| 方世文1，2，于子越1，梁椿松1，2.棕榈仁一次浸出工艺研究[J].中国油脂,2026,51(5):.[FANG Shiwen1,2, YU Ziyue1, LIANG Chunsong1,2.Research of direct extraction process for palm kernel[J].China Oils and Fats,2026,51(5):.] |
| 棕榈仁一次浸出工艺研究 |
| Research of direct extraction process for palm kernel |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250401 |
| 中文关键词: 棕榈仁 棕榈仁油 棕榈仁粕 一次浸出 |
| 英文关键词:palm kernel palm kernel oil palm kernel meal direct extraction |
| 基金项目: |
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| Author Name | Affiliation | | FANG Shiwen1,2, YU Ziyue1, LIANG Chunsong1,2 | 1.Myande Group Co. , Ltd. , Yangzhou 225127, Jiangsu, China； 2.School of Food Science and
Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
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| 中文摘要: |
| 为解决传统棕榈仁全压榨工艺存在的饼粕残油高、质量差等问题，拟采用棕榈仁一次浸出工艺。分析了棕榈仁的基本理化指标，并通过实验模拟研究了棕榈仁一次浸出工艺中破碎、轧坯、浸出等核心工段的工艺参数。结果表明：破碎机工作压力为50～80 kN，辊间距在1.0～1.2 mm之间时，破碎粒粒径在3 mm×3 mm以下，轧坯效果最好；轧坯机辊间距设定在0.4 mm，棕榈仁破碎粒的水分含量为9.5%、温度为70 ℃、轧坯辊辊间压力为5 MPa时，坯片的成形度最好，粉末度低且坯片厚度在0.35 mm左右，有利于浸出；使用正己烷对棕榈仁坯片进行浸出，在萃取次数4次、单次萃取时间120 min、萃取温度60 ℃、溶料比2.5∶ 1时，棕榈仁粕残油可降低到1%以下；一次浸出工艺生产的棕榈仁粕呈雪片状，感官良好，粉末度低；一次浸出工艺生产的棕榈仁原油除游离脂肪酸含量稍高外，其他指标符合GB/T 18009—1999中一级粗棕榈仁油的标准。综上，棕榈仁一次浸出工艺是可行的。
关键词：棕榈仁；棕榈仁油；棕榈仁粕；一次浸出 |
| 英文摘要: |
| To address the issues of high residual oil and poor quality of palm kernel cake and meal associated with the traditional full-pressing process for palm kernel, the direct extraction process for palm kernel was proposed. The basic physicochemical indicators of palm kernel were analyzed, and experimental simulations were conducted to investigate the key process parameters, including cracking, flaking, and solvent extraction. The results showed that when the working pressure of the cracker was 50-80 kN and the roller spacing was between 1.0-1.2 mm, the cracked particles was below 3 mm×3 mm, which was most conducive to flaking. When the roller spacing of the flaker was set to 0.4 mm, the moisture content of palm kernel particles was 9.5%, the temperature was 70 ℃, and the pressure between the flaking rollers was 5 MPa, the flakes had the best formability, low powderiness and a thickness of about 0.35 mm, which was conducive to leaching. Using n-hexane for extraction, the residual oil content in the palm kernel meal could be reduced to below 1% under the conditions of extraction times 4 with each extraction lasting for 120 min, extraction temperature 60 ℃, and a solvent volume-to-solid mass ratio 2.5∶ 1. The palm kernel meal produced by the direct extraction process appeared as snow-white flakes, with good sensory quality and low fines content. Except for a slightly higher free fatty acid content, the crude palm kernel oil produced by this process met the specifications for Grade 1 crude palm kernel oil in the national standard of GB/T 18009-1999. In conclusion, the direct extraction process for palm kernel is feasible. |
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