用于食用目的的虎坚果油精炼工艺及氧化稳定性的优化
Optimization of the refining process and oxidative stability of chufa ( L.) oil for edible purposes.
作者信息
Yoon Suk Hoo
机构信息
Department of Food Science and Biotechnology, Woosuk University, Samnye, Jeonbuk, 55338 Korea.
出版信息
Food Sci Biotechnol. 2016 Feb 29;25(1):85-90. doi: 10.1007/s10068-016-0012-z. eCollection 2016.
Process conditions of alkali refining, bleaching, and deodorization of crude chufa oil extracted from chufa ( L.) tubers grown in Korea were optimized to obtain an edible grade vegetable oil. The overall scope of refining conditions was similar to other vegetable oils. The degumming process, however, could be omitted since phospholipids were removed during alkalirefining and bleaching processes. RBD (alkali-refined, bleached, and deodorized) chufa oil fully satisfied Korean quality standards for edible vegetable oil. Chufa oil contained a high level of oleic acid, along with palmitic acid and linoleic acid. Physicochemical properties of chufa oil were similar to olive oil. The order of oxidative stability of chufa oil was crude>deodorized>degummed>refined>bleached oil. RBD chufa oil was virtually colorless and bland tasting, and was considered suitable for edible purposes.
对从韩国种植的荸荠（L.）块茎中提取的粗荸荠油进行碱炼、漂白和脱臭的工艺条件进行了优化，以获得食用级植物油。精炼条件的总体范围与其他植物油相似。然而，由于在碱炼和漂白过程中磷脂已被去除，因此可以省略脱胶过程。RBD（碱炼、漂白和脱臭）荸荠油完全符合韩国食用植物油的质量标准。荸荠油含有高水平的油酸，以及棕榈酸和亚油酸。荸荠油的理化性质与橄榄油相似。荸荠油的氧化稳定性顺序为：粗油＞脱臭油＞脱胶油＞精炼油＞漂白油。RBD荸荠油几乎无色，味道清淡，被认为适合食用。
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