预处理技术对压榨山茶油品质 及挥发性风味成分的影响Effect of pretreatment techniques on the quality and volatile flavor components of pressed oil-tea camellia seed oil

预处理技术对压榨山茶油品质 及挥发性风味成分的影响Effect of pretreatment techniques on the quality and volatile flavor components of pressed oil-tea camellia seed oil

为了对油茶籽高值化预处理技术的发展和高附加值山茶油产品的开发提供参考,以油茶籽为实验材料，未经任何预处理的油茶籽作为对照组，直接进行压榨制油，研究微波（800 W，4 min)、烘烤(140 ℃，30 min)、焙炒(120 ℃，1 h）和红外（150 ℃，55 min）预处理技术对油茶籽出油率，压榨山茶油酸值、过氧化值、脂肪酸组成及含量、总甾醇含量及挥发性风味成分的影响。结果表明：与对照组相比，微波、烘烤、焙炒和红外预处理使油茶籽的出油率分别提高了5.92、3.52、2.93、3.86百分点；不同预处理组山茶油的酸值(KOH)在0.20~2.00 mg/g之间，过氧化值在0.98~2.07...

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Bibliographic Details
Main Author: 奉美桃，刘千千，刘智辉，夏楠，肖新生，蒋黎艳 FENG Meitao, LIU Qianqian, LIU Zhihui, XIA Nan, XIAO Xinsheng, JIANG Liyan
Format: Article
Language:English
Published: 中粮工科（西安）国际工程有限公司 2023-09-01
Series:Zhongguo youzhi
Subjects:
微波预处理；烘烤预处理；焙炒预处理；红外预处理；压榨山茶油；品质；挥发性风味成分
microwave pretreatment; roasting pretreatment; frying pretreatment; infrared pretreatment; pressed oil-tea camellia seed oil; quality; volatile flavor component
Online Access:http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20230903&flag=1

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