Position: Home > Articles > Soybean Oil Refining by Enzymatic Degumming Physical Refining
FOOD SCIENCE
2007,28
(10)
287-289
酶法脱胶物理精炼大豆油
作 者：
罗淑年;于殿宇;韩锋;王明义;王立琦
单 位：
哈尔滨理工大学;东北农业大学食品学院;哈尔滨福康油脂有限公司
关键词：
物理精炼;酶法脱胶;大豆油
摘 要：
在实验室进行酶法脱胶物理脱酸实验,确定酶反应的最佳条件为:加酶量30mg/kg、pH5.1、反应温度52℃、加水量2%及反应时间5h,脱臭温度为240℃,成品大豆油磷含量4mg/kg,酸价0.90mgKOH/g。在此基础上扩大生产,通过对实际生产中各工艺参数的调整和关键步骤的控制,得到磷含量4.2mg/kg、酸价0.92mgKOH/g的三级大豆油,成品油得率提高了0.5%。
译 名：
Soybean Oil Refining by Enzymatic Degumming Physical Refining
作 者：
LUO Shu-nian1,YU Dian-yu1,HAN Feng2,WANG Ming-yi3,WANG Li-qi3 (1.School of Food Science and Technology, Northeast Agricultural University, Harbin 150030, China; 2.Fu Kang Fat and Oil Co.Ltd., Harbin 150038, China; 3.Harbin University of Science and Technology, Harbin 150080, China)
关键词：
physical refining;enzymatic degumming;soybean oil
摘 要：
In this paper, the response optimum condition of phospholipase was determined in laboratory, the optimum enzyme dosage 30 mg/kg, temperature 52 ℃, pH5.1 and reaction time 5 h. And the deodorization temperature was 240 ℃. The phosphorus content and acid value decreases steadily to 4 mg/kg and 0.90 mg KOH/g. On this basis, the production scale was expanded, the technological parameters were adjusted and the committed steps were control in the actual production. The residual phosphorus content decreases steadily to 4.2 mg/kg and acid value was 0.92 mg KOH/g. And the refined oil rate was enhanced 0.5%.
相似文章
-
富含谷维素的米糠油精炼方法研究 [罗淑年, 于殿宇, 史加宁, 王瑾] 食品工业科技 2007 (12) 153-155
