Composition and sensory qualities of minimum-refined soybean oils
Composition and sensory qualities of minimum-refined soybean oils
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DOI：
10.1007/s11746-002-0629-9
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发表时间：
2002-12
期刊：
影响因子：
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通讯作者：
Xi Wang;Tong Wang;L. Johnson
中科院分区：
文献类型：
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作者：
Xi Wang;Tong Wang;L. Johnson
采用挤压压榨（E-E）法提取的商品（普通）和高油酸大豆油，采用水脱胶和吸附脱酸进行最低限度加工，生产食用油。脱胶和脱酸的油在 150°C 下用 N2、CO2 或蒸汽吹扫除臭 1 小时。它们还按照常规进行除臭以进行质量比较。一般来说，经过适当气体净化的商品油的氧化稳定性优于传统除臭油。各处理间脱臭油的总生育酚、FFA 含量和颜色没有显着差异。对油的感官分析表明，气体净化油的烤面包/坚果味，特别是脱胶油，比传统脱臭油更强烈。气体净化油的豆香味与传统除臭油的豆香味没有显着差异，尽管气体净化油的风味强度往往略高。气体净化油的整体风味强度与传统除臭油相似。因此，E-E大豆油具有通过最低限度精炼生产具有良好成分和感官品质的食用油的潜力。
Commodity (normal) and high-oleic soybean oils extracted by extrusion-expelling (E-E) were minimally processed using water degumming and adsorptive deacidification to produce edible oil. Degummed and deacidified oils were deodorized at 150°C for 1 h by purging with N2, CO2, or steam. They were also conventionally deodorized for quality comparisons. Generally, the oxidative stability of the properly gas-purged commodity oils was better than that of the conventionally deodorized oils. Total tocopherols, FFA contents, and colors of the deodorized oils were not significantly different among the treatments. Sensory analysis of the oils showed that the toasty/nutty flavors of the gas-purged oils, especially for the degummed oils, were more intense than those of the conventionally deodorized oils. The beany flavors of gas-purged oils were not significantly different from those of conventionally deodorized oils, although the flavor intensities tended to be slightly higher in gas-purged oils. The overall flavor intensities of the gas-purged oils were similar to those of conventionally deodorized oils. Therefore, E-E soybean oil has the potential to be minimally refined to produce edible oil with good compositional and sensory qualities.