摘要
以正己烷为溶剂,采用超声波辅助溶剂分提低熔点牛油,在单因素试验基础上,利用响应面法优化低熔点牛油的分提工艺。结果表明:低熔点牛油的最佳分提工艺为超声时间123min、超声温度49℃、料液比1:8(g/mL),在此条件下低熔点牛油的油脂得率为32.15%、熔点为0.19℃、感官评分为31.07。
Using n-hexane as the solvent,low melting point beef tallow was extracted by ultrasonic assis-ted solvent extraction.The extraction process was optimized by response surface method based on single factor experiments.The results showed that the optimal extraction process for low melting point beef tal-low was ultrasonic time of 123 min,ultrasonic temperature 49 C,and solid-liquid ratio 1:8(g/mL).Under these conditions,the oil yield of low melting point beef tallow was 32.15%,the melting point was 0.19℃,and thesensory scorewas31.07.
作者
赵旭珠
赵静
靳春平
张鹭艳
邹强
ZHAO Xu-zhu;ZHAO Jing;JIN Chun-ping;ZHANG Lu-yan;ZOU Qiang(College of Food and Bioengineering,Chengdu University,Chengdu 610106,Sichuan,China)
出处
《粮食与油脂》
北大核心
2024年第1期55-58,63,共5页
Cereals & Oils
基金
火锅牛油绿色加工关键技术产业化示范(2022ZHCG0070)。
关键词
牛油
超声波
响应面法
分提
熔点
beef tallow
ultrasonic
response surface method
fractionation
melting point