樱桃仁油的精炼工艺研究  

Refining of Cherry Kernel Oil

作　　者：冉军舰[1] 卢奎[1] 张玲丽[1] 衡培春[1] 

机构地区：[1]河南工业大学化学化工学院,郑州450052

出　　处：《中国粮油学报》2007年第6期122-124,共3页Journal of the Chinese Cereals and Oils Association

基　　金：河南省重点科技攻关计划(0423011700)资助项目

摘　　要：对樱桃仁油的精炼方法和工艺条件进行了研究,采用水化脱胶、碱炼脱酸、活性炭脱色和真空蒸汽脱臭的方法制得了精炼樱桃仁油。樱桃仁油精炼后,其酸价和磷脂含量显著降低,过氧化值有一定升高,精炼油澄清透明,有宜人的香味。The cherry kernel oil refining process and its conditions were studied. The refining process consisted of degumming, alkali refining, bleaching, and deodorization. Results show the refined cherry kernel oil is transparent with enjoyable flavor and odor, and the acid value and phospholipin content of the refined cherry kernel oil reduce remarkably and the peroxide value rises appreciably.

关 键 词：樱桃仁 油脂 精炼 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程] TS222.1[轻工技术与工程—食品科学与工程]