油菜籽加工新技术及深度开发  

New technologies of rapeseed processing and comprehensive utilization of rapeseed resources

作　　者：刘大川[1] 刘晔[2] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023 [2]武汉工业学院化学与环境工程学院,武汉430023

出　　处：《中国油脂》2010年第9期6-9,共4页China Oils and Fats

基　　金："十一五"国家科技支撑计划重点项目(2010BAD01B07);湖北省教育厅科学研究项目(Q20081808)

摘　　要：主要介绍了我国油菜籽制油和菜籽油精炼方面的新技术,如油菜籽"破碎,低温预榨,浸出"、"中温预榨-浸出"、"挤压调质-预榨-浸出"工艺,以及菜籽油的"适度精炼"工艺、"酶法脱胶"、"低温脱胶"和"吸附脱胶"工艺等。另外,还介绍了菜籽油深加工和菜籽蛋白资源利用方面研发的一些新产品,如"双低"菜籽营养调和油、起酥油、人造奶油、天然复合氨基酸、菜籽蛋白肽等。总之,在油菜籽加工方面,应重视深度开发和综合利用,以实现多点开发、全面增值的目标。The new technologies of rapeseed oil preparation and refining were reviewed,such as crashing - low temperature prepressing - extraction, medium temperature prepessing - extraction, extrusion expansion - prepessing - extraction, moderate degree refining, enzymatic degumming, low temperature degumming and adsorption degumming processes. In addition, new products of comprehensive processes of rapeseed oil and utilization of rapeseed protein were introduced, such as double - low rapeseed blend oil, shortening, margarine,natural compound amino acid, rapeseed peptides and so on. In rapeseed processing, comprehensive utilization should be paid much-attention to so as to fulfill muhipoint development and overall increment.

关 键 词：油菜籽 加工 综合利用 新技术 新产品 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程] TS224[轻工技术与工程—食品科学与工程]