菠萝浆提取椰子油的工艺研究

Coconut Oil Extraction by Pineapple Juice and Its Properties Analysis

采用菠萝浆处理椰奶制备椰子油,并分析了油脂的脂肪酸组成。研究表明,最佳的提取工艺为:椰奶经冷冻解冻处理,反应体系中椰奶水分质量分数70%,菠萝浆用量为30%(以椰奶质量计),不调节反应体系的pH,反应温度40℃,反应时间为5 h,提取率高达92.0%,所得椰子油为淡黄色,同时具有椰子及菠萝香气,其主要脂肪酸与天然椰子油差异显著(p<0.05)。

Pineapple juice was used to extract coconut oil coconut cream, and the properties of the oil were analyzed. The results showed that the optimal procedure with the highest extraction rate of 92.0% was as follows： coconut cream with a water content of 70% was frozen and thawed before extraction, the amount of pineapple juice was 30%（based on the quantity of coconut cream）, the pH of the reaction system could not be adjusted, the reaction temperature was 40 % and the reaction time was 5 h. The coconut oil of the scent of coconut oil and pineapple was white yellow. The main fatty acid had significant difference compared with the virgin coconut oil（p〈0.05）.