利用水代法提取茶籽中蛋白质和油脂的工艺研究  

Study on Extraction of Protein and Oil from Tea Seed by Water

作　　者：林杨斌 胡晓静 Lin Yangbin;Hu Xiaojing(Guangdong Testing Institute of Product Quality Supervision,Fo shan,Guangdong 528300)

机构地区：[1]广东产品质量监督检验研究院,广东佛山528300

出　　处：《粮食科技与经济》2020年第11期122-125,共4页Food Science And Technology And Economy

摘　　要：本文通过试验研究搅拌、干燥环节对提取茶籽中蛋白质和油脂效果的影响,利用水代法提取茶籽中的蛋白质和油脂,其工艺过程包括茶籽前处理、原渣水分测定、搅拌分离、油层处理、水层处理、分析测定等步骤。试验结果表明,最佳工艺条件为烘干时间12h、搅拌时间120min。In this paper,the tea seed oil and protein extracted by water extraction method.The effect of extraction process contained pretreatment,moisture determination,stirring separation,reservoir treatment,water layer treatment,and analysis and determination steps.According to the experimental results,the optimum conditions are as follows:drying time is 12h and stirring time is 120min.

关 键 词：蛋白质 茶籽 水代法 提取 

分 类 号：TS[轻工技术与工程]