压榨工艺对油脂氧化稳定性及饼粕品质的影响  

EFFECT OF PRESSING PROCESS ON THE OXIDATIION STABILITY OF OIL AND THE QUALITY OF CAKE MEAL

作　　者：李亚会 汪学德[1] 李晓栋[1] 王楠楠[1] 徐彦辉 LI Yahui;WANG Xuede;LI Xiaodong;WANG Nannan;XU Yanhui(School of Food Science and Technology , Henan University of Technology, Zhengzhou 450001 , China;Hefei Yanzhuang Edible Oils Co. ,Ltd. , Hefei 231283 , China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]合肥燕庄食用油有限责任公司,安徽合肥231283

出　　处：《河南工业大学学报（自然科学版）》2017年第5期26-31,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：现代农业产业技术体系建设项目(CARS15-1-10)

摘　　要：以芝麻籽、亚麻籽、紫苏籽为原料,用液压榨油机进行热榨和冷榨,对所得油脂的氧化稳定性和饼粕的品质进行分析。结果表明:各油料的冷榨油酸值优于热榨油,而热榨油的过氧化值低于冷榨油;同种油料不同压榨工艺所得油脂的脂肪酸组成基本一致;Rancimat氧化酸败试验和Schaal烘箱试验均表明同种原料热榨油的氧化稳定性高于冷榨油,热榨芝麻油、亚麻油、紫苏油的氧化酸败时间分别是相应冷榨油的3.94倍、3.02倍、7.83倍;在烘箱试验过程中,冷榨油和热榨油的过氧化值均上升很快,酸值均无较大变化,各油样的脂肪酸组成均未发生明显变化,随着烘箱时间的延长,各油样维生素E的含量均呈现减少趋势,而且冷榨油的损耗高于相应热榨油。3种油料冷榨饼的粗脂肪含量均较高于热榨饼;各油料冷榨饼的氮溶解指数(Nitrogen Solubility Index,NSI)较热榨饼均提高9%左右,水溶性蛋白质含量的提高将会使油料蛋白的食品功能性得以改善。Sesame,flax and perilla were prepared by hot and cold press,and the oxidation stability of the afforded oils and the quality of cakes were analyzed in the present study.The results showed that the acid values of cold-pressed oils were lower than those of hot-pressed oils,but the peroxide values were higher than hot-pressed oils.The fatty acid composition and content of the oils afforded from the same oilseed under different pressing process remained nearly unchanged.The Rancimat oxidation induction test and the Schaal oven test showed that the oxidation stability of hot-pressed oils was all higher than that of cold-pressed oils.The oxidative rancidity induction periods of hot-pressed sesame oil,linseed oil and perilla oil were3.94times,3.02times and7.83times of the counterparts cold-pressed oils,respectively.In the oven test,the peroxide values of the hot-pressed and cold-pressed oils all increased very quickly,while there were no significant changes in the acid values.In addition,the fatty acid compositions and contents of the hot-pressed oils and cold-pressed oils were kept at the same level.With the extension of oven test,the content of vitamin E of each oil showed a decreasing trend,and the vitamin E loss of the cold-pressed oils was higher than that of the hot-pressed oils.Furthermore,the residual oil contents of cold-pressed cakes of three oilseeds were higher than those of hot-pressed cakes.The NSI of cold-pressed cakes of three oilseeds increased around9compared with the corresponding hot-pressed cakes,which would improve the functional properties of oilseeds protein.

关 键 词：压榨 热榨油 冷榨油 饼粕 氧化稳定性 品质 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]