用美拉德反应方法制备浓香油茶籽油新工艺的研究  

New Process on Preparation of the Strong Flavor Camellia Seed Oil by the Maillard Reaction

作　　者：陈哲[1] 何东平[1] 胡传荣[1] 双杨[1] 宋高翔[1] 

机构地区：[1]武汉轻工大学食品学院,武汉430023

出　　处：《食品工业》2014年第6期94-97,共4页The Food Industry

基　　金：十二五科技部支撑计划课题"食用植物油加工关键技术研究和示范"(2011BAD02B00)

摘　　要：阐述以高温油茶籽粕与精炼油茶籽油为原料,利用美拉德反应制取浓香油茶籽油,并对其方法和原理进行了探讨。特别是新工艺的改良,即在加热前对酶解液先进行离心,加热时先加入上清液,一段时间后,再加入沉淀物,可使产品油香味更浓郁及香味持久,并就影响美拉德反应生产浓香油茶籽油的因素进行了分析。在单因素试验的基础上,应用正交试验确定浓香油茶籽油制取的最佳工艺条件为:加热时加入所有的上清液和沉淀物,料液比1︰20(g/mL)、料油比1︰15(g/mL)、加酶量1.0%、酶解时间2 h、加热温度140℃。在此条件下进行验证试验,结果综合评分可达到5.30。Using high temperature oil-tea camellia seed meal and refined camellia seed oil as the materials, product the strongflavor camellia seed oil based on the Maillard reaction, and its principle and method were discussed. Especially the improvements ofthe new technology, which means doing the centrifugation process of the enzymatic hydrolysate before heating, and the supematantliquid put prior to the precipitate into the oil during heating, which can make the flavor of the product oil stronger and stay longer,then the factors of the production of strong flavor camellia seed oil based on the Maillard reaction were analyzed. According to thesingle factor experiments, the optimal reaction condition was confirmed by orthogonal tests as follows putting all of the supematantliquid and the precipitate into the oil during heating, ratio of solid to liquid 1 ： 20 （g/mL）, ratio of solid to oil 1 ： 15 （g/mL）, enzymeamount 1.0%, enzyme hydrolysis time 2 h, heating temperature 140 ℃. Under the optimal condition, the maximum comprehensivescore reached 5.30.

关 键 词：美拉德反应 油茶籽油 正交 新工艺 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]