青豆油脱胶工艺研究

Research on Green Beans Oil Degumming Technology

对青豆毛油水化脱胶工艺路线中所添加酸的种类进行了研究,探讨了柠檬酸、磷酸、柠檬酸与磷酸1∶1的混合液等3种酸溶液对青豆油脱胶率的影响效果,并对影响水化脱胶工艺的主要因素进行了单因素试验,以水化时间、水化温度、酸的添加量、加水量等4个因素为研究对象进行进行二次回归旋转正交试验,得出了该工艺的主要影响因素在该工艺中的最佳操作条件,添加的酸为磷酸:柠檬酸为1∶1的混合溶液、脱胶时间55 min、脱胶温度64℃、酸添加量0.4%、加水量6.9%。该条件下得到的青豆油最大脱胶率为11.08%。

In the Green bean oil Hydration degumming, we research the kinds of acids, discuss the effect of three solution, namely, citric acid, phosphoric acid, 1：1 mixture of citric acid and phosphoric acid on the green soybean oil degumming rates, in addition, make the single factor experiment to those factors which influence Hydration enzymatic degumming process, using four factors, namely, hydration time, hydration temperature, the amount of acid added, and the amount of water as the research object to proceed quadratic regression orthogonal experiment, and obtain the best operating conditions of the main influence factors in the technology, the added acid is phosphoric acid, in addition the proportion is 1 ： 1, that the degumming time is 55 min, degumming temperature is 64℃, the amount of added acid is 0.4% ,water volume of addition is 6.9%. Under this conditions, we get the maximum Green bean oil degumming rate is 11.08%.