摘要
美藤果油是2013年新批准的新资源食品,美藤果经低温压榨后提取的油脂质量较高,但同样残油率也较高。为进一步提高油脂利用率,采用水酶法对低温压榨提油后的美藤果粕进行再次提油,考察酶种类、料液比、酶浓度和酶解时间对美藤果粕油脂提取的影响。在单因素实验的基础上,进行正交优化实验并得出最佳工艺条件:料液比(w:w)为1:6,加入p H为7.5的柠檬酸缓冲溶液,添加中性蛋白酶400 U/g,50℃下酶解50 min。在此最佳条件下,油脂提取率高达77%。水酶法提油,条件温和成本低,果粕中的蛋白质还能继续提取利用。
Sacha inchi oil, a new resource food which is approved in 2013, is of high quality extracted by low temperature pressing, but also has a higher rate of residual oil. In order to further improve the utilization rate of oil, oil extracting process of dregs of Sacha inchi by aqueous enzymatic method was studied. Several factors were analyzed including type of enzymes, solid-liquid ratio, enzyme concentration and hydrolysis time. Via orthogonal test on the basis of single-factor experiment, the optimum process conditions were determined as follow： solid-liquid ratio of 1：6（w：w）, hydrolysis p H of 7.5, neutral proteinase addition of 400 U/g, temperature of 50 ℃, hydrolysis time of 50 min, and the oil extraction rate was as high as 77% under these conditions. Protein in dregs of Sacha inchi can continue to be extracted and used in this method with mild conditions and low cost.
出处
《食品科技》
CAS
北大核心
2015年第1期199-202,208,共5页
Food Science and Technology
关键词
美藤果粕
水酶法
油脂
dregs of Sacha Inchi
aqueous enzymatic method
oil
