摘要
以冷榨芝麻油为原料,研究酸法脱胶工艺参数对其脱胶效果的影响。在单因素实验基础上,通过正交实验得出柠檬酸脱胶的最佳条件:脱胶温度60℃,柠檬酸添加量5.0g/kg,加水量2.5%,脱胶时间45min,该条件下脱胶率为72.9%,脱胶油中磷脂含量为54.05mg/kg。脱胶芝麻油除过氧化值升高外,其颜色变浅、酸值和不皂化物含量降低。
The Cold pressed Sesame oil was used as material, and the effects of parameters of citric acid degumming on degumming efficiency were researched.On the basis of the single factor experiment,the conditions of citric acid degumming were optimized by orthogonal experiment.The best conditions as follows, temperature 60℃, citric acid dosage 5.0g/kg,water dosage 2.5 % ,time 40min.Under the best conditions, phosphorus content of the degummed oil was 54.05mg/kg,degumming rate reached 72.90%.Except for the POV of degummed Sesame oil rised,its color obviously shallowed,AV and Unsaponifiable matter content lowed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第17期206-209,共4页
Science and Technology of Food Industry
基金
河南省重点科技攻关项目(132102113105)
关键词
冷榨芝麻油
磷脂
柠檬酸
脱胶
Cold pressed Sesame oil
phospholipase
citric acid
degumming
