摘要
食用植物油新的国家标准要求将压榨法和浸出法生产的原油进行标识。为了满足人们安全消费的心理 ,增加食用油脂的品种 ,探讨改变常规榨油和脱胶工艺 ,利用对部分大豆进行烘烤产生的芳香味增加大豆油的风味 ;采用低温特殊过滤技术对压榨大豆油中的胶体进行脱除。通过实践确定浓香大豆油生产的最佳工艺 ,即大豆原料成熟度好、颗粒饱满、酸值不超过 0 .7mgKOH/g ;干蒸炒的大豆比例约 30 % ;压榨温度 12 5℃左右、入榨水分 2 .5 %～ 3.5 % ;低温过滤温度为 2 0℃ ,过滤用介质是工业滤纸。
The new national edible vegetable oil standard has ruled that crude oil must be labeled the production method by pressing or extracting process.For satisfying people the mental state of safety consumption,increasing the species of edible vegetable oil,a new process was developed by changing the normal pressing process and degumming process.The soybean oil flavor was increased by baking partial soybean and the phosphatides were removed from the pressing soybean oil by special filter technique at low temperature.Optimal method of superfine fragrant soybean oil process was made through production tests. The mature degree in raw material soybean is good, the grain is full,the acid value is not over 0.7 mgKOH/g ,30% soybean is baked, press temperature is 125℃, the pressed material moisture is from 2.5% to 3.5%, the filter temperature is 20℃. Filtering medium is an industry filter paper.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第4期20-22,共3页
China Oils and Fats
