| 油料成分对油脂色泽的影响 |
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| 引用本文： | 齐玉堂.油料成分对油脂色泽的影响[J].中国油脂,2004,29(2):17-18. |
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| 作者姓名： | 齐玉堂 |
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| 作者单位： | 武汉工业学院食品科学与工程学院,430023,武汉市常青花园中环西路特1号 |
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| 摘 要： | 毛油中所含的饼(粕)屑、蛋白、磷脂,加热后对油脂产生不利影响.通过采用单组分与纯净的油脂混合加热,探讨油料中的主要成分对油脂色泽的影响.实验表明,在一定的温度范围内,温度越高,油脂的色泽越深.影响最大的成分为磷脂,其次为蛋白,淀粉影响较小.低温下制取油脂及油脂加热前除去饼(粕)屑、磷脂,油脂色泽更好.
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| 关 键 词： | 蛋白 磷脂 色泽 低温豆粕 菜籽饼 |
| 文章编号： | 1003-7969(2004)02-0017-02 |
| 修稿时间： | 2003年9月24日 |
Effect of oilseed composition on oil color |
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| QI Yu-tang.Effect of oilseed composition on oil color[J].China Oils and Fats,2004,29(2):17-18. |
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| Authors: | QI Yu-tang |
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| Abstract: | The influence on oil color of oilseed composition was studied by heating the mixture of pure oil with single ingerdient.The result shows within the range of certain temperature, the higher the temperature is, the deeper the color of the oil is.The most influential ingredient is the phospholipid,then it is protein, the starch has a little influence.The better color oil can be obtained by oil preparation with low temperature and removing the phospholipid and cake(meal)powder before heating oil. |
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| Keywords: | protein phospholipid color low-denatured soybean meal rapeseed meal |
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