頁籤選單縮合
題名 | 脫膠與水洗處理對花生油氧化安定性之探討= |
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作者 | 吳思敬; 黃健政; 張瑞郎; |
期刊 | 嘉義農專學報 |
出版日期 | 19951100 |
卷期 | 43 1995.11[民84.11] |
頁次 | 頁29-37 |
分類號 | 466.175 |
語文 | chi |
關鍵詞 | 焙炒擠壓花生油; 脫膠; 水洗; 氧化安定性; Roasting peanut oil; Degumming; Water washing; Oxidative stability; |
中文摘要 | 將焙炒擠壓花生油以不同之脫膠及水洗處理,並測定其化學品質及氧化 安定性來探討其最適當之處理條件。在脫膠方面:以添加水量3,溫度60℃,脫膠 時間20分鐘為最適當之脫膠條件,其Acid value(A.V.)及Peroxide value(P.O.V.)分別 由對照組的0.99及5.97meq/Kg降至0.67及3.17;Active oxide method(A.O.M.)值也由 35.9小時降至15.9小時。在水洗方面:以添加水量22溫度90℃,水洗時間20分鐘為 適當之水洗條件,其A.V.及P.O.V.分別降至0.67及4.97;其A.O.M.值也由35.9小時降 至15.9小時。此外脫膠與水洗處理對花生油之清香風味與透明度亦有明顯之增進 效果。 |
英文摘要 | To obtain the best chemical quality and oxidative stability, the oil fromroasted peanuts was degummed and. washed. For degumming, the bestconditions were by adding 3 water and stirring for 20 min at 60 ℃. The acidvalue (A.V.) and Peroxide value (P.O.V.) were decreased from 0.99 and 5.97 meq/Kg to 0.67 and 3.17 meq/Kg, respectively. The value of active oxygen method(A.O.M.) was decreased from 35.9 hours to 15.9 hours. For water washing, thebest conditions were by adding 22 water and stirring for 20 min at 90℃. TheA.V. and P.O.V. were decreased to 0.67 and 4.97 meq/Kg. The A.O.M. wasdecreased from 35.9 hours to 15.9 hours. The results also showed that flavourand clearity were improved by degumming and water washing. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。