不同加热工艺对核桃油品质的影响  

Effects of Different Heating Processes on the Quality of Walnut Oil

作　　者：张向杰 陈塨 傅晓东 翁泽斌 ZHANG Xiangjie;CHEN Gong;FU Xiaodong;WENG Zebin(Zhejiang Choisun Tea Development Co.,Ltd.,Hangzhou,Zhejiang 311614,China)

机构地区：[1]浙江久晟油茶科技股份有限公司,浙江杭州311614

出　　处：《农产品加工》2020年第20期53-55,共3页Farm Products Processing

基　　金：2019年杭州市科技计划引导项目“农业与社会发展”(20191231Y255)。

摘　　要：研究了不同加热工艺对核桃油品质的影响。结果表明,随着加热温度的上升和加热时间的延长,核桃油颜色呈上升趋势,超过140℃颜色已经明显偏深;酸价影响不大,稳定在0.56~0.61;过氧化值上升明显;脂肪酸组成几乎没有影响;加热会造成维E的流失,140℃加热60 min,160℃加热40 min流失率分别为37.46%和39.68%;总酚含量增加。核桃油最佳加热工艺为加热温度120~140℃,加热时间30~40 min,此时产品风味浓郁、品质稳定。The effects of different heating processes on the quality of walnut oil were studied.The results showed that the color of walnut oil increased with the rise of heating temperature and the extension of heating time.The color of walnut oil over 140℃was obviously darker;the influence of acid value was not significant,and it was stable between 0.56~0.61;the peroxide value increased obviously;the composition of fatty acid had little effect;heating would cause the loss of vitamin E.The loss rate was 37.46%and 39.68%respectively when heated at 140℃for 60 min and 160℃for 40 min,and the total phenol content increased.The best heating technology of walnut oil was 120~140℃,heating time 30~40 min.At this time,the product has strong flavor and stable quality.

关 键 词：核桃油 加热温度 加热时间 美拉德反应 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]