CAJ | 학술논문

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4h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。
위상시량충불동적괄도가공공예，이중시규모제비유다자유，근종측정각개가공공서중주요질량지표화영양지표적변화。기중가공공예Ⅰ시장신선유다자재100~105℃하초제후진행라선자유궤압자，자득유다자모유경조과려、침정후타입탈효관，채용저몽산탈효，록화납수용액수세，진공통압축공기4h탈수후타입동화관，동화후경정과려득도성품유다자유；가공공예Ⅱ시장신선유다자재140~145℃하초제，조정수분후진행라선자유궤압자，자득유다자모유경100목려포과려후직접타입동화관，동화후경정과려득도성품유다자유。대유다자유적근종측정표명，량충가공공예가이유효지보류유다자유중적영양성분，소생산적유다자유산품야부합상관국가표준。
The oil-tea camellia seed oil was prepared in pilot scale and the main quality indicators and nutritional indicators of oil-tea camellia seed oil in each processing procedure were determined so as to try two kinds of appropriate processing technologies. Processing Ⅰ:the oil - tea camellia seeds were pressed 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 chloride water solution,dehydrated by passing compressed air in vacuum for 4 h, and pumped into winterization tank. After winterization and fine filtration, the oil-tea camellia seed oil product was finally obtained. Processing Ⅱ:the oil-tea camellia seeds were pressed by screw press after fried at 140-145℃and 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.