新興的健康食用油—調(diào)合油的研究

頁(yè)數(shù) 13 字?jǐn)?shù) 7852

摘 要
油脂在食品加工中賦予食品以良好的風(fēng)味和口感。將兩種以上精煉油脂，根據(jù)用途，按一定比例經(jīng)加工調(diào)配制成的食用油稱之為調(diào)合油。
調(diào)合油的產(chǎn)品的問(wèn)世，對(duì)于增進(jìn)人體健康，改善食品行業(yè)用油品質(zhì)和開發(fā)風(fēng)味油產(chǎn)品具有顯著作用。眾所周知，油脂和人體的營(yíng)養(yǎng)和健康有著密切的關(guān)系，它不僅供給人體熱量，而且為細(xì)胞結(jié)構(gòu)和生理功能所必需。我們可以根據(jù)各種油脂的脂肪酸成分，按要求計(jì)算出搭配比例，制成各種調(diào)合油，就可以滿足人體營(yíng)養(yǎng)健康對(duì)油脂的質(zhì)量要求。研制開發(fā)調(diào)合油產(chǎn)品，還可以改善食品行業(yè)用油的品質(zhì)，滿足其對(duì)油脂的特殊需要。滿足了人體營(yíng)養(yǎng)和食品行業(yè)對(duì)油脂的各種要求，這是人們對(duì)油脂有了新的認(rèn)識(shí)和要求的結(jié)果。隨著人民生活水平的提高和科技進(jìn)步，可以預(yù)見(jiàn)，食用調(diào)合油在我國(guó)不論品種上還是數(shù)量上都將會(huì)不斷增長(zhǎng)。論述多種食用油脂的結(jié)構(gòu)成份特點(diǎn)及各種成份的食用營(yíng)養(yǎng)價(jià)值。提出了人們對(duì)油脂的食用選擇要因人制宜、各取所需和合理搭配,要重視對(duì)低芥酸、高油酸、精制色拉油的選用。通過(guò)優(yōu)化配制實(shí)驗(yàn),已研制成可滿足不同需要的食用油脂新產(chǎn)品。

關(guān)鍵詞：調(diào)合油,營(yíng)養(yǎng)價(jià)值,食用油脂,營(yíng)養(yǎng)與人體健康。
Abstract
The grease gives the food in the food processing with the good taste and eating. Make more than two refinement greases, according to the use, press certain comparison through process the dispensation into of the edible oil call it as to adjust to match the oil.
The product that adjusts to match the oil publishes for promoting the human body health, improving the food profession to use the oil quality and develop the taste oil product to have the work of show to use. Know to all, the nourishment of the grease and human body and have the close relation healthily, it not only supplies the human body calories, but also is the cell structure and the physiology functions essential. We can according to the fatty acids composition of various grease, press to request to compute to match the comparison. Make into various adjust to match the oil, can satisfy the human body nourishment health to request to the quantity of the grease. To research manufacture the development concordance oil product the quality that can also improve the food profession to use the oil, satisfy it to special demand of the grease. Satisfied various request of the human body nourishment and the food professions to grease, this is the result that the people had new understanding and requests to the grease. Exaltation and science and technologies of the living level along with the people progress, can foresee, eat to adjust to match the oil, at our country, in spite of species up still quantity up, will increase continuously. Discuss the edible nourishment value of various structure compositions of edible greases characteristics and various compositions. Put forward the people's the edible choice important cause person system to the grease proper and each take need to match with reasonable, to value to pull the oil to choose to use to the sour and refined color of sour and high oil of low oil. Pass excellent turn to prepare the experiment, have already research to manufacture can satisfy the new product of edible grease of different demand.

Keywords: Adjust to match the oil, Nourishment value, Eat the grease, Nourishment and the human body health.
目 錄
摘 要 I
Abstract II
目 錄 III
1 前言 1
2 實(shí)驗(yàn)內(nèi)容 2
2.1 研究?jī)?nèi)容 2
2.1.1 食用油脂的脂肪酸組成 3
2.1.2各種脂肪酸是否平衡 3
2.1.3 消化吸收率的高低 4
2.2實(shí)驗(yàn)方法 4
2.2.1實(shí)驗(yàn)材料 4
2.2.2 實(shí)驗(yàn)儀器和設(shè)備 4
2.2.3研究方法 4
2.2.3.1制作工藝 4
2.2.3.2 工藝要求 4
2.2.3.3 基本配方 4
2.2.3.4 各種油脂調(diào)制調(diào)合油的優(yōu)缺點(diǎn)： 5
2.2.3.5 比例平衡的優(yōu)越性 6
3 結(jié)果與討論 6
3.1 調(diào)合油配比的優(yōu)越性 6
3.2 生產(chǎn)調(diào)合油的可行性 6
3.3 食用調(diào)合油的營(yíng)養(yǎng)價(jià)值 7
3.3.1 食用調(diào)合油有害物質(zhì)含量低 7
3.3.2 食用調(diào)合油脂肪酸配比合理，具有降血脂作用 7
3.3.3 開發(fā)食用調(diào)合油，維持人體正常代謝 7
4 結(jié)論 8
參考文獻(xiàn) 9
致 謝 1

參考文獻(xiàn)
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2. 石文星， 彥啟森，馬靈芝，川上恒，冰溫技術(shù)及其在食品中的應(yīng)用 天津商學(xué)院學(xué)報(bào) 1995，5
3. 冷 平， 冰溫貯藏水果及蔬菜等農(nóng)產(chǎn)品保鮮的新途徑 中國(guó)農(nóng)業(yè)大學(xué)報(bào) 1997，2（3），79-83
4. 李里特，關(guān)于利用冷資源貯藏生鮮農(nóng)產(chǎn)品的研究現(xiàn)狀與前景 農(nóng)業(yè)工程學(xué)報(bào) 1991，3
5. 羅云波，菜同一，園藝產(chǎn)品貯藏加工學(xué) 中國(guó)農(nóng)業(yè)大學(xué)出版社 2001，8