烘焙工艺及杏仁种皮对杏仁油品质的影响  

Effects of Different Roasting Conditions and Apricot Kernel Skin on the Qualities of Apricot Kernel Oil

作　　者：侯双瑞 周波 孙亚娟[1,2,3] 王进英 钟海雁[1,2,3,4] 龙奇志 HOU Shuang-rui;ZHOU Bo;SUN Ya-juan;WANG Jin-ying;ZHONG Hai-yan;LONG Qi-zhi(Hunan Key Laboratory of Grain-oil Deep Process and Quality Control,Changsha 410004,China;Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China;School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Education Ministry,Changsha 410004,China)

机构地区：[1]粮油深加工与品质控制湖南省重点实验室,湖南长沙410004 [2]特医食品加工湖南省重点实验室,湖南长沙410004 [3]中南林业科技大学食品科学与工程学院,湖南长沙410004 [4]经济林培育与保护省部共建教育部重点实验室,湖南长沙410004

出　　处：《食品工业科技》2019年第6期62-67,75,共7页Science and Technology of Food Industry

基　　金：湖南省科技创新平台与人才计划项目(2017TP1021;KC1704007);湖南省自然科学基金(11JJ4027)

摘　　要：为探究不同烘焙工艺及杏仁中杏仁种皮的存在对杏仁油理化品质的影响,将带种皮杏仁和去种皮杏仁在130、160、190℃烘箱里,分别烘烤5、10、15、20 min,压榨得杏仁油,测定两种杏仁油的酸值、过氧化值、碘值、皂化值、色泽和脂肪酸含量。结果表明:低温130℃(5～10 min)、160℃(5、10 min)条件下烘焙制备的杏仁油酸值和过氧化值降低,其他理化指标变化不明显,油脂品质提高。随着烘焙温度继续升高,S-AKO(带种皮杏仁油)和N-AKO(去种皮杏仁油)酸值分别上升16.05%和26.76%,N-AKO过氧化值上升18.46%,S-AKO和N-AKO的碘值降低6.56%和10.74%,不饱和脂肪酸含量降低0.93%和0.76%,油脂色泽加深,高温长时间烘焙制备的油脂品质下降。两种杏仁油理化指标对比,S-AKO的品质更佳,杏仁种皮的存在对杏仁油产生有益的影响。此研究结果为加热预处理油料种子制备油脂,保证油脂品质提供理论依据和技术支持。In order to explore the effects of different roasting processes and the presence of apricot kernel skin on the physical and chemical properties of apricot kernel oil,skin pressed apricot kernel and peeled apricot kernel were roasted in an oven at 130,160,and 190 ℃ for 5,10,15,and 20 min,respectively.And then they were pressed apricot kernel oil to determinate acid value,peroxide value,iodine value,saponification value,color and fatty acid content. Results showed that,the acid value and peroxide value of apricot kernel oil prepared by roasting at low temperature of 130 ℃(5~10 min) and 160 ℃(5,10 min) were reduced,and other physical and chemical indicators were not changed obviously,and the quality of fat was improved. As the roasting temperature continued to increase,the acid value of S-AKO (skin pressed apricot kernel oil) and N-AKO (peeled apricot kernel oil) increased by 16.05% and 26.76%,respectively.And the N-AKO peroxide value increased by 18.46%.The iodine value of AKO and N-AKO decreased by 6.56% and 10.74%.The contents of unsaturated fatty acid decreased by 0.93% and 0.76%. The color of oil and fat was deepened,and the quality of fat prepared by long-time roasting at high temperature decreased.Compared with the physical and chemical indicators of the two almond oils,the quality of S-AKO was better,and the presence of apricot kernel seed coat had a beneficial effect on apricot kernel oil. The results of this study would provide theoretical basis and technical support for the preparation of oil by heating pretreated oil seeds to ensure the quality of the oil.

关 键 词：烘焙 带种皮杏仁油 去种皮杏仁油 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]