添加新鲜橄榄叶和复合果胶酶压榨对油橄榄果出油率和初榨橄榄油品质的影响Effects of adding fresh olive leaves and complex pectinase during pressing on oil extraction rate of olive fruit and quality of virgin olive oil
为提高油橄榄果出油率、改善初榨橄榄油（VOO）品质，以甘肃陇南主栽的成熟度为7的莱星品种油橄榄鲜果为原料，考察压榨过程中新鲜橄榄叶（0、3%、5%）和复合果胶酶（0、0.01%、0.02%）添加量（以油橄榄果质量计）对油橄榄果出油率和VOO色泽、叶绿素含量、基本理化性质、总酚含量、脂肪酸组成及含量的影响。结果表明：添加适量的新鲜橄榄叶可提高出油率及总酚含量，降低酸值，但色泽加深，叶绿素含量和过氧化值升高；添加适量的复合果胶酶在提高出油率的同时，VOO的总酚含量上升，叶绿素含量和过氧化值降低，但酸值升高，色泽加深；压榨过程中添加新鲜橄榄叶和复合果胶酶对VOO脂肪酸组成没有影响，但对油酸、亚油酸、...
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| Format: | Article |
| Language: | English |
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中粮工科（西安）国际工程有限公司
2023-02-01
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| Series: | Zhongguo youzhi |
| Subjects: | |
| Online Access: | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230202&year_id=2023&quarter_id=2&falg=1 |