期刊论文

中文

食品与机械

1003-5788

2016

32

8

140-142

10.13652/j.issn.1003-5788.2016.08.034

湖南省科技特派员扶贫项目（编号:2014FJ4204）；

本校为第一机构

研究适度精炼和添加抗氧化剂对冷榨山核桃油品质的影响。结果表明,冷榨山核桃油的酸价偏高、色度偏黄;经过脱酸、脱色二步精炼处理,可得到酸价低于3.0 mg KOH/g,黄色值为30的油脂,达到GB 22327-2008标准要求。添加植酸0.02 g/100 g,山核桃油可以保存448 d以上;其中的不饱和脂肪酸含量高达86.74%。

Moderate refining and antioxidant adding on the qualities of cold squeezing （＇arya kernel oil was studied. Results showed that the the acid value of cold squeezing Carya kernel oil was a little higher and appeared to be a darker shade of yellow than national standards. Subsequently, the qualified oil could be obtained after deaeidification and decoloration, with the acid value lower than 3.0 mg KOH/g and yellowness 30. The storage time of the studied oil was 448 days with 0.02% phytic acid added, and th...