从原料大豆和加工工艺两个角度系统地分析了一级大豆油抗冻性的主要影响因素.结果表明:脂肪酸组成的分布情况对一级大豆油抗冻性影响很大,在一定程度上,饱和脂肪酸含量与凝固时间有较好的相关性；不同原料产地的大豆生产出来的大豆油因脂肪酸组成的分布不同,导致其抗冻性有一定的差异；加工工艺的影响是通过加工过程中改变脂肪酸组成的分布情况进而改变成品油的抗冻性,指标相近的大豆毛油经过不同的加工工艺精炼,得到的一级大豆油的抗冻性有时会有很大的差异.%The main influencing factors of frost resistance of first grade soybean oil were analyzed from the raw soybean and processing. The results showed that the distribution of fatty acid composition had great effect on frost resistance. To some extent, the content of saturated fatty acid and solidification time had good correlation. Due to the differences of fatty acid composition distributions of soybean oils produced by raw soybeans of different sources, the frost resistance was different. It was the change of the distribution of fatty acid composition during the refining process that affected the frost resistance of product oil. Produced by different refining processes, though indexes of the crude soybean oils were similar, the frost resistance of first grade soybean oils sometimes had great differences.
展开▼
