Method for producing foamless frying rapeseed oil of national fourth-level standard

A production method and technology of rapeseed oil, applied in the direction of fat oil/fat production, fat generation, fat oil/fat refining, etc., can solve the problems of foam overflowing the pot, hurting people, affecting market sales, etc., to increase production and reduce formation , Guarantee the effect of output and quality

Inactive Publication Date: 2010-06-16
江苏广原油脂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, through the investigation of most vegetable oil factories, it is known that the four-grade rapeseed oil has a phenomenon of frying and foaming to varying degrees when it is eaten, and the foam is easy to cause the pot to overflow and even hurt people, which limits the application range of the four-grade rapeseed oil , affecting its market sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: Including steaming and frying in the pre-pressing workshop, evaporation in the leaching workshop, and refining in the finished product workshop in sequence; wherein, the production process in the pre-pressing workshop is: firstly, the rapeseed is rolled to obtain embryos, and by weight, the rapeseed Moisture ≤ 12.5%, impurity content ≤ 0.5%, material embryo thickness ≤ 0.35mm; secondly, the material embryo is steamed and fried to get cooked embryo, and the embryo is indirectly heated by heat conduction oil in the steaming wok, and the first layer of the steaming wok Evenly add hot water of 1% of the weight of the embryo, spray direct steam of 1.5% of the weight of the embryo into the second layer of the steaming pan, the direct steam pressure is 0.1Mpa, the steam-fry temperature is 115°C, and the steam-fry time is 1.5 hours. The moisture content of the cooked embryo is 4%; then the cooked embryo is dried in a flat dryer to a moisture content of 2.8%; then p...

Embodiment 2

[0008]Embodiment 2: Including steaming and frying in the pre-pressing workshop, evaporation in the leaching workshop and refining in the finished product workshop in sequence; wherein, the production process in the pre-pressing workshop is: firstly, the rapeseed is flaked to obtain the material embryo, and by weight, the rapeseed Moisture ≤ 12.5%, impurity content ≤ 0.5%, material embryo thickness ≤ 0.35mm; secondly, the material embryo is steamed and fried to get cooked embryo, and the embryo is indirectly heated by heat conduction oil in the steaming wok, and the first layer of the steaming wok Evenly add hot water of 1-2% of the weight of the raw material, spray direct steam of 1.75% of the weight of the raw material on the second layer of the steaming wok, the direct steam pressure is 0.15Mpa, the steam-fry temperature is 117°C, and the steam-fry time is 1.8 hours, the moisture content of the cooked embryo is 5%; then the cooked embryo is dried in a flat dryer to a moisture...

Embodiment 3

[0009] Embodiment 3: Including steaming and frying in the pre-pressing workshop, evaporation in the leaching workshop and refining in the finished product workshop in sequence; wherein, the production process in the pre-pressing workshop is: firstly, the rapeseed is flaked to obtain the material embryo, and by weight, the rapeseed Moisture ≤ 12.5%, impurity content ≤ 0.5%, material embryo thickness ≤ 0.35mm; secondly, the material embryo is steamed and fried to get cooked embryo, and the embryo is indirectly heated by heat conduction oil in the steaming wok, and the first layer of the steaming wok Evenly add hot water of 1-2% of the weight of the embryo, spray direct steam of 2% of the weight of the embryo into the second layer of the steaming pan, the direct steam pressure is 0.2Mpa, the steaming temperature is 120°C, and the steaming time is 2 hour, the moisture content of the cooked embryo is 6%; then the cooked embryo is dried in a flat dryer to a moisture content of 3%; th...

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PUM

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Abstract

The invention discloses a method for producing foamless frying rapeseed oil of a national fourth-level standard. The method comprises the following steps: in an oil pre-pressing workshop, firstly, performing flaking on rapeseeds to obtain material flakes; secondly, steaming and frying the material flakes to obtain cooked flakes, and drying the cooked flakes; thirdly, pre-pressing the cooked flakes to obtain pre-pressed oil and pre-pressed cakes; and finally refining the pre-pressed oil and leaching out the pre-pressed cake; in a leaching plant, firstly leaching out crude oil and wet seeds from the pre-pressed cakes; secondly, drying the wet seeds to obtain dry seeds, and evaporating the leached crude oil through a first evaporator, a second evaporator and a third stripping tower in sequence to obtain leached oil; and finally refining the leached oil; and in a refining plant, refining the pre-pressed oil and the leached oil respectively: firstly performing primary hydration, standing and precipitating the oil to obtain oil residue; secondly, salting out the oil residue to obtain crude oil and waste oil residue; thirdly, performing secondary hydration on the crude oil; fourthly, performing centrifugal separation on the crude oil to obtain half-finished oil and the oil residue; fifthly, performing continuous desolvation on the half-finished oil under vacuum and filtering the half-finished oil after the desolvation to obtain finished oil; and finally cooling the finished oil and metrically putting the finished oil in storage. The rapeseed oil produced by the method of the invention cannot foam during frying, so that the application fields and the market sale are expanded.

Description

technical field [0001] The invention relates to a production method of rapeseed oil, in particular to a production method of national standard four-grade rapeseed oil for frying without foam. Background technique [0002] At present, the national standard four-grade rapeseed oil produced by the vegetable oil factory is produced according to the national standard GB1536-2004, and the main quality indicators and hygiene indicators are all qualified. However, through the investigation of most vegetable oil factories, it is known that the four-grade rapeseed oil has frying foaming phenomenon to varying degrees when eating, and the foam is easy to cause the pot to overflow and even hurt people, which limits the application range of the four-grade rapeseed oil , affecting its market sales. Contents of the invention [0003] The object of the present invention is to provide a method for frying non-foaming national standard four-grade rapeseed oil. The quality index of the four-g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/10C11B1/06C11B1/04C11B3/12C11B3/06C11B3/04C11B3/16
Inventor 陆和沂
Owner 江苏广原油脂有限公司
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