查詢結果分析
相關文獻
- Effects of Roasting Prior to Pressing on the Camellia Oil Quality
- Effects of Roasting Camellia tenuifolia Seeds with/without Shells on the Quality of Seed Oil
- 不同乾燥方法對油茶籽油品質與其機能成分之影響
- 大果油茶果採後處理方式對油茶籽油品質的影響
- 大果油茶中MADS-Box基因之選殖分析
- 油茶籽榨油副產物產率、成分分析及抗氧化活性
- 三種茶屬植物種子油脂含量與脂肪酸組成比較
- 苦茶油、茶籽油及茶樹精油之辨別、萃取及其利用
- 油壓與螺旋榨油對臺灣產苦茶籽出油率之初步統計
- 大果油茶嫁接技術與生產體系建立
頁籤選單縮合
題 名 | Effects of Roasting Prior to Pressing on the Camellia Oil Quality=茶籽榨油前炒培處理對油品之影響 |
---|---|
作 者 | 謝靜敏; 楊正釧; 莊曜駿; 王益真; 李雅琳; | 書刊名 | 臺灣農業研究 |
卷 期 | 62:3 2013.09[民102.09] |
頁 次 | 頁249-258 |
分類號 | 466.17 |
關鍵詞 | 茶籽油; 炒培; 油脂品質; 油脂氧化安定性; 大果油茶; Oil tea camellia seed oil; Roasting; Oil quality; Oil oxidative stability; Camellia oleifera; |
語 文 | 英文(English) |
中文摘要 | 中國使用茶籽油作為食用油,已經超過2000年的歷史了,許多古代藥典中均有記載茶籽油的功效,例如幫助血氣運行、滋養胃腸、改善視力以及解毒等等。台灣茶籽油的製程,是使用傳統壓榨法、沒有經過精煉,其標準製程包括去殼、磨碎及壓榨。在去殼與磨碎之間,可以加入炒培處理,但是其優缺點並無科學實證。本研究使用三種茶籽,大果油茶(Camellia oleifera)、小果油茶(Camellia tenuifolia)及一般茶樹(Camellia sinensis),以不同的炒培溫度與時間處理,研究其榨出油的品質與特徵。分析酸價、過氧化價、脂肪酸組成,以及酚類化合物的含量,並且分析其油脂氧化安定性。結果顯示,運用合宜的炒培處理,可以有效提高油脂的品質與氧化安定性。 |
英文摘要 | Oil tea camellia seed oil serves as a culinary oil in China for over two thousand years. It has many remedial functions as described in ancient Chinese medicine books, such as mitigating blood circulation, nourishing gastrointestinal tract, improving eyesight and detoxification. Camellia oils sold in Taiwan are manufactured by traditional pressing methods and without refining. Standard processing procedures include dehulling, milling and pressing. A roasting treatment can be added between the dehulling and milling stages, but little is scientifically known about its advantages or disadvantages. In this study three camellia seeds, Camellia oleifera, Camellia tenuifolia and Camellia sinensis, were treated to different roasting conditions at various temperatures and times. The resulting oils were analyzed with respects to acid value, peroxide value, fatty acid composition, and phenols content to investigate their quality and characteristics. Our results suggested that with adequate roasting treatments the camellia oil quality can be improved and become oxidatively more stable. |
本系統中英文摘要資訊取自各篇刊載內容。