水剂法降低火麻仁机榨饼残油率的研究  

Study on reducing residual oil rate of fructus cannabis pressed cake by water agent method

作　　者：武家琪 肇立春 孟思 阮有志 WU Jia-qi;ZHAO Li-chun;MENG Si;RUAN You-zhi(College of Grain science and Technology,Shenyang Normal University,Shenyang 110034,Liaoning,China)

机构地区：[1]沈阳师范大学粮食学院

出　　处：《粮食与油脂》2019年第7期57-58,共2页Cereals & Oils

基　　金：锦州俏牌生物科技有限公司技术攻关项目(非溶剂法降低火麻饼残油率的研究)

摘　　要：采用水剂法降低火麻饼的残油,研究结果表明:最优工艺条件为萃取温度85℃、料液比10∶50(mL/mL)、萃取时间8.5h。在此条件下,火麻饼残油率降低到8.0%。水剂法可以在一定程度上降低火麻饼的残油率。The residual oil of fructus cannabis cake reduced by water agent method. The results showed that the optimized technological conditions were as follows : extraction temperature 85 ℃, materialliquid ratio 10∶50 (mL/ mL), extraction time 8.5 h. Under the conditions, the residual oil rate of fructus cannabis cake was reduced 8.0%. The residual oil rate of fructus cannabis cake can be reduced to a certain extent by water method.

关 键 词：水剂法 火麻仁 残油 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]