| 宋晨也
蓝良妹
唐敏敏
宋菲
李瑞
赵松林
夏秋瑜.牛油果椰油的湿法制备及其品质特性分析[J].中国油脂,2020,45(4):4~8.[SONG Chenye
LAN Liangmei
TANG Minmin
SONG Fei
LI Rui
ZHAO Songlin
XIA Qiuyu.Wet processing and quality characteristics analysis of avocado coconut oil[J].China Oils and Fats,2020,45(4):4~8.] |
| 牛油果椰油的湿法制备及其品质特性分析 |
| Wet processing and quality characteristics analysis of avocado coconut oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.002 |
| 中文关键词: 牛油果浆 椰浆 牛油果椰油 营养强化 品质特性 |
| 英文关键词:avocado pulp coconut pulp avocado coconut oil nutrient fortified quality characteristics |
| 基金项目:中国热带农业科学院基本科研业务费专项(1630152019008)；农业农村部农业技术试验示范与服务支持项目（椰子加工与产品开发） |
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| 中文摘要: |
| 针对食用椰子油椰香味浓郁，但必需脂肪酸和油脂伴随物缺乏的问题，研究了采用超声波辅助水酶法从牛油果浆与椰浆中制备牛油果椰油的方法。通过单因素实验优化了制备工艺，并分析了所得油脂的品质指标。结果表明，牛油果椰油的适宜制备工艺条件为：在椰浆中添加30%的牛油果浆（以椰浆质量计）、0.25%的木瓜蛋白酶和0.05%果胶酶（以总物料质量计），于60 ℃酶解1 h，然后超声处理2 h，将物料冷冻（-20 ℃）、解冻（60 ℃，1 h）2次后离心提油。在适宜条件下，油得率为26.4%，牛油果椰油呈现淡绿色，兼具椰子及牛油果特有的芳香味，酸价（KOH）为0.36 mg/g，所得牛油果椰油强化了椰子油的营养价值，其不饱和脂肪酸含量为10.55%，总酚酸、类胡萝卜素和黄酮含量分别为（0.24±0.15）mg/g、（0.61±0.03）mg/kg、(0.013±0.002)mg/mL。 |
| 英文摘要: |
| In order to resolve the problem that edible coconut oil had strong flavor, but lack of essential fatty acids and oil concomitant, extraction process of nutrients fortified coconut oil (avocado coconut oil) from avocado pulp and coconut pulp using ultrasound-assisted enzymatic hydrolysis was studied. The preparation process was optimized by single factor experiment, and the quality characteristics of the oil were analyzed. The results showed that the appropriate preparation conditions of avocado coconut oil were obtained as follows: 30% of avocado pulp (based on coconut pulp mass), 0.25% of papain and 0.05% of pectin (based on the mass of total materials), enzymolysis temperature 60 ℃, enzymolysis time 1 h, ultrasonic time 2 h, centrifugation after freezing (-20 ℃) and defrosting(60 ℃,1 h) twice. Under these conditions, the yield of avocado coconut oil was 26.4%, the acid value was 0.36 mgKOH/g. The avocado coconut oil showed light green color and had specific aromatic flavor of both coconut and avocado, and strengthen the nutrient value of coconut oil with the contents of unsaturated fatty acid, total phenolic acid, carotenoids and flavonoids in 1055%, (0.24±0.15)mg/g, (0.61±0.03)mg/kg and (0.013±0.002)mg/mL, respectively. |
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