湿炼及油浸提两种方式对猪油品质的影响  

Effects of Wet Refining and Leaching on Lard Quality

作　　者：张明杰[1] 韩振民[1] 潘腾[1] 任发政[1] 郭慧媛[1] 崔建云[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2012年第10期22-25,共4页Meat Research

基　　金：国家现代农业产业技术体系北京市生猪产业创新团队项目;"十二五"国家科技支撑计划项目(2012BAK17B09;2012BAD28B02)

摘　　要：以猪背脂为原料,采用110、120、130、140℃湿炼及油浸炼制猪油,测定了猪背脂出油率以及油脂的水分含量、酸价、丙二醛含量、过氧化值等理化指标,研究两种加工方式对猪油品质的影响。结果表明:在同一炼制温度条件下,达到最大出油率的时间湿炼比油浸提明显延长;随炼制温度提高出油率上升,140℃条件下的猪油提取率达到最高,为69%;除140、110℃湿炼外,其他加工条件所得猪油均达到国家一级食用猪油标准。The aim of the present study was to examine the effects of wet refining at different temperatures （110, 120, 130 and 140 ℃） and leaching on lard yield from pork back fat and physiochemical indices such as water content, acid value, MDA content and peroxide value. At the same refining temperature, the time required for maximum lard yield by wet refining was significantly prolonged compared with leaching. Increasing refining temperature resulted in an increase in lard yield and the maximum level of 69% was observed at 140℃. All refined lard samples except wet refining at 140 and 110 ℃ met the national standard of edible lard grade A.

关 键 词：猪油 湿炼 油浸提 品质 

分 类 号：TS225.21[轻工技术与工程—粮食、油脂及植物蛋白工程]