鲜油茶果快速制油工艺研究

为提高油茶果的制油效率，对传统油茶果制油工艺进行改进，采用先整果压破果壳再鼓风加热进行干燥达到蒲、壳与仁分离，得到的油茶籽仁经破碎烘干后进行压榨制油，经冷冻过滤得到成品油。对油茶籽仁烘干工艺条件和压榨工艺条件进行优化，以常温过滤为对照，对成品油的品质进行测定并考察了其在45 ℃储存18个月的稳定性。结果表明：油茶果干燥采用先压破果壳再鼓风加热可节约爆蒲（果壳炸开）时间0.5 h；油茶籽仁最佳烘干条件为烘干温度140 ℃，油茶籽仁颗粒直径6～8 mm，采用鼓风干燥；油茶籽仁含水率和油茶籽壳添加量对出油率有明显的影响，在添加30%油茶籽壳条件下，当含水率为3%时，出油率最高；油茶籽原油采用冷冻过滤得到的成品油的酸值（KOH）、过氧化值和苯并芘含量分别为0.6 mg/g、0.2 g/100 g和3 μg/kg，符合食品安全国家标准要求，且储存稳定性优于常温过滤。该工艺节约了油茶果制油时间，提高了出油率和成品油的储存稳定性，可实现油茶籽油的快速制备。

Rapid oil production technology of fresh Camellia oleifera fruit

In order to improve the traditional oil production efficiency of Camellia oleifera fruit, the oil production process of Camellia oleifera fruit was improved, and the drying method of Camellia oleifera fruit by firstly crushing then air heating was adopted to achieve the separation of fruit shell, seed shell and kernel. The obtained Camellia oleifera kernel was crushed and dried and then pressed to prepare oil, and the finished oil was obtained by freezing and filtration. The drying process conditions and pressing process conditions of Camellia oleifera kernel were optimized, and the quality of the finished oil was measured with room temperature filtration as a control, and the stability of the finished oil was investigated by storing it at 45 ℃ for 18 months. The results showed that the drying of Camellia oleifera fruit by firstly crushing then air heating could save the explosion time (fruit shell blowing up) for 0.5 h. The optimal drying process conditions of Camellia oleifera kernel were drying temperature 140 ℃, particle diameter of crushed Camellia oleifera kernel 6-8 mm, and air heating. The moisture content of Camellia oleifera kernel and the amount of seed shell added had a significant effect on the oil yield, and under the condition of adding 30% seed shell, the highest oil yield was achieved when the moisture content was 3%. The acid value, peroxide value and benzo(a)pyrene content of the finished oil obtained by freezing and filtration of crude Camellia oleifera seed oil were 0.6 mgKOH/g, 0.2 g/100 g and 3 μg/kg, which were in accordance with the national food safety standards, and the storage stability was superior to that of room temperature filtration. This process saves the time of oil production from Camellia oleifera fruit and improves the yield and storage stability of the oil, which can realize the rapid preparation of Camellia oleifera seed oil.