油茶饼粕中残油榨取技术研究  

The Research on Preparation of Residual Oil of Camellia oleifera with Press Technology

作　　者：王文杰[1] 陈长庚[1] 黄建琴 张必桦[1] 吴新荣[1] 徐奕鼎[1] 罗仲兴[1] 方吴云[1] 

机构地区：[1]安徽省农业科学院茶叶研究所,安徽祁门245600

出　　处：《中国农学通报》2011年第2期416-419,共4页Chinese Agricultural Science Bulletin

基　　金：安徽省科技攻关计划(08010302075)

摘　　要：压榨制取的茶油品质较好,但出油率较低。为提高压榨出油率,对油茶籽饼粕中的残油进行再压榨制取。结果表明:经高温水蒸汽的蒸制处理,油茶饼粕含水率从9%～10%提高到了15%～16%。再压榨作业,可以有效地将饼粕中的部分残油榨出,使压榨出油率从85%以下提高到近90%。榨出的残油在质量上与油茶籽直接榨出的油相同。油茶饼粕的蒸制再压榨处理,具有有效性和安全性特点。减短油路,增加榨樘压力,有可能进一步提高残油的榨出率。The quality of tea-oil is better,but the extraction rate is lower with the preparation of press.To improve the extraction rate,the residual oil of seedcake was preparation with re-press.The results showed:with the high-temperature steam,the water rate of the seedcake increased from 9%-10% to 15%-16%.Any residual oil of the seedcake was extracted out effectively with the preparation of re-press.The extraction rate was increased from less than 85% to nearly 90%.The quality of the extracted residual oil was equal to the seed oil.This method was effective and safety.Shortening the road of oil and increasing the press,the extraction rate would be increased yet.

关 键 词：油茶饼粕 蒸制 残油榨取 二榨油品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]