油料预处理对油脂品质影响的研究进展  

Research progress on effects of oilseeds pretreatment on oil quality

作　　者：朱家彬 李研财 苏彩虹 李琪 于修烛[1] ZHU Jiabin;LI Yancai;SU Caihong;LI Qi;YU Xiuzhu(Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,粮油功能化加工陕西省高校工程研究中心,陕西杨凌712100

出　　处：《中国油脂》2023年第10期16-24,共9页China Oils and Fats

基　　金：2020年陕西省农业协同创新与推广联盟重大科技项目(LMZD202005)。

摘　　要：油料预处理是油脂加工中一个重要的环节,对油脂的质量和风味有着重要的影响。为探究不同预处理技术对油脂质量和风味的影响,综述了不同油料在加工中的不同预处理技术,重点分析脱皮、高温烘烤、微波、挤压膨化、脉冲电场、红外线烘烤及超声波等油料预处理技术对油脂品质的影响,并探讨了油料预处理技术的发展方向。不同预处理技术对油脂品质的影响各不相同,多种油料预处理技术协同应用的加工艺具有较大的发展潜力。Oilseeds pretreatment is an important part of oil processing and has important impact on the quality and flavor of oil.In order to investigate the effect of different pretreatment technologies on oil quality and flavor,the different pretreatment technologies used in the processing of different oilseeds were reviewed,focusing on the effects of peeling,high temperature roasting,extrusion,microwave,pulsed electric field,infrared ray roasting and ultrasonic pretreatment technologies.The development direction of oilseeds pretreatment was also discussed.Different pretreatment techniques have different impacts on oil quality.The synergistic applicatim of multiple oilseeds pretreatment technologies has a large development potential.

关 键 词：油料预处理 油脂品质 预处理技术 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS224.2[轻工技术与工程—食品科学与工程]