植物油料热预处理方式对油脂品质影响的研究进展  

Research Progress on the Effect of Thermal Pretreatment Methods of Oilseeds on Oil Quality

作　　者：郝明飞 徐勇将 刘元法[1,2] 叶展 HAO Ming-fei;XU Yong-jiang;LIU Yuan-fa;YE Zhan(School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China;State Key Laboratory of Food Science and Resources,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《粮油食品科技》2024年第5期93-100,共8页Science and Technology of Cereals,Oils and Foods

基　　金：十四五国家重点研发计划(2023YFD2100400);山东省重点研发计划(2023TZXD010);中央高校基本科研业务费专项(JUSRP123045)。

摘　　要：食用油加工主要涉及油料预处理、油脂制取和精炼三个工段,油料预处理是食用油制取的首要环节。油料热预处理对于提升出油率和改善产品风味等具有重要作用,然而不良的热处理条件则破坏微量营养素,导致危害物因子产生,影响食用油营养和安全品质。总结了植物油料的高温烘烤、红外、微波、超声波等主要加热预处理类型和作用特点,概述了不同热处理方式对油料出油率、油脂基本品质、营养素和危害成分的影响,可为开发植物油料柔性稳态预处理技术,实现油料油脂精准适度加工,提升食用油营养与安全品质提供一定参考。The processing of edible oil mainly involves three stages:oilseed pretreatment,oil extraction,and oil refining.Oilseed pretreatment is the primary step in edible oil production.Thermal pretreatment of oilseeds plays a crucial role in improving oil yield and enhancing product flavor.However,poor thermal treatment conditions can destroy micronutrients and lead to the formation of harmful substances,affecting the nutritional and safety quality of edible oil.This study primarily focused on various thermal pretreatment methods,such as high-temperature roasting,infrared,microwave,and ultrasonic treatment.It summarized the main types of thermal pretreatment and their characteristics in oilseed processing.Additionally,it provided an overview of the effects of different thermal pretreatment methods on oil yield,basic oil quality,nutrient content,and harmful components.This information served as a reference for developing flexible and stable pretreatment technologies for oilseeds,which could achieve precise and moderate oil processing,and improve the nutritional and safety quality of edible oil.

关 键 词：植物油料 热预处理 出油率 油脂品质与安全 

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