CN1168805C - 菜籽壳仁分离冷榨制油方法 - Google Patents
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Abstract
本发明为菜籽壳仁分离冷榨制油方法,包括如下工序:(1)将菜籽调质,调质工序先将菜籽在蒸汽内管束卧式烘干机内加热到40-90℃,然后送到冷却部分由鼓风机用强风快速冷却到30℃以下。(2)将菜籽用剥壳机剥壳,(3)将皮壳,仁分离,(4)将皮壳直接浸出,浸出油脱溶、精炼,(5)将仁在常温下直接冷榨,得菜籽仁饼和油,将油沉淀或过滤后得菜籽仁油。工艺简单,制油成本低,产品质量好,副产品价值较高。
Description
技术领域:
本发明与菜籽榨油方法有关。
技术背景:
已有的菜籽榨油大都采用预榨一浸出工艺,这个工艺是将带皮的油菜籽轧胚、蒸炒、预榨得油和饼,将油水化精炼得二级油,将饼浸出得油和粕,将油脱溶、精炼得二级油或精炼油,将粕脱溶,得菜籽粕。这个工艺制成的二级油为棕黑色、再精炼不但要增加成本,且在精炼过程中损失了维生素E,胡萝卜素,植物甾醇等营养有益成份。精炼油中需添加合成抗氧化剂。所得的粕为棕黑色,由于含纤维高,代谢能很低;由于皮壳中大量含有植酸、单宁、芥子碱等抗营养因子,作饲料适口性差,不利动物生长发育。高温榨油蛋白质变性严重。
目前也有将油菜籽剥壳后制油的工艺,是将仁进行膨化处理,然后将高含油的膨化仁直接浸出。这个工艺的缺点为:
(1)能耗高。预榨-浸出系通过预榨将饼含油降低到10~15%,而彭化过程未出油,高含油(46%以上)物料进行浸出,大大增加了溶剂回收能耗,还要增加油脂精炼的成本。
(2)产品适应市场差。目前市场欢迎预榨菜籽二级油,销售量占大部份,精炼油销售量尚占少部份。该工艺全部产品为精炼油,对市场适应性差,影响销售。
发明内容:
本发明的目的是提供一种工艺简单,能耗低,产品清洁卫生,营养不损失,外观好,副产品含蛋白高,价值高的菜籽壳仁分离冷榨制油方法。
本发明是这样实现的:
本发明菜籽壳仁分离冷榨制油方法,包括如下工序:
(1)将菜籽调质,调质工序先将菜籽在蒸汽内管束卧式烘干机内加热到40-90℃,然后送到冷却部分由鼓风机用强风快速冷却到30℃以下。
(2)将菜籽用剥壳机剥壳,
(3)将皮壳,仁分离,
(4)将皮壳直接浸出,浸出油脱溶、精炼,
(5)将仁在常温下直接冷榨,得菜籽仁饼和油,将油沉淀或过滤后得菜籽仁油。
本发明剥壳工序使用齿辊式剥壳机剥壳,分离工序采用振切筛与风选机结合分离。
本发明冷榨工序使用连续式螺旋榨油机,经一次压榨后,饼中残油为8-16%。
本发明工序(3)中浸出油后的壳含油0.5-1.5%,经脱溶剂脱溶得菜籽壳。
本发明在工序(4)中将菜籽饼浸出制油,粕在脱溶机内脱溶,先烘烤使粕温达到100-105℃,再进入蒸粕段,用过热干蒸气使其温度达到110-130℃,得菜籽仁粕。
本发明有如下优点:
1、不同于目前一些试验性的成果,本工艺是一套完整的既有技术先进性又有经济可行性的适用于工厂化生产的油菜籽壳仁分离冷榨制油方法。
2、剥壳分离的工艺特点:分级:分出部分小粒籽:调质使皮壳具脆性,仁具韧性,有利于齿辊式剥壳机剥壳。分离采用振动筛与风选机结合,达到仁中含壳(含未脱皮籽中壳)3%以下:壳中含仁3%以下。
皮壳直接浸出,提取其所含15%左右的油脂,所得菜籽壳含油1%左右为本工艺次要副产品,也是本工艺特点。
3、菜籽仁直接冷榨,是本工艺最关键特点。
连续式螺旋榨油机经改进,经一次压榨后,使饼中残油达到8~16%。直接可得到全新的主副产品:
全天然菜籽仁油:不经任何精炼,只经沉淀或过滤除去饼渣即为成品。油为橙黄色,榨油时不受皮壳污染,比较清洁卫生:具有精炼油的外观,但不经精炼,保留了天然油中全部营养和有益成份,不加抗氧化剂,等级超过国标二级。该项产品为本工艺主产品,占产品油的70%以上。
