水代法制备核桃油过程中微波破乳工艺的优化
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摘要
以水代法提取核桃油过程中产生的乳状液为原料,在单因素试验的基础上,采用正交试验对微波破乳工艺进行了优化研究。结果表明:微波破乳的最佳工艺条件为微波功率1 000 W、微波处理时间5 min、pH 5。在最佳工艺条件下,破乳率可达94. 94%。微波破乳是一种可应用于水代法提取核桃油生产中有效的破乳方式。
With the emulsion produced during aqueous extraction of walnut oil as raw material,the microwave demulsification process was optimized by orthogonal experiment based on single factor experiment.The results showed that the optimal microwave demulsification conditions were obtained as follows: microwave power 1 000 W,microwave treatment time 5 min and p H 5. Under the optimal conditions,the demulsification efficiency reached 94. 94%. Microwave demulsification was an effective demulsification method which could be applied to aqueous extraction of walnut oil.
With the emulsion produced during aqueous extraction of walnut oil as raw material,the microwave demulsification process was optimized by orthogonal experiment based on single factor experiment.The results showed that the optimal microwave demulsification conditions were obtained as follows: microwave power 1 000 W,microwave treatment time 5 min and p H 5. Under the optimal conditions,the demulsification efficiency reached 94. 94%. Microwave demulsification was an effective demulsification method which could be applied to aqueous extraction of walnut oil.
引文
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[17]王文睿,江连洲,郑环宇,等.大豆乳状液的微波破乳工艺优化[J].食品科学,2011,32(18):11-14.
[2]张有林,原双进,王小纪.中国核桃加工产业现状与对策[J].陕西林业科技,2015(1):1-6.
[3]黄黎慧,黄群,孙术国,等.核桃的营养保健功能与开发利用[J].粮食科技与经济,2009(4):48-50.
[4]王丁丁,赵见军,张润光,等.核桃油研究进展[J].食品工业科技,2013,34(16):383-387.
[5]王帅,戴涟漪,库雪晶,等.核桃营养组成与保健功能研究进展[J].中国酿造,2016(6):30-34.
[6]赵见军,王丁丁,张亮,等.我国核桃综合利用与发展前景[J].陕西农业科学,2014(4):56-59,73.
[7]KRIS-ETHERTON P M.Walnuts decrease risk of cardiovascular disease:a summary of efficacy and biologic mechanisms[J].J Nutr,2014,144(4):547-554.
[8]ALMARIO R U,VONGHAVARAVAT V,KASIM-KARAKAS S E.Effects of walnut consumption on plasma fatty acids and lipoproteins in combined hyperlipidemia[J].Am J Clin Nutr,2001,74(1):72-79.
[9]DAVIS L,STONEHOUSE W,DU T L,et al.The effects of high walnut and cashew nut diets on the antioxidant status of subjects with metabolic syndrome[J].Eur J Nutr,2007,46(3):155-164.
[10]崔宽波,李忠新,杨莉玲,等.核桃加工产业现状分析[J].粮油加工(电子版),2014(8):56-60.
[11]潘月红,周爱莲.我国核桃产业发展现状、前景及对策分析[J].中国食物与营养,2012,18(5):22-25.
[12]王志军,朱佳伟.酶法辅助适温压榨制取红花籽油工艺技术[J].中国油脂,2017,42(3):24-29.
[13]朱俊朋,王超,罗凡,等.水酶法提取油茶籽油的工艺研究[J].中国油脂,2016,41(3):12-15.
[14]杨建远,邓泽元.水酶法提取植物油脂技术研究进展[J].食品安全质量检测学报,2016,7(1):225-230.
[15]张起凯,徐洪志,赵杉林,等.氯化钙作用下微波辐射稠油破乳脱水的研究[J].无机盐工业,2007,39(8):47-49.
[16]魏松丽,刘元法,曹培让,等.水酶法制取菜籽油的超声辅助微波破乳工艺研究[J].中国油脂,2017,42(7):1-4.
[17]王文睿,江连洲,郑环宇,等.大豆乳状液的微波破乳工艺优化[J].食品科学,2011,32(18):11-14.
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