油莎豆脱皮和榨油条件对其工艺效果的影响  

Influence of decortication and pressing oil conditions on the process effect of Cyperus esculentus

作　　者：连四超 刘玉兰[1] 朱文学 宋二立 郭平平 LIAN Sichao;LIU Yulan;ZHU Wenxue;SONG Erli;GUO Pingping(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国油脂》2021年第12期6-10,共5页China Oils and Fats

基　　金：“十三五”国家重点研发计划项目(SQ2019YFD100114)。

摘　　要：油莎豆因其表面皱缩沟槽和不规则形状而难以脱皮,并且因其淀粉含量高和蛋白质含量低而较难压榨制油,这些问题制约着油莎豆制油和油莎豆食用产业的发展,为解决这些难题,研究了油莎豆脱皮条件和榨油条件对其工艺效果的影响。结果显示:采用搓刮式的脱皮设备,在油莎豆水分含量12%、脱皮时间9 min的条件下,能兼顾较高的脱皮率和豆仁得率,两者分别为52.43%和78.22%;采用液压榨油机,在油莎豆入榨料粉碎至0.83 mm(20目)、入榨水分8%、室温压榨条件下,二次压榨饼残油率为3.72%;油莎豆粉碎料经过70~80℃和30 min的湿润蒸坯处理再压榨,压榨饼残油率较未蒸坯压榨稍有升高。油莎豆在压榨前不适宜进行高温湿润蒸坯处理。Cyperus esculentus is difficult to be decorticated due to its wrinkled grooves and irregular shape, and it is also hard to extract oil because of its high starch and low protein content. These problems restrict the development of oil production and edible industry of Cyperus esculentus. In order to solve these problems, the influences of decortication and pressing oil conditions on the process effect were studied. The results showed that the high peeling rate and kernel yield of 52.43% and 78.22% respectively could be achieved at 12% moisture content and 9 min decorticaion time;the residual oil rate of the second press-cake was 3.72% when the Cyperus esculentus with 8% moisture content was crushed to 0.83 mm(20 mesh) and pressed at room temperature using the hydraulic press. When the crushed Cyperus esculentus was wet steamed at 70-80℃ for 30 min and pressed, the residual oil rate of press-cake was slightly higher than that of unpretreated. Cyperus esculentus is not suitable for high temperature wetting and cooking treatment prior to pressing.

关 键 词：油莎豆 干法脱皮 压榨取油 脱皮率 豆仁得率 湿润蒸坯 饼残油率 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644[轻工技术与工程—食品科学与工程]