液压法从油茶饼中制取油脂的工艺研究  

Hydraulic Process Study on Production of Oil from Seedcake of Camellia oleifera

作　　者：陈瑶 王进 许杰 刘海 郭少海 Chen Yao;Wang Jin;Xu Jie;Liu Hai;Guo Shaohai(Guizhou Academy of Forestry,Guiyang 550000)

机构地区：[1]贵州省林业科学研究院,贵阳550000

出　　处：《中国粮油学报》2022年第11期169-173,共5页Journal of the Chinese Cereals and Oils Association

基　　金：贵州油茶团队服务企业行动计划(黔科合服企[2018]4003号);油茶特色制油关键技术推广示范([2019]TG01号);贵州省油茶工程技术研究中心(黔科合平台人才[2018]5252)。

摘　　要：使用液压冷榨法制取的茶油品质好,但出油率较低。为提高液压冷榨的出油率,该实验以油茶籽液压饼为原料,采用液压冷榨法对其进行二次压榨,并对液压冷榨工艺进行研究。通过单因素实验着重探讨蒸制时间、保压时间、粒径等因素对油茶饼残油率的影响,并使用正交实验以确定最佳液压冷榨工艺条件。结果表明,二次压榨所得茶油在品质上与油茶籽直接压榨所制油相同,蒸制再压榨处理具有安全性;液压冷榨法提取油茶饼残油的最佳压榨工艺条件为最蒸制时间为60 min,保压时间120 min,粒径4 mm,在此条件下进行验证实验,油茶饼残油率为4.07%,使油茶籽仁的压榨出油率从80%左右提高到90%以上。The tea oil produced by the hydraulic cold pressing method has a good quality.However,the oil yield is low.In order to improve the oil yield of hydraulic cold pressing,in this experiment,tea seed hydraulic cake was used as the raw material,and the hydraulic cold pressing method was used for secondary pressing,and the hydraulic cold pressing process was studied.The single-factor test focused on the effects of steaming time,holding time,particle size and other factors on the residual oil rate of oil tea cake meal,and an orthogonal test was used to determine the optimal hydraulic cold pressing process conditions.The results indicated that the tea oil obtained from the secondary pressing was the same in quality as the oil made by direct pressing of oil tea seeds,and the steaming and re-pressing treatment were safe;the optimal pressing process conditions for extracting residual oil from oil tea cake meal by hydraulic cold pressing were the most steaming time of 60 min,the holding time of 120 min,and the particle size of 4mm,and the residual oil rate of oil tea cake meal was 4.07%in the validation experiment conducted under these conditions,which made the pressing oil yield of oil tea seed kernel increased from about 80%to more than 90%.

关 键 词：油茶饼 残油 液压工艺 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]