不同压榨工艺花生油储藏稳定性、风味及营养组成研究  

Study on the storage stability,flavor and nutrient composition of peanut oil by different pressing techniques

作　　者：初丽君 张睿 曲明磊 王晓玲[3] 李秋[3] 王珊珊 Chu Lijun;Zhang Rui;Qu Minglei;Wang Xiaoling;Li Qiu;Wang Shanshan(Shandong Peanut Oil and Protein Technology Provincial Key Laboratory.,Yantai 265200;Shandong Luhua peanut Industry Technology Research Institute Co.,Ltd.,Yantai 265200;Shandong Luhua Group Co.,Ltd.,Yantai 265200)

机构地区：[1]山东省花生油脂与蛋白精深加工技术重点实验室,烟台265200 [2]山东鲁花花生产业技术研究院有限公司,烟台265200 [3]山东鲁花集团有限公司,烟台265200

出　　处：《粮食与食品工业》2024年第5期39-43,共5页Cereal & Food Industry

基　　金：国家重点研发计划项目“大宗油料油脂营养风味调控关键技术及产业化示范”(2021YFD2100305)。

摘　　要：研究了不同压榨工艺(低温冷榨、微波预处理压榨、热榨)花生油在不同条件下的储藏稳定性、风味及营养组成变化。结果表明:在抗氧化能力、储藏稳定性及风味等方面,微波预处理压榨花生油与热榨花生油差异不大,均优于冷榨花生油。在营养组成方面,微波预处理压榨花生油VE总量及甾醇总量与冷榨花生油显著高于热榨花生油。The storage stability,flavor and nutrient composition of peanut oil under different pressing process(cold-pressed,microwave pretreatment pressed and hot-pressed)were studied in this paper.The results showed that there was no significant difference between microwave pretreatment pressed peanut oil and hot-pressed peanut oil in antioxidant capacity,storage stability and flavor,and both were better than cold-pressed peanut oil.In terms of nutrient composition,the total amount of V E and sterol in microwave pretreatment pressed peanut oil and cold-pressed peanut oil were significantly higher than those in hot-pressed peanut oil.

关 键 词：工艺 花生油 储藏稳定性 风味 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]