摘要
对水酶法制得的大豆乳状液的微波破乳工艺进行研究,考察微波作用时间、微波强度、p H及乳状液体积分数对破乳效果的影响,得出微波破乳最佳条件为微波作用时间49 s、微波强度700 W、pH 4.66、乳状液体积分数82%,经验证实验可知在最优微波破乳条件下破乳率可达到75.88%。微波破乳是一种可应用于水酶法制取大豆油脂生产的非常有效的破乳方式。
The demulsification of soybean emulsion,prepared by aqueous enzymatic method,was investigated by microwave treatment under varying conditions of treatment time,microwave power,pH and sample concentration.The optimal demulsification conditions were found to be:microwave treatment time 49 s,microwave power 700 W,pH 4.66,and emulsion concentration 82%.Under these conditions,the demulsification rate was 75.88%.Consequently,microwave treatment can be applied for aqueous enzymatic production of soybean oil as a very effective demulsification approach.
作者
王文睿
江连洲
郑环宇
许慧
Wang Wenrui;Jiang Lianzhou;Zheng Huanyu;Xu Hui(Food Science College of Northeast Agricultural University,Harbin 150030,China;The National Research Center of Soybean Engineering and Technology,Harbin 150030,China)
出处
《大豆科技》
2019年第S01期192-195,共4页
Soybean Science & Technology
基金
农业部现代大豆产业技术体系支持项目(nycytx-004)
黑龙江省教育厅新世纪优秀人才培养项目(1154-NCET-003)
关键词
水酶法
大豆
乳状液
破乳
微波
aqueous enzymatic method
soybean
emulsion
demulsification
microwave
