油茶籽油干法分提工艺研究  

Dry fractionation of oil-tea camellia seed oil

作　　者：柯小侨[1] 毕艳兰[1] 孙尚德[1] 杨国龙[1] 刘伟[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2012年第8期4-7,共4页China Oils and Fats

基　　金：河南省超级产粮大省奖励资金扶持培育项目(ZX2011-03);"863"计划项目(2010AA101506)

摘　　要：针对油茶籽油在低温下会产生大量絮状结晶,影响使用性能,研究通过分提提高油茶籽油抗冻性,解决低温结晶问题。以分提固脂得率和分提液油抗冻时间为指标,考察晶种加入量、结晶温度和养晶时间对分提效果的影响。在单因素试验的基础上,采用响应面优化油茶籽油分提工艺条件,得到最佳工艺条件为:晶种加入量0.28%(以油质量计),结晶温度-0.33℃,养晶时间19 h。在最佳工艺条件下,分提后油茶籽油抗冻时间可达到407 h。Oil - tea camellia seed oil would emerge a lot of flocculation precipitation, when it was kept in low temperature. In order to solve the problem, dry fractionation was used to improve the freezing resist- ance of oil - tea camellia seed oil. The effects of crystallization temperature, crystallization time and the a- mount of added crystal on solid fat yield and freezing resistance time of liquid oil were investigated. The optimum conditions of fractionation of oil - tea camellia seed oil was determined by response surface meth- odology as follows ： crystal dosage 0. 28% （ based on the oil mass）, crystallization temperature - 0. 33 ℃, crystallization time 19 h. Under the optimum conditions, the freezing resistance time of oil -tea camellia seed oil after fractionation was 407 h.

关 键 词：油茶籽油 干法分提 抗冻性 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]