盐析与整理工艺对油脂碱炼皂脚制作肥皂的影响  

Influence of salting-out and finishing process on soap making by alkali refining of oil and soap

作　　者：王萍 孙遥 张俊 肇立春 Wang Ping;Sun Yao;Zhang Jun;Zhao Lichun(Shenyang Normal University College of Grain Science and Technology ,Shenyang 110034)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《粮食与食品工业》2022年第3期18-20,23,共4页Cereal & Food Industry

基　　金：沈阳师范大学大学生创新创业训练项目(X202110166083)“油脂碱炼皂脚生产肥皂的配方与工艺研究”阶段成果。

摘　　要：本研究以皂脚、白油、猪油、椰子油、棕榈油、米糠油、松香为原料,在前期研究获得配方的基础上,采用沸煮法对生产肥皂的盐析与碱析工艺进行研究。采用单因素试验优化肥皂生产工艺条件。结果表明:盐析工段加入油脂量17.5%饱和食盐水盐析3 h,效果好于固体食盐;整理工段加入皂化率90%松香皂,温度95℃环境下操作2 h,静置36 h。制得了皂基得率高品质较好。In this study,soapstock,white oil,lard,coconut oil,palm oil,rice bran oil and rosin were used as raw materials,and the salting-out and alkaline-out processes of soap production were studied by boiling method based on the formula obtained in the previous study.Single factor experiment was used to optimize the technological conditions of soap production.The results showed that adding saturated salt water with 17.5%oil content to salting-out section for 3 hours had better salting-out effect than solid salt.Rosin soap with saponification rate of 90%was added to the finishing section,and it was operated at 95℃for 2 hours and stood for 36 hours.The prepare soap base has high yield and good quality.

关 键 词：皂脚 沸煮法制皂 配方 工艺 

分 类 号：TS201[轻工技术与工程—食品科学]