| 水酶法制取植物油研究进展 |
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| 引用本文： | 关梦真,陈复生,赵宇辉.水酶法制取植物油研究进展[J].食品与机械,2023,39(12):185-191. |
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| 作者姓名： | 关梦真 陈复生 赵宇辉 |
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| 作者单位： | 河南工业大学粮油食品学院，河南 郑州 450001 |
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| 基金项目： | 国家自然科学基金区域创新联合基金重点项目（编号：U21A20270） |
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| 摘 要： | 目前提取植物油的方式有压榨法、溶剂浸出法和水酶法，水酶法相比于压榨法和溶剂浸出法具有提油率高、工艺简单和制油品质良好等优点，一定程度减少了环境污染，提高了经济效益。文章综述了水酶法制取植物油的原理、工艺流程、特点、常用的酶制剂的种类、破乳及植物油品质等方面，并对水酶法制备植物油的发展方向进行了展望。
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| 关 键 词： | 植物油 水酶法 品质 破乳 |
| 收稿时间： | 2023/3/16 0:00:00 |
Research trends on the extraction of vegetable oil by aqueous enzymatic method |
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| GUAN Mengzhen,CHEN Fusheng,ZHAO Yuhui.Research trends on the extraction of vegetable oil by aqueous enzymatic method[J].Food and Machinery,2023,39(12):185-191. |
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| Authors: | GUAN Mengzhen CHEN Fusheng ZHAO Yuhui |
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| Affiliation: | College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China |
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| Abstract: | Currently, vegetable oil is extracted by pressing method, solvent leaching method and aqueous enzymatic method. The aqueous enzymatic method has the advantages of high oil extraction rate, simple process and good oil quality compared with the pressing method and solvent leaching method. It also reduces the environmental pollution and improves the economic benefits. The review summarized the principle, process flow, characteristics, types of commonly used enzyme preparation, demulsification and vegetable oil quality of vegetable oil production by aqueous enzyme method, and the development trend of vegetable oil preparation by aqueous enzymatic method was prospected. |
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| Keywords: | vegetable oil aqueous enzymatic method quality demulsification |
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