铁盐对橄榄菜质量的影响初探

橄榄菜是以橄榄果和芥菜为主要原料，配以其它辅料，根据食品加工的原理精心加工研制而成。本文介绍了橄榄菜的制作方法，研究了葡萄糖酸亚铁和硫酸亚铁对橄榄菜质量的影响。证实，当葡萄糖酸亚铁和硫酸亚铁的用量分别为0．15％和0．1％时，可以达到较理想的效果。     

铁盐对橄榄菜质量的影响初探

橄榄菜是以橄榄果和芥菜为主要原料,配以其它辅料,根据食品加工的原理精心加工研制而成。本文介绍了橄榄菜的制作方法,研究了葡萄糖酸亚铁和硫酸亚铁对橄榄菜质量的影响。证实,当葡萄糖酸亚铁和硫酸亚铁的用量分别为0.15%和0.1%时,可以达到较理想的效果。     

橄榄加工技术和综合利用研究进展

橄榄是中国南方特色亚热带水果,具有丰富的营养价值和药用价值。为促进橄榄产业发展,提高橄榄加工技术和综合利用水平,就橄榄生产分布与果实品质特性,咸橄榄、橄榄蜜饯等传统橄榄加工产品,橄榄汁、橄榄茶、橄榄口服液、橄榄咀嚼片等橄榄新型加工产品,橄榄多酚、类黄酮、脂肪酸等功能性成分及橄榄叶、橄榄核仁等副产物开发利用的研究进展进行综述。     

橄榄制汁技术的研究

本文介绍了橄榄不同品种的加工特性和不同采收期檀香橄榄果实各营养成分的变化;果胶酶处理可提高制汁得率25～30％,且提高过滤速度;以及橄榄汁饮料的加工方法。     

芝麻橄榄

笔者以前制作的鸡蛋菜肴很受欢迎，后来转入另一家酒店，老板便要求我以鸡蛋为原料创制出新的甜菜来。以鸡蛋为原料的甜菜怎么个做法呢﹖根据自己事厨多年的经验，在经过多次实践之后，“芝麻橄榄”这款菜便在我手中诞生了。这款菜并非是真的橄榄，而是以鸡蛋为主料，再加入干淀粉、吉士粉等搅匀，接着制成橄榄形，最终经油炸、拔丝而成菜。下面就介绍这款菜的制法：原料：鸡蛋5个 干淀粉200克 熟芝麻150克 白糖100克 吉士粉50克 精炼油1000克约耗100克制法：1.鸡蛋磕入碗中搅打均匀，炒锅上火，烧热后用油滑锅，将鸡蛋液倒入锅中碗内…     

滇橄榄果脯无硫护色工艺优化研究

以云南产滇橄榄果为原料制备滇橄榄果脯，研究柠檬酸、植酸、抗坏血酸3种不同护色剂及加工工艺对滇橄榄果脯护色效果的影响，以滇橄榄果脯的色差值和褐变度为指标，通过单因素试验和正交试验对滇橄榄果脯无硫护色工艺进行优化研究，确定滇橄榄果脯无硫护色工艺的重要技术参数。结果表明，3种护色剂均有一定的护色效果，其中抗坏血酸护色效果最为显著；滇橄榄果脯护色最佳工艺条件为杀青时间2 min、抗坏血酸浓度2.00 g/kg、真空浸糖时间5 h、干燥温度70℃，制备的滇橄榄果脯呈黄绿色，透明度好，果肉紧实饱满，滇橄榄风味浓郁。     

橄榄制汁技术的研究

本文介绍了橄榄不同品种的加工制特和不同采收期檀香橄榄果实各营养成分的变化;果胶酶处理可提高制汁得率２５－３０％,且提高过滤速度;以及橄榄汗饮料的加工方法。     

蒜香橄榄酱的制作

现在复合酱汁很多，每一个厨师好像对酱汁都有自己的调法，并且都有自己的秘制酱汁。我这里先将大蒜与橄榄菜一起调成蒜香橄榄酱。然后再用于菜肴的调味。它既可直接用于凉菜调味，又可用于煎、煽、炒、扒等热菜菜式的调味。下面，我就来把蒜香橄榄酱的制法及菜例介绍给大家。     

锡兰橄榄果汁奶饮料的研制

以锡兰橄榄为主料,辅以适量乳粉,制成具有营养保健功能及酸甜适口的锡兰橄榄果汁奶饮料;通过正交试验确定产品配方:锡兰橄榄果汁15.0%,脱脂乳粉4.0%,白砂糖10.0%,pH4.0～4.5;添加0.15%瓜尔豆胶、0.28%琼脂、0.30%CMC-Na,可获得理想的性状和稳定效果。     

