微波处理对花生油品质及风味的影响

以山东大花生为原料,应用滚筒式微波设备,通过调节其功率及时间,自动旋转翻炒油料,液压冷榨得花生油,对花生的出油率和花生油的酸值、色泽、氧化稳定指数(OSI)、脂肪酸组成、VE含量及风味成分进行分析。结果表明:微波处理有利于提高花生出油率;随着微波功率的增加和微波时间的延长,花生油酸值和色泽增加,但均在国标范围内;微波处理最优条件下(1 000 W,18 min),花生油氧化稳定性最佳(OSI值5.52 h),VE含量最高(344.97 mg/kg),综合感官评定风味最佳,脂肪酸组成及含量无显著变化。

Effects of microwave treatment on quality and flavor of peanut oi

With Shandong peanut as raw material, the oilseeds were automatically rotary fried by regulating power and time using tumble microwave equipment, and peanut oil was obtained by hydraulic cold pressing. The oil yield of peanut and the acid value, color, oxidative stability index (OSI), fatty acid composition, VE content and flavor components of peanut oil were analyzed. The results showed that microwave treatment was beneficial to improve the oil yield. With microwave power increasing and microwave time prolonging, the acid value and color of peanut oil increased, but both of them were within the national standard. Under the optimal conditions of microwave treatment (1 000 W, 18 min), the oxidative stability of peanut oil was the best (OSI 5.52 h), the VE content was the highest (344.97 mg/kg), the score ranked top in comprehensive sensory evaluation, and there was no significant change in composition and content of fatty acid.