摘要
为降低树莓籽油中磷脂含量,采用酸法脱胶的方法对树莓籽毛油进行脱胶试验,并考察工艺参数变化对树莓籽油品质的影响。结果表明,随着磷酸加入量、操作温度的增加,树莓籽油中磷脂的含量逐渐下降;通过响应面试验确定的最佳工艺条件为磷酸加入量为油重的0.11%,操作温度71℃,加水量为油重的3%,该条件下油脂中磷脂含量的实际值为0.000 92%,达到GB/T 1532———2008标准要求。
The raspberry seed oil need to degum for the unrefined oil phosphate contents in 3.2% of the heavy for oil,more than 1% of the national standards.The degum experiment from Raspberry seed unrefined oil was done using the acid degumming process and process parameters on the quality of raspberry seed oil was investigated.The phospholipids content of raspberry seed oil gradually declining with the amount of phosphoric acid and the operating temperature increases,optimization the process conditions was done using response surface methodology.It was found that optimum process conditions were： phosphoric acid addition contents 0.11% to oil weight,operation temperature 71 ℃,water addition to oil weight 3%.Under these conditions,phosphorus content in the actual value of oil was 0.000 92%,conformed to the state standards.
出处
《食品与机械》
CSCD
北大核心
2012年第3期220-222,共3页
Food and Machinery
关键词
树莓
籽油
脱胶
磷脂
酸法
raspberry； seed oil； degumming； phosphorus； acid
