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    Please use this identifier to cite or link to this item: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/124088


    Title: 蛋黃油脫色脫味之製備方法
    Other Titles: METHODS FOR A DECOLORIZATION AND DEODORIZATION OF EGG YOLK OIL
    Authors: 陳曜鴻;陳銘凱;蔡東翰;劉宜昌;王伯昌
    Date: 2021-10
    Issue Date: 2023-05-12 12:24:07 (UTC+8)
    Abstract: 本發明提供一種蛋黃油脫色脫味之製備方法,其至少包含下列步驟:提供粗製蛋黃油;提供第一乙醚溶液,將第一乙醚溶液加入粗製蛋黃油中,經第一攪拌製程,產生第一蛋黃油混合液;提供活性碳,將活性碳加入第一蛋黃油混合液,經第二攪拌製程,再移除活性碳後,產生第二蛋黃油混合液;提供第二乙醚溶液與蒸餾水,將第二乙醚溶液與蒸餾水加入第二蛋黃油混合液,經第三攪拌製程,產生第三蛋黃油混合液;以及將第三蛋黃油混合液用蒸餾製程移除蒸餾水、部分第一乙醚溶液與部分第二乙醚溶液後,再用真空製程將剩餘第一乙醚溶液與剩餘第二乙醚溶液移除後,產生脫色脫味之蛋黃油。
    Appears in Collections:[Bachelor's Program in Advanced Material Science] Patent

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