期刊论文

中文

粮食与油脂

1008-9578

2015

4

22-25

10.3969/j.issn.1008-9578.2015.04.007

国家公益性科技支撑计划项目（201313012–03）；

本校为第一机构

该实验研究了利用美拉德生香源反应原理制备浓香茶叶籽油,综合利用茶叶籽资源,并对浓香茶叶籽油制备工艺进行了优化,确定最佳工艺条件为酶解温度50℃,酶解p H 8.5,酶解过程加酶量20 000 U,酶解过程料液比1∶10,浓香成分提取时间30 min,酶解时间为4 h,提香过程油料比为1∶9,提香温度为130℃,并建立了浓香茶叶籽油的感官评价方法,最佳条件下制备的产品品质良好。

s： In this study, the principle of maillard reaction was used to prepare dense flagrant tea seed oil so as to make full use of tea seed resources, meanwhile, the preparation process of dense fragrant tea seed oil was also optimized. The optimal preparation conditions were as follows, the enzymolysis temperature of 50 ℃, the enzymolysis pH of 8.5, the dosage of enzyme of 20 000 U, the ratio of solid to liquid of 1 ： 10, the extraction time of 30 min, enzymolysis time was 4 h, the ratio ofoil to solid of 1 ： 9, the extraction temperature of 1...