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中国精品科技期刊2020
史闯, 王斐, 殷钟意, 郑旭煦. 牡丹籽仁压榨油和浸提油联合生产工艺研究[J]. 食品工业科技, 2016, (04): 303-308. DOI: 10.13386/j.issn1002-0306.2016.04.052
引用本文: 史闯, 王斐, 殷钟意, 郑旭煦. 牡丹籽仁压榨油和浸提油联合生产工艺研究[J]. 食品工业科技, 2016, (04): 303-308. DOI: 10.13386/j.issn1002-0306.2016.04.052
SHI Chuang, WANG Fei, YIN Zhong-yi, ZHENG Xu-xu. The peony seed kernel oil pressure and oil extraction joint production process research[J]. Science and Technology of Food Industry, 2016, (04): 303-308. DOI: 10.13386/j.issn1002-0306.2016.04.052
Citation: SHI Chuang, WANG Fei, YIN Zhong-yi, ZHENG Xu-xu. The peony seed kernel oil pressure and oil extraction joint production process research[J]. Science and Technology of Food Industry, 2016, (04): 303-308. DOI: 10.13386/j.issn1002-0306.2016.04.052

牡丹籽仁压榨油和浸提油联合生产工艺研究

The peony seed kernel oil pressure and oil extraction joint production process research

  • 摘要: 为了提高牡丹籽仁油的提取率,得到高品质的油脂以及低残油且未变性的饼粕,本文研究压榨和浸提两种方法联合生产牡丹籽仁油的工艺,并分别对两种工艺进行优化。结果表明:液压压榨最优工艺为物料粒度40目、物料含水率为5%、压榨次数3次、压榨时间20 min、压榨温度60℃、压榨压力55 MPa;溶剂浸提最优工艺为浸提次数3次、料液比1∶10、浸提温度50℃、浸提时间120 min。在两种工艺综合提取下,牡丹籽仁油总得率高达98.86%。其中压榨牡丹籽仁油不饱和脂肪酸高达91.36%,浸提牡丹籽仁油不饱和脂肪酸高达90.64%,均具有较高的营养价值,因此有望开发成为一种高营养保健食用油脂。 

     

    Abstract: To improve the extraction yield of peony seed kernel oil,the grease of high quality and low residual oil and degeneration of the cake,two step method was used to prepare the peony seed oil,and the two processes were optimized. The results showed that hydraulic press optimal process for the material granularity was 40 mesh,the material moisture content was 5%,the press number was 3 times,the press time was 20 min,the press temperature was 60 ℃,the press was 55 MPa and solvent extraction process was 3 times,the ratio of material to liquid ratio was 1∶10,the extraction temperature was 50 ℃,extraction time was 120 min. Under the comprehensive extraction of two processes,the peony seed kernel oil total withdrawal rate was as high as98.86%. The squeezing peony seed kernel oil unsaturated fatty acids was as high as 91.36%,extraction of peony seed kernel oil unsaturated fatty acids was as high as 90.64%,and the two oils all had high nutritional value,so they were expected to develop to become a kind of high nutritional health edible oil.

     

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