摘要
植物油料的热处理是我国植物油脂制备工艺中必不可少的一个加工环节。在追求安全营养的前提下,适度的植物油料热处理,在降低水分含量、提高出油率的同时,更赋予油脂特征风味、最大限度保留营养素、去除危害物和避免其形成,从而提高油脂的食用价值和商品价值。针对植物油料热处理影响油脂品质的问题,本文综述了植物油料热处理影响油脂氧化稳定性机理的研究进展,同时对植物油料热处理影响油脂氧化稳定性机理尚未研究清楚的困难点进行了总结和分析。旨在对植物食用油脂的适度加工提供一定的参考,对我国植物食用油脂产业的发展提供一定的帮助。
Thermal treatment of oilseeds is necessary processing in vegetable oil preparation.In the premise of guarantying security and nutrition,moderate thermal treatment on oilseeds,reduced moisture content and increased oil yield as well as endowed vegetable oil with characteristics flavor,retained nutrients with maximum extent,and removed and inhibited hazards formation,thus improved the edible value and commodity value of oil.To illustrate the problem of oilseeds thermal treatment on oil quality,the research progress about mechanism of oil oxidation stability influenced by thermal treatment of oilseeds was reviewed in this paper.It provided reference for moderate processing on vegetable edible oil,and assistance to develop vegetable edible oil industry in China.
作者
马逸凡
贾亮
熊颖
龙奇志
钟海雁
周波
Ma Yifan;Jia Liang;Xiong Ying;Long Qizhi;Zhong Haiyan;Zhou Bo(School of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004;Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Education Ministry,Changsha 410004)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第4期181-186,共6页
Journal of the Chinese Cereals and Oils Association
基金
湖南省教育厅科学研究重点项目(18A154)
湖南省科技创新平台与人才计划项目(2017TP1021,KC1704007)。
关键词
热处理
植物油料
植物油脂
油脂氧化稳定性
适度加工
thermal treatment
oilseeds
vegetable oil
oil oxidation stability
moderate processing
