摘要
以榨取油脂后的紫苏粕为原料,采用双螺杆挤出技术对其进行稳定化处理,钝化紫苏粕中过氧化物酶,提高储藏稳定性。单因素试验考察水分添加量、挤出温度、螺杆转速对紫苏粕中过氧化物酶残余活力的影响,通过响应面优化挤出工艺参数。结果表明,紫苏粕稳定化最佳工艺参数为:水分添加量8%、挤出温度131℃、螺杆转速33 Hz,挤出后紫苏粕过氧化物酶残余活力为2.91%,小于最大允许值5%,表明双螺杆挤出处理有效地抑制了紫苏粕中脂肪酶的活性,提高了紫苏粕的储藏稳定性。
Perilla seed meal extracted oil was used as raw material and stabilized treatment by twin-screw extrusion, Peroxidase passivated, storage stability improved. The effects of water consumption, extrusion temperature and screw speed on the residual peroxidase activity of Perilla seed meal were investigated by single factor experiments and the process was optimized by response surface test. The results showed that the optimum technological parameters of twin-screw extrusion were achieved with water consumption of 8%, extrusion temperature of 131 ℃ and screw speed of 33 Hz, under which the residual peroxidase activity was 2.91%, less than 5% of maximum permissible value. That inhibits the activity of lipase in Perilla seed meal by twin-screw extrusion, improve the storage stability of the Perilla seed meal.
出处
《食品科技》
CAS
北大核心
2016年第10期151-156,共6页
Food Science and Technology
基金
吉林省科技厅科技支撑计划重大科技攻关专项科研项目(20130204044NY)
吉林工商学院粮油食品深加工吉林省高校重点实验室科研项目(吉高校重点实验室科合字[2015]第009号)
关键词
紫苏粕
双螺杆挤出
过氧化物酶
储藏稳定性
Perilla seed meal
twin-screw extrusion
peroxidase
storage stability
