椰子种皮对湿法工艺制备的天然椰子油产品品质的影响  

Effects of Coconut Testa on the Quality of Virgin Coconut Oil Produced by Wet Processing

作　　者：唐敏敏[1] 李瑞[1,2] 赵松林 张玉锋[1] 夏秋瑜[1,2] 

机构地区：[1]中国热带农业科学院椰子研究所海南省椰子深加工工程技术研究中心椰子产业创新技术战略联盟,文昌571339 [2]澳大利亚迪肯大学

出　　处：《中国粮油学报》2017年第10期90-94,共5页Journal of the Chinese Cereals and Oils Association

基　　金：海南省重大科技项目(2013011);中央级公益性科研院所基本科研业务费专项(1630052012002)

摘　　要：湿法制备椰子油工艺中,一般要先手工削去椰子种皮得到白椰肉,但白椰肉中有时会残留椰子种皮,而对其后续加工产品造成影响。本试验研究了天然椰子油湿法制备工艺中,不同添加量的椰子种皮对所得油脂酸价、过氧化值和碘值等油质量指标的影响。结果表明,椰浆中的椰子种皮能显著增大椰子油的酸价、过氧化值和碘价,添加95%种皮浆的椰油过氧化值和碘价达到最高,与添加105%种皮浆的椰油无显著差异(P>0.05);测定了不同添加量的单宁酸对椰子油品质的影响和椰肉中的脂肪酶活性,结果表明这种影响与椰子种皮中存在的单宁和活跃的脂肪酶活性显著相关。Coconut testa should be removed at first to get the white coconut kemel in the wet processing to produce virgin coconut oil. However, some residual testa would influence the final product. This study was aimed to investigate the effects of adding testa syrup on acid value, peroxide value and iodine value of virgin coconut oil produced by wet processing. The results indicated that adding different amounts of testa syrup could significantly increase acid value, peroxide value and iodine value of VCO. When the adding amount of testa syrup was 95% , the acid value and peroxide value of the oil reached the peak and had significant difference compared with those value of the VCO produced by coconut milk added 105% testa syrup （P 〉0.05）. The article also determined the effects of the addition of tannic acid and the inactivation of testa on quality of VCO. The results indicated that effect of testa on VCO was related with tannic acid and lipase in the raw material.

关 键 词：椰子种皮 湿法 天然椰子油 质量指标 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]