摘要
利用结晶、温度回调结晶,将大豆油脂分成富含不饱和脂肪酸的油脂与低不饱和脂肪酸的油脂。通过单因素实验与正交实验,对影响分离效果的主要因素进行了研究,最佳工艺参数为:降温速度5℃.h-1,结晶温度-15℃,结晶时间24h,搅拌速度15r/min。利用温度回调至-5℃的方法,使富含不饱和脂肪酸的油脂产品碘值达到150.2gI2/100g。
Soybean oil was divided into a kind of oil rich in unsaturated fatty acids and a kind of oil low in unsaturated fatty acids by crystallization and crystallization of regulating back the temperature.Through single- factor experiments and orthogonal tests,the main factors of influence on the separation were studied.Ultimately the optimal parameters were as follows ：cooling rate 5℃· h -1 ,the crystallization temperature- 15℃,the crystallization time 24h,stirring speed 15r/min. The temperature was regulated back to-5℃ to make the iodine value of oil products rich in unsaturated fatty acid 150.2g I2/100g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期248-249,253,共3页
Science and Technology of Food Industry
基金
黑龙江省科技攻关计划项目(GA09B401-3)
关键词
不饱和脂肪酸
碘值
结晶
温度回调结晶
unsaturated fatty acid
iodine value
crystallization
crystallization of regulating back the temperature
