The invention discloses an efficient preparation process of high-quality pecan oil, which comprises the following steps: (1) peeled pecan seeds are dried at low temperature of 50 80;(2) low-temperature dried pecan seeds are placed in a hydraulic press to produce oil, and the crushing is stopped after 40 60% oil yield, and the pecan oil and residual cake are collected separately; (3) the residual cake is added with deionization according to the ratio of material to liquid 1:3 10w/v. Water or distilled water, after standing to remove the residue of the shell; (4) adjust the mixture to pH 3 5 or 8 10 after homogenization, the homogenized mixture will be centrifuged in the centrifuge for 10 30 minutes. The beneficial effects of the invention are as follows: on the basis of low-temperature drying, the high-quality pecan oil can be efficiently prepared by hydraulic pressing and water extraction process for high-oil and high-unsaturated fatty acid content oils such as pecan, without damaging the vitamins, sterols and other nutrients in the oil, and is also beneficial to the utilization of Pecan protein and pecan cake, with mild conditions and energy consumption. Low, high oil yield, good oil quality and so on.
【技术实现步骤摘要】
一种高品质山核桃油的高效制备工艺
本专利技术涉及到食用山核桃油,主要是一种高品质山核桃油的高效制备工艺。
技术介绍
山核桃(Caryacathayensissarg)为胡桃科(Juglandaceae)核桃属(CaryaNutt)植物。山核桃果仁香脆可口,营养丰富,是我国众多干果中价值较高的品种之一。山核桃果仁香脆可口,营养丰富,是我国众多干果中价值较高的品种之一,长久以来备受推崇,《本草纲目》《神农本草经》中都记有山核桃“健脑、润肌、黑发、补气养血、温肺润肠”等功能。山核桃仁含有多种营养物质,其中油脂含量最高,占种仁的65.8%~74.1%,油脂不饱和脂肪酸约占88.38%~95.78%,尤其是油酸、亚油酸及亚麻酸含量较高。山核桃油脂制取主要有螺旋压榨、有机溶剂浸提和水提法、水酶法等工艺。螺旋压榨法具有工艺设备简单,但由于山核桃含油率高,易产生滑膛现象,且生产温度较高,易导致山核桃油中丰富的多不饱和脂肪酸易氧化;液压法具有条件温和、油品质高等特点,但得油率不高,且随着山核桃中油脂含量降低,压力和能耗迅速上升;有机溶剂浸提法具有得油率高,容易实现大规模生产和生产自动化的优点,但在生产安全性和溶剂残留等方面存在风险。水提法和水酶法处理条件温和,但也存在酶的成本较高、得油率不高、反应时间过长的缺点。
技术实现思路
本专利技术目的是为了克服山核桃等高含油、高不饱和脂肪酸含量的油料制油过程的不足,而提供的一种高油脂得率、低营养损耗和利于蛋白等副产物利用工艺,具体是一种高品质山核桃油的高效制备工艺,在原料低温快速干燥的基础上,采取液压制油,并对含一定量油脂的残饼进一步以 ...
【技术保护点】
1.一种高品质山核桃油的高效制备工艺,其特征在于:该工艺步骤如下:(1)将脱皮山核桃籽于50‑80℃低温干燥至含水4‑8%;(2)将低温干燥后的山核桃籽置于液压榨油机中制油,待出油率40‑60%后停止压榨,分别收集山核桃油和残饼,山核桃油过滤后于60‑100℃干燥30‑60min脱水得到山核桃冷榨油;(3)将残饼按料液比1:3‑10w/v的比例加入去离子水或蒸馏水,于500‑1000rpm搅拌机中搅拌,静置后去残留果壳;(4)调节混合液到pH3‑5或pH8‑10后置于2000‑4000rpm均质机中均质0.5‑5min,将均质后混合液在3000‑10000rpm离心机中离心10‑30min使油相、水相及残渣三相分离,油相于60‑100℃干燥30‑60min脱水得到山核桃水提油。
【技术特征摘要】
1.一种高品质山核桃油的高效制备工艺,其特征在于:该工艺步骤如下:(1)将脱皮山核桃籽于50-80℃低温干燥至含水4-8%;(2)将低温干燥后的山核桃籽置于液压榨油机中制油,待出油率40-60%后停止压榨,分别收集山核桃油和残饼,山核桃油过滤后于60-100℃干燥30-60min脱水得到山核桃冷榨油;(3)将残饼按料液比1:3-10w/v的比例加入去离子水或蒸馏水,于500-1000rpm搅拌机中搅拌,静置后去残留果壳;(4)调...
【专利技术属性】
技术研发人员:方学智,杜孟浩,郭少海,罗凡,
申请(专利权)人:中国林业科学研究院亚热带林业研究所,
类型:发明
国别省市:浙江,33
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