新型核桃综合利用加工工艺技术

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。

A New Kind of Processing Technology of Walnut Comprehensive Utilization

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-interuaeshing 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 introduced. Development direction, application prospect and countermeasure of walnut processing technology were proposed.