頁籤選單縮合
題 名 | 花生油精製處理對其品質影響之評估 |
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作 者 | 吳思敬; 黃健政; 張瑞郎; | 書刊名 | 嘉義農專學報 |
卷 期 | 41 1995.05[民84.05] |
頁 次 | 頁35-50 |
分類號 | 466.175 |
關鍵詞 | 花生油; 精製處理; 氧化安定性; Peanut oil; Refining processing; Oxidative stability; |
語 文 | 中文(Chinese) |
中文摘要 | 花生焙炒後趁熱擠壓取油,製取之花生油經脫膠、脫酸、脫色等不同精 製處理,來探討精製處理對擠壓花生油品質之影響。其結果如下: (1) 在一般理化性質的測定方面,精製處理並不影響花生油的碘價、皂化價及折 射率,發煙點則因精製處理而提高。脫酸處理可將酸價由1.52降低至0.06。單 獨脫膠處理將磷脂質含量由6125ppm降低至935ppm;脫膠脫色及脫膠脫酸處理 則可更進一步降低為455ppm及120ppm;起泡性可因脫膠處理而大為改善,由未 處理時的32.5cm降至脫膠後的9.5cm,脫膠脫色及脫膠脫酸後的5.5cm及 4.5cm,顯示油中膠質物是花生油烹調時起泡的主要因素。色澤方面,單獨經 脫膠或脫色處理,其對顏色之去除效果以Lovibond色計測其紅、黃、藍色值 均明顯變小。此外,隨著精製處理的提高,可大大降低油中類胡蘿蔔素與葉 綠素含量。 (2) 在官能品評方面,結果顯示,在香氣上以未經處理之擠壓花生油為最佳,脫 膠處理會稍為降低花生油香氣,但並無顯著差異,而其它的精製處理則封花 生油原有特殊香氣破壞甚巨。 (3) 以A.O.M法或在烘箱內及室溫下貯藏,探討精製處理封花生油的氧化安定性 之影響,發現,不論以A.O.M法或烘箱法,隨精製處理程度的提高,氧化安 定性愈差,但在室溫下光照貯藏(500~1000Lux)時,則以脫膠後再行脫色以及 單獨脫色之花生油樣品較其它各組處理之光氧化安定性佳。 (4) 利用回添法(cut back),即將未處理花生油依不同比例添加入單獨脫膠處理之 花生油中,可增加脫膠花生油樣品之香氣及氧化安定性,並可改善未處理花 生油之起泡性。 綜合考慮花生油的起泡性,色澤、香氣及氧化安定性,倘欲精製,應以單獨脫膠 處理行之,所製取之花生油,在香氣及氧化安定性雖較遜,但是對於目前業者最 為重視的起泡問題則可以得到很大的改進,如再以回添法,添加20未處理花生油 於脫膠花生油中,則在香氣上可得到更佳的結果。而其它更進一步的脫酸、脫色 問題,對於花生油而言則似不可行。 |
英文摘要 | The peanuts were roasted and then subjected to pressing for preparing thepeanut oil. The peanut oil thus obtained after degummed, deacidified andbleached was used for studying the effect of refining processing on the qualityof refined peanut oil. The results were summarized as follows: 1. The results for general phisicochemical properties indicated that re-fined processing didn't affect the iodine value, saponification value and refrac-tive index. Smoking point was increased with refined processing. Acid valuewas decreased from 1.52 to 0.05 0.06 after deacidifying treatment.Phospholipid content was decreased from 6125 ppm to 935 ppm after bleachingand it further decreased down to 455 ppm and 120 ppm after degumming,bleaching and degumming, deacidifying, treatment. The foam height was 32.5cm for unrefined, 9.5 cm, 5.5 cm and 4.5 cm for the degummed, bleached and thedegummed, deacidified, respectively. It showed that the gum material was thekey factor for foaming problem in frying peanut oil. The results for color testshowed that there was nonsignificantly effect for decoloring if it got good re-sult for decoloring if it took bleached treatment after degummed treatment.Test with Lovibond Tintometer showed that there were significant decreasesin red , yellow and blue values. The contents of carotenoids and chlorophylls inpeanut oil were decreased with refining processing. 2. The results for sensory evaluation indicated that it got best flavor scorefor the pressed refined peanut oil. Degummed treament lowered flavor but itshowed nonsignificant different, the other refining processes lowered thespecific peanut oil flavor significantly. 3. To investigate the oxidative stability by A.O.M. test and oven storagetest, we found that it got worst oxidative stability both in A.O.M. and ovenstorage tests when we increased the degree of refining processing. When it wasstorage under fluorescent light (500 1000 Lux) at room temperature, the results showed that degumming combined with bleaching or just simple bleaching treatment got better photooxidative stability than other treatments. 4. Using cut back method, e.g. according to different ratio added unrefinedpeanut oil to single degummed peanut oil, would increased the flavor and oxidative stability of degummed peanut oil. Considering all characters such as foam, color, flavor and oxidative stability, we concluded that degumming processing improved foaming problemgreatly althought its flavor and oxidative stability didn't got the best results.If we used cut back method added 20 of unrefined peanut oil to degummedpeanut oil, it would get better result for flavor. It was impractical for furtherdeacided and bleached treatment. |
本系統中英文摘要資訊取自各篇刊載內容。