摘要
在花生冷榨制油之前,对原料进行微波处理,提高出油率,降低油中磷脂含量。同时测定了花生油色度、过氧化值、酸值的变化。当微波加热的输出功率为800 W、处理时间120 s时,出油率为75.02%,比未加热处理的花生出油率提高了20.77%;当微波加热时间在240 s以内时,压榨的花生油中磷脂质量分数由1.160%降低到了0.500%、花生油的酸值从0.5 mg/g上升到0.9 mg/g、过氧化值从3.082 6 mmol/kg上升到6.020 1 mmol/kg、色度黄值从7.90上升到14.93,这些指标的数值增长范围在花生油质量标准要求之内。
The microwave treatment of raw materials were carried out before cold-pressed to improve extraction rate of peanut oil and decreases phosphatide content,at the same time,determine changes of the chroma,variation of peroxide value,and variation of acid value.When output power of microwave is 800 W and processing time is 120 s,the extraction rate reaches to 75.02% which improves 20.77% compared with the unheated-treated peanuts.When the microwave heating time is less than 240 s,phosphatide content reduces to 0.500% from 1.160%,acid value increases to 0.9 mg/g from 0.5 mg/g,peroxide value increase to 6.020 1 mmol/kg from 3.082 6 mmol/kg,and the yellow value of chroma increases to 14.93 from 7.90.The growth range of the index is complied with the quality standards of peanut oil.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第5期70-73,共4页
Journal of the Chinese Cereals and Oils Association
基金
辽宁省教育厅重点实验室资助项目(2009S004)
关键词
微波
出油率
酸值
过氧化值
磷脂含量
色度
microwave
the extraction rate
acid value
peroxide value
phosphatide content
chroma
作者简介
作者简介：马勇，男，1960年出生，教授，食品资源开发
