CAJ | 학술논문

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。试验采用未成熟度的国产大豆（青豆），经压榨技术得到毛油，研究了不同种类的电解质（柠檬酸、磷酸）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、磷酸可以有效地去除大豆毛油中的非水化磷脂。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，脱胶青大豆油的品质也劣于熟大豆油。
불동성숙도대두회직접영향대두유적탈효공예급유지품질。시험채용미성숙도적국산대두（청두），경압자기술득도모유，연구료불동충류적전해질（저몽산、린산）재고온수화적탈효조건하대해대두모유탈효효과화유지품질적영향。결과표명：저몽산、린산가이유효지거제대두모유중적비수화린지。단시，재상동적탈효조건하，탈효청대두유적비수화린지적절대함량원원초과료숙대두유，저가중료후속가공적부담；령외，탈효청대두유적품질야렬우숙대두유。
Different stages of maturity of soybean will directly influence the enzymatic de- gumming process and the quality of soybean oil. In the experiment, immature domestic soybean (grean soybean) were used and crude oil was get through the supercritieal extraction method. Then came out the research that different kinds of electrolytes (citric acid, phosphoric acid) in high temperature condition of degum hydration will influence the result of degumming of crude oil and the quality of oil. Results show that: citric acid, phosphoric acid can effectively remove the soybean crude oil of the nonhydratable phospholipids. However, in the same enzymatic degum- ming conditions, the green soybean oil come unglued nonhydratable phospholipids absolute con- tent has much more exceeded ripe soybean oil, which added the burden for subsequent proeess- ing~ In addition, the quality of degummed Green soybean oil is also inferior to the ripe soybean oil.