菠萝汁处理提高鳄梨油产量的工艺研究  

Study on optimization of technology for extraction of avocado oil with pineapple juice

作　　者：许良[1] 叶丽君[1] 黄雪松[1] 

机构地区：[1]暨南大学理工学院食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2014年第8期223-227,共5页Science and Technology of Food Industry

基　　金：公益性行业(农业)科研专项经费资助(201303077)

摘　　要：为优化以菠萝汁为酶源冷法提取鳄梨油的最佳工艺参数,用单位菠萝汁固形物含量的酶活力为控制指标,分别采用单因素实验及正交实验研究料液比、菠萝汁固形物含量、酶解时间、酶解温度等对提油率的影响。结果表明,提取鳄梨果肉中油脂的最佳条件是:菠萝汁固形物含量2°Brix、料液比1∶7g/mL、果浆自然pH、酶解时间4h、酶解温度45℃,鳄梨油得率75.38%。此法避免了加热处理对鳄梨油品质的不利影响,所得鳄梨油无苦味,色泽翠绿,有菠萝香气。Aqueous enzymatic extraction of avocado oil with pineapple juice in low-temperature was investigated.Protease activity of pineapple juice at different solid contents was measured by ultraviolet spectrophotometer.The effects of different factors such as pH,reaction time and the like on the extraction rate of avocado oil were measured through single factor test and then the extraction conditions were optimized by orthogonal test. The results showed when the pineapple juice with a solid content of 2° Brix was added into the avocado pulp,adjusting the ratio of material to liquid to 1∶7g/mL;then the enzymatic reactions within the above mixed solution were undertaken for 4h at the temperature of 45℃ and natural pH value,followed by an optimum oil extraction yield of 75.38%. This method for recovering oil from fresh avocado pulp with pineapple juice was a significant improvement in both oil yield and quality compared with the traditional hot process.

关 键 词：鳄梨油 水酶法 菠萝汁 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]