Poppy seed oil and the extracting technics thereof

A technology for poppy seed oil and poppy seeds, which is applied in the fields of food and analytical chemistry, and can solve the problems of not disclosing a preparation method for poppy seed oil, and no analysis of poppy seed oil.

Inactive Publication Date: 2008-01-30
周宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Analysis of the Volatile Chemical Components of Poppy Seed Oil" ("Chinese Herbal Medicine" Volume 34, No. 10, October 2003) discloses the method of applying steam distillation to extract the volatile oil of poppy seed oil. Qualitative analysis of the main volatile components of the poppy seed oil was carried out, the volatile oil accounted for 0.45% of the total weight, and 55 chemical components were identified, but the preparation method of the poppy seed oil used was not disclosed, and the non-volatile main components in the poppy seed oil were not disclosed. analyze

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, 50kg inactivated poppy seeds are screened and air-selected, remove impurities such as husk, dander, dust, put it into the steaming frying pan, adopt the method of heating water to keep moisture and the humidity in the pot, fully stir, poppy The seed temperature is 9°C and steamed for 20 minutes; then the temperature is increased to remove part of the water in the poppy seeds, the frying temperature is 13°C, and the frying time is 40 minutes; the screw oil press chamber temperature is preheated to 1°C, and the poppy seeds are poured into The oil is extracted by an oil press; 19kg of poppy seed oil is obtained, the oil yield is 38%, and the oil has the aroma of poppy seeds.

Embodiment 2

[0019] Embodiment 2, 100kg of fresh poppy seeds are screened and air-selected, and impurities such as husks, dander, dust are removed, and they are put into the steaming frying pan, and the method of sealing and heating water is adopted to keep moisture and the humidity in the pot, and fully stir, Steam the poppy seeds at a temperature of 1°C for 40 minutes; then increase the temperature to remove some moisture in the poppy seeds, fry the blanks at a temperature of 1°C, and fry the blanks for 30 minutes; preheat the chamber temperature of the screw oil press to 1°C, and pour the poppy seeds. The oil is taken into the oil press; 41kg of new poppy seed oil is obtained, the oil yield is 41%, and it has a strong aroma of poppy seeds.

Embodiment 3

[0020] Embodiment 3, 100kg of fresh poppy seeds are screened and air-selected, remove impurities such as husk, dander, dust, put it into the steaming frying pan, adopt the method of sealing and heating water to keep moisture and the humidity in the pot, fully stir, The poppy seeds are steamed at a temperature of 9°C for 60 minutes; then the temperature is increased to remove part of the moisture in the poppy seeds, the temperature of the frying is 2°C, and the frying time is 20 minutes; the chamber temperature of the screw oil press is preheated to 1°C, and the poppy seeds are poured. The oil is taken into the oil press; 43kg of new poppy seed oil is obtained, the oil yield is 43%, and it has a strong aroma of poppy seeds.

[0021] The working temperature of the screw press is matched with the properties of the cooked billet. Preheating the chamber temperature to 80-150°C can make the oil extraction process smoother and significantly improve the oil yield and product flavor. ...

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PUM

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Abstract

The invention provides a poppy-seed oil, which is characterized in that apart from poppy-seed oil, the poppy-seed oil also comprises one of to all of the following components: 2, 5-dimethyl pyrazine; 2-ethyl-3-methyl pyrazine; 3-ethyl-2,5-dimethyl pyrazine, 5-ethyl-1-ethythio -1-cyclopentene. The weight percentages of the increment components in the evaporated oil are one of to all of as the following: 2-pentyl furan higher than 4 percent; hexanal higher than 22 percent; pentanal higher than 2 percent; 2-heptanone higher than 1.5 percent, heptanal higher than 1 percent. The oil squeezing technique is that the poppy-seed is used as material, slaking and oil squeezing technique are adopted to prepare the poppy-seed oil; the slaking refers to the temperature increasing of poppy-seed oil to 50-120 DEG C for 31min to 3 days, or 120-800 DEG C for 1min to 120min; the squeezing technique refers to physical oil squeezing and extracting with chemical solvent. The squeezing method of the invention adopts slaking technique, thus not only increasing the oil output rate, but also enhancing the quality of poppy-seed oil. The poppy-seed oil comprises new chemical components or changes the quantity of the original chemical components, thus endowing the product with special taste and flavor and obvious product characteristics.

Description

technical field [0001] The invention relates to the improvement of the extraction process of edible poppy seed oil, in particular to a poppy seed oil containing new components, unique odor and distinctive product characteristics and a preparation method thereof. It belongs to the technical field of food and analytical chemistry. Background technique [0002] In the "Compendium of Materia Medica", poppy seeds are called "Royal Rice, Xianggu, Sangzi", and the smell is sweet, flat and non-toxic; poppy seed oil is called "Royal Rice Oil". "Cihai" records: Poppy seeds contain 50% oil, oily flat, sour taste, function to astringe the lungs, astringent intestines, pain relief, attending chronic cough, chronic diarrhea, chronic dysentery, chest and abdominal pain and other symptoms. [0003] The non-toxicity of poppy seeds has been recognized in the pharmaceutical industry since ancient times. Modern medical research has confirmed that it is rich in nutrients such as unsaturated fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23D7/02A23L27/10
Inventor 周宇李竹兰郭建
Owner 周宇
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