摘要
采用响应面法优化氮气脱臭方法提取马脂脱臭工艺的最佳时间、温度及氮气用量,解决传统水蒸气脱臭法会使马脂脱臭后的油脂产生副产物的弊端,为工业生产提供理论依据。以马脂酸值与过氧化值为评价标准,考察了脱臭温度、脱臭时间、氮气用量对产自新疆的马脂脱臭效果的影响。采用Box-Behnken响应曲面设计确定最佳的组合条件。通过响应面分析法得到最佳脱臭工艺条件为:温度97℃,氮气用量0.6 L/h,脱色时间3.7 h。在该优化条件下,马脂的酸值可达1.627 mg KOH/g,过氧化值可达0.427%。响应面分析方法回归方程合理,并且能够预测各试验因素与响应值的关系,最终确定了马脂的脱臭工艺参数。氮气脱臭法与传统水蒸气脱臭方法相比,能避免产生反式脂肪酸等对身体有害的物质。
The best deodorizing conditions（time, temperature and nitrogen dosage） for horse fat were screened by response surface methodology to provide a theoretical basis for industrial production. The traditional steam deodorization method would make the horse fat deodorized oil by-products, such as trans fatty acid and polymer. According to the standard of acid value and peroxide value, the effects of bleaching temperature, time and nitrogen dosage on deodorization rate of horse fat from Xinjiang were evaluated. The optimal combination conditions were identif ied by Box-Behnken response surface design method. The best deodorizing process condition identif ied by Box-Behnken response surface analysis was bleaching temperature 97 ℃, bleaching time for 3.7 h, and 0.6 L/h dosage of nitrogen. The acid value was 1.627 mg KOH/g and the peroxide value was 0.427 % on this condition. Regression equation of response surface methodology was reasonable, and could be used to predict the relationship between experimental factors and response values, it determined the horse fat bleaching process parameters. Compared with traditional water vapor deodorization, nitrogen gas deodorization method was to avoid trans fatty acids and other harmful substances in the body.
出处
《食品工业》
CAS
北大核心
2016年第3期120-124,共5页
The Food Industry
基金
新疆维吾尔自治区科技计划项目(201110109)
新疆维吾尔自治区科技兴新项目(2011038B20)
关键词
马脂
脱臭
响应面法
horse fat
deodorization
response surface methodology
