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Process method for removing the astringency of seed kernels and oil meal of Panax chinensis

A process method and seed technology, applied in the direction of edible oil/fat, fat oil/fat production, fat production, etc., can solve the problems of low efficiency, complex process of South American vine seed kernels, etc.

Inactive Publication Date: 2016-01-20
刀玉丹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the technical problem of complex and inefficient process for removing the astringent taste of Aloe vine seed kernels (or seeds) and oil residue in the prior art, and to provide people with a simple, scientific and effective method for removing the astringent taste of Aloe vine. Process method of astringent taste of seed kernel and oil meal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Put the washed and peeled seed kernels, containing 12% water, evenly into the container (such as a porcelain plate, baking pan), and spread the thickness of about 4cm;

[0014] 2. Put the vessel into the baking equipment and control the temperature at 180°C;

[0015] 3. Heat for 15 minutes, take it out and stir it for about 1 minute while it is hot, let it fully contact with the air, then put it back into the stove and heat for 6 minutes;

[0016] 4. Take it out and stir to dissipate heat; spread it out in a dry container and light it to remove the residual water. The astringent taste can be obtained, and the seeds (seed kernels, powder) of the 98 can be eliminated, and the material shape, appearance and main nutritional component protein are not changed.

Embodiment 2

[0018] 1. Evenly put the seed residue after oil extraction-oil meal, containing 20% ​​water, into the container (such as a porcelain plate, a baking pan), and spread it with a thickness of about 3cm;

[0019] 2. Put the container into the baking equipment and control the temperature at 160°C;

[0020] 3. Heat for 18 minutes, take it out and stir for about 3 minutes while it is hot, let it fully contact with the air and add an appropriate amount of water to keep the moisture content at 12%, then put it back into the stove and heat for 10 minutes;

[0021] 4. After taking it out, stir to dissipate heat and air dry the equipment to remove residual moisture. The astringent taste can be obtained, and 98.5% of the oil residue after oil extraction can be eliminated, and the material shape, appearance and main nutritional component protein are not changed.

Embodiment 3

[0023] 1. Put the washed and peeled seed kernels, containing 15% water, evenly into the container (such as a porcelain plate, baking pan), and spread the thickness of about 3cm;

[0024] 2. Put the vessel into the baking equipment and control the temperature at 125°C;

[0025] 3. Heat for 17 minutes, take it out and stir for about 2 minutes while it is hot, let it fully contact with the air, add an appropriate amount of water to keep the moisture content at 10%, and then put it back into the stove and heat for 8 minutes;

[0026] 4. Take it out and stir to dissipate heat; spread it out in a dry container and light it to remove the residual water. The astringent taste can be obtained, and 99% of the seeds (seed kernel, powder) of Aloe vine can be eliminated, and the material shape, appearance and main nutritional component protein are not changed.

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PUM

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Abstract

The invention belongs to the technical field of edible vegetable oil processing, and particularly relates to a process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal. The process method adopts a pure physical heating method to treat and is characterized in that the astringent taste removing process comprises: A, spreading seed kernel or oil meal in a disk, and placing into baking equipment, wherein the raw material maintains the water content of 0-30% when entering the heating bin; B, controlling the heating temperature at 120-300 DEG C, heating for 13-20 min, taking out, flipping and stirring while hot so as to achieve complete contact of the material and air, maintaining the water content at 10-12%, re-placing into the stove, and heating for 5-10 min; and C, taking out, dissipating heat, and adopting a drying or nature air-drying method to remove the residual moisture so as to obtain the product, wherein more than 98% of the astringent taste of the product can be eliminated. The process method is a simple, scientific and effective process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal.

Description

technical field [0001] The invention belongs to the technical field of edible vegetable oil processing, and in particular relates to a process method for removing the astringent taste of the seed kernels and oil residues of Aloe vine. Background technique [0002] South American oil vine (Plukenetia volubilis) lives in tropical woody oil plants, also known as inchi fruit and star oil vine. The main components of its seed kernel are biologically active substances such as oil, protein, amino acid, vitamin, sterol, and secondary metabolites such as alkaloid, saponin and coumarin. The oil content of the seed kernel is about 30%-60%, which is obviously higher than that of all other oil plants. It is mainly composed of polyunsaturated fatty acids as high as 90%, and the content of linolenic acid is as high as 50%. Vegetable oil (Sacha Inchioil) extracted from seeds can be used in food, health care, pharmaceuticals, cosmetics, etc., and has significant effects on lowering blood fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/04A23D9/04
Inventor 刀玉丹
Owner 刀玉丹
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