摘要
以鲣鱼毛油为实验原料,研究了磷酸、硫酸、柠檬酸、醋酸4种溶液对鲣鱼毛油脱胶率的影响,以脱胶率为指标筛选得柠檬酸和醋酸脱胶效果比较好,在单因素的基础上,以脱胶剂复配比例、脱胶温度、时间、脱胶剂用量4个因素为对象,采用4因素3水平响应面分析法进一步研究得到脱胶的最佳工艺参数。结果为,柠檬酸:醋酸为1.75:1(v/v),脱胶温度为50℃,用量为油重的1.5%,时间为25 min,其脱胶率可达3.90%,所得脱胶油颜色气味较原油都有了很大改善,而且效果比普遍的磷酸脱胶效果好,可为鲣鱼油精炼加工提供一定的理论参考。
By-product of fish meal factory bonito fish oil as the experimental material, respectively, with phosphoric acid, sulfuric acid, citric acid, acetic acid degumming experiment, four to degumming rate as an index screening of citric acid and acetic acid degumming effect is better, using response surface methodology further study combined degumming agents are the best process conditions. Results for citric acid, acetic acid was 1.75：1（v/v）, degumming temperature is 50 %, dosage of 1.5% of the oil weight, time of 25 min, the degumming rate can reach 3.90%, the degummed oil color smell was crude oil has improved a lot, and the effect is better than common phosphoric acid degumming, can provide certain theoretical basis for bonito fish oil refining processing.
出处
《食品科技》
CAS
北大核心
2014年第9期179-184,共6页
Food Science and Technology
基金
浙江省高校中青年学科带头人学术攀登项目(pd2013227)
浙江省公益农业项目(2013C32064)
舟山市科技项目(2013C41010)
关键词
鲣鱼
脱胶
脱胶率
响应面法
bonito
degumming
degumming rate
response surface methodology
