摘要
为增加油脂风味,将花生在不同温度下烘烤后再进行水酶法提油.结果表明:花生经190℃烘烤20 m in后,提取出的油脂具有浓郁的香味.以此烘烤条件下的花生为研究对象,对其水酶法提油工艺参数进行优化,得出最佳条件为:碱提pH9.5,固液比1∶5,加酶量3.0%(V/W),酶解时间2 h.在最佳条件下油脂和蛋白质得率分别约为76%和79%.
To enhance the sensory property of peanut oil, peanuts were roasted at different temperatures followed by aqueous enzymatic extraction of oil and protein. The results indicated that the oil extracted from the peanuts roasted at 190℃ for 20 min possessed desirable ordor. The optimal hydrolysis conditions were as follows ： alcaline extraction pH 9.5, the ratio of peanut to water 1 ： 5, enzyme concentration 3.0% （ V/W）, hydrolysis time 2 h. Under these conditions, the free oil and the protein hydrolysates yields were about 76% and 79%, respectively.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2009年第5期9-12,17,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学博士基金项目(150339)
关键词
水酶法
花生
浓香花生油
水解蛋白质
aqueous enzymatic extraction
peanut
fragrant peanut oil
protein hydrolysates
