| 摘要 |
FIELD: food industry. SUBSTANCE: method includes frying cedar nut of impurities, size separation, crushing, separating kernels from husk, separating shells from kernels, isolation of oil, and recovery of protein. Nuts are used without preliminary drying and impurity are removed simultaneously with size separation. Prior to be crushed, nuts are subjected to thermo-moistening treatment by affecting with steam for 120 to 420 sec and pressure 0-1.0 atm or by wetting nuts in hot water for 600 to 1800 sec at 60-100 C. Crushing is carried out mechanically using impact action with the aid of conical surfaces with clearance controlled in dependence of nut fraction size. Kernels are separated from husk continuously in three consecutive steps involving primary pneumatic treatment followed by mechanical treatment and fine pneumatic cleaning. Cleaned kernels are dried at 50-55 C until residual moisture content 2 to 7%, subjected to quality control operation, and compressed until oil content in cake achieves 10-17%. In each process step, product is simultaneously subjected to magnet separation. Thus obtained cedar oil is finally cleaned. EFFECT: improved quality of product thanks to improved microbiologic characteristics and to lowered oxidative damage characteristics and moisture content, and increased yield of product. 3 ex
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