摘要
采用乙醇醋酸体系对脱皮“双低”冷榨油菜籽饼进行脱毒脱油试验,结果表明,最佳工艺参数为:醋酸∶乙醇∶水=5∶90∶5(体积比),固液比为1∶10,76℃下搅拌45min,此条件下,植酸脱除率为84.2%,硫甙含量为0.78%,残油率为2.66%,且干物质损失少,油菜籽饼的营养成分均得到提高。
The removing technics of anti-nutritive compounds and oil from double-low desquamated rapeseed by ethanol and acetic acid is studied. The experiment results show that the optimum parameters are as following： 5% volume content of acetic acid, 90% volume content of ethanol, 5% volume content of water, 1 ： 10 of the ratio of rapeseed and solvent,76℃ and extracting for 45 minutes. Under the optimum conditions, the removing rate of phytic acid is 84. 2%, the content of glucosinolate is 0.78% and the rate of residual oil is 2.66%. At the same time, the loss of dry matter is little and the nutrition components of rapeseed are manifolded.
出处
《粮食与食品工业》
2007年第3期13-16,共4页
Cereal & Food Industry
关键词
“双低”油菜籽饼
植酸
脱毒
double-low rapeseed
phytic acid
detoxification
