摘要
针对传统压榨油茶籽油中苯并芘含量超出国家标准限量要求的情况,分析了苯并芘产生的原因和关键步骤,提出降低压榨油茶籽油中苯并芘含量的解决方案。研究表明,通过部分脱壳和控制油茶籽的干燥温度不超过45℃、炒籽不焦糊,压榨后辅以0.1%～0.2%活性炭低温吸附是有效降低压榨油茶籽油中苯并芘含量的关键加工技术。
The cause and key technology of benzo pyrene forming were analyzed for the situation that benzo pyrene content in the traditional pressed camellia oleifera seed oil exceeded national standard limit,and a detailed suggestion was proposed. Study showed that shelling partly,the control of oil seed drying temperature below 45℃, no scorching when broiling seed and adding activated carbon range from 0.1% to 0.2% as an auxiliary after pressing were key steps for reducing benzo pyrene con- tent in pressed camellia oleifera seed oil.
出处
《粮食科技与经济》
2013年第5期47-49,60,共4页
Food Science And Technology And Economy
基金
国家质检总局科技计划项目(2011QK292)
关键词
压榨油茶籽油
苯并芘
降低含量
加工技术
pressed camellia oleifera seed oil, benzo pyrene, reducing the content, processing technology
