期刊论文

Effects of Different Roasting Conditions and Apricot Kernel Skin on the Qualities of Apricot Kernel Oil

中文

食品工业科技

1002-0306

2019

40

6

62-67+75

10.13386/j.issn1002-0306.2019.06.011

2017TP1021:湖南省科技创新平台与人才计划项目 kc1704007:湖南省科技创新平台与人才计划项目 11JJ4027:湖南省自然科学基金

本校为第一机构

为探究不同烘焙工艺及杏仁中杏仁种皮的存在对杏仁油理化品质的影响,将带种皮杏仁和去种皮杏仁在130、160、190℃烘箱里,分别烘烤5、10、15、20 min,压榨得杏仁油,测定两种杏仁油的酸值、过氧化值、碘值、皂化值、色泽和脂肪酸含量.结果 表明:低温130℃(5～10 min)、160℃(5、10 min)条件下烘焙制备的杏仁油酸值和过氧化值降低,其他理化指标变化不明显,油脂品质提高.随着烘焙温度继续升高,S-AKO(带种皮杏仁油)和N-AKO(去种皮杏仁油)酸值分别上升16.05％和26.76％,N-AKO过氧化值上升18.46％,S-AKO和N-AKO的碘值降低6.56％和10.74％,不饱和脂肪酸含量降低0.93％和0.76％,油脂色泽加深,高温长时间烘...

In order to explore the effects of different roasting processes and the presence of apricot kernel skin on the physical and chemical properties of apricot kernel oil,skin pressed apricot kernel and peeled apricot kernel were roasted in an oven at 130,160,and 190 ℃ for 5,10,15,and 20 min,respectively.And then they were pressed apricot kernel oil to determinate acid value,peroxide value,iodine value,saponification value,color and fatty acid content. Results showed that,the acid value and peroxide value of apricot kernel oil prepared by roasting ...