液压法从油茶饼制取油脂的工艺研究

使用液压冷榨法制取的茶油品质好，但出油率较低。为提高液压冷榨的出油率，该试验以油茶籽液压饼为原料，采用液压冷榨法对其进行二次压榨，并对液压冷榨工艺进行研究。通过单因素试验着重探讨蒸制时间、保压时间、粒径等因素对油茶饼残油率的影响，并使用正交试验以确定最佳液压冷榨工艺条件。结果表明，二次压榨所得茶油在品质上与油茶籽直接压榨所制油相同，蒸制再压榨处理具有安全性；液压冷榨法提取油茶饼残油的最佳压榨工艺条件为最蒸制时间为60 min，保压时间120 min，粒径4 mm，在此条件下进行验证实验，油茶饼残油率为4.07%，使油茶籽仁的压榨出油率从80%左右提高到90%以上。

Hydraulic process study on the production of oil from oil tea cake meal

The tea oil produced by using the hydraulic cold pressing method has good quality, but the oil yield is low. In order to improve the oil yield of hydraulic cold pressing, this experiment used the hydraulic cold pressing method for secondary pressing of oil tea seeds hydraulic cake meal as raw material and the hydraulic cold pressing process was studied. The single-factor test focused on the effects of steaming time, holding time, particle size and other factors on the residual oil rate of oil tea cake meal, and an orthogonal test was used to determine the optimal hydraulic cold pressing process conditions. The results showed that the tea oil obtained from the secondary pressing was the same in quality as the oil made by direct pressing of oil tea seeds, and the steaming and re-pressing treatment was safe; the optimal pressing process conditions for extracting residual oil from oil tea cake meal by hydraulic cold pressing were the most steaming time of 60 min, the holding time of 120 min, and the particle size of 4 mm, and the residual oil rate of oil tea cake meal was 4.07% in the validation experiment conducted under these conditions, which made the pressing of oil tea seed kernel The oil yield was increased from about 80% to more than 90%.