小米糠液压榨油工艺的研究  

Study on hydraulic pressing process of millet bran oil

作　　者：杨敏 杜宣利 魏永峰 姚敏 杨帆 邱立明 Yang Min;Du Xuanli;Wei Yongfeng;Yao Min;Yang Fan;Qiu Liming(Xi’an COFCO Engineering Research&Design Institute Co.,Ltd.,Xi’an 710082;Shanxi Miaogu Grain and Agriculture Technology Co.,Ltd.,Yulin 719000)

机构地区：[1]西安中粮工程研究设计院有限公司,西安710082 [2]陕西妙谷粮农科技有限公司,榆林719000

出　　处：《粮食与食品工业》2020年第1期13-17,共5页Cereal & Food Industry

基　　金：陕西省重点研发计划项目（2018ZDXM-NY-060）

摘　　要：本实验以小米糠为原料,采用液压榨取的方法制取小米糠油,以小米糠的饼残油为考察指标,研究不同的原料水分、压榨时间、压榨温度对小米糠饼残油的影响。得到最佳工艺条件:在原料水分8%、压榨温度50℃、压榨时间1 h的条件下,小米糠饼残油低至11.68%;精炼后的小米糠油的酸价、过氧化值分别降为0.27 mgKOH/kg、0.22 mmol/kg,符合食用油的标准。This paper uses millet bran as a raw material and uses the hydraulic extraction method to prepare millet bran oil.Using residual oil of millet bran meal pressed cake as an indicator,this paper studies the effects of different raw material moisture,pressing time,and pressing temperature on residual oil of millet bran meal pressed cake.Influence,to obtain the best process conditions:under the conditions of 8%raw material moisture,pressing temperature 50℃,pressing time 1 h,residual oil of millet bran meal pressed cake is as low as 11.68%,and the refined rice bran oil acid value and peroxide value reduced to 0.27 mg/kg and 0.22 mmol/kg respectively,which meet the standards of edible oil.

关 键 词：小米糠 液压 榨油 饼残油 

分 类 号：TS201[轻工技术与工程—食品科学]