利用响应面法优化杏仁乳状液加热破乳技术

Optimization of heating demulsification technology of almond emulsion by response surface method

中文关键词:  杏仁  水酶法  乳状液  加热破乳

英文关键词:almond  enzyme-assisted aqueous method  emulsion  heating demulsification

中文摘要:

      目的 对水酶法提取杏仁油过程中形成的乳状液进行加热破乳研究。方法 在单因素实验基础上, 通过响应面分析, 研究乳状液浓度、pH值、加热温度和加热时间对杏仁乳状液破乳率的影响。结果 最优破乳工艺参数为: 乳状液浓度93%, pH值4.6, 加热温度104 ℃, 加热时间18 min。在此条件下, 破乳率可达到75.12%, 同时杏仁油提取百分率由54.66%提高到61.18%。结论 说明加热对杏仁乳状液破乳效果较好, 是一种有效提高杏仁油提取率的方法。

英文摘要:

      Objective To research the heating demulsification of almond emulsion prepared by enzyme-assisted aqueous method. Methods Based on single factor tests, Effects of variables including emulsion concentration, pH value, heating temperature and heating time on demulsification percentage was analyzed by response surface method. Results The results showed that the optimal parameters of demulsification were emulsion concentration 93%, pH value 4.6, heating temperature 104 ℃ and 18 min with heating time. Under this condition, the demulsification percentage was reached to 75.12% and the extractive percentage of almond oil was improved from 54.66% to 61.18%. Conclusion The demulsification effect of almond emulsion by heating was better. Heating treatment was an efficient way to increase the extractive percentage of almond oil.