摘要
针对大豆水酶法提油过程中产生乳状液难以破除的问题,在单因素的基础上,选取NaCl浓度、盐反应时间、盐反应温度3个因素为自变量,以乳状液中油脂回收率为响应值,通过SAS9.2进行响应面实验设计,确定了最佳破乳率下的反应参数条件。结果表明,最佳条件为NaCl浓度为5.6%,盐反应温度93.5℃,盐反应时间16min,破乳后油回收率最优值在87.92%。采用显微成像观察法分析了水酶法提取工艺形成乳状液中脂肪球粒径分布情况,通过比对发现无机盐破乳后脂肪球粒径明显增大,油脂更易释放。
Emulsion is difficult to get rid of the problem for the soybean aqueous enzymatic oil extraction process, based on single-factor experiments,three factors of NaCI concentration,salt,reaction time,the salt reaction temperature were chosen to evaluate in the present study. The response factor was oil extraction rate. By employing RSM design programmed,the optimized parameters were generated as follows：concentration of NaCI 5.6% ,salt reaction temperature 93.5℃ ,salt reaction time 16min and oil extraction rate 87.92%. The aqueous enzymatic extraction process of the formation of fat globules in the emulsion particle size distribution was observed by microscopic. The comparison found that the inorganic salt demulsification fat globule particle size increased siqnificantly,grease easier to release.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期304-306,共3页
Science and Technology of Food Industry
关键词
破乳
响应面
水酶法
大豆油脂
demulsification
response surface
Aqueous Enzymatic Method
Soybean oil
