食品科学 ›› 2007, Vol. 28 ›› Issue (2): 102-104.
• 工艺技术 • 上一篇 下一篇
马李一, 段琼芬, 张燕平, 王有琼, 郑华
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MA Li-Yi, DUAN Qiong-Fen, ZHANG Yan-Ping, WANG You-Qiong, ZHENG Hua
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摘要: 通过正交试验设计优选出辣木油脱色最佳工艺条件即:脱色温度85℃,脱色剂用量9.5%,脱色时间40min。验证实验结果表明:优选条件脱色效果显著,辣木油颜色脱除率高,能满足不同应用领域的要求。
关键词: 脱色, 辣木油, 有机酸, 色度
Abstract: According to orthogonal design and test, the optimum process techniques on decolorization of Moringa oleifera oil were found as follows: the dosage of decolorizing agent is 9.5% and the decolorizing treatment is performed at the temperature of 85℃ for 40min. The experimental results confirmed that it is capable to achieve considerably fine decolorizing effect on Moringa oleifera oil at a high level of decolorizing ratio on optimum process techniques, which would satisfy the requirement of different applicationf ields.
Key words: decolor, Moringa oleifera oil, organic acid, chroma
马李一, 段琼芬, 张燕平, 王有琼, 郑华. 辣木油脱色工艺研究[J]. 食品科学, 2007, 28(2): 102-104.
MA Li-Yi, DUAN Qiong-Fen, ZHANG Yan-Ping, WANG You-Qiong, ZHENG Hua. Study on Decolorization Technics of Moringa oleifera Oil[J]. FOOD SCIENCE, 2007, 28(2): 102-104.
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