摘要
为了扩展芥末籽的加工利用途径,介绍了国内生产芥末油的两种主要工艺,一种是采用蒸馏酒的原理及设备,将芥末籽粗粉碎、炒拌,静态蒸馏,取其精油,然后再用植物油勾兑;另一种是将芥末籽粉碎,经水发制,放在带搅拌及冷凝器的不锈钢反应釜中动态水蒸气蒸馏,馏出物用植物油萃取,精制后即为成品,芥子油含量在1%～1.2%之间。
In order to improve the processing technology of mustard seed,two most frequently-used methods are intro- duced.The first approach is based on the principles of distillated spirits and its equipment.Mustard seed is roughly pulverized and mixed.With static distillation,its essential oil is obtained and finally blended with plant oil.The other one is carried out as the following:mustard seed is initially pulverized and fermented in water and then put into the stainless steel tank reactor with blender and condenser.After dynamic wet distillation,its distillation is extracted with plant oil and refined.The content of mustard oil is about 1%～1.2%.
出处
《江苏调味副食品》
2007年第6期37-38,共2页
Jiangsu Condiment and Subsidiary Food
关键词
芥末油
工艺流程
操作要点
mustard oil
technical procedure
operation points
