大豆油精炼技术的探讨

被引：2

作者：

姚源崑

机构：

来源：

郑州粮食学院学报 | 1984年 / 03期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

为了提高大豆油的食用品质,毛大豆油必须经过脱胶、碱炼、脱色、脱臭等精炼工序,以尽量除去磷脂、胶质、游离脂肪酸、色素物质、微量金属、气味物质和氧化分解产物等有害杂质。本文就大豆油的精炼工序,从理论上和实践上分别阐明各道工序的目的要求和质量控制。并指明精炼的各道工序是相互影响相互联系不可分割的有机整体,任何一道工序的失误,都会影响下道工序的进行,并关系到最终成品油的质量。只有前后密切配合,环环紧扣,才能从毛大豆油中最大限度地除去各种有害的杂质,提高精炼油的纯度,生产高质量的精炼大豆油。

引用

页码：35 / 43

页数：9

共 7 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

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[7]

Continuous vacuum bleaching of vegetable oils[J] R. R. King;F. W. Wharton Journal of the American Oil Chemists’ Society 1949,

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