摘要
以油菜籽为原料优化浓香菜籽油蒸炒工艺,考察蒸炒过程中的不同蒸炒温度、时间和水分含量等因素对浓香菜籽油提取率和香味的影响。通过单因素和响应面试验,得出最佳的蒸炒工艺为蒸炒温度150℃、蒸炒时间44 min、水分含量3.8%,在此条件下出油率为77.63%,香味评分为93.40,浓香油经GC-MS分析,有11种挥发性成分是风味的主要物质。
The rapeseed as raw material, the effects of the different steaming and frying temperature, time and water content on the process of steaming and roasting was studied. The optimal reaction condition were obtained by single factor and response surface experiment as follows： steaming and frying temperature 150 ℃, time 44 min and water content 3.8%. Under this condition, the extraction rate of rapeseed oil was 77.63% and fragrance was 93.40. Eleven critical flavor compounds in fragrant rapeseed oil were identified by GC-MS.
出处
《食品科技》
CAS
北大核心
2016年第5期191-195,共5页
Food Science and Technology
基金
黄冈师范学院科学研究重点项目(2014015203)
大别山特色资源开发湖北省协同创新中心团队项目(2015TD07)
关键词
菜籽
浓香油
出油率
香味
rapeseed
fragrant rapeseed oil
extraction rate
fragrance
