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不同成熟度国产大豆对大豆油脱色工艺及回色的影响

Effect of mature degree of domestic soybean on bleaching and color reversion of soybean oil

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【作者】 毕艳兰; 谷克仁; 孙东弦;

【Author】 BI Yan-lan~1, GU Ke-ren~2,SUN Dong-xian~1 (1.The Faculty of Food Science and Engineering Department,Zhengzhou Institute of Technology,450052 Zhengzhou,China; 2.Chemistry and Chemical Engineering Department, Zhengzhou Institute of Technology,450052 Zhengzhou,China)

【机构】 郑州工程学院粮油食品学院; 郑州工程学院化学化工系; 郑州工程学院粮油食品学院 450052郑州市嵩山南路140号; 450052郑州市嵩山南路140号; 450052郑州市嵩山南路140号;

【摘要】 以不同成熟度的国产大豆所制备的脱胶油为原料,采用化学氧化和物理吸附的方法对其进行脱色处理,考察了不同工艺条件下对脱色效果、回色现象以及脱色油的主要理化指标的影响。结果表明,采用物理吸附真空脱色工艺,活性白土的添加量4%,脱色温度90℃,脱色时间30min,其脱色效果最好。脱色后的油脂放置一段时间后,熟大豆脱色油发生回色现象,而青大豆油色泽反而变浅。

【Abstract】 The influence of different bleaching parameters including kinds of bleaching agents and its dosage, temperature and time on the bleaching effect and its main physiochemical properties of the bleaching oil with the feed stock of degumming oil from different mature soybean was studied. The optimal bleaching conditions are: physical bleaching processing in vacuum is suitable, the dosage of activated bleaching earth is 4%, bleaching temperature and time is 90℃ and 30 min respectively. After several periods storage in common conditions,color reversion of bleaching oil from mature soybean becomes sharp, on the contrary, the color of oil from immature soybean becomes pale.

  • 【文献出处】 中国油脂 ,China Oils and Fats , 编辑部邮箱 ,2004年05期
  • 【分类号】TS224
  • 【被引频次】25
  • 【下载频次】416
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