摘要
本文主要研究了超声乳化处理在鸡脂酶解中的作用。其中单因素试验详细比较了加水比、超声处理频率、油层破碎时间、整体混合时间等对鸡脂酶解的影响。利用水解液酸值分析结合响应面分析确定最佳超声处理条件:加水比为1∶5;超声处理频率为72%;油层破碎时间为4.5min;整体混合时间为3min。
The influence of ultrasonic emulsification in the process of chicken fat enzymolysis was studied. The ratio of wateaddition,supersonic frequency, crushing time of fat and mixing time were taken as main factors. The acid value and the response surface analysis was applied to determine the optimal conditions of ultrasonic emulsification. The optimal conditions in dicated that the ratio of water addition is 1 ： 5, supersonic frequency is 72%, crushing time of fat is 4.5 min and the mixing time is 3 min.
出处
《香料香精化妆品》
CAS
2009年第2期17-21,共5页
Flavour Fragrance Cosmetics
关键词
超声处理
酸值
鸡脂
响应面设计
ultrasonic emulsification acid value chicken fat response surface analysis
