摘要
采用水酶法从葵花籽中提取葵花籽油。通过对比试验确定最佳用酶,利用单因素和正交试验探讨原料烘烤时间、酶用量、酶解时间以及料液比对提油效果的影响,并通过验证试验对正交试验结果进行了验证。结果表明:中性蛋白酶试验效果最好;水酶法提取葵花籽油的最佳工艺参数为:烘烤时间16h,酶用量1%,酶解时间4h,料液比1:5(w/v)。验证试验结果表明葵花籽游离油得率80.94%,过氧化值4.57mmol/kg,渣中蛋白含量3.36%。
The aqueous enzymatic method was employed to extract oil from sunflower seed. The optimal enzyme was determined by the contrast experiment. The effects of baking time, neutral protease dose, hydrolysis time, feed/liquid ratio on the oil extraction efficiency were investigated by single factor and orthogonal experiments. And the verification test of orthogonal experiment results are verified by the verification test. Results： The test effect of neutral protease is best. The optimum process parameters what aqueous enzymatic extract sunflower seed oil is baking time of 16 h, neutral protease dose of 1%, hydrolysis time of 4 h, feed/liquid ratio of 1：5（w/v）. Verification results： free oil yield of 80.94%, protein content in slag of 3.36%, peroxide value of 4.57 mmol/kg.
出处
《食品科技》
CAS
北大核心
2012年第6期197-200,共4页
Food Science and Technology
关键词
葵花籽油
水酶法
葵花蛋白
sunflower oil
aqueous enzymatic extraction
sunflower proteins
