葡萄籽油精炼工艺研究  

Study on Grape Seed Oil Refining Process

作　　者：李振岚[1] 王建国[1] 刘春雷[2] 周杰[1] 史加宁[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]宁德师范高等专科学校,宁德352100

出　　处：《食品工业》2009年第4期47-49,共3页The Food Industry

基　　金：东北农业大学科技创新团队粮食工程科技创新团队课题

摘　　要：对葡萄籽油精炼工艺进行研究,得到精制过程最佳工艺:磷酸加入量0.2%、氢氧化钠浓度18°Bé、超碱量0.4%、碱炼温度85℃;水洗加水量10%,水洗时间1h;脱色真空度0.08MPa,吸附剂添加量2%,脱色时间30min,脱色温度90℃;脱臭真空度0.1MPa、温度180℃、时间1h得到色纯的葡萄籽油。In this study on grape seed oil refining process has been studied in order to get the best process refining process： The addition of 0.2% phosphoric acid, sodium hydroxide mass fraction of 18°Be, ultra-alkali capacity of 0.4%, smelting base temperature of 85℃; 10% of the water washed, washed time of 1 h; decolorization vacuum 0.08 MPa, adsorbent adding amount of 2%, decolorization time 30min, decolorization temperature 90℃; deodorization vacuum 0.1 MPa, temperature 180℃, 1 h to get the color pure grape seed oil.

关 键 词：葡萄籽油 精制 脱色 脱臭 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]