摘要
不同成熟度大豆会直接影响大豆油的脱胶工艺及油脂品质。实验采用不同成熟度的国产大豆 (青豆、熟豆 ) ,经粉碎、石油醚浸泡得到毛油 ,研究了不同种类的电解质 (氢氧化钠、明矾、柠檬酸、磷酸、乙酸酐 )在高温水化的脱胶条件下对该大豆毛油脱胶效果和油脂品质的影响。结果表明 :柠檬酸、磷酸、乙酸酐可以有效地去除大豆毛油中的非水化磷脂 ,脱胶率为 95 %以上 ;脱胶后油脂的品质有了明显的改善。但是 ,在相同的脱胶条件下 ,脱胶青大豆油的非水化磷脂的绝对含量远远超过了熟大豆油 ,这加重了后续加工的负担 ;另外 。
Different mature degree of soybean can directly affect the degumming process and quality of soybean oil. Effect of different factors on the degumming processing and physiochemical properties of crude oil extracted from green soybean and mature soybean with petroleum ether (b.p, 60～90℃) was studied.The results show critic acid, phosphoric acid and acetic anhydride can effectively remove the non-hydatable phospholipid from the crude soybean oil. The efficient of degumming reach above 95%. The quality can be improved significantly. The non-hydratable phospholipid content of green soybean degumming oil is more than that of matured oil and the same as the quality of oil.
出处
《中国油脂》
CAS
CSCD
北大核心
2004年第4期23-25,共3页
China Oils and Fats
关键词
大豆
大豆油
成熟度
脱胶工艺
品质
电解质
非水化磷脂
soybean
soybean oil
mature degree
degumming process
quality
electrolyte
non-hydratable phospholipid
