摘要
以东北特产榛子为原料,对用水酶法提取榛子中的油脂工艺条件进行研究。在单因素试验的基础上,通过正交试验得出最佳工艺条件为酶解pH7.5、酶解温度45℃、加酶量2%、料液比1:5。此条件下提油率为85.2%。水酶法所得榛子油为黄色、澄清透明。
Using hazelnut which is one of the northeast specialties as raw material, the technical conditions for aqueous enzymatic extraction of hazelunt oil were studied. Based on single factor test, the best conditions of aqueous enzymatic extraction of hazelunt oil by orthogonal test are determined as follows： pH 7.5, temperature of enzymatic hydrolysis 45 ℃, dosage of enzyme added 2%, and the ratio of material to water 1：5. Under these conditions, the extraction rate is 85.2%. The hazelnut oil obtained by aqueous enzymatic method is yellow, limpid and transparent.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期261-264,共4页
Food Science
基金
黑龙江省教育厅科学技术研究项目(10511Z05)
关键词
榛子油
水酶法
工艺条件
hazelunt oil
aqueous enzymatic extraction
technological conditions
作者简介
宋玉卿（1964-），女，副教授，研究方向为油脂工程。E-mail：spy196412@sina．com.
通讯作者：于殿宇（1964-），男，教授，研究方向为大豆油脂加工技术。E-mail：dyyu2000@yahoo．com．cn
