CAJ | 학술논문

研究不同处理对小麦胚芽油水酶法提取乳化液的影响,确定最佳破乳工艺.选用离心、加热、调节pH、萃取等作为破乳手段,研究了不同处理对破乳率的影响.所有处理都有破乳的效果,只是破乳的程度不一样,各种处理组合效果更佳.本研究建立的冷冻+超声微波解冻组合破乳工艺为:将乳状液在-25℃条件下冷冻24 h,超声波功率为:450 W、微波550 W协同解冻至乳状液解冻升至25℃;解冻后5 000 r/min,离心20 min,取上层清油,经测定回收率达到98%,而且属于低温的物理操作,营养成分损失很少,回收的为高品质的油脂.
연구불동처리대소맥배아유수매법제취유화액적영향,학정최가파유공예.선용리심、가열、조절pH、췌취등작위파유수단,연구료불동처리대파유솔적영향.소유처리도유파유적효과,지시파유적정도불일양,각충처리조합효과경가.본연구건립적냉동+초성미파해동조합파유공예위:장유상액재-25℃조건하냉동24 h,초성파공솔위:450 W、미파550 W협동해동지유상액해동승지25℃;해동후5 000 r/min,리심20 min,취상층청유,경측정회수솔체도98%,이차속우저온적물리조작,영양성분손실흔소,회수적위고품질적유지.
Effects of different treatments on emulsion in extracting wheat germ oil by aqueous enzymatic method were studied to determine the best demulsification technology. Centrifugal, heating, regulating pH and liquid-liquid extraction were selected to study effects of different treatments on the demulsification rate. All treatments played effects of demulsification, but differences existed on demulsification rate, combination of some treatments could gain the higher demulsification rate. The established demulsification combination of freezing and ultrasonic microwave thawing was that: the emulsion freezing at -25 ℃ for 24 h , thawing by ultrasonic (450 W) and microwave (550 W) until rising to 25℃, 5 000 r/min centrifugal for 20 min, the supernatant oils were selected. The measured recovery rate reached 98 %, for all treatments belonging to physics operation under low temperature, few damages occurred on nutrients to gain the higher quality oil.