木瓜椰油提取工艺的研究及其副产物分析  

Pawpaw Coconut Oil Extraction and By-product Analysis

作　　者：李瑞[1] 夏秋瑜[1] 赵松林[1] 陈华[1] 杨妹[2] 

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339 [2]海南大学食品学院,儋州571737

出　　处：《中国粮油学报》2010年第5期57-61,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2007BAD76B01);公益性行业(农业)科研专项子课题(20090326-3)

摘　　要：研究了用木瓜浆和果胶酶制备木瓜椰油并分析其副产物化学成分的变化。研究表明,制备木瓜椰油的最佳工艺为:椰奶经冷冻-解冻处理,反应体系中椰奶水分质量分数为65%,木瓜浆用量为40%(以椰奶质量计),果胶酶用量为1.0%(以木瓜浆质量计),不调节反应体系的pH,反应温度为45℃,反应时间为4 h。制备木瓜椰油后的副产物乳清营养丰富。The technology of preparing pawpaw coconut oil with pawpaw pulp and pectinase was studied and the chemical components of by-product were analyzed.The established pawpaw coconut oil preparation technology is as follows： Coconut milk is freezen,and is thawed before preparation.For the reaction system,the water content of coconut cream is 65%,the amount of pawpaw pulp is 40%（based on the quantity of coconut cream）,the dose of pectinase is 1.0%（based on the quantity of pawpaw pulp）,pH of the reaction system is not adjusted,reaction temperature is 45 ℃ and reaction time is 4 h.The by-product whey is rich in nutritives.

关 键 词：木瓜椰油 提取工艺 副产物 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]