艺条件下,获得的油茶籽油不经精炼,除280℃加热试验只能达到国家二级压榨油的要求外,其他指标都达到GB 11765—2003规定的一级压榨油的要求。试验结果为减少下一步精炼工艺提供理论依据。
In order to investigate the effect of roasting on quality of pressed camellia oil,different roasting temperature,and roasting time were selected during roast process.Oil yield,physicochemical properties,fatty acid and volatile flavor components were determined.The result showed that the roasting under 155 ℃ for 15 min was the optimum condition not only for the volatile flavor composition,but also for the physicochemical indices.The fatty acid composition had little bit change with different roasting temperature,roasting time.Most indicators of the oil pressed under above conditions can meet the requirements the first grade oil in GB 11765—2003,whereas 280 ℃ heating test showed the oil met the requirements of the second grade.
出处
《食品与机械》
CSCD
北大核心
2015年第2期232-237,共6页
Food and Machinery
基金
国家林业局948项目(编号:2013-4-01)
国家自然科学基金(编号:31070612)
