【作者】 张文； 吴克刚； 柴向华；

【Author】 ZHANG Wen,WU Ke-gang~*,CHAI Xiang-hua (Laboratory of Food Additives and Food Quality Security,Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology,Guangzhou 510006,China)

【机构】 广东工业大学轻工化工学院食品添加剂与食品质量安全研究室；

【摘要】 研究压榨花生油不同生产条件对花生油品质的影响,通过对小路阶段烘炒和大路阶段蒸炒不同温度和时间下的实验对照,分析其过氧化值的变化,确定最优的加工工艺条件。结果表明:小路阶段最佳烘炒温度为180℃、最佳烘炒时间为20min,花生整颗烘炒;大路阶段采用碾碎花生湿润蒸炒,最佳蒸炒温度为110℃、最佳蒸炒时间为50min。更多还原

【Abstract】 By comparing different time and temperature experiments of baking and cooking,analyzing peroxide value changes of processing,effects of different process conditions on qualities of pressed peanut oil were studied.Results showed that the optimum processing condition was 180℃,20min in baking while 110℃,50min in cooking.更多还原