大豆色拉油抗结晶能力研究  

Resistance to Crystallization of Soybean Salad Oil

作　　者：华聘聘[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《粮食与油脂》2003年第11期3-6,共4页Cereals & Oils

摘　　要：采用NMR法对由美国、巴西进口大豆加工的大豆色拉油抗结晶能力进行测评,并讨论大豆种类和大豆油 精炼条件对大豆色拉油抗结晶能力的影响。结果表明,大豆种类对大豆色拉油的抗结晶能力影响很大,而目前精炼 产生的脂肪酸异构反应对大豆色拉油抗结晶能力影响不大。Resistance of the crystallization of soybean salad oils from soybeans of U.S.A and Brazil were examined with NMR. The results showed soybean type is favorable for the resistance of the crystallization of soybean salad oils, but the isomerization were caused the conditions of current processing is a little influence for the resistance of the crystallization of soybean salad oils.

关 键 词：大豆色拉油 抗结晶能力 组份 脱臭 NMR法 测评 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.19[轻工技术与工程—食品科学与工程]