摘要
羊尾脂含有丰富的饱和脂肪酸、共轭亚油酸等营养成分,胆固醇含量低,具有很大的经济价值。现有提炼加工方式简单、设备简陋、工艺原始落后,产品单一、质量不稳定,附加值低,严重制约着羊脂的高值化开发与利用。研究以乌珠穆沁羊羊尾脂为研究对象,研究比较了热压抽提方法和干法熬制方法对羊尾脂提取率和羊油品质的影响,优化了脱胶、脱酸、脱色工艺参数。结果表明:热压抽提压力为0.17 MPa、抽提时间为3 h、料液比为1:0.1时,羊油脂提取率为88.63%;熬制温度为150℃、熬制时间为1.5 h时,羊油脂提取率为82.15%。干法熬制降低羊油酸价,而热压抽提增加羊油脂的酸价,但均优于食用油标准;与原料油脂和热压抽提油脂相比,干法熬制显著降低羊油的亮度值(P<0.05);与原料油脂相比,干法熬制和热压抽提油脂的a*均为负值。经脱胶、脱酸、脱色处理后,羊油脂的品质显著提高,酸价显著降低,亮度增加,a*和b*显著降低(P<0.05),精炼羊尾油趋于白色,达到特级油脂标准。
Sheep tail fat is rich in saturated fatty acid, conjugated linoleic acid and other nutrients, with low cholesterol, which has great economic value. The extraction process was simple and backward in technique. So the quality of sheep fat is not stable and having low added value, seriously restricting the development and utilization of sheep tail fat. In this study, Ujumuqin sheep tail fat was used, the research was compared the effects of hot extraction method and dry decocting extraction methods on the extraction rate and quality parameters of sheep tail oil, optimized the parameter of degumming, deacidification, and decolorizing. The results showed that the sheep oil extraction rate was 88.63%, when the extraction of hot pressing pressure was 0.17 MPa, extraction time was 3 h, solid-liquid ratio was 1：0.1. The extraction rate of sheep oil was 82.15%, when decocting temperature was 150 ~C and the decocting time was 1.5 h. The acid value of dry decocting extraction was reduced, while the acid value was increased for hot extracting, which were better than the standard of edible oil. Compared with the sheep tail fat and hot extracted oil, dry decocted oil significantly reduced L＊ values （P〈0.05）. Compared with the sheep tail fat, a＊ values of dry decocted and hot extracted oil were negative. By degumming, deacidification, and decolorizing, the quality of sheep oil was improved significantly, the acid value were decreased significantly, the brightness were increased, a value and b value were decreased significantly （P〈0.05）, sheep tail oil tends to be white, and achieved super oil standard.
出处
《食品科技》
CAS
北大核心
2017年第5期111-115,共5页
Food Science and Technology
基金
国家现代肉羊产业技术体系项目(CARS-39)
国家农业创新工程项目
关键词
羊尾脂
热压抽提
干法熬制
羊油
sheep tail fat
hot extraction
dry decocting
sheep oil
