酶在水代法生产芝麻香油中的应用研究  

Application of enzyme in aqueous extraction of sesame oil

作　　者：张朝阳[1] 侯利霞[1] 刘玉兰[1] 纪俊敏[1] 杨书平 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南阳光油脂集团,郑州450100

出　　处：《食品科技》2014年第7期168-171,共4页Food Science and Technology

基　　金：现代农业产业技术体系建设专项(nycytx-20-1-08);河南省食用油脂倍增计划专项(2069999);河南省科技攻关项目(132102110027);河南省油料产后精深加工研发中心项目

摘　　要：在传统水代法生产芝麻香油的工艺中,通过往兑浆搅油后的料浆中加入酶,在50℃、酶种最适pH下酶解3 h,能有效地提高出油率,降低麻渣残油率。研究通过对6种常用酶的加酶量进行单因素试验,选取效果较好的4种酶进行正交试验,确定最佳加酶组合为纤维素酶200 U/g、碱性蛋白酶2000 U/g、木瓜蛋白酶3500 U/g、中性蛋白酶3000 U/g,此条件下的提油率可达88.32%。In the traditional process of extracting sesame oil by aqueous method, the oil yield could be improved and the residual oil rate in the sesame dregs could be reduced by adding enzyme into the liquid material and then hydrolyzed under the temperature 50℃, the most suitable pH of the enzyme and time 3.0 h. The study analyzedthe enzyme dosage of 6 kinds of enzyme on the effect of the oil yield and the residual oil through the single factor test. Then enzyme dosage and the enzyme proportion were researched by orthogonal experiment. The result indicated that the best enzyme combination was that cellulose 200 U/g, alkaline proteinase 2000 U/g, enzyme of papain 3500 U/g and neutral protease 3000 U/g. Under this condition, the oil yieldefficiency was 88.32%.

关 键 词：芝麻油 水代法 酶 提油率 残油率 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]