水化条件对大豆浓缩磷脂色泽品质的影响  

Effect of Hydration Conditions on the Color and Qualities of Soybean Concentrated Phospholipid

作　　者：黄昭先 陈靓 彭许云 王翔宇 王满意 HUANG Zhaoxian;CHEN Liang;PENG Xuyun;WANG Xiangyu;WANG Manyi(Processing&Application Technology Center,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;Beijing Key Lab of Nutrition,Health and Food Safety,Beijing 102209,China;Jiangsu Yiming Biological Co.,Ltd.,Taizhou,Jiangsu 225300,China;Beijing Engineering Lab of Geriatric Nutritional Food Research,Beijing 102209,China)

机构地区：[1]中粮营养健康研究院加工应用技术中心,北京102209 [2]营养健康与食品安全北京市重点实验室,北京102209 [3]江苏一鸣生物股份有限公司,江苏泰州225300 [4]老年营养食品研究北京市工程实验室,北京102209

出　　处：《农产品加工》2019年第21期54-56,共3页Farm Products Processing

基　　金：“十三五”国家重点研发计划专项项目（2016YFD0401405）;国家高技术研究发展计划项目（2013AA102103）

摘　　要：研究传统的大豆油水化脱胶工艺中,水化温度、水化时间和水添加量对大豆浓缩磷脂Gardner色泽和理化性质的影响。结果发现,水化条件的选择应该综合考虑大豆浓缩磷脂的色泽、得率和丙酮不溶物的含量等因素,大豆浓缩磷脂的色泽随着水化温度增加,水化时间的延长而加深,水化时间过短会使水化不完全,大豆浓缩磷脂和大豆油的品质会受到影响,水的添加量不宜过少,否则磷脂得率会减少,影响大豆油品质。In the traditional soybean oil hydration degumming process,the effects of hydration temperature,time and water addition on Gardner color and physicochemical properties of soybean concentrated phospholipids were investigated,it was found that the choice of hydration conditions should consider the color,yield and yield of soybean concentrated phospholipids.Factors such as the content of acetone insolubles,the color of soybean concentrated phospholipids increases with the hydration temperature,the hydration time was prolonged,the hydration time was too short,the hydration was incomplete,and the quality of soybean concentrated phospholipids and soybean oil was affected.Influence,the amount of water added should not be too small,otherwise the phospholipid yield will be reduced,making the quality of soybean oil worse.

关 键 词：Gardner色泽 大豆浓缩磷脂 过氧化氢 水化条件 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]