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当前位置: 首页 > 文章 > 正交试验优化亚麻籽拌菜油的工艺 中国食物与营养 2018 (07) 54-56
Position: Home > Articles > Technology Optimizition for Blend Oil of Flaxseed by Orthogonal Test Food and Nutrition in China 2018 (07) 54-56

正交试验优化亚麻籽拌菜油的工艺

作  者：
杜喜梅;刘成力;吴慧珍;高国强;张文斌
关键词：
亚麻籽油;调和油;工艺;正交试验
摘  要：
以亚麻籽油为主要原料,在充分利用亚麻籽油独特的香味及营养物质的基础上,将亚麻籽油与辅料蒜、姜、洋葱、花椒、桂皮及香叶(蒜∶姜∶洋葱∶花椒∶桂皮∶香叶=1∶1∶2∶0.5∶0.5∶0.1)混合后在真空状态下抽提一定时间后经过滤制取浓香的亚麻籽拌菜油。正交试验优化结果表明:最佳温度为60℃、浸提时间为10 min、辅料与亚麻籽油的比例为1∶10,在该条件下制得的亚麻籽拌菜油风味独特、香气浓郁、色泽好,其品质最高。经测定,油酸13.11%、亚油酸12.5%、亚麻酸42.2%。
译  名：
Technology Optimizition for Blend Oil of Flaxseed by Orthogonal Test
作  者：
DU Xi-mei;LIU Cheng-li;WU Hui-zhen;GAO Guo-qiang;ZHANG Wen-bin;Lanzhou Industrial Research Institute;
单  位：
DU Xi-mei%LIU Cheng-li%WU Hui-zhen%GAO Guo-qiang%ZHANG Wen-bin%Lanzhou Industrial Research Institute
关键词：
flaxseed;;blend oil;;technology;;orthogonal test
摘  要：
With flaxseed oil as the main ingredient,in the full use of unique flavor and nutrients of flaxseed oil,the flaxseed oil was mixed with supplements of garlic,ginger,onion,pepper,cinnamon and geraniol( garlic∶ginger∶onion∶pepper∶cinnamon∶geraniol = 1∶1∶2∶0. 5∶0. 5∶0. 1) and extracted in vacuum for a certain period of time. After filtration,the blend oil was obtained. The optimized results by orthogonal test showed that the best temperature was 60 ℃,the extraction time was 10 min,the ratio of supplements and flaxseed oil was1∶10. Under the optimized conditions,the blend oil with an impressive flavor,with abundance of aroma compounds,attractive color,and possess the best quality. It was determined that the oleic acid was 13. 11%,linoleic acid was 12. 5% and linolenic acid was 42. 2%.

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