现代食品XIANDAISHIPIN82/工艺技术ProcessTechnologydoi:10.16736/j.cnki.cn41-1434/ts.2023.19.021开展精准脱臭提升一级大豆油中营养伴随物保留率的技术研究CarryOutTechnicalResearchonPreciseDeodorizationtoImprovetheRetentionRateofNutrientConcomitantsinFirst-ClassSoybeanOil◎李万平，董华，朱建峰，闫军剑，周万祥，高健，李洁艳，郎小丽，张惠兴，张祥（中粮东海粮油工业（张家港）有限公司，江苏张家港215634）LIWanping,DONGHua,ZHUJianfeng,YANJunjian,ZHOUWanxiang,GAOJian,LIJieyan,LANGXiaoli,ZHANGHuixing,ZHANGXiang(COFCOEastoceanOil&GrainsIndustries(Zhangjiagang)Co.,Ltd.,Zhangjiagang215634,China)摘要：目的：研究在精炼工段开展精准脱臭，提升一级大豆油营养伴随物保留率的关键技术。方法：选取5批不同原油进行精炼小试，分析各工段营养伴随物各指标损失情况，然后针对损失最严重的环节进行精准分析，研究不同加工参数对成品油营养伴随物保留的影响。结果：脱臭工段是整个精炼工序中营养伴随物损失最严重的环节，脱臭温度越低、时间越短，营养保留率越高。通过实验分析发现，在脱臭温度为220℃，脱臭时间为60min的精准脱臭条件下，大豆油中维生素E含量提升12.83%，植物甾醇含量提升6.86%，角鲨烯含量提升10.08%。结论：通过开展精准脱臭明显可以提升维生素E、植物甾醇、角鲨烯等营养伴随物的保留率，可为工厂生产提升一级大豆油质量提供重要的理论基础和实践指导。关键词：精准脱臭；大豆油；营养伴随物Abstract：Objective:Tostudythekeytechnologytocarryoutaccuratedeodorizationintherefiningsectionandimprovetheretentionrateofnutritionalconcomitantsoffirst-classsoybeanoil.Method:Fivebatchesofdifferentcrudeoilswereselectedforrefiningexperiments,andthelossofvariousindicatorsofnutrientaccompanyingsubstancesineachsectionwasanalyzed.Then,preciseanalysiswasconductedonthemostseverelinkofloss,andtheimpactofdifferentprocessingparametersontheretentionofnutrientaccompanyingsubstancesinfinishedoilwascarriedout.Result:Thedeodorizationsectionisthemostseverestageofnutrientlossintheentirerefiningprocess.Thelowerthedeodorizationtemperatureandtime,thehigherthenutrientretentionrate.Throughexperimentalanalysis,itwasfoundthatundertheprecisedeodorizationconditionof220℃d...
