小果茶油冷壓製程前處理對品質影響之研究

• Main Authors: huang-hsin,chang, 黃信章
• Other Authors: Huaang-Youh Hurng
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/71030644763208077112

碩士 === 國立嘉義大學 === 生物機電工程學系研究所 === 104 === 　　　This study use cold pressing process to press camellia oil, and use different roasting temperature and time to control the process. The temperature factor is divided into five levels for 80, 100, 120, 140 and 160 °C. The time factor is divided into three levels for 15, 25, and 35 minutes. The cold pressing method use two-stage approach to provide the pressure intervals. The first stage use 2.5 seconds pressing time and 12 seconds stop time to continue increase the pressure up to 200 kg/cm2 and maintain this pressure condition for 600 seconds. The second stage use the same pressurized way as the first stage. The pressure increased from 200 kg/cm2 to 550 kg/cm2 and maintains the pressure condition for 2200 seconds. After press by drying and oil extraction capacity analysis, the test group test in the lowest intensity is 80 ° C combined with 15 minutes of water evapotranspiration rate of 0.68%, oil quantity 441.1 g, oil extraction rate of 22.06%. Test group the highest intensity was 160 ° C combined with 35 minutes of water evapotranspiration rate of 4.73%, oil quantity 750.3 g, oil extraction rate was 37.52%. The resulting press tea samples after sedimentation, and then one by one the physical and chemical characterization. The results show that the oil samples of each test group are peroxide value of less than 20 mill equivalents (meq / kg), the acid value is less than 2 mg KOH / g. Browning index and oil oxidation stability analysis showed that the highest stability of the test group was 160 ° C combined with 35 minutes, the longest time to reach 5.84 ± 0.17 (hrs.). Sensory evaluation results showed that the highest overall preference test group was 140 ° C combined with 15 minutes followed by 120 ° C combined with 15 minutes. Key Words: Camellia oil, Cold pressing, Peroxide value, Acid value