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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (2): 416-419.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

油茶饼粕中残油榨取技术研究

王文杰 陈长庚 黄建琴 张必桦 吴新荣 徐奕鼎 罗仲兴 方吴云   

  • 收稿日期:2010-08-20 修回日期:2010-09-21 出版日期:2011-01-14 发布日期:2011-01-14
  • 基金资助:

    安徽省科技攻关计划

The Research on Preparation of Residual Oil of Camellia oleifera with Press Technology

  • Received:2010-08-20 Revised:2010-09-21 Online:2011-01-14 Published:2011-01-14

PDF (PC)

1174

摘要：

压榨制取的茶油品质较好，但出油率较低。为提高压榨出油率，对油茶籽饼粕中的残油进行再压榨制取。结果表明：经高温水蒸汽的蒸制处理，油茶饼粕含水率从9~10%提高到了15~16%。再压榨作业，可以有效地将饼粕中的部分残油榨出，使压榨出油率从85%以下提高到近90%。榨出的残油在质量上与油茶籽直接榨出的油相同。油茶饼粕的蒸制再压榨处理，具有有效性和安全性特点。减短油路，增加榨樘压力，有可能进一步提高残油的榨出率。

关键词: 洛玉4号, 洛玉4号, 密度, 产量, 农艺性状

Abstract:

The quality of tea-oil is better, but the extraction rate is lower with the preparation of press. To improved the extraction rate, the residual oil of seedcake was preparation with re-press. The results showed: With the high-temperature steam, the water rate of the seedcake increased from 9-10% to 15-16%. Any residual oil of the seedcake was extracted out effectively with the preparation of re-press. The extraction rate was increased from less than 85% to nearly 90%. The quality of the extracted residual oil is equal to the seed oil. This method was effective and safety. Shortening the road of oil and increasing the press, the extraction rate would be increased yet.

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