摘要
研究了利用物理压榨法制备核桃油及其精炼工艺 ,然后取等重的 9组样品 ,分别添加不同的抗氧化剂TBHQ、PG、BHT、VE 及增效剂柠檬酸、抗坏血酸 (VC) ,与空白样一起利用Schaal烘箱法每隔 2 4h测一次过氧化值 (POV) ,比较它们的氧化稳定性。试验结果表明 :焙炒、脱酸、脱胶是精制核桃油的关键工序 ,其工艺条件依次为 :焙炒温度 130℃、时间 30min ;碱法脱酸 :碱液浓度 11%、碱炼初温 4 0℃ ,加碱量为理论碱量和超碱量之和 ;磷酸脱胶 :油重 0 2 %的 85 %磷酸、3%的水、温度保持在 6 0℃ ;添加 0 0 2 %TBHQ、0 0 1%PG和 0 0 15 %VC 复合抗氧化剂的油样 (在 6 0℃通风条件下贮藏 4 0 8h的过氧化值最低为 0 75meq/kg ,国家标准规定过氧化值≤ 10meq/kg) ,经计算其在 2 0℃存储保质期可达 2
The refining process of walnut oil with spiral press method was studied.The peroxide value of oil samples added different antioxidants such as TBHQ,PG,BHT and V E and antioxiding enhancer (citric acid and asorbic acid V C)were measured during its storage by Schaal method and their oxidative stability were compared.The results indicate that baking,degumming and deacidification are the key step in refining walnut oil,their conditions are:baking temperature and time 130℃ and 30 min,degumming with 0 2% of 85% phosphic acid,deacidifaction with 11% sodium alkali solute.The oxidative stability of walnut oil added composite antioxidant (containing 0.02% TBHQ,0.01%PG and 0.015% V C)was stronger than others,its peroxide value was lowest by Schaal method among all the samples and its shelflife will be over 22 months by accounting.
出处
《中国油脂》
CAS
CSCD
北大核心
2003年第10期27-30,共4页
China Oils and Fats
关键词
物理压榨法
核桃油
精炼工艺
氧化稳定性
生产工艺
walnut oil
refining process
deacidification
degumming
oxidative stability antioxidant
