核桃乳化油破乳工艺的优化研究  

Optimization of demulsification process of emulsified walnut oil

作　　者：李丽红[1] 梁瑞锋 王向东[1] 

机构地区：[1]山西师范大学体育学院,山西临汾041004

出　　处：《中国油脂》2014年第11期16-18,共3页China Oils and Fats

基　　金：山西师范大学2012年科技开发重点课题(872012)

摘　　要：以水代法提取核桃油形成的乳化油为研究对象,利用水浴加热并离心的方法使其破乳,在单因素实验基础上采用响应面法对破乳工艺条件进行优化。结果表明:在加热温度90℃、加热时间40 min、离心时间20 min、离心机转速5 000 r/min的条件下,核桃乳化油破乳率为99.8%。The emulsified oil formed in the aqueous extraction of walnut oil was demulsltlecl Dy me mem- ods of water bath heating and centrifugation, and the demulsifieation conditions were optimized by response surface methodology on the basis of single factor experiment. The results indicated that the optimal demusification conditions were obtained as follows ： beating temperature 90 ℃, heating time 40 rain, centrifugation time 20 min, centrifuge speed 5 000 r/min. Under these conditions ,the demulsification rate of emulsified walnut oil was 99.8%.

关 键 词：水代法 核桃油 破乳 响应面法 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]