水酶法提取大豆油的研究进展  

Research Advance in Aqueous Enzymatic Extraction of Soybean Oil

作　　者：江连洲[1] 李杨[1] 王妍[1] 王欢[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2013年第9期346-350,共5页Food Science

基　　金：国家"863"计划项目(2013AA102104)

摘　　要：本文介绍水酶法提取大豆油的原理、基本工艺过程及特点,对该工艺的主要影响因素以及提取的大豆油品质作出重点阐述,并对该技术的应用前景进行展望。The technological principle,basic process and characteristics of aqueous enzymatic extraction（AEE） are introduced in this review.This paper focuses on the main factors affecting AEE extraction of soybean oil and comparison of quality characteristics of soybean olis extracted by AEE and other approaches.Morover,we also discuss its future application prospects.

关 键 词：大豆 水酶法 提取 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]