一个废冰淋脱的原型过程
Rafael A Garcia1, Chen Liang1, Benjamin M Plumier1
1Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service U.S. Department of Agriculture Wyndmoor Pennsylvania USA.
Food science & nutrition
|January 13, 2025
概括
这项研究提出了一种新的方法,可以从废冰淋中回收黄油脂肪,成功地将脂肪解成自由油. 该过程实现了59%-81%的脂肪回收,为减少食物浪费提供了可行的商业解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 生物技术是生物技术.
背景情况:
- 食品浪费,特别是来自像冰淋这样的乳制品,代表了巨大的经济和环境损失.
- 以前试图从废冰淋中回收黄油脂肪的尝试产生了富含脂肪的分数,但未能有效地去化脂肪.
研究的目的:
- 开发和评估一种方法,从废冰淋中回收自由,未乳化黄油脂肪.
- 优化工艺条件 (酶类型,pH,温度) 以获得最大的脂肪回收和最小的损伤.
主要方法:
- 一个多步骤的过程,涉及特定的乳液破解技术被应用到废冰淋.
- 包括酶选择,pH调整和化温度在内的过程参数被系统地改变.
- 为了验证每个阶段的必要性,进行了个别的步骤省略实验.
主要成果:
- 开发的方法成功地将大部分黄油作为自由油释放出来,根据条件和冰淋品种,通常可以实现59%-81%的回收.
- 观察到不同程度的回收脂肪的水解和氧化损伤.
- 发现序列中的每个步骤对于实现高恢复率至关重要.
结论:
- 开发的多步骤方法对废冰淋中的黄油脱和回收有效.
- 该工艺在不同冰淋品种中显示出广泛的适用性,并显示出商业化潜力.
- 建议进行进一步的评估,以确定该方法作为商业废冰淋脂肪回收工艺的基础.
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