不同干燥方式对油茶籽油品质的影响  

Effect of different drying methods on the quality of camellia seed oil

作　　者：王志贤 赵洲桥 孙乐 张海龙 齐玉堂 张维农 汪有军 杨波 Wang Zhixian;Zhao Zhouqiao;Su Le;Zhang Hailong;Qi Yutang;Zhang Weinong;Wang Youjun;Yang Bo(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023;Wuxi COFCO Engineering&Technology Co.,Ltd.,Wuxi 214035;Engineering Research Center of Lipid-based Fine Chemicals of Hubei Province,Wuhan 430023;Wuhan Mingqiao Technology Co.,Ltd.,Xianning 437099)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]无锡中粮工程科技有限公司,无锡214035 [3]湖北省油脂精细化工工程技术研发中心,武汉430023 [4]武汉明乔科技有限公司,咸宁437099

出　　处：《粮食与食品工业》2024年第1期1-5,共5页Cereal & Food Industry

基　　金：2022年度湖北省揭榜制粮食科技项目“菜籽、茶籽自动晾晒智能化系统研发与应用”(项目编号:2022HBLSKJ007)。

摘　　要：以新鲜油茶籽为原料,对比研究了自然晾晒、快速烘干和慢速烘干三种处理方式对油茶籽品质(脂肪含量、蛋白含量等)和油茶籽油品质(酸价、过氧化值、脂肪酸组成、甾醇、生育酚等)的影响。结果表明:慢速烘干处理油茶籽含油率(33.3%)和油茶籽油得率(22.4%)最高,自然晾晒处理的油茶籽油酸价(0.56 mg KOH/g)最小、总生育酚含量最高(215.22 mg/kg),快速烘干处理的油茶籽油总甾醇含量(420.88 mg/100 g)最高,上述结果为油茶籽加工提供理论参考。The effects of natural drying,flash drying and slow drying on the quality of camellia seeds(fat content,protein content,etc.)and the quality of camellia seeds(acid value,peroxide value,fatty acid composition,sterol,tocopherol,etc.)were studied using fresh camellia seeds as raw materials.The results showed that the oil content(33.3%)of camellia seeds and the production rate of camellia seed oil(22.4%)under slow drying were the highest,the oleic acid value(0.56 mg KOH/g)of camellia seeds under natural drying was the lowest,and the content of total tocopherol obtained by natural drying was the highest(215.22 mg/100 g),and the content of total sterol obtained by flash drying was the highest(420.88 mg/100 g)in the three drying methods.The above results provide theoretical reference for the processing of camellia oil seed.

关 键 词：油茶籽 自然晾晒 快速烘干 慢速烘干 油茶籽油 

分 类 号：TS201[轻工技术与工程—食品科学]