摘要
本试验以新疆薄皮核桃油为原料,采用正交试验优化核桃油混合脂肪酸的皂化工艺及响应面法优化尿素包合法富集不饱和脂肪酸的工艺。得到核桃油混合脂肪酸皂化工艺的最优方案为皂化液浓度1 mol·L^-1、皂化温度80℃、皂化时间4.5 h,在此条件下混合脂肪酸得率为75.58%;尿素包合法富集不饱和脂肪酸的最优工艺为包合时间20 h、包合温度-18℃、醇脲比5∶1、脲脂比2∶1,在此条件下不饱和脂肪酸得率为55.26%。
In this experiment,the Xinjiang walnut oil as raw material,the saponification process of walnut oil mixed fatty acid was optimized by orthogonal test and response surface method was used to optimize the urea inclusion process of unsaturated fatty acids.The optimal scheme of the walnut oil mixed fatty acid saponification process is the concentration of the saponification solution was 1 mol·L^-1,the saponification temperature was 80℃,and the saponification time was 4.5 h.Under these conditions,the yield of mixed fatty acids was 75.58%.The optimal process for enriching unsaturated fatty acids by urea inclusion method is rates of urea and fatty acid was 2∶1,the rates of alcohol and urea was 5∶1,the inclusion temperature was-18℃,the inclusion time was 20 h.Under these conditions,the yield of unsaturated fatty acids was 55.26%.
作者
李泉岑
龙勇益
夷娜
王琼琼
王磊
李胜
白冰瑶
张丽
Li Quancen;Long Yongyi;Yi Na;Wang Qiongqiong;Wang Lei;Li Sheng;Bai Bingyao;Zhang Li(College of Life Science,Tarim University,Alar 843300,China;Key Laboratory of the Deep Processing Corps of Characteristic Agricultural Products in Southern Xinjiang,Alar 843300,China;Aksu Vocational and Technical College,Aksu 843000,China;Xinjiang Zhongpin Tianyuan Biotechnology Co.,Ltd.,Karamay 834000,China)
出处
《现代食品》
2020年第20期99-104,共6页
Modern Food
基金
新疆特色食品油炸过程中油脂品质劣变规律及废弃点快速判别技术研究(编号:31960487)。
关键词
核桃油
尿素包合
不饱和脂肪酸
Walnut oil
Urea inclusion
Unsaturated fatty acids
