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Method for preparing and refining almond oil

A kind of technology of almond oil and almond, which is applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of low protein denaturation of almond cake, restricting the development of almond oil industry, denaturation of almond cake protein, etc., to achieve Low protein denaturation, shortened oil exudation distance, and long shelf life

Inactive Publication Date: 2010-07-28
BEIJING KEWEIHUA FOOD ENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the screw oil press can be used alone to squeeze the residual oil to less than 10%, the screw press makes the material subject to strong extrusion, shearing, rubbing, and the temperature is not easy to control. The quality of the obtained almond oil is low, the protein of the almond cake is denatured, and the color is dark.
Although the quality of almond oil is good and the protein denaturation of almond cake is low when hydraulic oil press is used alone, the pressing cycle is long and the residual oil rate of cake is as high as about 30%.
The almond oil produced by the two methods has poor color, many impurities, and poor fragrance, which seriously affects the quality of almond oil and restricts the development of almond oil industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Peel the almonds, wash them, dry them, and crush them for later use; take a part of the crushed almonds and press them with a screw oil press until the residual oil is less than 25%; take another 4 parts by weight of the crushed almonds and 1 part by weight of the screw oil press The almond cake obtained by machine pressing is mixed evenly, and the residual oil is pressed at a low temperature with a hydraulic oil press until the residual oil is less than 10%, and the temperature of the low temperature pressing is 30°C; Add decolorizing agent activated carbon, silica, and attapulgite; the weight ratio of each component in the decolorizing agent to almond oil is 0.6% of activated carbon, 0.8% of silica, and 3% of attapulgite; mix well, heat to 65°C; vacuum to pressure 0.4MPa; stirring, the stirring speed is 30rpm; filtering, the filter medium is a layer of edible oil filter paper sandwiched between two layers of filter cloth; refined almond oil is obtained.

Embodiment 2

[0024] Peel the almonds, wash them, dry them, and crush them for later use; take a part of the crushed almonds and use a screw oil press to squeeze the residual oil below 25%; take another 1 part of the crushed almonds and 1 part of the screw oil press The almond cake obtained by machine pressing is mixed evenly, and the residual oil is pressed at a low temperature by a hydraulic oil press until the residual oil is less than 10%, and the temperature of the low temperature pressing is 25°C; Add decolorizing agent activated carbon, silica, and attapulgite; the weight ratio of each component in the decolorizing agent to almond oil is 0.1% of activated carbon, 2% of silica, and 5% of attapulgite; mix well, heat to 50°C; vacuum to pressure 0.5MPa; stirring, the stirring speed is 30rpm; filtering, the filter medium is a layer of edible oil filter paper sandwiched between two layers of filter cloth; refined almond oil is obtained.

Embodiment 3

[0026] Peel the almonds, wash them, dry them, and crush them for later use; take a part of the crushed almonds and press them with a screw oil press until the residual oil is less than 20%; take another 5 parts by weight of the crushed almonds and 1 part by weight of the screw oil press The almond cake obtained by machine pressing is mixed evenly, and the residual oil is pressed at a low temperature by a hydraulic oil press until the residual oil is less than 10%, and the temperature of the low temperature pressing is 50°C; Add decolorizing agent activated carbon, silica, attapulgite; the weight ratio of each component in the decolorizing agent to almond oil is 1% of activated carbon, 2% of silica, and 1% of attapulgite; mix well, heat to 70°C; vacuum to pressure 0.2MPa; stirring, the stirring speed is 20rpm; filtering, the filter medium is a layer of edible oil filter paper sandwiched between two layers of filter cloth; refined almond oil is obtained.

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Abstract

The invention discloses a method for preparing and refining almond oil, belonging to the technical field of food processing. A part of almonds are pressed by a screw oil press till the residual oil is below 25%, and another part of almonds are uniformly mixed with almond cakes pressed by the screw oil press and pressed by a hydraulic oil press under low temperature till the residual oil is below 10%; and the almond oil pressed twice is combined together, and the refined almond oil is prepared through adding decolorant, uniform mixing, heating, evacuating, stirring and filtering. The method combining the two oil pressing methods has simple operation, high oil yield and low energy consumption, not only presses the high-quality almond oil, but also obtains the low denatured almond cakes, realizes the comprehensive utilization of the resources and improves the added value. The refining of the almond oil adopts the pure physical method, does not introduce chemical substances and has no pollution and safety and high efficiency. The refined almond oil has good oil decoloring effect and long shelf life, is clear and transparent, retains the nutrition constituents and special fragrance of the almond oil and has no peculiar smell.

Description

technical field [0001] The invention relates to a method for preparing and refining almond oil, belonging to the technical field of food processing. Background technique [0002] Almond oil has a high content of unsaturated fatty acids and has high nutritional value. In addition to edible, almond oil can also be widely used in medicine, chemical industry, health care and other industries. In the prior art, low-temperature mechanical pressing is mostly used to produce almond oil. Although the screw oil press can be used alone to squeeze the residual oil to less than 10%, the screw press makes the material subject to strong extrusion, shearing, rubbing, and the temperature is not easy to control. The quality of the obtained almond oil is low, the protein of the almond cake is denatured, and the color is dark. . Although the quality of almond oil is good and the protein denaturation of almond cake is low when hydraulic oil press is used alone, the pressing cycle is long and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B3/10
Inventor 邹明梁绍隆庄艳玲卜颖民李东冯霖温凯
Owner BEIJING KEWEIHUA FOOD ENG TECH
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