Roncero José M, Álvarez-Ortí Manuel, Pardo-Giménez Arturo, Rabadán Adrián, Pardo José E
Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
Mushroom Research, Experimentation and Service Centre, C/Peñicas, s/n, Apartado 63, 16220 Quintanar del Rey, Spain.
Foods. 2021 May 11;10(5):1049. doi: 10.3390/foods10051049.
Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100-150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP.
杏仁是全球种植最为广泛的坚果。大多数品种的杏仁含油量超过50%，这促使杏仁油被用于烹饪或化妆品行业。提取杏仁油的首选方法是压榨法，这样可得到可供食用的初榨油。在这项研究中，使用了两种压榨系统来获取杏仁油：螺旋压榨机（SP）和液压压榨机（HP）。从物理化学和感官角度分析了这两种方法的性能，以及它们对所获杏仁油的质量和成分特性的影响。从工业角度来看，螺旋压榨机在100 - 150°C的温度下运行时，出油率最高。在质量和化学成分方面，液压压榨机所获的油质量指标更佳，因为其受到的处理较为温和，不受温度影响，但总甾醇含量较低。以不饱和脂肪酸占主导（>90%）为特征的脂肪酸模式不受压榨系统的影响。所测试的不同操作条件对所获油的性能或成分影响不大，但感官测试表明，根据消费者偏好，液压压榨机和螺旋压榨机所获的油是两种明显不同的产品。作为油脂提取过程副产品得到的脱脂杏仁粉的特点是蛋白质和纤维含量高，并且当面粉由液压压榨机的压榨饼生产时脂肪含量更高。
