高酸值米糠毛油柠檬酸脱胶工艺条件优化  

Optimization of degumming of crude rice bran oil with high acid value using citric acid

作　　者：王娟[1] 胡健华[1] 刘培林[1] 田杰[1] 何东平[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国油脂》2015年第B10期59-62,共4页China Oils and Fats

摘　　要：研究了柠檬酸质量浓度、柠檬酸添加量、水添加量、脱胶温度和脱胶时间对米糠毛油脱胶效果的影响。在单因素试验的基础上，通过正交试验对脱胶工艺条件进行优化，得到的最佳工艺条件为：米糠毛油100mL，柠檬酸质量浓度0．50g／mL，柠檬酸添加量0．25mL，水添加量3．0mL，脱胶温度60℃。脱胶时间25min。在最佳工艺条件下，脱胶率达到95．23％。The effects of mass concentration of citric acid, dosage of citric acid, dosage of water, degum- ming temperature and degumming time on degumming effect of crude rice bran oil were studied. Based on the single factor experiment, the degumming conditions were optimized by orthogonal experiment as fol- lows： 100 mL crude rice bran oil, mass concentration of citric acid 0.50 g/mL, dosage of citric acid 0.25 mL, dosage of water 3.0 mL, degumming temperature 60 ℃, degumming time 25 min. Under the optimal conditions, the degumming rate reached 95.23 %.

关 键 词：米糠毛油 柠檬酸 脱胶 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644.4[轻工技术与工程—食品科学与工程]