Physical method for preparing vegetable oil

A physical method and vegetable oil technology, applied in the field of oil production, can solve the problems of not involving grape seed oil refining treatment, oil refining method, waste water and oil bottom generation, etc., to reduce oil damage, low refining consumption, and cycle time. short effect

Active Publication Date: 2013-10-02
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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Problems solved by technology

However, this process is only suitable for the processing of camellia oleifera seeds, and the water washing and separation methods have a long period of time, and the refining consumption is high, resulting in waste water and oil residues. At the same time, the deodorization time is as long as 3 to 6 hours, and the subsequent drying time is 1 to 6 hours. 2h, high energy consumption; no deacidification and decolorization process involved
[0005] CN 102268325A discloses a method for extracting grape seed oil by cold pressing. Infrared heating is used to dry wine pomace, and then the grape seeds are separated, and then the grape seeds are squeezed by hydraulic cold pressing, and the finished grape seed oil is obtained after filtration; the method is easy to operate , low energy consumption, but high residual oil and does not involve the refining of grapeseed oil
[0006] CN 102002427A discloses a method for preparing peanut germ oil, which uses low-temperature tempered raw material embryos, undergoes two low-temperature pure physical cold-pressing peanut germs, and then uses a physical refining method that combines low-temperature drying ...

Method used

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  • Physical method for preparing vegetable oil

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Experimental program
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Effect test

Embodiment 1

[0048] Select fresh and mature rapeseed to clean and remove impurities, and then use far-infrared treatment for 3 minutes under the condition of 0.03 MPa, where the power density is 5 w / g, and the irradiation distance is 150 mm; then adjust the microwave power to 100 kw, and treat the rapeseed After microwave puffing for 5 min, the temperature of the puffed rapeseed was 108°C and the water content was 4.5%. Put the rapeseed in a closed container, pour in atomized water at 30°C while stirring, continue stirring for 30 minutes, the stirring rate is 45 rpm, the water content of the tempered rapeseed is 8%, and the temperature is 50°C; Next, the rapeseed at 50°C is conveyed into a twin-screw press for pressing to obtain pressed cake and pressed crude oil; then the pressed cake is directly expanded by an extruder, and a small amount of water is introduced during expansion, and the temperature of the expanded outlet is controlled at 110°C. The water content of the material after coo...

Embodiment 2

[0051] Select fresh and mature flaxseeds to clean and remove impurities, and then use far-infrared treatment for 2.5min under the condition of 0.02 MPa, where the power density is 4 w / g, and the irradiation distance is 160mm; Micro-expanded for 4.5 minutes, the temperature of the expanded flaxseed was 101°C, and the water content was 4.0%. Put the linseed in a closed container, pour in atomized water at 35°C while stirring, continue to stir for 36 minutes, the stirring rate is 55 rpm, the water content of the conditioned linseed is 8.2%, and the temperature is 48°C; Then the flaxseed at 48°C is conveyed into a twin-screw press for pressing to obtain pressed cake and pressed crude oil; then the pressed cake is directly expanded by an extruder, and a small amount of steam is introduced during expansion, and the temperature of the expanded outlet is controlled at 103°C. The water content of the material after cooling is 7.8%. Put the puffed material into a closed container, pass ...

Embodiment 3

[0054] Select fresh and mature perilla seeds to clean and remove impurities, and then use far infrared treatment for 8 minutes under the condition of 0.05 MPa, in which the power density is 3w / g, and the irradiation distance is 170mm; The micro-expansion was performed for 4 minutes, and the temperature of the expanded perilla seeds was 110°C, and the water content was 5.5%. Put the perilla seeds in a closed container, pour in atomized water at 25°C while stirring, and continue stirring for 50 minutes at a stirring rate of 30 rpm. The water content of the conditioned perilla seeds is 9%, and the temperature is 48 ℃; then the perilla seeds at 48 ℃ are conveyed into a single-screw press for pressing to obtain pressed cake and pressed crude oil; then the pressed cake is directly expanded by an extruder, and a small amount of water is introduced during the expansion, and the temperature of the expanded outlet is controlled at 115°C, the water content of the cooled material is 8.5%....

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Abstract

The invention relates to a physical method for preparing vegetable oil. The method comprises the following process steps of: cleaning, remote infrared vacuum pre-tempering, microwave puffing, tempering, pressing, puffing, high-pressure fluid extraction, fixed bed adsorption refining, continuous vacuum dehydration and finally micro-filtering. The remote infrared vacuum pre-tempering and microwave puffing pre-processing method is fast and high-efficient and is suitable for industrial production. Press cake puffing and high-pressure fluid extraction are combined so that the problem of oil extraction of cold-pressing cakes is effectively solved, and meanwhile residual oil of the cold-pressing cakes is effectively reduced. The fixed bed adsorption refining method is simply and conveniently operated and has the advantages of short cycle, low energy consumption, low oil refining loss, high grease quality and the like. The whole process has the advantages of simplicity and convenience in operation, no solvent residue, low energy consumption, small neutral oil loss, high product quality and the like, an environment-friendly effect is achieved, and the method can be widely suitable for different kinds of oil.

Description

technical field [0001] The invention relates to a method for preparing oil, in particular to a method for preparing vegetable oil using a whole process and physical means, and belongs to the technical field of oil processing. Background technique [0002] The current vegetable oil extraction methods mainly include one-time pressing, pre-pressing-extraction, puffing to oil, low-temperature pressing, and aqueous enzymatic method. The one-time pressing method is a one-time deep pressing using a press machine. The single-screw press machine is a typical equipment used in the one-time pressing method in my country. The general pressing temperature is as high as 125 ° C ~ 130 ° C, and the quality of the crude oil and cake obtained is poor. . The pre-pressing-leaching oil production method uses a press to first squeeze out more than 60% of the crude oil, and then extracts the pressed cake with an organic solvent. The residual oil of the meal after extraction is generally about 1%; ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10C11B1/06C11B3/10C11B3/16C11B3/12A23D9/04
Inventor 黄凤洪刘昌盛李文林杨湄黄庆德邓乾春周琦钮琰星郭萍梅万楚筠许继取郑明明杨金娥
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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