油茶籽油两种加工工艺的比较研究

Comparison of two kinds of processing technologies of oil-tea camellia seed oil

为尝试两种不同的适度加工工艺,以中试规模制备油茶籽油,跟踪测定各个加工工序中主要质量指标和营养指标的变化。其中加工工艺Ⅰ是将新鲜油茶籽在100-105℃下炒制后进行螺旋榨油机压榨,榨得油茶籽毛油经粗过滤、沉淀后打入脱胶罐,采用柠檬酸脱胶,氯化钠水溶液水洗,真空通压缩空气4 h脱水后打入冬化罐,冬化后经精过滤得到成品油茶籽油;加工工艺Ⅱ是将新鲜油茶籽在140-145℃下炒制,调整水分后进行螺旋榨油机压榨,榨得油茶籽毛油经100目滤布过滤后直接打入冬化罐,冬化后经精过滤得到成品油茶籽油。对油茶籽油的跟踪测定表明,两种加工工艺可以有效地保留油茶籽油中的营养成分,所生产的油茶籽油产品也符合相关国家标准。

The oil- tea camellia seed oil was prepared in pilot scale and the main quality indicators andnutritional indicators of oil - tea camellia seed oil in each processing procedure were determined so as totry two kinds of appropriate processing technologies. Processing I ： the oil - tea camellia seeds werepressed by screw press after fried at 100 - 105 ℃, and the crude oil was injected into degumming tank af-ter coarse filtration and precipitation. The oil was degummed by citric acid, washed by sodium chloridewater solution, dehydrated by passing compressed air in vacuum for 4 h, and pumped into winterizationtank. After winterization and fine filtration, the oil - tea camellia seed oil product was finally obtained.Processing the oil- tea camellia seeds were pressed by screw press after fried at 140 -145 Cand ad-justed water; the crude oil was filtered by 100 meshes filter cloth and pumped into winterization tank; af-ter winterization and fine filtration, the oil - tea camellia seed oil product was obtained. The track determi-nation of oil - tea camellia seed oil showed that both of the two kinds of processing technologies could ef-fectively keep nutritional ingredients in oil -tea camellia seed oil and the oil -tea camellia seed oil prod-ucts were accord with relevant national standards.