| 南瓜籽制油工艺研究进展 |
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| 引用本文： | 李晓宁,薛雅琳,郭咪咪,李秀娟,张东,朱琳,王雅朦.南瓜籽制油工艺研究进展[J].粮油食品科技,2018,26(4):17-21. |
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| 作者姓名： | 李晓宁 薛雅琳 郭咪咪 李秀娟 张东 朱琳 王雅朦 |
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| 作者单位： | 国家粮食局科学研究院 |
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| 摘 要： | 将南瓜籽制油工艺分为压榨法、萃取法、水酶法三大类,并依据此分类对当前南瓜籽制油工艺及各工艺优、劣势进行综合论述。同时,对南瓜籽制油工艺在未来的研究方向进行了展望,以期为获得高品质南瓜籽油及推进南瓜籽油产业成熟化提供支持。
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| 关 键 词： | 南瓜籽油 制油工艺 压榨法 萃取法 水酶法 |
Research advances on producing technology of pumpkin see oil |
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| Abstract: | There are three kinds of method to extract oil from pumpkin seed which are squeeze, extraction and aqueous enzymatic extraction. The technologies, advantages and disadvantages of each method were comprehensively discussed based on the classification. The future research direction of the oil extraction technology of pumpkin seed was prospected, in order to provide support for obtaining high-quality pumpkin seed oil and propel development of pumpkin seed oil industry. |
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| Keywords: | pumpkin seed oil producing technology of oil squeeze extraction aqueous enzymatic extraction |
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