摘要
研究了水酶法提取玉米油工艺中热处理工艺参数及酶解过程对玉米油酸价、过氧化值、色泽的影响,结果表明:缓冲液的pH、热处理温度、时间对玉米油的色泽没有影响,而对油的酸价、过氧化值影响较大;酶解过程对玉米油的酸价、过氧化值、色泽几乎没有影响。水酶法与压榨法制取的玉米油品质的各项指标及氧化稳定性的对比结果表明,采用水酶法制取的玉米油质量较高。
Influence of the parameters of HTT(hydrothermal treatment)and hydrolysis process in the technology for aqueous enzymatic extraction of corn germ oil on the color, the value of acid and peroxide of corn germ oil was studied. The temperature, time of HTT and pH of buffer had no influence on the color, but they had great effect on the value of acid and peroxide. The color and the value of acid and peroxide had rarely been effected by hydrolysis process. The quality of corn germ oil by aqueous enzymatic extraction was better than by the expelling method.
出处
《食品科技》
CAS
北大核心
2002年第9期9-11,共3页
Food Science and Technology
关键词
水酶法
提油工艺
玉米胚油
工艺参数
清油质量
aqueous enzymatic extraction, corn germ oil, processing parameter, quality of free oil
