不同加工工艺制取菜籽油理化性质的研究  

Study on physicochemical properties of rapeseed oil from different processing technologies

作　　者：韦东林 魏冰 孟橘 胡小华 李林风 

机构地区：[1]西安中粮工程研究设计院有限公司,西安710082

出　　处：《粮食与食品工业》2014年第6期18-22,共5页Cereal & Food Industry

基　　金：国家科技支撑计划项目"油菜高效低耗加工技术研究"(项目编号:2010BAD01B07)

摘　　要：本试验选取蒸炒-预榨-浸出工艺,膨化-预榨-浸出工艺,炒籽-压榨工艺制取的菜籽压榨毛油和浸出毛油样品,通过对酸值、过氧化值、生育酚、甾醇、反式脂肪酸、硫苷的测定,研究了菜籽油在不同工艺条件下油品的质量情况。研究表明:在质量品质和营养物质保留方面,采用膨化-预榨-浸出工艺生产的毛油质量优于蒸炒-预榨-浸出工艺和炒籽-压榨工艺,进一步验证了膨化-预榨-浸出工艺的优越性,即不需蒸炒,对胚片要求低,能耗低、精炼率高、产能可以提高,油脂和粕的质量可以得到改善,能够实现菜籽的高效加工,为油菜籽加工企业的发展提供了有力的技术保障。Pressed crude rapeseed oil and extracted crude rapeseed oil were prepared by steam and cooking-prepressing-extraction process,expansion-prepressing-extraction process and cooking-press process,and the acid value,peroxide value and contents of tocopherols,sterols,trans fatty acid and glucosinolate of the rapeseed oils were determined to study the quality of rapeseed oil prepared by different processes.The results show that the quality of crude oil prepared by expansion-prepressing-extraction process is better than those of crude oil prepared by steam and cooking-prepressing-extraction process and cooking-press process in the quality and nutrient retention of oil,which gives a further verification of the superiority of expansion-prepress-leaching process,and the superiority lies in no steam and cooking,low requirement for the flakes,low energy consumption,high refining rate,high production capacity,and the qualities of oil and meal can be improved,high efficient processing of rapeseed can be realized finally.All of these provide apowerful technical support for the development of rapeseed processing enterprises.

关 键 词：菜籽油 蒸炒 膨化 浸出 预榨 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]