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標題: 烘焙強度對小果茶油品質影響之探討
Investigate the Influence of the Quality of the Baking Strength to Camellia Oil
作者: 陳雪峯
Syue-Fong Chen
Hsing-Chang Huang
Shan-Fa Kao
She-Ching Wu
Kuo-Long Ku
Huaang-Youh Hurng
關鍵字: 茶油;冷壓壓榨;過氧化價;酸價;Camellia oil;Cold pressing;Peroxine value;Acid value
Project: 農林學報, Volume 65, Issue 4, Page(s) 213-221
本研究以冷壓法壓榨油茶籽,並由不同烘焙溫度及時間調控茶油製程。溫度因子分為80、100、120、140及160°C五個水準,時間因子分為15、25及35分鐘三個水準。冷壓壓榨方式以兩段式間隔加壓進行,第一階段以加壓時間2.5秒停止12秒的方式,持續加壓至200kg/cm^2,並保持壓力狀態600秒。第二階段加壓方式相同,壓力由200kg/cm^2加壓至550kg/cm^2後,保持壓力狀態2200秒。壓榨所得茶油樣本經沉澱後,逐步進行各項理化特性分析。結果顯示,各試驗組之油樣品過氧化價都低於20毫當量(meq/kg),酸價都在2 mg KOH/g以內。褐變指數與油脂氧化安定性分析結果顯示,安定性最高的試驗組為160°C *35分鐘,所需時間最長可達到5.84 ± 0.17(hrs)。感官品評分析結果顯示,整體喜好度最高試驗組為140°C *15分鐘,其次為120°C *15分鐘。

This study use cold pressing process to press camellia oil, and use different roasting temperature and time to control the process. The temperature factor is divided into five levels for 80, 100, 120, 140 and 160 °C. The time factor is divided into three levels for 15, 25, and 35 minutes. The cold pressing method use two-stage approach to provide the pressure intervals. The first stage use 2.5 seconds pressing time and 12 seconds stop time continuing increase the pressure up to 200 kg/cm^2 and maintain this pressure condition for 600 seconds. The second stage use the same pressurized way as the first stage. The pressure increased from 200 kg/cm^2 to 550 kg/cm^2 and maintains the pressure condition for 2200 seconds. After precipitation, the pressed Camellia oil sample had been analyzed for peroxine value, acid value, oil oxidation stability, sensory evaluation and browning index, and try to figure out the best process condition by the integrated analysis.
Appears in Collections:農林學報 第65卷 第04期

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