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| Oil extraction process of tiger nut |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230564 |
| KeyWord:tiger nut pretreatment screw pressing supercritical CO2 extraction |
| FundProject:“十四五”国家重点研发计划重点专项(2021YFD2100301) |
| Author Name | Affiliation | | LIU Jiajie1,2,3，WAN Chuyun2,3，ZHENG Chang2,3，
SHEN Wangyang1,4，YANG Guoyan1,4 | 1.School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062,
China
3.Oil Crops and Lipids Process Technology National & Local Joint Engineering
Laboratory, Wuhan 430062, China
4.Hubei Key Laboratory for Processing and
Transformation of Agricultural Products, Wuhan 430068, China |
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| Abstract: |
| In order to provide data reference for efficient extraction of tiger nut oil and deep processing and utilization of its meal, the tiger nut oil was extracted by screw pressing-leaching process. First, the effects of decortication and pressing temperature on the residual oil rate and browning degree of screw-pressed tiger nut cakes were investigated, and the process conditions of pretreatment methods (microwave, roasting, and vacuum oven) were optimized. Then, the tiger nut oil was extracted by supercritical CO2 and solvent, respectively, and the quality of tiger nut oil and its meal was compared. The results showed that the residual oil rate (11.17%) and browning degree (4.30) of the pressed cake were low after being screw pressing at 80-90 ℃ after unpeeled tiger nut being treated in a vacuum oven at 85 ℃ for 180 min. The crude fat content of tiger nut meal obtained by supercritical CO2 extraction was 1.05%, which was lower than that of solvent extraction, and its crude protein content (6.49%) and nitrogen solubility index (0.89%) were higher; the sterol, tocopherol and total phenol contents in the obtained tiger nut oil were 436.31, 26.55 mg/100 g and 15.13 mg/100 g, respectively. In conclusion, after 180 min of vacuum oven treatment of unpeeled tiger nut at 85 ℃, screw pressing at 80-90 ℃, and then supercritical CO2 extraction is a method that can not only efficiently extract tiger nut oil, but also ensure the quality of meal. |
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