摘要
采用不同预处理方式对腊菜籽进行处理,并与普通菜籽进行比较。结果表明:脱皮处理腊菜籽后的压榨油脂酸价最低,为0.58 mg/g。冷榨腊菜籽在低温下多种酶仍具有活性特别是脂肪分解酶,因此氧化值最高达1.22 mmol/kg。脱皮后的菜籽颜色最浅,其次是冷榨菜籽油,通过烘烤后的颜色偏深,是因为皮中的糖类焦化,从而影响油品质量。不同的预处理方式对菜籽油的脂肪酸组成没有明显的影响,其中腊菜籽C_(22∶1)含量为43.35%~46.38%,普通菜籽C_(22∶1)含量为8.06%。腊菜籽在高温(蒸炒、压榨)处理过程中发生美拉德反应产生丰富的风味物质,提高了感官品质。
The rapeseed seeds were processed by several pretreatment methods and compared with common rapeseed. The results showed that the acid value of squeeze rapeseed oil was the lowest,0.58 mg/g.Cold pressed rapeseed at low temperature,a variety of enzymes still have activity,especially lipolytic enzymes,so the oxidation value of up to 1.22 mmol/kg.The rapeseed after peeling is the most shallow,followed by cold rapeseed oil,because the skin of sugar cooking affecting the quality of oil.There was no significant effect on the fatty acid composition of rapeseed oil.The content of C_(22∶1) was 34.35%~46.38%,and the content of C_(22∶1) was 8.06% in common rapeseed.Cabbage seeds in the high temperature(steaming, pressing) treatment process occurred in the maillard reaction to produce rich flavor substances,improve the sensory quality.
出处
《粮食科技与经济》
2017年第5期70-72,76,共4页
Food Science And Technology And Economy
关键词
腊菜籽
冷榨
脱皮
感官品质
rapeseed
cold squeeze
peeling
sensory quality
