液压榨油机低温浸榨杏仁油的工艺研究

Soaking-pressing Production Technology of Almond Oil Using Hydraulic Oil Press

为了提高杏仁油的提取率,确保得到高品质的油脂以及低残油且保留高天然生物活性的蛋白饼粕,本实验探索了一种利用液力榨油机浸榨结合压榨的方法。在静力压榨梯度为8-16-24-32-48-64MPa下对杏仁压榨30min,后在95%乙醇溶液中以不同固液比例对杏仁粕浸润20min,并在静压梯度为8-16-24-32-48MPa下对粕二次压榨20min。结果表明:初次压榨杏仁油的提取率为74.15%,杏仁粕中残油率23.99%。在乙醇浸润二次压榨阶段,最佳固液比为3.5:1(m/m),油脂提取率可达62.53%,此时粕中残油率降为10.57%。结论表明:采用将液力压榨和乙醇浸润压榨相结合的工艺方法,杏仁油的总提取率可达90.32%。

To improve the extraction yield of high-quality almond oil with low residual oil and reserve high natural activity in protein cake, an extraction method combining hydraulic pressing of almond with alcohol soaking-pressing of almond cake was explored. Almond was pressed at an 8-16-24-32-48-64 MPa static pressure gradients for 30 min, and then the obtained almond cake was soaked in 95% alcohol solution for 20 min, followed by the second pressing at an 8-16-24-32-48 MPa pressure gradients for 20 min. Results showed that the almond oil extraction yield is 74.15% by primary pressing, and the residual rate of oil in the cake is 23.99%. In the alcohol soaking-pressing stage, the best solid-liquid ratio is 3.5：1 （m/m）, and the oil extraction yield reaches 62.53%, while the residual rate ofoil is reduced to 10.57%. In conclusion, using the method of combining hydraulic pressing with alcohol soaking-pressing, the total extraction yield of almond oil reaches 90.32%.