摘要
为研究水酶法提取牡丹籽油的工艺条件,以游离油提取率为指标,通过单因素试验和正交试验,确定了最佳提油预处理工艺条件,即料水质量比1︰6、p H 3.5、反应温度40℃、反应时间8 h;以游离油和水解蛋白提取率为指标,通过单因素试验,确定了最佳酶解条件,即在碱性蛋白酶最适条件下(pH 8.5,温度55℃),以3%(酶/籽,干基计)的添加量,酶解5 h。结果表明,游离油提取率可达86.21%,且乳化层较少。在上述最佳条件下,取250 g进行破乳研究,最终确定了冷冻解冻的破乳方法。结果表明,牡丹籽总清油提取率可达91.23%,所制备的牡丹籽油,色泽淡黄,气味清香。
The process conditions of aqueous enzymatic extraction of peony seed oil were studied.The optimum oil extraction pretreatment conditions were determined by single factor experiment and orthogonal experiment with the free oil extraction ratio as the index,and the results were obtained as follows:ratio of material to water 1︰6,pH 3.5,reaction temperature 40℃and reaction time 8 h.Based on the extraction ratio of free oil and hydrolyzed protein,the optimal enzymatic conditions determined by single factor experiment were obtained as follows:under the optimal conditions of alkaline protease(pH 8.5,enzymolysis temperature 55℃),the amount of 3%(enzyme/seed·dry mass)was added,and enzymolysis time 5 h.The results showed that the extraction ratio of free oil was 86.21%,with less emulsifying layer.Under the above best conditions,250 g was used for demulsification experiment,and the method of freezing and thawing demulsification was finally determined.The results showed that the extraction ratio of total clear oil of peony seeds was up to 91.23%,with the prepared peony seed oil of light yellow color and fragrant smell.
作者
王慧娟
吴正奇
叶文祥
蒋园园
万端极
WANG Huijuan;WU Zhengqi;YE Wenxiang;JIANG Yuanyuan;WAN Duanji(College of Civil Engineering and Environment,Hubei University of Technology,Wuhan 430068;College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068)
出处
《食品工业》
CAS
北大核心
2020年第4期72-77,共6页
The Food Industry
关键词
牡丹籽油
水酶法
预处理
peony seed oil
aqueous enzymatic method
pretreatment
