共查询到19条相似文献,搜索用时 60 毫秒
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低热量红花油蔗糖酯的合成与性能研究 总被引:1,自引:0,他引:1
研究了以红花油甲酯为原料代替单一脂肪酸进行合成低热量红花油蔗糖酯的工艺。考察了反应温度、催化剂种类和乳化剂用量对实验结果的影响,确定了合成反应的最佳工艺条件。结果表明:在催化剂C用量为3%(W%),乳化剂A用量为8%(W%),反应温度为:130℃,反应时间为:3.5~4.5h时,红花油甲酯转化率可达:87.70%,其产品中油溶性蔗糖多酯含量可达61.25%(W%);产品的表面张力为30.6mN/m,去污力为84.7%,脱脂力为34%,稳泡能力为8.0/6.0mm/mm(5min后),HLB值为12.5。 相似文献
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研究了红花油在密闭容器中微波辐射条件下,使用甲酸铵溶液作为载氢体、钯/碳作为催化剂的催化转移氢化(CTH)。与其他的催化转移氢化相比,该方法能比较好地将亚油酸完全转化成单不饱和脂肪酸,硬脂酸稍有增加。不用乳化剂或添加大量的水,使用微波CTH就具有选择性。 相似文献
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利用红花油制备共轭亚油酸的初步研究 总被引:5,自引:0,他引:5
采用正交实验法,将所得的实验数据进行统计分析,对以碱为催化剂的异构化法制备共轭亚油酸的工艺条件进行优化,采用GLM多因素方差分析,做DUNCAN多重比较,寻找最佳的反应条件为脂肪酸∶碱量(M/M)=2∶1,溶剂∶脂肪酸(V/M)=4∶1,在190℃下反应4h。 相似文献
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Effects of Sucrose Esters on Isothermal Crystallization and Rheological Behavior of Blends of Milk-fat Fraction Sunflower Oil 总被引:2,自引:0,他引:2
ABSTRACT: Crystallization kinetics and rhelogical behavior of blends of high-melting milk-fat fraction (HMF) and sunflower oil (SFO) with and without addition of the sucrose esters P-170, S-170, and P-1670 were investigated. Addition of sucrose esters delayed crystallization, as was evidenced by the longer induction times of crystallization (t) and the lower maximum solid fat content (Smax). Values of penetration force and time corresponding to the 1st peak of curves force compared with time also diminished with addition of SFO. When sucrose esters were added, a solid fat content greater than 10% at the 1st crystallization temperature was necessary to give a stronger structure that could be noticed as higher yield point. 相似文献
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ABSTRACT: The effects of sunflower oil (SFO) and the sucrose esters (SE) P-1670, P-170, and S-170 on crystalline microstructure of a high-melting milk fat fraction (HMF) was studied by polarized-light microscopy (PLM) and confocal laser scanning microsopy (CLSM). The addition of SFO markedly diminished crystal size and delayed crystallization kinetics, as observed in PLM images. Addition of P-1670 modified crystallization behavior only slightly. Addition of P-170 and S-170, however, markedly diminished crystal size and led to more transparent crystals, with lower amount of solids in each crystal. These results show that the microstructural properties of HMF were modifed by addition of SFO and by addition of SPE with low HLB. 相似文献
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红花山茶油是具有高单不饱和脂肪酸含量和丰富活性物质的特有茶油品种。采集浙江代表性红花山茶籽11种,分析出仁率和籽仁常规营养指标等原料性状,并通过超临界CO_2法萃取山茶油进行脂肪酸组成以及活性物质含量测定。结果表明,干基籽仁粗脂肪为57.31%~68.78%,粗蛋白6.92%~10.64%,总糖质量分数20.41%~28.90%;超临界萃取红花山茶油的油酸质量分数为81.93%~84.42%,不饱和脂肪酸质量分数为87.81%~89.88%,α-维生素E为36.23~58.46 mg/100 g、角鲨烯为16.80~53.56 mg/100 g、茶多酚为43.44~76.76μg/g、茶皂素为2.36~4.86 mg/g。浙江红花山茶籽仁粗脂肪均值,油中油酸质量分数和茶多酚含量均高于普通山茶油,其中油酸质量分数优于其他品种红花山茶油;通过灰色关联度法分析浙江红花山茶籽性状、油品质指标得到最优的采样地均为常山县芳村镇。 相似文献
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以红花籽油为原料,采用不同脂肪酶水解以提高多不饱和脂肪酸水解率。研究酶添加量、酶解温度、pH、超声时间对水解率的影响,通过响应面实验结果表明:米曲霉脂肪酶酶加量300 U/g、温度39℃、pH7.0、酶解10 h为最佳工艺条件,此时酶解红花籽油的水解率最高,达到89.37%±0.19%。 相似文献