粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing（Electronic Version）
2014年
12期
48-52
,共5页
凌子%朱广飞%夏鹏%任嘉嘉
凌子%硃廣飛%夏鵬%任嘉嘉
릉자%주엄비%하붕%임가가
核桃%剥壳取仁%低温压榨%超微粉碎
覈桃%剝殼取仁%低溫壓榨%超微粉碎
핵도%박각취인%저온압자%초미분쇄
Walnut%Shelling%Low temperature press%Superfine grinding
针对目前我国核桃全程加工技术滞后的现象，通过对核桃剥壳、壳仁分离、核桃仁种皮机械分离、低温双螺杆压榨、超临界萃取以及超微粉碎等关键技术的研究，尤其机械法种皮分离技术可解决因种皮导致食之味涩，严重影响口感，也导致后续加工较难的问题，同时脱皮后的鲜核桃仁口感清香，无油腻感，极大地保持了核桃中的营养成分；同时双螺杆压榨机构，采用新型喂料排油底座、二阶多级压榨的榨膛结构，上下螺杆异向旋转，在送料段采用啮合等径变螺距两段式结构而在主压榨段上为纵横向皆开放的非啮合形式，实现了纯核桃仁的低温压榨，且核桃仁压榨榨饼残油≤17%；超微粉碎替代传统的喷雾干燥，解决了制粉工艺中能耗大、原料辅料过多影响产品品质的问题。本文简述了核桃全程低温机械化加工生产线的结构组成、工艺路线及技术特点，并提出了核桃加工的发展方向、应用前景及对策。
針對目前我國覈桃全程加工技術滯後的現象，通過對覈桃剝殼、殼仁分離、覈桃仁種皮機械分離、低溫雙螺桿壓榨、超臨界萃取以及超微粉碎等關鍵技術的研究，尤其機械法種皮分離技術可解決因種皮導緻食之味澀，嚴重影響口感，也導緻後續加工較難的問題，同時脫皮後的鮮覈桃仁口感清香，無油膩感，極大地保持瞭覈桃中的營養成分；同時雙螺桿壓榨機構，採用新型餵料排油底座、二階多級壓榨的榨膛結構，上下螺桿異嚮鏇轉，在送料段採用齧閤等徑變螺距兩段式結構而在主壓榨段上為縱橫嚮皆開放的非齧閤形式，實現瞭純覈桃仁的低溫壓榨，且覈桃仁壓榨榨餅殘油≤17%；超微粉碎替代傳統的噴霧榦燥，解決瞭製粉工藝中能耗大、原料輔料過多影響產品品質的問題。本文簡述瞭覈桃全程低溫機械化加工生產線的結構組成、工藝路線及技術特點，併提齣瞭覈桃加工的髮展方嚮、應用前景及對策。
침대목전아국핵도전정가공기술체후적현상，통과대핵도박각、각인분리、핵도인충피궤계분리、저온쌍라간압자、초림계췌취이급초미분쇄등관건기술적연구，우기궤계법충피분리기술가해결인충피도치식지미삽，엄중영향구감，야도치후속가공교난적문제，동시탈피후적선핵도인구감청향，무유니감，겁대지보지료핵도중적영양성분；동시쌍라간압자궤구，채용신형위료배유저좌、이계다급압자적자당결구，상하라간이향선전，재송료단채용교합등경변라거량단식결구이재주압자단상위종횡향개개방적비교합형식，실현료순핵도인적저온압자，차핵도인압자자병잔유≤17%；초미분쇄체대전통적분무간조，해결료제분공예중능모대、원료보료과다영향산품품질적문제。본문간술료핵도전정저온궤계화가공생산선적결구조성、공예로선급기술특점，병제출료핵도가공적발전방향、응용전경급대책。
In view of problems in processing technique of walnut, key technology of shelling, sieving, separat-ing, seed coat separating, low temperature press, supercritical extraction and superfine grinding were studied. Mechan-ical method of seed coat separation technology could solve problems of poor taste and subsequent processing difficulties. Fresh walnuts kernel tasted fragrance without greasy feeling, and greatly maintained nutrients after peeling. Twin-screw press mechanism adopted new type of feed and oil drainage base and second-order multistage crush chamber structure, in which two counter-rotating parallel screws reversed rotation. Feeding section used two-part isometric varying pitch mesh structure, and main press section used Vertical and horizontal open non-intermeshing structure. Pure walnut meat low temperature press was implemented, and residue oil rate in single pressing cake≤17%. Replace traditional spray drying with superfine grinding process could improve product quality and reduce energy consumption. Technical parameters, composition and structure features of walnut full mechanization in low temperature processing production line were intro-duced. Development direction, application prospect and countermeasure of walnut processing technology were proposed.
