食品科学 ›› 2008, Vol. 29 ›› Issue (8): 261-264.

• 工艺技术 • 上一篇    下一篇

水酶法提取榛子油工艺条件研究

宋玉卿,于殿宇, 王瑾,李宏玲,杨巍   

  1. 吉林工商学院; 东北农业大学食品学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Extraction Process of Hazelnut Oil by Aqueous Enzymatic Method

 SONG  Yu-Qing, YU  Dian-Yu, WANG  Jin, LI  Hong-Ling, YANG  Wei   

  1. 1.Jilin Industry and Business College,Changchun 130062,China;2.College of Food Science,Northeast Agricultural University,Harbin 150030,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 以东北特产榛子为原料,对用水酶法提取榛子中的油脂工艺条件进行研究。在单因素试验的基础上,通过正交试验得出最佳工艺条件为酶解pH7.5、酶解温度45℃、加酶量2%、料液比1:5。此条件下提油率为85.2%。水酶法所得榛子油为黄色、澄清透明。

关键词: 榛子油, 水酶法, 工艺条件

Abstract: Using hazelnut which is one of the northeast specialties as raw material,the technical conditions for aqueous enzymatic extraction of hazelunt oil were studied. Based on single factor test,the best conditions of aqueous enzymatic extraction of hazelunt oil by orthogonal test are determined as follows:pH 7.5,temperature of enzymatic hydrolysis 45 ℃,dosage of enzyme added 2%,and the ratio of material to water 1:5. Under these conditions,the extraction rate is 85.2%. The hazelnut oil obtained by aqueous enzymatic method is yellow,limpid and transparent.

Key words: hazelunt oil, aqueous enzymatic extraction, technological conditions