乌鬃鹅油干法分提工艺的优化  

Study on dry fraction technology of black bristle goose oil

作　　者：胡佳慧 肖丹虹 林智宏 郑华[1] HU Jia-hui;XIAO Dan-hong;LIN Zhi-hong;ZHENG Hua(College of Food Science,South China Agricultural University,Guangzhou 510640,Guangdong,China;Guangdong Zhengmu Ganmane Goose Catering Co.,Ltd.,Zhaoqing 526200,Guangzhou,China)

机构地区：[1]华南农业大学食品学院,广东广州510640 [2]广东正牧甘鬃鹅餐饮有限公司,广东肇庆526200

出　　处：《粮食与油脂》2022年第11期60-64,共5页Cereals & Oils

基　　金：国家肉鸡产业体系(CARS-41-G16);广东省家禽产业技术体系创新团队建设项目(2022KJ128);共建“家禽产品创新研发中心”(H19067)。

摘　　要：以乌鬃鹅腹脂为原料,利用干法分提技术提取富含不饱和脂肪酸的鹅油。以得率和碘值作为判定指标,以结晶温度、降温速率、养晶时间为分提条件进行单因素试验,在此基础上采用响应面法优化分提工艺,并测定鹅油的脂肪酸组成,探究分提工艺对鹅油脂肪酸的影响。结果表明:最佳分提条件为养晶温度24℃、降温速率8℃/h、养晶时间13 h,此时鹅液油得率为67.54%,鹅油碘值为78.18 g/100 g;分提后鹅液油中脂肪酸含量变化显著(P<0.05),不饱和脂肪酸含量较粗鹅油(鹅液油和鹅固脂的混合物)提高了7.89%。Black bristle goose oil with high content of unsaturated fatty acid was extracted by dry fractionation technology using black bristle goose belly fat as raw material.Taking the yield and iodine value as the judgment index,the single factor experiments were carried out on crystallization temperature,cooling rate and incubation time.On this basis,the response surface method was used to optimize the fractionation conditions,and the fatty acid composition of goose oil was determined to explore the effect of fractionation on fatty acids in goose oil.The results showed that the optimum conditions of fractionation were incubation temperature 24 ℃,cooling rate 8 ℃/h,crystallization time 13 h,and the yield and iodine value of goose liquid oil were 67.54 %and 78.18 g,respectively.After separation,the content of fatty acids in goose liquid oil changed significantly(P<0.05),and the content of unsaturated fatty acids was 7.89 %higher than that of crude goose oil.

关 键 词：乌鬃鹅 鹅油 干法分提 脂肪酸 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]