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| 响应面优化水酶法制备大豆粉末油脂 |
| Optimization of enzymatic aqueous preparation of soybean oil powder by response surface methodology |
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| DOI： |
| 中文关键词: 大豆 水酶法 粉末油脂 制备 响应面分析法 |
| 英文关键词:soybean enzymatic aqueous method oil powder preparation response surface methodology |
| 基金项目: |
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| 中文摘要: |
| 通过水酶法工艺制备的大豆油和大豆蛋白作为制取粉末油脂的芯材和壁材，同时加入复配乳化剂（单甘酯-蔗糖酯1∶?1）和壁材麦芽糊精，通过恒温高速搅拌、高压均质得到一种稳定的水包油(O/W)型乳状液，对其进行喷雾干燥，获得高含油、无渗油的大豆粉末油脂。通过响应面法设计实验确定水酶法制备大豆粉末油脂的最优工艺条件为：麦芽糊精添加量2.6%，乳化剂添加量12%，酪蛋白酸钠添加量15.2%，固形物含量35.3%，乳化温度64.5?℃。在最优工艺条件下制备出总含油率为40.18%，包埋率为94.13%，感官性状良好，复原乳状液的乳化程度较高，乳化稳定性好的大豆粉末油脂。 |
| 英文摘要: |
| Soybean oil and soybean protein both produced by enzymatic aqueous method were used as core material and wall material of oil powder, in the same time, adding compound emulsifier (ratio of monoglyceride to sucrose ester 1∶?1)and wall material maltodextrin to obtain a stable oil-in-water emulsion by constant temperature high speed stirring and high-pressure homogenization. The emulsion was spray-dried to obtain high oil and no oil leakage soybean oil powder. The optimal preparation conditions of soybean oil powder by enzymatic aqueous method were determined by response surface methodology as follows: maltodextrin 2.6%, emulsifier 1.2%, casein sodium 15.2%, solid content 35.3%, emulsification temperature 64.5?℃. Under these conditions, the soybean oil powder with 40.18% oil and 94.13% embedding efficiency was obtained, and it had good sensory properties, high degree of emulsification of restoration emulsion and high level of emulsion stability. |
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