摘要
对新疆和田核桃的水剂法提油工艺进行了研究。经单因素和正交实验,确定了最佳工艺参数。结果表明,各因素对出油率的影响顺序为:一次烘烤时间>兑浆水pH>兑浆水温度>兑浆料液比。最佳反应条件为:一次烘烤时间80 m in,兑浆水温度70℃,兑浆水pH 7,兑浆料液比1∶0.7,离心速度5 000 r/m in,离心时间40 m in,在此最佳条件下出油率可达88.51%。
Aqueous extraction of oil from Hetian walnut was investigated. Through single factor experiment and orthogonal experiment, the process parameters were optimized. The results showed that the influence order of the main factors was ： baking time 〉 mixed water pH 〉 mixed water temperature 〉 ratio of liquid to solid. The optimal conditions were： baking time 80 min, mixed water temperature 70 ℃, mixed water pH 7, ratio of solid to liquid 1 ： 0. 7, centrifugal speed 5 000 r/min, centrifugal time 40 rain. Under the best conditions the oil yield efficiency was 88.51%.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第6期12-15,共4页
China Oils and Fats
关键词
核桃
水剂法
出油率
烘烤
walnut
aqueous extraction
oil yield efficiency
baking
