摘要
以水酶法提沙棘果油中形成的乳状液为研究对象,利用调节pH并加热的方法对其破乳,采用响应面法对破乳工艺条件进行优化,结果表明,在pH4.97、料液比1∶1.8、振荡温度54.2℃、振荡时间4.4h、离心转速3500r/min、离心时间15min条件下,乳状液中油回收率为65.52%。
Emulsion formed in the aqueous-enzymatic extraction of seabuckthorn fruit oil was taken as study object,and the combination of pH adjustment and heat treatment was adopted to demulsify the emulsion. Response surface methodology（RSM）was applied to optimize the demulsification technology. The optimized condition was pH was 4. 97,the ratio of solid to liquid was 1∶ 1. 8,and 4. 4h incubation with constant shaking at 54. 2℃. Centrifuging at 3500r/min for 15min to separate the oil. The emulsion oil recovery yield was up to 65. 52%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期280-283,共4页
Science and Technology of Food Industry
基金
新疆大学创新科研基金
关键词
水酶法
沙棘果油
乳状液
破乳
aqueous enzymatic method
seabuckthorn fruit oil
emulsion
demulsification
