摘要
对不同温度、不同储藏方式下储藏花生仁提取油的品质进行对比。试验表明:随着温度升高和储藏时间延长,油的色泽变化不明显,酸值、过氧化值和羰基值上升趋势明显;与常规对照组比较,充氮98%气调组制油品质变化相对缓慢,充氮90%气调组效果不明显。在25℃以下储藏,各组试样的品质变化缓慢;在高温下储藏,充氮98%气调组在30℃下能延缓花生的酸败速度,但在35℃即使充氮效果亦不明显。因此,建议花生仁储藏温度不宜超过30℃,配以低温或气调效果更好。
The quality o methods was compared. perature and prolonging f peanut oil extracted from peanut The results showed that the change kernel with different storage temperature and of colour was not obvious with increasing temstorage time, but acid value, peroxide value and carbonyl value had an evident increasing trend. Compared with conventional storage, the quality change of oil with 98% nitrogen storage was slower and the quality change of oil with 90% nitrogen storage was not obvious. The quality of samples in each group changed slowly below 25 ℃ ; the rancidity of peanuts stored at 30 ~C with 98% nitrogen was postponed, but stored at 35 ℃changed unobviously. Therefore, the storage temperature should not exceed 30 ℃, better with low temperature or controlled atmosphere.
出处
《中国油脂》
CAS
CSCD
北大核心
2012年第6期50-53,共4页
China Oils and Fats
关键词
花生仁
充氮气调
油品质
peanut kernel
controlled atmosphere storage with N2
oil quality
