摘要
采用实验室碱炼法脱除高酸值猪网油中的游离脂肪酸,研究碱液质量分数、超碱量、碱炼时间和碱炼初温对猪网油酸值和得率的影响。在单因素试验的基础上,设计四因素三水平正交试验,对猪网油实验室碱炼脱酸工艺参数进行优化。最佳碱炼脱酸条件:碱液质量分数21%、超碱量0.1%、碱炼时间70 min、碱炼初温45℃。采用上述脱酸条件,所得猪网油酸值为0.125 5 mg KOH/g、得率为78.89%,说明此方法可以有效脱除猪网油中的游离脂肪酸。
Lard, obtained from the greater omentum, was subjected to alkali refining for the removal of free fatty acids in this study. The effect of sodium hydroxide concentration, excessive alkali amount, treatment time and initial temperature on the acid value and yield of lard were explored. Using a four-variable, three-level orthogonal array design established based on single factor experiments, the optimum deacidification conditions for lard were achieved by refining with 21%aqueous sodium hydroxide at an excessive alkali amount of 0.1% for 70 min at an initial temperature of 45 ℃. Under these conditions, the acid value of lard was reduced to 0.125 5 mg KOH/g and the refining yield was 78.89%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第24期86-90,共5页
Food Science
关键词
猪网油
碱炼脱酸
酸值
得率
工艺
lard from the greater omentum
alkali deacidification
acid value
yield
process
