Preparation method of warm-pressed plant oil

A vegetable oil and warm pressing technology, which is applied in food science, edible oil/fat, fat oil/fat production, etc., can solve the problems of damaging the nutritional content of oil, reducing the aroma of vegetable oil, and mixing into the atmosphere, so as to save energy and improve aroma and quality , the effect of easy operation

Inactive Publication Date: 2013-12-11
XUCHANG WEIERKANG PLANT OIL
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Problems solved by technology

[0003] In view of the waste of energy in the high-temperature steaming and frying raw materials after peeling in the existing vegetable oil hot pressing process, the oil components in the raw materials will volatilize during high-temperature steaming and frying, damage the nutrients in the oil, reduce the aroma of vegetable oil, and the volatilized oil components will be mixed

Method used

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Embodiment Construction

[0013] Below in conjunction with embodiment further describe technical characterictic of the present invention:

[0014] Raw material→cleaning→stone removal→peeling→embryo pressing→steaming at step temperature→warm pressing→filtering→fine filtration→finished product.

[0015] 1. Take 100kg of raw materials, wash, remove stones, peel, and press embryos according to the conventional process, and then use them for later use;

[0016] 2. Heat up the frying pan to 30°C, put the raw material prepared in step 1 into the frying pan at 30°C and turn it for 10 minutes; The temperature rise rate of 11°C per minute is extremely fast for 2 minutes, so that the temperature in the wok reaches 87°C, and the temperature is kept at 87°C for 3 minutes for later use;

[0017] 3. Heat up the extruder to 87°C in advance, send the raw materials prepared in step 2 to the extruder at 87°C, press in the medium temperature and constant temperature press at 87°C according to the traditional pressing spe...

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PUM

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Abstract

Aiming at the defects that skinned high-temperature cooked raw materials are energy-wasting, high-temperature cooking causes volatilization of oil in the raw materials, damages the nutritional ingredients in grease and reduces the flavor of the plant oil, and the volatilizing oil ingredients are mixed in atmosphere and cause environment pollution in the existing plant oil hot-pressing technology, the invention provides a preparation method of warm-pressed plant oil. The preparation method comprises the following steps: raw material selection, raw material cleaning, stone removal, skinning, embryo pressing, gradient temperature cooking, warm pressing, filtration, refined filtration, finished product formation. The plant oil produced by the method has a high oil yield, pure color, a nose greeting aroma and guaranteed quality; in addition, the method is energy-saving and does not pollute environment during production.

Description

technical field [0001] The invention discloses a preparation method of warm-pressed vegetable oil, which belongs to the technical field of edible oil processing, and in particular relates to the hot-pressed process of edible vegetable oil. Background technique [0002] Vegetable oil is a necessity in people's daily life, and the market has been optimistic. There are two production processes of cold pressing and hot pressing for the production of vegetable oil: although the cold pressing process retains the nutritional content of the oil, the original aroma characteristics of the oil are not brought into play, and the residual oil in the cake remains high. The low oil yield and the waste of precious oil resources also directly affect the economic benefits of the enterprise; later, the vegetable oil hot pressing process was introduced. The hot pressing process is: raw material → cleaning → stone removal → peeling → embryo pressing → constant temperature steaming and frying → ...

Claims

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Application Information

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IPC IPC(8): C11B1/08A23D9/02
Inventor 张彭涛张玉杰王俊立
Owner XUCHANG WEIERKANG PLANT OIL
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