| 摘要 |
FIELD: oil and fat industry. SUBSTANCE: method for extraction of egg oil is carried out by extraction of poultry egg yolks with lipid- -dissolving agent and the following isolation of the end fraction. Vegetable or animal oil is used in the ratio to yolk mass from 1:1 to 5:1 as fat-dissolving and extracting agent and process is carried out at 20-60 C for 12-36 h at stirring. Then centrifugation of oily extract is carried out at 1 000 rev/min for 3-5 min or its holding at 4-10 C for 2-4 h. The end product is separated by the known procedures. Invention provides reducing peroxide value and to enhance stability of egg oil against oxidation. Invention can be used in making domestic chemistry goods, cosmetics and perfume. EFFECT: improved extraction method. 3 cl, 1 tbl, 22 ex
|
