红棕液油的干法分提技术及其食品应用的研究进展
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摘要
棕榈原油(CPO)富含类胡萝卜素和VE等营养物质,但在精炼过程中极易受到破坏。红棕液油(RPOn)是通过干法分提技术最大限度地保留棕榈原油的营养物质。红棕液油作为一类植物油脂,它不仅能够提供膳食营养所需要的能量,还具有良好的生理活性,除用作食用油外还可应用于糕点、饼干、人造黄油和起酥油等。
Crude palm oil(CPO) is the rich source of carotenes and tocols that are destroyed in the conventional processing.Red palm olein(RPOn) is a product derived from crude palm oil,refined by dry fractionation technology so as to retain its nutrients in maximum. As one of vegetable oils,RPOn can provide the energy of dietary nutrition and biological activities. In addition to the application of cooking oil,PROn can be used as desserts,biscuits,manufacturing shortening and margarine.
Crude palm oil(CPO) is the rich source of carotenes and tocols that are destroyed in the conventional processing.Red palm olein(RPOn) is a product derived from crude palm oil,refined by dry fractionation technology so as to retain its nutrients in maximum. As one of vegetable oils,RPOn can provide the energy of dietary nutrition and biological activities. In addition to the application of cooking oil,PROn can be used as desserts,biscuits,manufacturing shortening and margarine.
引文
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[15]Butt M S,Rasool J,Sharif K.Preparation and characterization of cake rusks by using red palm oil fortified shortening[J].Food Sci Tech Int,2006(12):85-90.
[16]Hekmat S,Hains J.Comparison of the effects of carotino and canola oils on the sensory properties of various foods[J].Nutr Res,2003,23:1 211-1 219.
[17]Ooi C K,Choo Y M,Yap S C,et al.Refining of red palm oil[J].Elaies,1996(8):20-28.
[18]Nesma N M,Hany Aly Abou-Gharbia,Mohammed Hamadi,et al.Red palm olein:Characterization and utilization in formulating novel functional biscuits[J].J Am Oil Chem Soc,2010,87:295-304.
[19]Nesma El-Hadad,Mohammed M Youssef,Mohammed H Abd El-Aal,et al.Utilisation of red palm olein in formulating functional chocolate spread[J].Food Chemistry,2011,124:285-290.
[20]Ming Chih Chiu,Cesar de Morais Coutinho,Lireny Aparecida,et al.Carotenoids concentration of palm oil using membrane technology[J].Desalination,2009,245:783-786 .
[2]Mayamol P N,Balachandran C,Samuel T,et al.Process technology for the production of micronutrient rich red palm olein[J].J Am Oil Chem Soc,2007,84:587-596.
[3]Bonnie T Y P,Choo Y M.Valuable minor constituents of commercial red palm olein:carotenoids,vitamin E,ubiquinones and sterols[J].Oil Palm Res,2000,12:14-24.
[4]Yew W W,Selvaduray K R,Nesaretnam K.The plumbing system in our body-Anglogenesis and cancer[J].Palm Oil Developments,2007,47:10-14.
[5]NorAini,Hanirah H,Siew W L,et al.Cold stability of red palm oleins[J].JAOCS,1998,75(6):749-751.
[6]Hu i Y H贝雷:油脂化学与工艺学[M].徐生庚,裘爱泳,主译.北京:中国轻工出版社,2001:159-162.
[7]Chaleepa K,Szepes A,Ulrich J.Dry fractionation of coconut oil by melt crystallization[J].Chemical Engineering Research and Design,2010,88:1 217-1 222.
[8]Abidi S L.Tocol-derived minor constituents in selected plant seed oils[J].J Am Oil Chem Soc,2003,80:327-333.
[9]Mayamol P N,Balachandran C T,Samuel A,et al.Process technology for the production of micronutrient rich red palm olein[J].J Amer Oil Chem Soc,2007,84:587-596.
[10]马传国.油脂深加工与制品[M].北京:中国商业出版社,2002:75-78.
[11]Siew W L,Ng W L.Crystallization behaviour of palm oleins[J].Elaeis,1996(8):75-82.
[12]韩景生.食用油脂加工工艺学[M].乌鲁木齐:新疆科技卫生出版社,1999:91-93.
[13]汤洪洲,杜新波.缩短棕榈油干法分提结晶时间的探索与应用[J].中国油脂,2006,31(8):17-18.
[14]郭少海,王兴国,廖少华,等.棕榈油干式分提工艺结晶回温的原因及解决办法[J].中国油脂,2007,32(3):64-67.
[15]Butt M S,Rasool J,Sharif K.Preparation and characterization of cake rusks by using red palm oil fortified shortening[J].Food Sci Tech Int,2006(12):85-90.
[16]Hekmat S,Hains J.Comparison of the effects of carotino and canola oils on the sensory properties of various foods[J].Nutr Res,2003,23:1 211-1 219.
[17]Ooi C K,Choo Y M,Yap S C,et al.Refining of red palm oil[J].Elaies,1996(8):20-28.
[18]Nesma N M,Hany Aly Abou-Gharbia,Mohammed Hamadi,et al.Red palm olein:Characterization and utilization in formulating novel functional biscuits[J].J Am Oil Chem Soc,2010,87:295-304.
[19]Nesma El-Hadad,Mohammed M Youssef,Mohammed H Abd El-Aal,et al.Utilisation of red palm olein in formulating functional chocolate spread[J].Food Chemistry,2011,124:285-290.
[20]Ming Chih Chiu,Cesar de Morais Coutinho,Lireny Aparecida,et al.Carotenoids concentration of palm oil using membrane technology[J].Desalination,2009,245:783-786 .