Production method of special-flavor type rapeseed oil

Abstract

The invention discloses a production method of special-flavor type rapeseed oil. The production method comprises the following steps: selecting rapeseeds of over three-level national standards as production materials, and clearing and removing impurities for the rapeseed materials; carrying out flaking treatment on the cleared rapeseeds, roasting rapeseed pieces which are 0.2mm thick by flaking for 40 minutes in a steaming-roasting pot of 250 DEG C-260 DEG C, and rolling the rapeseed pieces in an oil press to obtain rapeseed crude oil; pumping the crude oil into a filter for removing particle impurities, pumping the filtered crude oil into an oil refining pot, adding hot water of 80 DEG C-90 DEG C, wherein the amount of the hot water is twice of phosphor content in crude oil, and stirring for 15 minutes at a speed of 30 revolutions/minute; adding a perlite filter aid which accounts for 1% of the total weight of the crude oil, and filtering to obtain finished product rapeseed oil which is full-bodied in flavor. The production method disclosed by the invention has the advantages of being simple in process and strong in controllability, can be used for effectively controlling the eligibility of oil products; the obtained finished product oil has very full-bodied rapeseed oil flavor.

Description

technical field [0001] The invention relates to a production method of rapeseed oil, in particular to a production method of special fragrance type rapeseed oil. Background technique [0002] The traditional production process of rapeseed oil uses a five-layer steaming wok, and sprays hot steam at about 180°C directly on the rapeseed for steaming and frying. Under the action, more of the rapeseed oil is transferred to the oil products, making the traditionally pressed rapeseed oil darker in color, and the oil quality index is difficult to meet the national standard third-grade rapeseed oil standard, which also causes higher processing costs for subsequent sections. Also because the steam temperature during steaming and frying is low, the fragrance of the finished oil is not enough. Contents of the invention [0003] The purpose of the present invention is to provide a method for producing rapeseed oil with strong fragrance without destroying the oil structure. [0004] T...

AI Technical Summary

Problems solved by technology

[0002] The traditional production process of rapeseed oil uses a five-layer steaming wok, and sprays hot steam at about 180°C directly on the rapeseed for steaming and frying. Under the action, more of the rapeseed oil is transferred to the oil products, making the traditionally pressed rapeseed oil darker in color, and the oil quality index is difficult to meet the national standard third-grade rapeseed oil standard, which also causes higher processing costs for subsequent sections. Also because the steam temperature during steaming and frying is low, the fragrance of the finished oil is insufficient