双螺杆冷榨茶籽油的中试生产
为了提高油茶籽的综合利用价值，克服传统高温热榨和精炼导致茶籽油的一些营养成分和固有香味的损失，一种双螺杆冷榨茶籽油的生产工艺被开发。中试生产试验结果表明，当入榨油料含水率6.0%，仁中含壳率8.0%时，最大榨膛温度不超过60℃，饼中残油率为3.6%，所生产的冷榨茶籽油达到国标压榨成品油茶籽油一级标准。与传统的精炼茶籽油相比，冷榨茶籽油中维生素E质量分数大大高于精炼油（P〈0.05），是精炼油的2.6倍，不饱和脂肪酸和不皂化物的质量分数也明显高于精炼油（P〈0.05）。冷榨茶籽饼的粗蛋白、可溶性糖和淀粉的质量分数均高出浸出饼粕1倍左右，而粗纤维质量分数下降55.16%，茶皂素的质量分数也显著增加...
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| Published in | 农业工程学报 Vol. 30; no. 19; pp. 300 - 308 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
武汉轻工大学机械工程学院,武汉,430023%武汉新概念农业机械设备制造有限公司,武汉,430030
2014
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.3969/j.issn.1002-6819.2014.19.036 |
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| Abstract | 为了提高油茶籽的综合利用价值，克服传统高温热榨和精炼导致茶籽油的一些营养成分和固有香味的损失，一种双螺杆冷榨茶籽油的生产工艺被开发。中试生产试验结果表明，当入榨油料含水率6.0%，仁中含壳率8.0%时，最大榨膛温度不超过60℃，饼中残油率为3.6%，所生产的冷榨茶籽油达到国标压榨成品油茶籽油一级标准。与传统的精炼茶籽油相比，冷榨茶籽油中维生素E质量分数大大高于精炼油（P〈0.05），是精炼油的2.6倍，不饱和脂肪酸和不皂化物的质量分数也明显高于精炼油（P〈0.05）。冷榨茶籽饼的粗蛋白、可溶性糖和淀粉的质量分数均高出浸出饼粕1倍左右，而粗纤维质量分数下降55.16%，茶皂素的质量分数也显著增加了1倍左右（P〈0.05）。经济可行性分析表明，一个日处理30t油茶籽冷榨茶籽油生产车间的效益/费用比为1.28，投资回收期为0.78a，社会经济效益显著，适合于中国油茶籽产区较大规模的生产应用。研究为油茶籽的高效加工与利用提供参考。 |
|---|---|
| AbstractList | 为了提高油茶籽的综合利用价值，克服传统高温热榨和精炼导致茶籽油的一些营养成分和固有香味的损失，一种双螺杆冷榨茶籽油的生产工艺被开发。中试生产试验结果表明，当入榨油料含水率6.0%，仁中含壳率8.0%时，最大榨膛温度不超过60℃，饼中残油率为3.6%，所生产的冷榨茶籽油达到国标压榨成品油茶籽油一级标准。与传统的精炼茶籽油相比，冷榨茶籽油中维生素E质量分数大大高于精炼油（P〈0.05），是精炼油的2.6倍，不饱和脂肪酸和不皂化物的质量分数也明显高于精炼油（P〈0.05）。冷榨茶籽饼的粗蛋白、可溶性糖和淀粉的质量分数均高出浸出饼粕1倍左右，而粗纤维质量分数下降55.16%，茶皂素的质量分数也显著增加了1倍左右（P〈0.05）。经济可行性分析表明，一个日处理30t油茶籽冷榨茶籽油生产车间的效益/费用比为1.28，投资回收期为0.78a，社会经济效益显著，适合于中国油茶籽产区较大规模的生产应用。研究为油茶籽的高效加工与利用提供参考。 TS224.3%TQ644.1; 为了提高油茶籽的综合利用价值，克服传统高温热榨和精炼导致茶籽油的一些营养成分和固有香味的损失，一种双螺杆冷榨茶籽油的生产工艺被开发。中试生产试验结果表明，当入榨油料含水率6.0%，仁中含壳率8.0%时，最大榨膛温度不超过60℃，饼中残油率为3.6%，所生产的冷榨茶籽油达到国标压榨成品油茶籽油一级标准。与传统的精炼茶籽油相比，冷榨茶籽油中维生素E质量分数大大高于精炼油（P<0.05），是精炼油的2.6倍，不饱和脂肪酸和不皂化物的质量分数也明显高于精炼油（P<0.05）。冷榨茶籽饼的粗蛋白、可溶性糖和淀粉的质量分数均高出浸出饼粕1倍左右，而粗纤维质量分数下降55.16%，茶皂素的质量分数也显著增加了1倍左右（P<0.05）。经济可行性分析表明，一个日处理30 t油茶籽冷榨茶籽油生产车间的效益/费用比为1.28，投资回收期为0.78 a，社会经济效益显著，适合于中国油茶籽产区较大规模的生产应用。研究为油茶籽的高效加工与利用提供参考。 |
| Abstract_FL | The oil camellia (Camellia oleifera Abel., Theaceae) is notable as an important source of edible oil (known as tea oil or camellia oil) obtained from its seeds in China. Camellia oil with high oleic acid content is coming more into the focus of interest in recent years since the fatty acid composition is more comparable to olive oil. Another important aspect is that the high content of oleic acid results in a high oxidative stability, making this oil interesting for a wide range of applications. Traditional processing of camellia oil extraction is carried out by seed preparation, cooking, hot pressing, solvent extraction, and refining. This results in the loss of some nutritional component and peculiar flavor due to high temperature. A cold-pressed production process for camellia seeds oil was developed for high-quality, tasty, and natural camellia oil, including storage of raw materials, dehulling, twin-screw pressing, and the purification of crude oil. The developed cold pressing process for camellia oil was investigated in a pilot plant. The results indicated that the residual oil rate in press-cake of 3.6% and oil recovery of 90% over were found while the dehulled camellia seed material contained 8.0%of hulls in the kernels at a moisture content of 6.0%which was expressed in the developed twin-screw press. The maximum barrel temperatures of the twin-screw press during pressing didn’t exceed 60℃, which assured production of a good quality oil and the de-oiled cake. The quality of obtained cold-pressed tea seed oil reached the one-level edible oil standard (GB/T11765-2003) for pressing camellia oil. Under