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| 烘烤对水酶法提取花生油品质及乳状液稳定性的影响 |
| Effect of roasting on quality of peanut oil extracted by aqueous enzymatic method and emulsion stability |
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| DOI：10.12166/j.zgyz.1003-7969/2020.06.001 |
| 中文关键词: 烘烤 水酶法 花生油 品质 乳状液 稳定性 |
| 英文关键词:roasting aqueous enzymatic method peanut oil quality emulsion stability |
| 基金项目:国家自然科学基金（21676073）；国家“十三五”重点研发计划专项（2018YFD0401100）；海关总署科技计划项目（原质检总局科技计划项目）（2017IK283） |
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| 中文摘要: |
| 为提高水酶法提取花生油效率，对花生进行烘烤预处理，研究了烘烤预处理对水酶法提取的花生含油乳状层得率、花生油品质及乳状液稳定性的影响。结果表明：随着烘烤温度的升高，水酶法提取得到的花生含油乳状层得率呈先升高后下降的趋势，烘烤温度为90 ℃时，含油乳状层得率最高，达到48.15%；渣中残油率随着烘烤温度的升高呈先下降后上升的趋势，烘烤温度为90 ℃时，渣中残油率最低，为9.87%。90 ℃和60 ℃烘烤水酶法提取的花生油各项质量指标、脂肪酸组成及含量、各类VE含量均没有显著性差异。通过对乳状液粒径和Zeta电位测定及微观结构观察发现，90 ℃烘烤得到的含油乳状层较60 ℃烘烤预处理的更易于破乳。 |
| 英文摘要: |
| In order to improve the extraction efficiency of peanut oil by aqueous enzymatic method, the peanut was pretreated by roasting.The effects of roasting pretreatment on yield of oil emulsion layer, quality of peanut oil and emulsion stability were studied. The results showed that the yield of oil emulsion formed during aqueous enzymatic extraction increased first and then decreased with the increase of roasting temperature. The yield of oil emulsion reached the maximum (48.15%) when the roasting temperature was 90 ℃. The content of oil in residual decreased first and then increased with the increase of roasting temperature. When the roasting temperature was 90 ℃, the content of oil in residual reached the minimum (9.87%). Peanut oil extracted by roasting at 90 ℃ had no significant difference in quality index, fatty acid composition and content and VE content with peanut oil extracted by roasting at 60 ℃. It was easier to break the emulsion obtained by aqueous enzymatic extraction after roasting at 90 ℃ than that prepared after roasting at 60 ℃ by measuring the particle size, Zeta potential of emulsion and observing the microstructure. |
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