摘要
介绍了浓香油茶籽油的概念,研究了浓香油茶籽油加工工艺对其挥发性成分、微营养成分、出油率以及主要理化指标的影响。通过对压榨原料油茶籽仁含壳率、含水率、炒籽温度和炒籽时间的研究试验,得出浓香油茶籽油较适宜的加工工艺条件为：油茶籽仁含壳率20%~30%,含水率4.5%~6.0%,炒籽温度130~140℃,炒籽时间30~40 min;在此条件下浓香油茶籽油微营养成分总酚、维生素E、角鲨烯及β-谷甾醇含量最高,分别为93.63、18.70、15.55、36.56 mg/100 g,酸值（KOH）和过氧化值最低,分别为0.99 mg/g、0.06 mmol/kg,出油率最高可达38%,香味最好。感官评价表明,影响浓香油茶籽油加工的主要因素是炒籽温度,其次是炒籽时间、含水率和含壳率。
The concept of the aroma oil - tea camellia seed oil was introduced, and the effects of processing technology of aroma oil - tea camellia seed oil on volatile components, micro - nutrients, oil yield and main physieochemieal indexes were researched. The optimal processing conditions of aroma oil - tea camellia seed oil were obtained by studying on shell rate in kernel, moisture content, roasting temperature and roasting time of oil - tea camellia seed as follows ： shell rate in kernel 20% - 30%, moisture content 4.5% -6.0%, roasting temperature 130 -140℃, roasting time 30 -40 min. Under these conditions, the contents of total phenol, VE, squalene and/3 - sitosterol in aroma oil - tea camellia seed oil were the highest ,reaching 93.63,18.70,15.55,36.56 rag/100 g respectively ;while the acid value and peroxide value were the lowest, about 0.99 mgKOH/g and 0.06 mmol/kg respectively; the oil yield was also the highest （38%） and the smell was the best. oil -tea camellia seed oil processing and shell rate in kernel. Sensory evaluation showed that the main factor affecting the aroma was roasting temperature, followed by roasting time, moisture content
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第7期1-5,共5页
China Oils and Fats
基金
中央级公益性科研院所基本科研业务费专项资金(RISF6921)
关键词
浓香油茶籽油
螺旋压榨
挥发性成分
微营养成分
aroma oil - tea camellia seed oil
screw press
volatile component
micro - nutrient
