橄榄油加工技术的研究

Study on the Processing Technique of Olive Oil

橄榄油是世界上名贵的木本植物油,我国引种油橄榄在榨油技术方面还存在诸多问题,集中表现为油质量差,出油效率低。该文采用加温融合与加压压榨方法,可使出油效率比国内一般榨油方法提高11.25％;采用倾析为主离心为辅的油水分离工艺和真空过滤技术,减少了油的杂质和水分,使油的质量达到国家和国际的特级橄榄油标准。

There are many problems in olive oil pressing technique after the plant was introduced into China, chief ly shown as poor quality of oil and low oil yield. In this study, experimental results showed that heated mixing and raised pressure could increase oil yield by 11. 25% while decanting and vacuum filtration could improve oil quality up to meet completely with the domestic and the international standard of the extra grade of olive oil.