菜籽仁饼:含油8~16%,含蛋白38%以上。金黄色,是膨化大豆的替代品,用于饲料,为本工艺的主要副产品。
4、菜籽仁饼浸出制油:为降低菜籽仁饼中残油。也可将仁饼进行浸出制油,其工艺设备特点为粕脱溶机的改革,得色浅的菜籽仁粕。菜籽仁粕含油1%左右,含蛋白42%以上。用于代替豆粕可大大升值,为本工艺主要副产品。
附图说明:
图1为本发明的工艺流程图。
具体实施方式:
先将油菜籽用分级筛分级,分出小粒。将分级后的油菜籽送入调质机。调质机前部分为卧式蒸气管束烘干机,后部分为鼓风机。油菜籽先被加热到40-90℃,然后强风冷却到30℃以下。将调质后皮壳脆,仁具有韧性的菜油籽送入齿辊式剥壳机剥壳,然后经振动筛分机,风选机将壳仁分离。将皮壳直接浸出,提取所含油脂,菜籽壳为本工艺次要副产品。将菜籽仁送入连续式螺旋榨油机在常温下冷榨,得全天然菜籽油,不精炼但具有精炼油的外观,保留了天然油中全部营养和有益成份。将饼继续加工或直接作为高能高蛋白饲料原料使用。饼的继续加工可采用浸出工艺,粕的加工设备为烘蒸脱溶机。粕先烘,温度达到100-105℃时,再进入蒸粕段,用过热干蒸气,温度为110℃,以得色浅的菜籽仁粕。
Claims (5)
1、菜籽壳仁分离冷榨制油方法,包括如下工序:
(1)将菜籽调质,调质工序先将菜籽在蒸汽内管束卧式烘干机内加热到40-90℃,然后送到冷却部分由鼓风机用强风快速冷却到30℃以下。
(2)将菜籽用剥壳机剥壳,
(3)将皮壳,仁分离,
(4)将皮壳直接浸出,浸出油脱溶、精炼,
(5)将仁在常温下直接冷榨,得菜籽仁饼和油,将油沉淀或过滤后得菜籽仁油。
2、根据权利要求1所述的制油方法,其特征在于剥壳工序使用齿辊式剥壳机剥壳,分离工序采用振切筛与风选机结合分离。
3、根据权利要求1所述的制油方法,其特征在于冷榨工序使用连续式螺旋榨油机,经一次压榨后,饼中残油为8-16%。
4、根据权利要求1所述的制油方法,其特征在于工序(3)中浸出油后的壳含油0.5-1.5%,经脱溶剂脱溶得菜籽壳。
5、根据权利要求1所述的制油方法,其特征在于在工序(4)中将菜籽饼浸出制油,粕在脱溶机内脱溶,先烘烤使粕温达到100-105℃,再进入蒸粕段,用过热干蒸气使其温度达到110-130℃,得菜籽仁粕。
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CN100371430C (zh) * | 2005-10-06 | 2008-02-27 | 安徽乳泉石榴酒业有限公司 | 一种冷榨石榴籽油的方法 |
CN101993774B (zh) * | 2009-08-10 | 2013-01-09 | 镇宁自治县兴旺油脂厂 | 一种物理法榨制菜子油的方法 |
CN102199484B (zh) * | 2011-04-27 | 2015-01-07 | 沈阳农业大学 | 一种冷榨制取人参籽油的方法 |
CN103789078A (zh) * | 2012-11-02 | 2014-05-14 | 北京中天金谷粮油工程技术有限公司 | 油茶果专用剥壳、烘干工艺 |
CN104450164A (zh) * | 2014-08-26 | 2015-03-25 | 贵州禾睦福生态农业科技发展有限公司 | 利用高油分优质油菜籽在低温低水分条件下制油的方法 |
CN104560372A (zh) * | 2015-01-07 | 2015-04-29 | 武汉轻工大学 | 浓香油菜籽仁油制取方法 |
CN108774579A (zh) * | 2018-06-19 | 2018-11-09 | 师宗德瑞油脂有限公司 | 一种以菜籽仁为原料的低温压榨制油方法 |
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