焙烤与捏合处理对油脂香气的影响  

Effects of Roasting and Kneading on the Flavor from Lipid

作　　者：刘宁露[1] 钟海雁[1] 龙奇志[1] 黄永辉[1] 李忠海[1] 

机构地区：[1]中南林业科技大学绿色食品研究所,湖南长沙410004

出　　处：《经济林研究》2007年第1期75-78,共4页Non-wood Forest Research

基　　金：国家自然科学基金项目(30571521);湖南省自然科学基金项目(05JJ30031)的部分内容

摘　　要：油脂香气是其品质的重要表现因素之一。油料的预处理如焙烤、捏合等方法对油脂香气具有重要的影响。综述了焙烤过程中脂肪酸氧化反应和Maillard反应对油脂气味形成的作用,及捏合处理的时间和温度条件对油脂香气的影响,旨在为油脂生产提供理论依据。The flavor is one of roasting and kneading, have the important factors of lipid quality. Pretreatments, for example important influences on the flavor from lipid before extraction. The influences of fatty acid oxidation reaction and Maillard reaction during roasting, and the influences of time and temperature of kneading on the flavor of lipid were reviewed in present paper, in order to provide theoretic foundation for lipid production.

关 键 词：油脂 香气 焙烤 捏合 

分 类 号：TS201.2[轻工技术与工程—食品科学]