| 制取高不饱和脂肪酸大豆油脂方法的研究 |
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| 引用本文： | 屈岩峰,李振岚,齐颖,于殿宇. 制取高不饱和脂肪酸大豆油脂方法的研究[J]. 食品工业科技, 2010, 0(1) |
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| 作者姓名： | 屈岩峰 李振岚 齐颖 于殿宇 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 黑龙江省科技攻关计划项目(GA09B401-3) |
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| 摘 要： | 利用结晶、温度回调结晶,将大豆油脂分成富含不饱和脂肪酸的油脂与低不饱和脂肪酸的油脂。通过单因素实验与正交实验,对影响分离效果的主要因素进行了研究,最佳工艺参数为:降温速度5℃.h-1,结晶温度-15℃,结晶时间24h,搅拌速度15r/min。利用温度回调至-5℃的方法,使富含不饱和脂肪酸的油脂产品碘值达到150.2gI2/100g。
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| 关 键 词： | 不饱和脂肪酸 碘值 结晶 温度回调结晶 |
Study on production of high-unsaturated fatty acid soy oil |
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| QU Yan-feng,LI Zhen-lan,QI Ying,YU Dian-yu. Study on production of high-unsaturated fatty acid soy oil[J]. Science and Technology of Food Industry, 2010, 0(1) |
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| Authors: | QU Yan-feng LI Zhen-lan QI Ying YU Dian-yu |
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| Affiliation: | QU Yan-feng,LI Zhen-lan,QI Ying,YU Dian-yu(School of Food Science , Technology,Northeast Agricultural University,Harbin 150030,China) |
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| Abstract: | Soybean oil was divided into a kind of oil rich in unsaturated fatty acids and a kind of oil low in unsaturated fatty acids by crystallization and crystallization of regulating back the temperature.Through single-factor experiments and orthogonal tests,the main factors of influence on the separation were studied.Ultimately the optimal parameters were as follows: cooling rate 5℃ · h~(-1), the crystallization temperature-15 ℃, the crystallization time 24h,stirring speed 15r/min.The temperature was regulated back to-5℃ to make the iodine value of oil products rich in unsaturated fatty acid 150.2g I_2/100g. |
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| Keywords: | unsaturated fatty acid iodine value crystallization crystallization of regulating back the temperature |
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