烘烤条件对核桃油品质的影响  

Effect of roasting conditions on the quality of walnut oil

作　　者：徐月华[1] 蒋将[1] 孟宗[1] 李进伟[1] 刘元法[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2014年第7期9-12,共4页China Oils and Fats

基　　金："十二五"国家科技支撑计划课题(2011AA100806-3);国家自然科学基金(31171703);江苏省产学研创新项目(BY20120460);江苏省重大科技支撑与自主创新项目(20576049)

摘　　要：烘烤可以有效增加核桃油的风味,但核桃油中含有大量不饱和脂肪酸,极易受热氧化,因此在加工过程中要控制烘烤对核桃油品质的影响。以核桃仁为研究对象,在不同的温度和时间下烘烤,分析烘烤条件对所得核桃油品质的影响。结果表明:随着核桃仁烘烤温度升高、时间延长,核桃油色泽呈加深趋势,其酸值和过氧化值升高,维生素E含量减少;烘烤对核桃油主要脂肪酸组成影响不大,适当烘烤有利于增加其氧化稳定性。核桃仁在150℃下烘烤35 min后得到的核桃油色泽、风味良好,品质高,是核桃仁烘烤的最佳条件。Roasting can effectively increase the flavor of walnut oil,however,walnut oil contains a lot of unsaturated fatty acids and can be easily oxidized during heating. Thus it is important to control the quali-ty of walnut oil in the process of roasting. The walnut kernel was roasted under different temperatures and time to analyze the effect of roasting conditions on the quality of walnut oil. The results showed that with roasting temperature rising and roasting time prolonging,the color of walnut oil became darker,acid value and peroxide value increased, and the content of vitamin E decreased; the main fatty acid composition changed little with the changes of roasting temperature and roasting time,and moderate roasting was in fa-vor of the oxidative stability of walnut oil. To obtain walnut oil with the best flavor,color and quality,the walnut kernel should be roasted at 150℃ for 35 min.

关 键 词：核桃仁 核桃油 烘烤 品质 抗氧化性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.7[轻工技术与工程—食品科学与工程]