新兴的健康食用油—调合油的研究.doc
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新兴的健康食用油—调合油的研究,页数 13字数 7852摘要油脂在食品加工中赋予食品以良好的风味和口感。将两种以上精炼油脂，根据用途，按一定比例经加工调配制成的食用油称之为调合油。调合油的产品的问世，对于增进人体健康，改善食品行业用油品质和开发风味油产品具有显著作用。众所周知，油脂和人体的营养和健康有着密切的关系，它不仅...
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新兴的健康食用油—调合油的研究
页数 13 字数 7852
摘 要
油脂在食品加工中赋予食品以良好的风味和口感。将两种以上精炼油脂，根据用途，按一定比例经加工调配制成的食用油称之为调合油。
调合油的产品的问世，对于增进人体健康，改善食品行业用油品质和开发风味油产品具有显著作用。众所周知，油脂和人体的营养和健康有着密切的关系，它不仅供给人体热量，而且为细胞结构和生理功能所必需。我们可以根据各种油脂的脂肪酸成分，按要求计算出搭配比例，制成各种调合油，就可以满足人体营养健康对油脂的质量要求。研制开发调合油产品，还可以改善食品行业用油的品质，满足其对油脂的特殊需要。满足了人体营养和食品行业对油脂的各种要求，这是人们对油脂有了新的认识和要求的结果。随着人民生活水平的提高和科技进步，可以预见，食用调合油在我国不论品种上还是数量上都将会不断增长。论述多种食用油脂的结构成份特点及各种成份的食用营养价值。提出了人们对油脂的食用选择要因人制宜、各取所需和合理搭配,要重视对低芥酸、高油酸、精制色拉油的选用。通过优化配制实验,已研制成可满足不同需要的食用油脂新产品。
关键词：调合油,营养价值,食用油脂,营养与人体健康。
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 录
摘 要 I
Abstract II
目 录 III
1 前言 1
2 实验内容 2
2.1 研究内容 2
2.1.1 食用油脂的脂肪酸组成 3
2.1.2各种脂肪酸是否平衡 3
2.1.3 消化吸收率的高低 4
2.2实验方法 4
2.2.1实验材料 4
2.2.2 实验仪器和设备 4
2.2.3研究方法 4
2.2.3.1制作工艺 4
2.2.3.2 工艺要求 4
2.2.3.3 基本配方 4
2.2.3.4 各种油脂调制调合油的优缺点： 5
2.2.3.5 比例平衡的优越性 6
3 结果与讨论 6
3.1 调合油配比的优越性 6
3.2 生产调合油的可行性 6
3.3 食用调合油的营养价值 7
3.3.1 食用调合油有害物质含量低 7
3.3.2 食用调合油脂肪酸配比合理，具有降血脂作用 7
3.3.3 开发食用调合油，维持人体正常代谢 7
4 结论 8
参考文献 9
致 谢 1
参考文献
1. 薛文通，李里特，赵凤敏，桃的冰温贮藏研究 农业工程学报 1997，12，216-218
2. 石文星， 彦启森，马灵芝，川上恒，冰温技术及其在食品中的应用 天津商学院学报 1995，5
3. 冷 平， 冰温贮藏水果及蔬菜等农产品保鲜的新途径 中国农业大学报 1997，2（3），79-83
4. 李里特，关于利用冷资源贮藏生鲜农产品的研究现状与前景 农业工程学报 1991，3
5. 罗云波，菜同一，园艺产品贮藏加工学 中国农业大学出版社 2001，8
页数 13 字数 7852
摘 要
油脂在食品加工中赋予食品以良好的风味和口感。将两种以上精炼油脂，根据用途，按一定比例经加工调配制成的食用油称之为调合油。
调合油的产品的问世，对于增进人体健康，改善食品行业用油品质和开发风味油产品具有显著作用。众所周知，油脂和人体的营养和健康有着密切的关系，它不仅供给人体热量，而且为细胞结构和生理功能所必需。我们可以根据各种油脂的脂肪酸成分，按要求计算出搭配比例，制成各种调合油，就可以满足人体营养健康对油脂的质量要求。研制开发调合油产品，还可以改善食品行业用油的品质，满足其对油脂的特殊需要。满足了人体营养和食品行业对油脂的各种要求，这是人们对油脂有了新的认识和要求的结果。随着人民生活水平的提高和科技进步，可以预见，食用调合油在我国不论品种上还是数量上都将会不断增长。论述多种食用油脂的结构成份特点及各种成份的食用营养价值。提出了人们对油脂的食用选择要因人制宜、各取所需和合理搭配,要重视对低芥酸、高油酸、精制色拉油的选用。通过优化配制实验,已研制成可满足不同需要的食用油脂新产品。
关键词：调合油,营养价值,食用油脂,营养与人体健康。
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 录
摘 要 I
Abstract II
目 录 III
1 前言 1
2 实验内容 2
2.1 研究内容 2
2.1.1 食用油脂的脂肪酸组成 3
2.1.2各种脂肪酸是否平衡 3
2.1.3 消化吸收率的高低 4
2.2实验方法 4
2.2.1实验材料 4
2.2.2 实验仪器和设备 4
2.2.3研究方法 4
2.2.3.1制作工艺 4
2.2.3.2 工艺要求 4
2.2.3.3 基本配方 4
2.2.3.4 各种油脂调制调合油的优缺点： 5
2.2.3.5 比例平衡的优越性 6
3 结果与讨论 6
3.1 调合油配比的优越性 6
3.2 生产调合油的可行性 6
3.3 食用调合油的营养价值 7
3.3.1 食用调合油有害物质含量低 7
3.3.2 食用调合油脂肪酸配比合理，具有降血脂作用 7
3.3.3 开发食用调合油，维持人体正常代谢 7
4 结论 8
参考文献 9
致 谢 1
参考文献
1. 薛文通，李里特，赵凤敏，桃的冰温贮藏研究 农业工程学报 1997，12，216-218
2. 石文星， 彦启森，马灵芝，川上恒，冰温技术及其在食品中的应用 天津商学院学报 1995，5
3. 冷 平， 冰温贮藏水果及蔬菜等农产品保鲜的新途径 中国农业大学报 1997，2（3），79-83
4. 李里特，关于利用冷资源贮藏生鲜农产品的研究现状与前景 农业工程学报 1991，3
5. 罗云波，菜同一，园艺产品贮藏加工学 中国农业大学出版社 2001，8
