响应面法优化低熔点牛油的分提工艺

Optimization of fractionation process of low melting point beef tallow by response surface method

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.