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| 不同品质油茶籽压榨制油工艺的对比研究 |
| Comparison of oil pressing technologies of oil-tea camellia seed with different qualities |
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| DOI： |
| 中文关键词: 油茶籽 压榨 油茶籽油 品质 |
| 英文关键词:oil-tea camellia seed pressing oil-tea camellia seed oil quality |
| 基金项目: |
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| 中文摘要: |
| 采用双螺旋压榨、单螺旋压榨和液压压榨3种压榨工艺对不同品质油茶籽进行压榨制油，并对压榨油的常规指标及微营养成分进行分析对比。结果表明：优质油茶籽经液压压榨制得的压榨油品质明显优于其他两种压榨工艺；普通品质油茶籽经液压压榨制得的压榨油质量稍优；品质较差油茶籽分别采用3种压榨工艺制得的压榨油品质相当；3种压榨工艺中，压榨饼残油最低的是双螺旋压榨，其次是单螺旋压榨，最高的是液压压榨。 |
| 英文摘要: |
| Different quality oil-tea camellia seeds were pressed by twin screw pressing, single screw pressing and hydraulic pressing to produce oil, and the conventional indexes and micro-nutrient components of pressed oil-tea camellia seed oil were analyzed. The results showed that the quality of oil produced from high-quality oil-tea camellia seed by hydraulic pressing was obviously superior to the oils produced by the other two kinds of pressing methods. The quality of oil produced from ordinary oil-tea camellia seed by hydraulic pressing was slightly better. The qualities of three kinds of pressed oils from poor quality oil-tea camellia seeds were comparable. Among three kinds of oil pressing technologies, the lowest residual oil content in pressed cake was twin screw pressing, followed by single screw pressing, while the hydraulic pressing had the highest residual oil content in pressed cake. |
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