种子度对日油质量属性的影响
Junmin Ji1, Yan Zhang1, Yan Wang1
1College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China.
Journal of food science
|August 17, 2023
概括
优化向日种子在160-180°C之间大约20分钟烤,可以增强向日油的效果.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业化学 农业化学
背景情况:
- 太阳花油的味道通常是通过种子烤而形成的.
- 烤会影响向日油的关键营养和化学特性.
研究的目的:
- 评估不同种子烤温度和持续时间对日油质量的影响.
- 确定最佳的烤条件,以提高氧化稳定性和理想的感觉属性.
主要方法:
- 太阳花种子在160°C,180°C和200°C下,持续时间长达25分钟.
- 分析的质量属性包括多科菲醇,固醇,醇,脂肪酸,甘油三,胡卜素,叶绿素和色指数.
主要成果:
- 更高的烤温度显著增加了氧化稳定性,胡卜素,叶绿素和色.
- 脂肪酸和甘油三蛋白的概况在不同烤条件下显示出极小的变化.
- 最佳的烤条件被确定为160-180°C大约20分钟.
结论:
- 种子显著影响向日油的氧化稳定性,颜色和胡卜素/叶绿素含量.
- 适度的烤温度 (160-180°C) 约20分钟,可以获得优质的油质.
- 对于食品工业来说,一个明确的烤过程至关重要,以生产具有独特风味和营养价值的高质量向日油.
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