液压冷榨提取核桃油工艺研究  

Hydraulic cold-pressed extraction technology of walnut oil

作　　者：吴凤智[1] 周鸿翔[1,2] 柳荫[1] 陈龙[1] 邱树毅[1,2] 

机构地区：[1]贵州大学化学与化工学院,贵阳550025 [2]贵州大学发酵工程与生物制药省级重点实验室,贵阳550025

出　　处：《食品科技》2014年第1期182-186,共5页Food Science and Technology

基　　金：贵州省农业攻关项目(黔科合NZ[2013]3016);贵州大学研究生创新基金项目(研理工2013012)

摘　　要：为得到高品质的核桃油及低变性的核桃蛋白,研究核桃油冷榨提取工艺。确定核桃仁碱法脱皮最佳工艺条件为:NaOH浓度0.6%,浸泡温度65℃,浸泡时间15 min。以脱皮核桃仁为原料,通过单因素和正交试验确定核桃油液压冷榨最佳工艺条件为:压榨压力30 MPa,压榨时间40 min,入榨水分为1.5%,在此工艺条件下出油率为93.19%。对核桃油的品质进行测定,结果表明脱皮冷榨核桃油质量符合国家标准,特别是其色泽、酸值和过氧化值显著优于核桃油国家标准和热榨核桃油,冷榨核桃油不饱和脂肪酸含量达到93.02945%,具有很高的营养价值。Cold-pressed walnut oil extraction process is studied to obtain high-quality walnut oil and low denatured walnut protein. Walnut peeling determine optimum conditions of soda： NaOH concentration of 0.6%, soaking temperature 65 ℃, soaking time 15 min. With peeling walnuts as raw material, through single factor and orthogonal test cold-pressed walnut oil hydraulic optimum conditions： crushing pressure 30 MPa, squeezing time 40 min, moisture content is 1.5%, in this condition, the oil yield rate is 93.19%. The quality of walnut oil measured results show that peeling cold-pressed walnut oil quality in line with national standards, especially its color, acid value and peroxide value was significantly better than the national standard walnut oil and hot pressed walnut oil, and unsaturated fatty acid content of cold-pressed walnut oil is 93.02945%, which contain high nutritional value.

关 键 词：核桃油 液压冷榨 工艺条件 理化指标 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]