these process conditions, a better balance was found between oil yields and quality. Compared with the traditional refined tea seed oil, the Vitamin E content of cold-pressed tea seed oil, which is 2.6 times that of refined oil, is much higher than that of refined oil (P<0.05), and unsaponifiable matter content (1.27 g/kg) was significantly higher than those of refined oil (0.65 g/kg) (P<0.05). As well, unsaturated fatty acid (81.91%) was significantly higher than those of refined oil (79.71%) (P<0.05). These indicate that the nutrition and physiological active component present in camellia oil were more sufficiently extracted from the raw material because of the cold-pressed processing without pre-heating or exposure to any other supply of heat. The quality of cold-pressed camellia cake is significantly better than that of deoiled meal by solvent extraction of pre-pressing cake from unhulled camellia seeds. Crude protein, soluble sugar, and starch content of cold-pressed camellia cake were twice as high as those of the deoiled meal, while mass fraction of crude fiber decreased 55.16%. Mass fraction of tea saponin contained in cold-pressed cake was also about double that of the deoiled meal (P<0.05). Therefore, the cold-pressed cake not only had higher feeding validity, but also would be advantageous to further developing for extraction of tea saponin. An economic feasibility analysis for a cold press oil mill with processing capacity of 30 t/d indicated that a net annual profit of RMB 92.65 million Yuan can be earned, providing a Benefit to Cost Ratio of 1.28:1, with a Pay-Back Period of 0.78 years. Hence, installation of such medium- and large-scale enterprise processing cold-pressed camellia oil in China particularly around mountain areas planting oil camellia could be a profitable proposition. |
| Author | 李诗龙 刘协舫 张永林 刘强高 |
| AuthorAffiliation | 武汉轻工大学机械工程学院,武汉430023 武汉新概念农业机械设备制造有限公司,武汉430030 |
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| Author_FL | Liu Qianggao Li Shilong Liu Xiefang Zhang Yonglin |
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| Keywords | twin-screw pressing oil camellia seeds 脂肪酸 油茶籽 fatty acid 提取 technology extraction 双螺旋压榨 oil quality 油品质量 冷榨油 cold-presse qualityd oil 工艺 |
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| Notes | 11-2047/S technology;extraction;fatty acid;oil camellia seeds;cold-presse qualityd oil;twin-screw pressing;oil quality The oil camellia （Camellia oleifera Abel., Theaceae） is notable as an important source of edible oil （known as tea oil or camellia oil） obtained from its seeds in China. Camellia oil with high oleic acid content is coming more into the focus of interest in recent years since the fatty acid composition is more comparable to olive oil. Another important aspect is that the high content of oleic acid results in a high oxidative stability, making this oil interesting for a wide range of applications. Traditional processing of camellia oil extraction is carried out by seed preparation, cooking, hot pressing, solvent extraction, and refining. This results in the loss of some nutritional component and peculiar flavor due to high temperature. A cold-pressed production process for camellia seeds oil was developed for high-quality, tasty, and natural camellia oil, including storage of raw materials, dehul |
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| Publisher | 武汉轻工大学机械工程学院,武汉,430023%武汉新概念农业机械设备制造有限公司,武汉,430030 |
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| SubjectTerms | 冷榨油 双螺旋压榨 工艺 提取 油品质量 油茶籽 脂肪酸 |
| Title | 双螺杆冷榨茶籽油的中试生产 |
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