橄榄菜与甘蓝

朋友们到餐厅聚餐，在点完荤菜后，还会加点一两道绿叶莱莱肴。不少绿叶蔬菜受季节的制约而没有上市，于是许多人埋怨饭店提供的琳琅满目的菜谱往往名不副实，倒是一种叫“橄榄菜”的绿叶蔬菜可以常年种植、采摘，大多数饭店会常备此菜。对大多数上海人来讲，听到和吃到“橄榄菜”也是近二十年的事，因为上海及周边地区不种此菜，菜场里也无此菜供应，只有在几家西餐馆里才能吃到此菜。     

Composition, stability and acceptability of different vegetable oils used for frying peanuts

The purpose of this work was to determine the chemical stability of vegetable oils in the frying process and the consumer acceptance of fried-salted peanuts prepared in different vegetable oils. Fatty acids composition was determined in sunflower, corn, soybean, peanut and olive oils. A chemical study (free fatty acid and p-anisidine values) of these oils at frying temperature (170 °C) was developed during 96 h. Consumer test of fresh products was performed on fried-salted peanuts prepared in the different oils. Peanut oil and virgin olive oil presented oleic acid as predominant fatty acid (44.8% and 64.2%, respectively), making it more resistant to lipid oxidation at frying temperature than the other refined vegetable oils (sunflower, corn and soybean oils). Virgin olive and peanut oils showed less increment of free fatty acids and p-anisidine value than the other oils along the heating essay. In addition, fried-salted peanuts prepared with refined peanut oil showed higher consumer acceptance than those prepared with other vegetable oils such as sunflower, corn, soybean and olive oils. Peanut oil could be used to fry peanuts obtaining products with higher consumer acceptance and shelf-life, thus preventing loss of their sensory and nutritional quality.     

基于光谱法的特级初榨橄榄油快速鉴伪技术

本文研究了特级初榨橄榄油中掺入不同比例橄榄果榨油(精炼橄榄油)、菜籽油、玉米油和大豆油的光谱特征,采用荧光光谱和紫外光谱,对掺假样品及纯油样品进行了快速检测。结果表明,特级初榨橄榄油的光谱特征与其他植物油之间差异较大,且掺假体积与吸光度之间存在良好的线性关系(R²>0.89),实现了特级初榨橄榄油的定性鉴别与定量检测,建立了特级初榨橄榄油质量控制体系及其掺假检测分析技术,最低检出限为1%,线性范围为5%～100%(v/v)。系统聚类分析将所有特级初榨橄榄油准确地分为一个亚类,也佐证了此方法的稳定性与可靠性。这种简单快捷的检测技术,有助于特级初榨橄榄油实时、在线橄榄油检测分析技术的研发,为我国橄榄油品质鉴定及产业发展提供有利的技术保障。     

Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils

This paper investigates the effectiveness of the determinations of fatty acids and triglycerides in the detection of adulteration of olive oil with certain vegetable oils. Detection of adulteration up to the level of 5% was possible. The use of the established limits of fatty acid contents could detect the adulteration of olive oil with the six of the investigated vegetable oils. The established limits of the ΔECN42 could be used to detect the adulteration of olive oil with the nine of the examined vegetable oils. Certain other parameters, based on differences of triglyceride and fatty acid compositions between olive oil and vegetable oils, could be used as discriminating factors between the olive oil and eight of the examined vegetable oils. However, no single known parameter could detect the presence of hazelnut and almond oils in olive oil, in percentages lower than or equal to 5%.     

橄榄油市场行情及其与其他植物油的脂肪酸组成和微量营养成分比较

旨在更全面、深入地了解橄榄油,对2010—2021年世界橄榄油的产量和消费量以及2015—2019年中国橄榄油的进口量进行了统计分析,测定不同品牌和不同等级市售橄榄油(特级初榨橄榄油、混合橄榄油和混合油橄榄果渣油)与9种其他植物油的脂肪酸组成和微量营养成分,并分析比较其差异。结果显示：世界橄榄油的产量和消费量常年维持在300万t左右,其中欧盟占比最大,分别为58.71%～76.68%和48.73%～62.15%;2015—2019年中国橄榄油产量仅在0.5万～0.7万t,而消费量和进口量分别达到了3.9万～5.75万t和3.86万～5.37万t;不同品牌和不同等级市售橄榄油的脂肪酸组成整体差异不大,但微量营养成分存在明显差异,其中特级初榨橄榄油的角鲨烯、多酚含量明显高于混合橄榄油和混合油橄榄果渣油,而混合油橄榄果渣油的甾醇和总生育酚含量最高;与一级菜籽油、一级玉米油、一级葵花籽油、一级大豆油和亚麻籽油等其他植物油比较,特级初榨橄榄油的油酸、角鲨烯和多酚含量最高,而甾醇和总生育酚含量偏低。     

Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy

Determination of the authenticity of extra virgin olive oils has become more important in recent years following some infamous adulteration and contamination scandals. The study focused on application of Fourier transform infrared spectroscopy to identify the adulteration of olive oils. Single-bounce attenuated total reflectance measurements were made on pure olive oil and olive oil samples adulterated with varying concentrations of sunflower oil (20-100 mL vegetable oil/L of olive oil). Discriminant analysis using 12 principal components was able to classify the samples as pure and adulterated olive oils based on their spectra. A partial least squares model was developed and used to verify the concentrations of the adulterant. Furthermore, the discriminant analysis method was used to classify olive oil samples as distinct from other vegetable oils based on their infrared spectra.     

拉曼光谱技术在橄榄油掺伪及品质鉴定中的应用研究进展

拉曼光谱是一种非弹性的散射光谱,基于拉曼散射效应,对与入射光频率不同的散射光谱进行分析以得到分子振动、转动方面信息,由于不同物质具有不同的特征光谱,因此拉曼光谱具有优秀的指纹能力,具有快速、灵敏检测和识别橄榄油的优势。橄榄油是所有植物油中唯一可不经提炼而直接以原始液态食用的名贵植物油,具有多种生理活性,有益人体健康。因其具有较高的商业价值从而有人铤而走险掺假伪造,如何快速有效识别橄榄油成为质量检测部门及相关企业着重关注的问题。本文从橄榄油的品质鉴定如不饱和度、碘值、游离脂肪酸、氧化稳定性和掺假鉴别两方面综述其应用研究现状,指出其存在问题并展望未来的发展趋势。     

Detection of olive oil adulteration with some plant oils by GLC analysis of sterols using polar column

A new method was developed to determine the presence of some refined vegetable oils in olive oil based on the sum of campesterol and stigmasterol percentages. Model systems of corn, soybean, sunflower and cotton seed oils in olive oil at levels of 5%, 10% and 20% were prepared. The unsaponifiables of these model systems were analysed by GLC using polar column with high thermal stability. An olive oil authenticity factor based on the summation of campesterol and stigmasterol percentages was established as an indicator of olive oil adulteration with vegetable oils. The results indicate the possibility to detect the presence as little as 5% of these plant oils in olive oil.     

脂肪酸含量对植物油介电特性的影响

为了提供植物油在微波和射频等介电加热技术和通电加热技术中的应用基础数据,考察脂肪酸含量对植物油介电特性的影响,分别利用LCR阻抗测试仪和网络分析仪(同轴探针法)测量了4种植物油(橄榄油、自制橄榄油、橄榄调和油、大豆油)和5种脂肪酸(棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸)在低频段(1 000 Hz~2 MHz)和高频段(300~10 000 MHz)的介电特性。结果表明:低频下,植物油的介电常数比较稳定,其均值为(1.56±0.02),介电损耗随着频率的增加而下降,其中0.7 MHz时橄榄油具有最大的介电常数(1.67±0.00)和介电损耗(7.31±0.02);高频下,植物油的介电特性随着频率的上升而缓慢下降,4种植物油之间的介电特性的差异不显著(p0.05);低频下,在植物油中加入油酸后,植物油的介电常数和介电损耗呈现先上升后下降的趋势,而添加亚油酸呈现相反的趋势。添加脂肪酸会加快油脂的氧化反应。     

Oxidative stability of olive oil after food processing and comparison with other vegetable oils

The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 °C. Olive oil samples were not oxidised, independently of the olive oil quality used. Shelf life was longer for extra-virgin olive oil containing samples and this fact was positively correlated with their higher phenolic content. The radical-scavenging activity of extra-virgin olive oil was higher than for other olive oil samples and was also positively correlated with the phenolic content of the oil. Seed oil antioxidants showed little capacity in delaying the oxidative degradation of seed oils and meat processed with them. However, tocopherol content and the identity of tocopherols present in the oil were shown to have a more important role in the oxidative stability of seed oils than the fatty acid composition.