牛油果油提取工艺优化及其在特色沙拉酱中的应用

Optimization of Avocado Oil Extraction Technology and Its Application in Special Salad Dressings

摘要: 本文以牛油果肉为原料，采用超声辅助水酶法工艺提取牛油果油的同时，探索牛油果油在沙拉酱中的应用。运用单因素试验并结合正交试验优化牛油果油的提取工艺，确定超声辅助水酶法提取牛油果油的最佳条件，并将牛油果油加入沙拉酱中，获得特色沙拉酱的最佳工艺配方。结果发现，当超声–酶解温度为50℃，料液比为1:5，酶添加量为9000 U/g，超声–酶解时间为80 min，酶解pH为6.0时，提油率最高，达到47.06%，所得的牛油果油酸价为1.28 mg/g，过氧化值为0.03 g/100g，折光指数为1.4683；在全蛋液的添加量为30 g，牛油果泥的添加量为15 g，牛油果油的添加量为80 g，白砂糖的添加量为15 g，白醋的添加量为3 g的条件下制作出的特色沙拉酱顺滑细腻，无分层现象，牛油果色香味俱全，酸甜适口，油脂含量为58.26%，酸价为2.73 mg/g，过氧化值为0.05 g/100g。本文结果为牛油果油的工业化生产提供了一定的理论依据，对牛油果油在食品加工领域中的开发和应用有重要意义，并为研制独特风味的沙拉酱提供了一定的参考。

Abstract: In this paper, avocado pulp was used as raw material. Ultrasonic-assisted aqueous enzymatic processing was applied to obtain the avocado oil from its pulp, and then its application methods in salad dressings were systematically investigated. To optimize the extraction parameters, single-factor experiments combined with orthogonal tests were used in a systematic way. The optimum conditions were concluded as follows: ultrasonic-enzymatic reaction temperature of 50˚C, solid-liquid ratio of 1:5, enzyme dosage of 9000 U/g, reaction time of 80 min, and pH of enzymatic hydrolysis of 6.0. The highest oil recovery of 47.06% was obtained under these conditions. The acidity of the extracted avocado oil was 1.28 mg/g, peroxide value 0.03 g/100g, and refractive index 1.4683. The best formulation for salad dressing development was 30 g whole egg liquid, 15 g avocado puree, 80 g avocado oil, 15 g white sugar, and 3 g white vinegar. The final product showed to have some physical properties, such as having a smooth texture, homogenous consistency and stable state. Sensory evaluation showed strong avocado aroma and balanced sweet-sour flavor profile, while fat content, acid value, and peroxide value were 58.26%, 2.73 mg/g, and 0.05 g/100g, respectively. This work laid the basis of technical parameters for avocado oil industrialization and important pathways for its food processing applications. The data obtained from the experiments also suggested possible approaches for the formulation of salad dressings with appreciated sensory properties.