加工过程中油脂色泽影响因素初探  

Influence factors of color formation during oil processing

作　　者：战东胜[1] 张维农[2] 齐玉堂[2] 胡志雄[3] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023 [2]武汉工业学院油脂及植物蛋白工程技术研发中心,武汉430023 [3]武汉工业学院化学与环境工程学院,武汉430023

出　　处：《中国油脂》2012年第7期8-12,共5页China Oils and Fats

基　　金：国家"863"计划项目(2010AA023003);武汉工业学院食品营养与安全研究院重大培育专项资助项目(2011Z02)

摘　　要：为探明油脂在加工过程中色素的形成原因,采用单一组分添加实验,系统研究了工艺条件和油脂中磷脂、植物甾醇、蛋白质、淀粉等成分对油脂色泽形成的影响。实验结果表明:加工过程中温度越高,时间越长,油脂的色泽越深;磷脂、VE、植物甾醇、淀粉和蛋白质等组分均对油脂色泽有不同程度的影响,影响较大的是磷脂,其次是淀粉和蛋白质。控制油脂加工过程中的温度和时间,尽量脱除油脂中的磷脂、粕屑,对获得色泽较浅的产品有很大帮助。In order to explore the reason of the formation of pigment during oil processing, the influences on the color of the oil processing technology and the components, such as phospholipids, phytosterol, protein and starch, were studied. The results showed that the color was deeper when the temperature was higher and the time was longer; phospholipids, VE, phytosterol, starch and protein affeeted the color of the oil, among them, the effect of phospholipids was the biggest, and followed by protein and starch. Controlling the temperature and time during the oil processing and removing the phospholipids and cake scraps as much as possible were helpful for the oil with shallow color.

关 键 词：油脂 色泽 磷脂 植物甾醇 VE 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]