文档介绍：基金项目:林业公益性行业科研专项经费(201504703),广东省科技计划项目(2014A020208086)
收稿日期:2016-03-02
作者简介:龙婷,女,1990年出生,硕士,粮油食品加工
通讯作者:吴雪辉,女,1965年出生,教授,粮油食品加工
油茶籽预热处理方法对茶油品质的影响研究
龙婷吴雪辉* 容欧杨柳
(华南农业大学食品学院,广州,510642)
摘要为了探讨适宜的油茶籽预处理工艺,采用微波、焙炒、烘烤和湿蒸不同方法处理油茶籽,测定油茶籽的出油率和茶油的品质,并采用模糊数学评价法、灰色关联度法及主成分分析法进行综合评价。结果表明,4种预热处理方法能显著提高油茶籽的出油率,茶油的感官品质和茶油中黄***、多酚、植物甾醇等营养功能成分的含量,对茶油的脂肪酸组成影响不大,茶油的酸价和过氧化值略有升高,但仍符合压榨一级油茶籽油国标。4种预热处理的效果以微波最好,焙炒、烘烤,湿蒸的作用相对较小。
关键词油茶籽预热处理茶油感官品质理化指标营养功能成分脂肪酸组成综合评价
中图分类号: 文献标识码:A 文章编号:
Effects of Camellia Oleifera Seed Preheating Methods
on Camellia Oil Quality
Long Ting Wu Xuehui* Rong Ou Yang Liu
(Food College,South China Agricultural University,Guangzhou 510642)
Abstract In order to explore the suitable pretreatment process of camellia oleifera seed, microwave, roasting, baking and steaming, four different preheating methods were used. Yield efficiency of seeds and the quality of oil were determined. Fuzzy mathematical evaluation method, gray correlation method and ponent analysis were used to make prehensive evaluation. The results showed that the four methods can significantly improve the yield efficiency of seed and the sensory quality of oil. The content of nutrition functional ingredients in oil such as flavone, polyphenol, sterol and so on also increased. There has little effect on fatty position of oil. Acid value and peroxide value increased slightly, but still conform to