进口油菜籽预榨工艺生产实践  

Production Practice of Prepressing Technology of Imported Rapeseed

作　　者：孙勤 薛武军 刘畅 路同辉 王帅帅 宋悦生 

机构地区：[1]安徽粮食工程职业学院,安徽合肥230031 [2]厦门银祥油脂有限公司,福建厦门361100

出　　处：《粮油加工（电子版）》2015年第2期35-38,共4页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：厦门市重大科技计划项目(3502Z20131013);农业科技成果转化资金项目(2013C4102001)

摘　　要：通过对预榨菜籽饼膨化,整理入浸物料的性状,解决了进口油菜籽加工中许多问题。结果表明：预榨饼直接浸出的粕残油在1.3%~1.5%,湿粕含溶为25%~38%。通过膨化后浸出的粕残油降至0.6%~1.0%,湿粕含溶降至15%~20%。提高了出品率,降低了蒸汽消耗。By puffing prepressing rapeseed cake, arranging properties of extracted material, some problems were solved in processing of imported rapeseed. Results showed that, residual oil from the prepressing cake was between 1.3% and 1.5%, wet meal contained solvent 25%-38%. After extrusion, residual oil reduced to 0.6%-1.0%, solvent content of wet meal reduced to 15%-20%, which could help improve the production rate and reduce consumption of steam.

关 键 词：进口油菜籽 预榨 膨化 浸出 粕残油 湿粕含溶 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]