摘要
用酶法有机溶剂萃取小麦胚芽油,以出油率为标准确定酶解过程的最佳工艺参数,然后按其参数进行冷榨生产实验研究,确定最佳温度为70℃,水分含量为7%,压力为3.5MPa,转速为36r/min,此时出油率41.6%。酶解冷榨法保护了油中的全部营养成分,其VE含量312.5mg/100g,磷脂含量为1470mg/100g,得到的油脂是全脂小麦胚芽油,制成的小麦胚芽油胶囊保质期一年,是很好的保健品。
Through the extraction of wheat germ with enzymic method organic solvent, it makes sure the best parameter with the standard of oil rate during the enzymolysis process. Then we carry on the cold press producing experiment according to that parameter. We conclude that the best temperature is 70 ℃, moisture content is 7%, pressure is 3.5 MPa, rotation speed is 36 r/min, at this time the extraction rate ofoil is 41.6%. Enzymic-cold press method reserves all the nutritional ingredient in the oil. The content of VE is 312.5 mg/100g, the content of phospholipids is 1470 mg/100g, the oil which we make is whole fat. The storage life of wheat germ oil capsules which we make is a year. They are good health products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期328-331,共4页
Food Science
基金
国家科技支撑计划项目:优势农产品深加工创新工程
关键词
酶法
冷榨
全脂
小麦胚芽油
胶囊
enzymic method
cold press
whole fat
wheat germ oil
capsule
