| 水酶法提取花生油研究进展 |
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| 引用本文： | 刘晨,陈复生,牛瑞浩,高玉航. 水酶法提取花生油研究进展[J]. 食品工业, 2020, 0(3): 262-266 |
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| 作者姓名： | 刘晨 陈复生 牛瑞浩 高玉航 |
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| 作者单位： | 河南工业大学粮油食品学院 |
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| 基金项目： | 国家自然科学基金(21676073);国家重点研发计划专项(2018YFD0401100);河南自然基金重点项目(162300410046);河南省优秀科技创新团队(豫科人组[2015]5号);“智慧郑州·1125聚才—创新创业领军团队”计划。 |
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| 摘 要： | 水酶法是一种新型提取植物油技术,具有产品安全、反应条件温和、绿色环保等优点。介绍水酶法提取花生油的原理、基本工艺过程及影响花生油提取率主要因素,对乳状液稳定机理及破乳作出阐述,并对该技术应用前景进行展望。
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| 关 键 词： | 花生 水酶法 提取 乳状液 破乳 |
Research Advance in Aqueous Enzymatic Extraction of Peanut Oil |
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| LIU Chen,CHEN Fusheng,NIU Ruihao,GAO Yuhang. Research Advance in Aqueous Enzymatic Extraction of Peanut Oil[J]. The Food Industry, 2020, 0(3): 262-266 |
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| Authors: | LIU Chen CHEN Fusheng NIU Ruihao GAO Yuhang |
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| Affiliation: | (School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001) |
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| Abstract: | Aqueous enzymatic extraction was a new technology for extracting vegetable oil with the advantages of low energy consumption, mild reaction conditions and environment friendly. The technological principle, basic process and main factors of aqueous enzymatic extraction of peanut oil were introduced. Focus on the stabilizing mechanism of lactescence and methods of demulsification. Moreover, its application prospects were discussed. |
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| Keywords: | peanut aqueous enzymatic method extraction lactescence demulsification |
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