油橄榄粉碎融合关键技术的研究  

Key Technology of Olive Crush Malaxation

作　　者：朱广飞[1] 阳孝东 李子勇[1] 王振[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]广东省广垦粮油有限公司,广东广州510507

出　　处：《粮油加工（电子版）》2015年第5期33-35,共3页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：国家国际科技合作专项"高品质橄榄油加工工艺技术及装备联合研发(2011DFA72410)"

摘　　要：橄榄油是从油橄榄果肉中制取的植物油,需要预先将果肉粉碎,而在使用金属粉碎机粉碎橄榄果时,由于其剧烈振动,通常会导致产生乳状的橄榄糊,从而减少油的产量。本文根据我国橄榄油生产企业的实际情况,以全程加工工艺为基础,研究形成了高品质橄榄油加工中粉碎融合关键技术及装备。研究表明:融合45min后,乳液可减少,出油率增加。在一定时间范围内,出油率与融合时间呈正相关关系;随着融合时间的增加,橄榄油的酸值、过氧化值没有明显的差异,但总酚含量显著减少。In this paper, iniluence of crush malaxationon olive oil quality was researciled, which was based on ac, tual sit- uation and whole processof olive oil producers. Results showed that emulsion could be reduced when time of malaxationwas more than 40 min, and oil rate was increased. Within a certain time frame, oil rate and malaxation time were positively correlated.With increasing of malaxationtime, bothacid value and peroxide value of olive oil were not significantly ehanging, but total phenolic contentwas significantly reducing.

关 键 词：高品质橄榄油 粉碎融合 加工 

分 类 号：TS223[轻工技术与工程—粮食、油脂及植物蛋白工程]