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低酶体系下水酶法提取大豆油脂及豆乳粉工艺研究.docx

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低酶体系下水酶法提取大豆油脂及豆乳粉工艺研究 Title:StudyontheProcessofExtractingSoybeanOilandSoybeanMilkPowderusingLow-EnzymeSystemWaterEnzymeMethod Abstract: Thedemandforsoybeanoilandsoybeanmilkpowderinthefoodindustryhasbeenincreasingduetotheirnutritionalvalueandhealthbenefits.Theconventionalextractionmethodsforsoybeanoilofteninvolvetheuseofhightemperatureandchemicalsolvents,leadingtoloweroilqualityandpotentialhealthrisks.Inthisstudy,thelow-enzymesystemwaterenzymemethodwasexploredasanalternativeextractionprocessforsoybeanoilandsoybeanmilkpowder.Theobjectiveofthisresearchwastoinvestigatetheoptimalconditionsfortheextractionprocess,includingenzymedosage,extractiontime,andtemperature,toobtainhigh-qualitysoybeanoilandsoybeanmilkpowder. 1.Introduction 1.1Background Soybeanoilisanimportantvegetableoilwidelyusedincooking,foodprocessing,andbiodieselproduction.Theconventionalextractionmethodsforsoybeanoilinvolvetheuseofchemicalsolvents,whichmayleadtoresidueinthefinalproductandpotentialhealthhazards.Additionally,theextractionofsoybeanoilfromwholesoybeansoftenresultsinabyproductcalledsoybeanmeal.Soybeanmealisahighlynutritiousproductbutislimitedinculinaryapplications.Hence,theextractionofsoybeanmilkpowderfromsoybeanmealbecomescrucialtoutilizethebyproducteffectively. 1.2Objective Theobjectiveofthisstudyistoinvestigatetheprocessofextractingsoybeanoilandsoybeanmilkpowderusingthelow-enzymesystemwaterenzymemethod.Thismethodfocusesonreducingtheenzymedosageandextractiontemperaturetominimizetheimpactonthefinalproduct'squalityandnutritionalvalue. 2.Methodology 2.1Materials -Soybeans -Enzymes(protease,cellulase,amylase) -Water 2.2ExperimentalDesign -Enzymedosage:Differentlevelsofenzymedosagesweretested(0.5%,1%,1.5%w/wofsoybeanmass)toevaluatetheimpactonextractionefficiency. -Extractiontime:Variousextractiontimeswereexamined(30,60,90minutes)todeterminetheoptimaldurationforextractingoilandproteinfromsoybeans. -Extractiontemperature:Differenttemperaturesweretested(40,50,60°C)toassesstheinfluenceontheextractionpro