葡萄籽油生产工艺研究

Studies on the productive technology of grape seed oil

葡萄酒生产过程中的下脚料经烘干等处理，分出葡萄籽（主要是皮和籽）。然后经脱壳、粉碎等处理，并进行一次性浸出取油，再经精制可得到优质食用葡萄籽油。采用脱壳和一次浸出制油工艺，不仅可以提高出油率，而且还能使制油后饼粕中的纤维素降低，蛋白质提高，从而大大增加了饼粕的营养价值。浸出的毛油经脱酸、脱色、脱臭处理，获得的精制油达到并超过国际葡萄籽油标准。对葡萄酿酒后的下脚料（葡萄籽占２０％—２６％）合理地综合利用，不仅可减少环境污染，而且还可以增加社会效益、经济效益。

Grape seed is dried and separeted from the leftovers in wineries.This paper reports the productive technology of grape seed oil.First grape seed is separeted for 30%—60% of bard outer casing.Then kernel is smashed and immersed in proceeding a time.This the speed can raise and the rate can increase in extract oil.The fiber can reduce and the protein can increase in the cake.Therefore,The nutritive value of cake is raised greatly.The refined oil can reach and exceed international standard of grape seed oil.Grape seeds account for 20%—26% of the leftovers in wineries.Recovering and using the leftovers not only can decrease the environmental pollution but also increase the social and elconomic benefit.