摘要
为使猪油在常温下可呈液态,采用两次干法分提的方法对结晶温度、冷却速率、养晶时间分别进行单因素和正交试验:将猪油加热平衡后以一定的速率冷却至一定的温度,在晶核形成后经过特定的时间进行养晶使晶体形成,最后通过离心法使固液相分离;同时探讨搅拌方式和一次干法分提的平衡温度对分提效果的影响。结果表明:一次分提最佳条件为结晶温度21℃、冷却速率2℃/h、养晶时间14h;二次分提最佳条件为结晶温度16℃、冷却速率0.5℃/h、养晶时间30h;一次分提液化猪油的得率可达81.59%,二次分提液化猪油的得率可达79.93%。经二次干法分提得到的猪油在室温下可呈液态。
The preparation of liquefied lard at room temperature by two-step dry fractionation was investigated in this study. One-factor-at-a-time experiments and an orthogonal array design were done to explore crystallization temperature, cooling rate and crystal-growing time. Lard was heated to thermobalance and then cooled down at a certain rate to crystallizaiton temperature. The lard was kept at the crystallization temperature for the growth of crystals until the formation of crystal nucleus. Finally, the solid and liquid phases were separated by centrifugation. The optimal first dry fractionation conditions were crystallization temperature of 21 ~C, cooling rate of 2 ~C/h, and crystal-growing time of 14 h. The optimal second dry fractionation conditions were crystallization temperature of 16℃, cooling rate of 0.5℃/h, and crystal-growing time of 30 h. Under these conditions, the yields of liquefied lard in the first and the second dry fractionation were 81.59% and 79.93%, respectively. After the two-step dry fractionation, lard was liquid at room temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期78-84,共7页
Food Science
关键词
猪肥膘
干法分提
液化猪油
lard
dry fractionation： liquefied lard
