全自动卧式液压压榨机制备核桃油的工艺优化  

Optimization of preparation of walnut oil by automatic horizontal hydraulic press

作　　者：刘梁 张煜 刘建 石学鹏 吕鹏辉 LIU Liang;ZHANG Yu;LIU Jian;SHI Xuepeng;LYU Penghui(COFCO ET(Xi'an)International Engineering Co.,Ltd.,Xi'an 710082,China;Luoyang Zhaoge Environmental Protection Techonogy Co.,Ltd.,Luoyang 471000,Henan,China)

机构地区：[1]中粮工科(西安)国际工程有限公司,西安710082 [2]洛阳兆格环保科技有限公司,河南洛阳471000

出　　处：《中国油脂》2022年第10期8-10,17,共4页China Oils and Fats

基　　金：国家重点研发计划“特色食用木本油料种实增值加工关键技术”课题二“木本油料提质增效加工关键技术与设备研究”(2019YFD1002402)。

摘　　要：为了降低全自动卧式液压压榨机制备核桃油的生产成本,采用单因素试验考察了原料颗粒度、原料水分和入榨温度对核桃饼残油率的影响,在此基础上以核桃饼残油率为指标,运用响应面法对全自动卧式液压压榨机制备核桃油的工艺条件进行优化。结果表明:全自动卧式液压压榨机制备核桃油的最佳工艺条件为原料颗粒度120目(0.125 mm)、原料水分1.5%、入榨温度60℃,在此条件下核桃饼残油率为13.43%。In order to reduce the production cost of walnut oil prepared by automatic horizontal hydraulic press, the effects of raw material particle size, raw material moisture and pressing temperature on the residual oil rate of walnut cake were studied by single factor experiment. Then with the residual oil rate of walnut cake as an index, the conditions of preparing walnut oil by the automatic horizontal hydraulic press were optimized using response surface methodology. The results showed that the optimal process conditions of preparing walnut oil by the automatic horizontal hydraulic press were obtained as follows: raw material particle size 120 meshes(0.125 mm), raw material moisture 1.5%, pressing temperature 60℃. Under these conditions, the residual oil rate of walnut cake was 13.43%.

关 键 词：核桃油 全自动卧式液压压榨机 响应面试验 核桃饼残油率 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS224.3[轻工技术与工程—食品科学与工程]