| 罗 凡,郭少海,费学谦,等.油茶籽油两种加工工艺的比较研究[J].中国油脂,2015,40(6):.[LUO Fan,GUO Shaohai,FEI Xueqian，etc.Comparison of two kinds of processing technologies of oil-tea camellia seed oil[J].China Oils and Fats,2015,40(6):.] |
| 油茶籽油两种加工工艺的比较研究 |
| Comparison of two kinds of processing technologies of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 适度加工 质量指标 营养指标 |
| 英文关键词:oil-tea camellia seed oil moderate processing quality index nutritional indicator |
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| 摘要点击次数: 1270 |
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| 中文摘要: |
| 为尝试两种不同的适度加工工艺，以中试规模制备油茶籽油，跟踪测定各个加工工序中主要质量指标和营养指标的变化。其中加工工艺Ⅰ是将新鲜油茶籽在100～105℃下炒制后进行螺旋榨油机压榨，榨得油茶籽毛油经粗过滤、沉淀后打入脱胶罐，采用柠檬酸脱胶，氯化钠水溶液水洗，真空通压缩空气4 h脱水后打入冬化罐，冬化后经精过滤得到成品油茶籽油；加工工艺Ⅱ是将新鲜油茶籽在140～145℃下炒制，调整水分后进行螺旋榨油机压榨，榨得油茶籽毛油经100目滤布过滤后直接打入冬化罐，冬化后经精过滤得到成品油茶籽油。对油茶籽油的跟踪测定表明，两种加工工艺可以有效地保留油茶籽油中的营养成分，所生产的油茶籽油产品也符合相关国家标准。 |
| 英文摘要: |
| The oil-tea camellia seed oil was prepared in pilot scale and the main quality indicators and nutritional indicators of oil-tea camellia seed oil in each processing procedure were determined so as to try two kinds of appropriate processing technologies.Processing Ⅰ：the oil-tea camellia seeds were pressed by screw press after fried at 100-105℃，and the crude oil was injected into degumming tank after coarse filtration and precipitation.The oil was degummed by citric acid, washed by sodium chloride water solution,dehydrated by passing compressed air in vacuum for 4 h，and pumped into winterization tank.After winterization and fine filtration, the oil-tea camellia seed oil product was finally obtained.Processing Ⅱ：the oil-tea camellia seeds were pressed by screw press after fried at 140-145℃and adjusted water; the crude oil was filtered by 100 meshes filter cloth and pumped into winterization tank; after winterization and fine filtration，the oil-tea camellia seed oil product was obtained.The track determination of oil-tea camellia seed oil showed that both of the two kinds of processing technologies could effectively keep nutritional ingredients in oil-tea camellia seed oil and the oil-tea camellia seed oil products were accord with relevant national standards. |
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