摘要
以核桃仁为原料,采用水酶法提取核桃油,借助响应面法研究了预处理工艺对核桃油提取率的影响。通过单因素及响应面优化试验确定了预处理的最佳工艺条件为:热处理时间19min、热处理温度53℃、磨浆时间8min,在此条件下核桃油的提取率为54.83%。
Response surface method was used to investigate the influence of pretreatment on extraction percentage of walnut oil extrac-ted with aqueous enzymatic. Through single factor and response surface optimization testing, we determined the optimum conditions for the pretreatment were heating time 19min, heating temperature 53℃, grinding time 8min. Under this condition, the walnut oil extraction rate was 54. 83%.
出处
《中国食物与营养》
2013年第6期58-61,共4页
Food and Nutrition in China
基金
新疆特色果树高效安全生产关键技术集成与示范(项目编号:201130102)
关键词
水酶法
响应面法
提取率
预处理
核桃仁
aqueous enzymatic
response surface method
extraction rate
pretreatment
walnut seed
