摘要
以陕西韩城市大红袍花椒籽为原料,出油率为指标,采用碱皂化-低温压榨法制取不含反式脂肪酸的花椒籽仁油,分别考察碱皂化方式和低温压榨工艺参数对出油率的影响。结果表明,花椒籽在质量分数为10%、温度为80℃的Na OH溶液中皂化45 min,再在花椒籽含水率为18%、螺距为40 mm、温度低于60℃的条件下用螺旋压榨机中来回压榨4次,出油率达15.2%,所得花椒籽仁油(毛油)产品主要质量指标达到GB/T 22479-2008《花椒籽油》花椒籽油的一级标准,且不含反式脂肪酸。应用实践表明,该法操作简单,成本低廉,生产的花椒籽仁油品质好,可望推广应用。
Zanthoxylum bungeanum seeds kernel oil（ZSKO） with zero trans-fatty acids were prepared by alkali saponification- cold squeezing method while taking Da- Hong- Pao Zanthoxylum bungeanum（ Z.bungeanum） seeds from Hancheng city of Shaanxi as raw material, the yield of oil as the investigation index,and the modes of alkali saponification and the process parameters of cold squeezing were investigated. The results showed that the yield of ZSKO reached 15.2 % when Zanthoxylum bungeanum seeds were pretreated by alkali saponification under the conditions of sodium hydroxide＇s mass fraction for 10 %, solution temperature at80 ℃ and saponification reaction time for 45 min, and then were squeezed repeating back and forth for 4 times in the conditions of Zanthoxylum bungeanum seeds moisture content for 18 %, presser pitch for 40 mm and squeezing temperature lower than 60 ℃. The main quality indexes of ZSKO（unrefined oil） could reach to the first grade quality standards of ZSKO＇s Chinese national standard（GB 22479-2008）, and ZSKO didn＇t contain trans-fatty acids. The application practice showed that the method had the advantages of simple operation, low cost, good quality of ZSKO, and it was expected to be applied.
出处
《食品研究与开发》
CAS
北大核心
2016年第3期90-94,共5页
Food Research and Development
基金
重庆市科技攻关项目(CSTC
2011AB5007)
重庆高校创新团队建设计划(KJTD201020)
关键词
花椒籽仁油
碱皂化
低温压榨
反式脂肪酸
质量指标
Zanthoxylum bungeanum seeds kernel oil（ZSKO）
alkali saponification
cold squeezing
transfatty acids
quality index
