Studies On Aqueous Enzymatic Extraction Of Avocado Oil And Its Byproducts

Avocados are rich in nutrients,high in oil content,and have certain health benefits.In order to comprehensively develop avocado oil and its by-products,this paper uses avocado pulp as raw material to explore the enzymatic extraction process of avocado oil and develop the fuit residue product.The main research results are as follows:(1)The aqueous enzymatic extraction process and microscopic analysis.Through enzyme screening,response surface optimization of enzymatic conditions,in-depth research and orthogonal experiments of auxiliary means,the optimum conditions were:ratio of material to water 1:4;ethanol content 10%;colloid mill time 2.0 min;The amount of papain added was 1.10%;the temperature of enzymatic hydrolysis was 45℃,pH was not adjusted,time was 4 hours,and the oil extraction rate was as high as 91.94%.According to the conditions of the expansion test,the oil extraction rate was 90.13%.At the same time,combining the distribution of oil content in each phase,the effect of different technological means on the oil extraction rate is explained from a microscopic point of view:Papain can enzymatically digest pulp tissue,reducing the average particle size of the pomace from 78.1 μm to 74.5 μm.At the same time,it can destroy the stability of the large-sized milk spheres in the emulsifying system and reduce the particle size from 94.3 μm to 76.9 μm.The contents of the fruit slag layer and the emulsified layer were reduced;while the colloid mill assisted in comminution and emulsification of the avocado pulp significantly decreased the particle size of the pulp from 54.0μm to 48.2μm,which ultimately reduced the fat content of the fruit slag layer.Content,but after enzymatic hydrolysis,the particle size of the emulsified layer decreased to 69.1μm,the size of the milk balloon decreased,and the content of oil decreased slightly;Finally,ethanol reduced the size of the milk ball and reduced the particle size to 40.3 μm.Makes the fat content of the emulsion layer continue to decrease.(2)Quality of avocado oil with aqueous enzymatic extraction.After determining the physicochemical indexes and main components of avocado oil,compared with the pressing method and the solvent method,it was found that the avocado oil obtained by the water enzymatic method has excellent comprehensive quality.The acid value,peroxide value,unsaponifiable matter,and phospholipid content are all low.In the subsequent refining,no degumming and deacidification are required,but its color is dark and needs to be decolorized;the oil has a high purity of 78.85g/100g;Its high nutritional value,unsaturated fatty acids accounted for 59.11 g/100g,mainly including oleic acid,linoleic acid,palm oleic acid,etc;its active ingredient content squalene is 83.65mg/kg,β-sitosterol was 421.65 mg/100 g,and α-tocopherol was 24.34 mg/100 g.(3)Development and utilization of pulp residue.According to the characteristics of rich nutrition and high fiber content of avocado pomace,an avocado guaiac biscuit was developed.The best formula is:mixed powder 100g(low-gluten flour:avocado pomace is 41:9),white sugar 38%,butter 40%,swelling agent 2.5%,egg yolk 30%,milk powder 6%;through the fire 170 ℃,Bake at 150℃ for 20 minutes.The finished product is crisp and refreshing,suitable in sweetness,pleasant in scent,complete in appearance and unform in color.