不同预热处理对压榨山茶油品质影响的研究进展  

Research progress on the effect of different preheating treatments on the quality of pressed camellia oil

作　　者：彭丝兰 刘思思[1] 刘汝宽[1] 易有金[2] 李力[1] 肖志红[1,3] PENG Si-lan;LIU Si-si;LIU Ru-kuan;YI You-jin;LI Li;XIAO Zhi-hong(State Key Laboratory of Utilization of Woody Oil Resource,Hunan Academy of Forestry,Changsha 410004,Hunan,China;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Agricultural University,Changsha Modern Food Innovation Institute,Changsha 410128,Hunan,China)

机构地区：[1]湖南省林业科学院木本油料资源利用国家重点实验室,湖南长沙410004 [2]湖南农业大学食品科学技术学院,湖南长沙410128 [3]湖南农业大学长沙现代食品创新研究院,湖南长沙410128

出　　处：《粮食与油脂》2023年第11期13-16,共4页Cereals & Oils

基　　金：湖南省科技创新领军人才(2020RC4026);湖南省林业杰青(XLK202108-1)。

摘　　要：对山茶籽压榨前不同预热处理技术进行综述,重点分析蒸炒、烘烤和微波预热处理技术对山茶油品质的影响,并对预热处理技术的发展趋势进行展望,以期为更高效开发利用山茶油提供理论依据。The different preheating technologies of camellia seed before pressing were summarized,and the effects of steaming,baking and microwave preheating technologies on the quality of camellia oil were analyzed.The development trend of preheating technology was prospected,in order to provide a theoreti-cal basis for the more efficient development and utilization of camellia oil.

关 键 词：预热处理 山茶油 品质 开发利用 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]