预处理条件对油茶籽液压榨油效率和品质的影响研究
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摘要
为了摸清液压榨油规律及最佳榨油条件,考察了不同含壳率、含水率油茶籽原料,以及原料在不同烘烤温度、破碎茶籽粒径、水蒸气蒸制等条件下液压压榨后油茶籽油的出油率和营养成分变化规律。通过分析试验数据得出当液压压榨油茶籽原料中含壳率为20%,含水率3%~5%,原料入榨前在120℃烘烤1 h后进行液压压榨后产油率和得到的茶油营养物质的含量相对较高。研究还发现,油茶籽破碎蒸制后出油率有所上升,但所榨茶油酸价也明显上升,各种营养成分与蒸制前无显著提高,因此得出采用液压工艺榨油应通过适当温度烘制,而不必利用水蒸气蒸制来提高出油率和油脂品质的结论,且入榨前对原料进行适当破碎有助于提高液压榨油的出油率。
To investigate rules and study the potimized conditions of hydraulic pressing,different rates of hull in tea seed material,moisture content,baking temperatures,crushing grain diameter have been examined,as well as the material to be steamed; the oil yield efficiency and nutrients after hydraulic press were determined as judging indexes.Through analysis on the experimental data,the optimum pretreatment conditions were found to be as follows: the shell ratio of the raw material of 20%,the moisture content of 3%~ 5% and baking at 120 ℃ for 1 h before squeeze. The oil produced from the hydraulic pressing had the higher oil extraction rate and was more nutritional. The study also found that after being broken and steamed the,yield efficiency of oil could be increased,while the acid value was increased obviously with no significant increase of nutrients. As a result,crushing and bake under appropriate temperature could be a method to improve the yield efficiency and fine quality of camellia oil without being steamed by water.
To investigate rules and study the potimized conditions of hydraulic pressing,different rates of hull in tea seed material,moisture content,baking temperatures,crushing grain diameter have been examined,as well as the material to be steamed; the oil yield efficiency and nutrients after hydraulic press were determined as judging indexes.Through analysis on the experimental data,the optimum pretreatment conditions were found to be as follows: the shell ratio of the raw material of 20%,the moisture content of 3%~ 5% and baking at 120 ℃ for 1 h before squeeze. The oil produced from the hydraulic pressing had the higher oil extraction rate and was more nutritional. The study also found that after being broken and steamed the,yield efficiency of oil could be increased,while the acid value was increased obviously with no significant increase of nutrients. As a result,crushing and bake under appropriate temperature could be a method to improve the yield efficiency and fine quality of camellia oil without being steamed by water.
引文
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[8]GB/T 5009.37—2003,食用植物油卫生标准的分析方法[S]
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[10]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,36(6):28-31.
[2]李诗龙.双螺杆榨油机国内外研究进展[J].中国油脂,2005,30(12):13-16
[3]汪虹,张永林.浅析双螺杆榨油机[J].中国油脂,2005,30(8):26-27
[4]李彦华.怎样正确使用液压榨油机[J].农业科技与信息,2012,37(5):13-15
[5]李文林,黄凤洪.油茶籽脱壳低温压榨工艺的研究与应用[J].中国油脂,2012,37(5):13-15
[6]赵哲,张绍英,丁玉振,等.液压榨油机低温浸榨杏仁油的工艺研究[J].食品科学,2009,30(8):142-146
[7]罗凡,费学谦,方学智,等.油茶籽采摘时间对茶油品质的影响研究[J].江西农业大学学报,2012,34(1):87-92
[8]GB/T 5009.37—2003,食用植物油卫生标准的分析方法[S]
[9]Zhong HY,Danny RB,Andrea GB,et al.Endogenous biophenols,fatty acid and volatile profiles of selected oils[J].Food Chemistry,2007,100:1544-1551
[10]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,36(6):28-31.