摘要
对制取大豆浓缩磷脂过程中存在的杂质含量超标问题进行了深入研究与分析,对加工工艺进行了调整。主要对加工工艺的杂质、温度进行调控。实践表明:高品质浓缩大豆磷脂中乙醚不溶物的含量为0.08%,丙酮不溶物含量为62%,Gardner值小于7,透明度较普通大豆浓缩磷脂有显著增强,外观透明,颜色呈棕黄色,优于SB/T10206-94标准。浓缩大豆磷脂品质的提高,为磷脂的精深加工打下基础。
The study and analysis on impurities limit-exceeding problems in the course of soybean lecithin producing ,the processing technology were adjusted. The impurities and temperature were mainly controlled. The results indicated： ether insoluble matter 0.08%, insoluble matters in acetone 62%, Gardner value under 7, a significant increasing than ordinary soybean lecithin in transparency,the appearance was transparent and the color was buffy,better than the standard of SB/T10206-94. The foundation for deep processing of soybean lecithin was established by the increase of soybean lecithin quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期156-158,共3页
Science and Technology of Food Industry
基金
“十一五”国家科技支撑计划重大项目(2006BAD05A08)
关键词
高品质浓缩大豆磷脂
杂质
透明度
色泽
丙酮不溶物
high-quality soybean lecithin
impurities
transparency
color
insoluble matters in acetone
