| 水酶法提取菜籽油中破乳的研究 |
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| 引用本文： | 李桂英,袁永俊.水酶法提取菜籽油中破乳的研究[J].食品科技,2006,31(3):101-103. |
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| 作者姓名： | 李桂英 袁永俊 |
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| 作者单位： | 西华大学生物工程学院,成都,610039 |
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| 摘 要： | 油菜籽经机械破碎与酶解处理后,油脂分子从菜籽细胞内分散到水相中,形成乳化液。通过对不同破乳方法及因素的试验研究,论证其破乳的效果及其对菜油质量的影响,为水酶法制油工艺的优化提供基础。
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| 关 键 词： | 水酶法 菜籽油 乳化油 破乳 |
| 文章编号： | 1005-9989(2006)03-0101-03 |
| 修稿时间： | 2005年9月21日 |
The research of demulsification in extracting rapeseed-oil by using aqueous enzymatic method |
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| LI Gui-ying,YUAN Yong-jun.The research of demulsification in extracting rapeseed-oil by using aqueous enzymatic method[J].Food Science and Technology,2006,31(3):101-103. |
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| Authors: | LI Gui-ying YUAN Yong-jun |
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| Abstract: | When the rapeseed is proceeded by combining physical grinding with enzymatic degradation,the molecule of oil will disperse into aqueous phase and form the emulsified oil.This article studied the factors and the different demulsified methods to discuss the effect of demulsification on the quality of rapeseed oil so as to provide the foundation for the optimum technology to extract rapeseed oil by using aqueous enzymatic method. |
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| Keywords: | aqueous enzymatic method rapeseed-oil emulsified oil demulsification |
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