摘要
目的对水酶法提取杏仁油过程中形成的乳状液进行加热破乳研究。方法在单因素实验基础上,通过响应面分析,研究乳状液浓度、p H值、加热温度和加热时间对杏仁乳状液破乳率的影响。结果最优破乳工艺参数为:乳状液浓度93%,p H值4.6,加热温度104℃,加热时间18 min。在此条件下,破乳率可达到75.12%,同时杏仁油提取百分率由54.66%提高到61.18%。结论说明加热对杏仁乳状液破乳效果较好,是一种有效提高杏仁油提取率的方法。
Objective To research the heating demulsification of almond emulsion prepared by enzyme-assisted aqueous method. Methods Based on single factor tests, Effects of variables including emulsion concentration, p H value, heating temperature and heating time on demulsification percentage was analyzed by response surface method. Results The results showed that the optimal parameters of demulsification were emulsion concentration 93%, p H value 4.6, heating temperature 104 ℃ and 18 min with heating time. Under this condition, the demulsification percentage was reached to 75.12% and the extractive percentage of almond oil was improved from 54.66% to 61.18%. Conclusion The demulsification effect of almond emulsion by heating was better. Heating treatment was an efficient way to increase the extractive percentage of almond oil.
出处
《食品安全质量检测学报》
CAS
2015年第11期4453-4459,共7页
Journal of Food Safety and Quality
基金
辽宁省教育厅科学技术研究项目(L2012399)
国家自然科学基金青年项目(31201385)
辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011014)~~
关键词
杏仁
水酶法
乳状液
加热破乳
almond
enzyme-assisted aqueous method
emulsion
heating demulsification
