摘要
全大豆酿造酱油经过压榨工序抽取酱油时,可回收部分大豆油脂,但由于油脂氧化和酸败形成的大量游离脂肪酸(FFAs),导致回收油脂的酸价高达64.68(KOH)mg/g,降低了回收油脂的利用价值。通过单因素及正交试验研究酿造酱油回收油脂的酶法脱酸工艺。结果表明,最佳的酶法脱酸条件为:反应时间12 h,反应温度50℃,甘油添加量6.6%,脂肪酶添加量为3%。在该优化工艺条件下,酿造酱油回收油脂的脱酸率高达93.75%,油脂的酸价可降低至2.86(KOH)mg/g,低于GB 2716—2018《食品安全国家标准植物油》中食用植物油关于酸价的最高指标要求(≤3 mg/g)。进一步研究表明,在该脱酸反应体系中,固定化脂肪酶Novezym 435具有良好的脱酸稳定性。
When soy sauce is extracted by pressing process,part of soybean oil can be recovered.However,due to the large amount of free fatty acids(FFAs)formed by oil oxidation and rancidity,the acid value of recovered oil was as high as64.68(KOH)mg/g,which reduced the utilization value of recovered oil.The deacidification process of reducing FFAs by enzymatic method was developed by single-factor and orthogonal experiments.The optimum parameters were as follows:reaction time12h,temperature50℃,glycerol addition6.6%,lipase addition3%.Under these conditions,the deacidification rate of the recovered oil from brewing soy sauce was93.75%,and the acid value decreased to2.86(KOH)mg/g,which was lower than the maximum value requirements(≤3mg/g)in GB2716-2018,"National standard for food safety vegetable oil".Furthermore,it was proved that the immobilized lipase(Novezym435)had favorable deacidification stability in the deacidification reaction system.
作者
朱新贵
李学伟
王颖
ZHUXingui;LI Xuewei;WANG Ying(College of Food Science, South China Agricultural University, Guangzhou 510642, China;Lee Kum Kee (Xinhui) Foods Co., Ltd., Jiangmen 529156, China)
出处
《中国酿造》
CAS
北大核心
2018年第12期40-45,共6页
China Brewing
基金
广东省科技项目(2015A010107012)
关键词
全大豆酿造酱油
回收油脂
脂肪酶
脱酸工艺
whole-soybean brewing soy sauce
recovered oil
lipase
deacidification process
