大豆油茴香胺值在精炼加工中的控制与研究  

Control and Study of Anisidine Value of Soybean Oil in Refining and Processing

作　　者：谭磊 杨加兴 李超 刘江春 唐子和 潘燕 TAN Lei;YANG Jiaxing;LI Chao;LIU Jiangchun;TANG Zihe;PAN Yan(COFCO Yellow Sea Grain and Oil Industry(Shandong)Co.,Ltd.,Rizhao 276808,China)

机构地区：[1]中粮黄海粮油工业(山东)有限公司,山东日照276808

出　　处：《食品安全导刊》2024年第14期122-124,共3页China Food Safety Magazine

摘　　要：本文分析不同来源大豆油精炼各工段的P-茴香胺值变化趋势,并通过优化脱色和脱臭工艺参数,生产出P-茴香胺值≤1.0的产品。该产品能够满足部分特殊企业对专用大豆油的个性化需求,提高产品附加值,实现高附加值和绿色低碳加工的双赢。This article analyzes the trend of P-anisidine value changes in different stages of soybean oil refining from different sources,and produces products with P-anisidine value≤1.0 by optimizing the decolorization and deodorization process parameters.This product can meet the personalized needs of some special enterprises for specialized soybean oil,increase product added value,and achieve a win-win situation of high added value and green low-carbon processing.

关 键 词：P-茴香胺值 原料油 脱色 脱臭 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]