原生态椰子油工业化生产工艺研究及经济效益分析  

Industrial production of virgin coconut oil and economy benefit analysis

作　　者：李瑞[1] 夏秋瑜[1] 李枚秋[1] 赵松林[1] 陈华[1] 

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339

出　　处：《食品工业科技》2008年第3期192-194,共3页Science and Technology of Food Industry

摘　　要：探讨了原生态椰子油的工业化生产工艺参数,分析了加工过程中各产物的化学组分及工业化生产VCO的物料衡算,并对我国工业化生产VCO的经济效益进行了分析。采用3次连续离心,转速分别为10000、10000、12000r/min,在此条件下VCO的提取率最高,按原料椰奶脂肪含量计为75.6%～80.0%。在55～60℃,真空度0.07～0.08MPa的条件下将所得的VCO真空干燥0.5～1h,可将VCO的水分含量从0.2%以下降低到0.1%以下。The processing technology parameters of VCO were discussed. The chemical components of the products,the materials balance in industrial production,the economy benefit of industrial production of VCO were analyzed. Using three times centrifugal separation,the yield of VCO was 75.6%-80.0% （ based as the fat content of raw coconut milk）. At 55-60℃ and under vacuum degree of 0.07-0.08MPa to dry VCO for 0.5-1h, it could reduce the water content from below 0.2% to below 0.1 %.

关 键 词：原生态椰子油 离心分离 真空干燥 经济效益 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]