邢 田1，韩 玲1，余群力1，韩广星2，金锦伟3，张新军4，魏瑾雯1
（1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；
2.山东绿润食品有限公司，山东临沂 276000；
3.青海五三六九生态牧业科技有限公司，青海果洛 814000；
4.宁夏夏华肉食品有限公司，宁夏中卫 751700）
摘要：为提高牛油的分提效率，扩展牛油的应用领域，本试验以市售普通牛脂为原料，对分提条件（养晶温度、养晶时间、冷却速率）进行单因素试验，利用响应面研究各因素及其交互作用对牛油提取率及熔点的影响，确定牛油的最佳干法分提工艺；并测定分提前牛脂及分提后所得液油的脂肪酸组成，研究干法分提对牛油脂肪酸组成比例的影响。结果表明：干法分提时养晶温度为 42 ℃、养晶时间为 8.5 h、冷却速率为 4.5 ℃/h 时，所得液油的熔点为38.95 ℃，得率为49.91%；分提后牛油的不饱和脂肪酸占比提高了7.94%，其中硬脂酸含量降低了5.97%，油酸含量升高了5.47%。经过干法分提所得牛油的熔点更接近人体体温，不饱和脂肪酸比例增大，更容易被人体吸收利用。
关键词：牛油；干法分提；工艺优化；响应面分析；脂肪酸比例
中图分类号：TS225.22 文献标识码：A 文章编号：1674-506X（2020）06-0001-0006
Optimization of Tallow Dry Separation Process and Its Effect on Fatty Acid Composition
XING Tian1, HAN Ling1, YU Qun-li1, HAN Guang-xing2, JIN Jin-wei3, ZHANG Xin-jun4, WEI Jin-wen1
（1.College of Food Science and Engineering, Gansu Agricultural University，Lanzhou Gansu 730070, China;
2.Shandong Lvrun Food Co., Ltd., Linyi Shandong 276000, China;
3.Qinghai Five Three Six Nine Ecological Animal Husbandry Technology Co., Ltd., Guoluo Qinghai 814000, China;
4.Ningxia Xiahua Meat Food Co., Ltd., Zhongwei Ningxia 751700, China）
Abstract：In order to expand the field of use of butter, develop high value- added butter products. Using commercially available tallow as raw material, Perform single-factor experiments on the extraction conditions (temperature of crystallization, time of crystallization and cooling rate) to determine the optimal process conditions. Use response surface to study the influence of each factor and its interaction on the extraction rate and melting point of liquid butter; and the effect of dry separation on the fatty acid composition ratio of tallow was determined by the fatty acids of the tallow in advance and the liquid oil obtained after the extraction. The results show that when the dry crystallization is 42 ℃, the crystallization time is 8.5 h, and the cooling rate is 4.5 ℃/h, the melting point of the obtained liquid oil is 38.95 ℃, which is closer to human body temperature and yield 49.91%; the proportion of unsaturated fatty acids in tallow increased by 7.94 percentage points, the stearic acid content decreased by 5.97% and the oleic acid content increased by 5.47%. The melting point of the butter obtained by dry extraction is closer to the human body temperature, the proportion of unsaturated fatty acids increases, and it is more easily absorbed and utilized by the human body.
Keywords：tallow; dry separation; process optimization; response surface analysis; fatty acid ratio
doi：10.3969/j.issn.1674-506X.2020.06-001
收稿日期：2020-04-01
基金项目：甘肃省科技计划资助（20YF3NA016）；甘肃省高等学校产业支撑引导项目(2020C-18)；现代农业（肉牛牦牛）产业技术体系建设专项（CARS-37）
作者简介：邢田（1996-），女，硕士研究生。研究方向：食品加工与安全。
引文格式：邢田,韩玲,余群力,等.牛油的干法分提工艺优化及其对脂肪酸组成的影响[J].食品与发酵科技,2020,56(6):1-6.
