Processing method for improving flavor and nutritional quality of colza oil

A processing method and technology of rapeseed oil, applied in the directions of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc., can solve problems in the research stage and not applied on a large scale, so as to improve nutritional value and nutrition The effect of high quality and low energy consumption

Inactive Publication Date: 2012-07-04
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

New deacidification technologies are also emerging, such as biological deacidification, chemical re-esterification deacidification, solvent extraction deacidification, supercritical extraction deacidification, membrane separation deacidification, molecular distillation deacidification, etc., but these technologies are still in the research stage , not widely used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Conditioning: Weigh 200kg of rapeseed, remove soil clods, stalks, metals and other foreign impurities after cleaning, measure the water mass content to be 9.6%, and slowly add the rapeseed while stirring in the conditioning machine (or claiming a conditioning pot). 4.8kg of tap water, adjust the mass water content to 13.0%, add water and continue to stir for 20min at a stirring speed of 100rpm.

[0036] (2) Preheating (microwave pretreatment): pave the tempered rapeseed on the tunnel microwave conveyor belt with a thickness of 1cm, adjust the microwave power to 50kW, adjust the speed of the transmission belt, and microwave the rapeseed for 6 minutes to make the rapeseed The final temperature of the seeds reaches 120°C.

[0037] (3) Cold pressing oil production: spread the preheated rapeseed to room temperature (at this time, the water content of the rapeseed is 5.3wt%), directly press the oil with a cold press, and the oil output temperature is 55 ° C. After centri...

Embodiment 2

[0048] (1) Conditioning: Weigh 400kg of rapeseed, remove soil clods, stalks, metals and other foreign impurities after cleaning, and measure the moisture content to be 13.4%. Because the moisture content is high, preheating can be carried out without conditioning.

[0049] (2) Preheating treatment (dry heat pretreatment): set the output temperature (125°C) and power (40kW) of the seed frying machine and preheat it, transport the rapeseed to the seed frying machine, turn on the seed frying machine, and roll the material In order to make the heating even, the time is 5min. The measured discharge temperature was 122°C.

[0050] (3) Oil production by cold pressing: spread the preheated rapeseed to room temperature (at this time, the moisture content of rapeseed is 5.8wt%), press oil with a cold press, the oil temperature is 60 ° C, centrifuge Obtain cold-pressed rapeseed crude oil after separation, weighing 132kg.

[0051] (4) degumming: the cold-pressed rapeseed crude oil is pu...

Embodiment 3

[0061] The performance of gained cold-pressed rapeseed oil (product) is identical with embodiment 1.

[0062] Example 4:

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Abstract

The invention belongs to the field of food processing and particularly relates to a processing method for improving flavor and nutritional quality of colza oil, which is characterized by including the following steps: (1) tempering, leading water mass content of colza oil to be in a range of 9%-20%; (2) preheating treating, performing preheating treating on tempered colza oil and adjusting preheating treating device parameters so as to lead final temperature of materials to reach 100-150 DEG C; (3) cold pressing or peeling cold pressing to obtain cold pressed colza oil crude oil; (4) degumming to obtain degummed oil; and (5) deacidifying to obtain cold pressed colza oil. The colza oil prepared with the method has good and full-bodied flavor, can remain main nutrient substances in the colza oil, such as natural vitamin E, phytosterol and colza polyphenol to the maximum limit, and remarkably improves flavor and nutritional quality of colza oil.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for improving the flavor and nutritional quality of rapeseed oil. Background technique [0002] Rapeseed is one of the five crops (rice, corn, wheat, soybean, and rapeseed) with a planting area of ​​over 100 million mu in my country. It is also the most important oil crop in my country. The annual planting area is about 110 million mu and the total output is about 13 million tons. Ranked first in the world. Rapeseed oil is the largest vegetable oil produced in my country, with an annual production of about 4.5 million tons, accounting for more than 41% of the total domestic vegetable oil. Rapeseed meal is also a potential bulk protein source next to soybean meal. Rapeseed production has an important impact on ensuring the effective supply of edible vegetable oil and feed protein in my country, and promoting the development of aquaculture and processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10A23D9/02
Inventor 黄凤洪杨湄刘昌盛李文林万楚筠钮琰星郭萍梅邓乾春
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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