Zhongguo youzhi (Nov 2024)
制油技术和储藏条件对高油酸花生油品质的影响Influence of oil production technology and storage conditions on the quality of high oleic acid peanut oil
Abstract
为更好地把控花生油的品质和安全，研究了不同炒制温度（132、137、142 ℃）、过滤介质（厚布/薄布/滤纸板、花生饼层/厚布/薄布、助滤剂/厚布/薄布、厚布/薄布）、储藏条件（室内储藏、室外储藏）对高油酸花生油品质的影响。结果表明：选择炒制温度为137 ℃，采用花生饼层/厚布/薄布作为过滤介质，能够获得风味与品质俱佳的高油酸花生油，且这种优化能够降低生产成本，为企业节约资源；随着储藏时间的延长和温度的升高，普通花生油和高油酸花生油的酸值和过氧化值均逐渐升高，且酸值变化较小，过氧化值变化显著，在25 ℃室内储藏182 d时，普通花生油和高油酸花生油的过氧化值涨幅分别为398%和77%，而在45 ℃室内储藏182 d时，2种花生油过氧化值的涨幅分别为927%、271%；在室外储藏45 d，未包裹瓦楞纸的普通花生油与高油酸花生油的过氧化值涨幅分别为582%和87%，经过瓦楞纸包裹处理后，2种花生油的过氧化值涨幅分别为116%、19%。综上，在不同储藏条件下，高油酸花生油均展现出较好的储藏稳定性，且低温、使用瓦楞纸进行包裹更有利于其储藏。To better control the quality and safety of peanut oil, the effects of different frying temperatures (132, 137, 142 ℃), filter media (thick cloth/thin cloth/filter paper board, peanut cake layer/thick cloth/thin cloth, filter aid/thick cloth/thin cloth, thick cloth/thin cloth), storage conditions (indoor storage, outdoor storage) on the quality of high oleic acid peanut oil were studied. The results showed that by selecting a frying temperature of 137 ℃ and using peanut cake layer/thick cloth/thin cloth as filter media, high oleic acid peanut oil with excellent flavor and quality could be obtained, which could reduce production costs and save resources for enterprises; with the extension of storage time and the increase of temperature, the acid value and peroxide value of ordinary peanut oil and high oleic acid peanut oil gradually increased, and the acid value changed little, while the peroxide value changed significantly. After 182 d of indoors storage at 25 ℃, the peroxide value of ordinary peanut oil and high oleic acid peanut oil increased by 398% and 77%, respectively, while the peroxide value of the two types of peanut oil increased by 927% and 271% respectively after 182 d of indoors storage at 45 ℃. After 45 d of outdoor storage, the peroxide values of ordinary peanut oil and high oleic acid peanut oil without corrugated paper wrapping increased by 582% and 87%, respectively. After being wrapped in corrugated paper, the peroxide values of the two types of peanut oil increased by 116% and 19%, respectively. In summary, high oleic acid peanut oil exhibits good storage stability under different storage conditions, and low temperature and wrapping with corrugated paper are more conducive to its storage.
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