Full-automatic efficient extraction method of cold-refining rapeseed oil

Abstract

The invention discloses a full-automatic efficient extraction method of cold-refining rapeseed oil, which comprises the following steps: 1) a physical deacidification pre-squeezing process: performing automatic centrifugal slag removal separation of crude oil, hydration degumming and centrifugal separation, dewatering and drying and decoloration and filtration, physical deacidification and fatty acid recovery and vacuum deodorization and dewatering and fine filtration of the finished product; and 2) a freezing crystallization and filtration oil refining process: reducing the oil temperature to 10-20 DEG C with a cold refining crystallizing tank, and performing large-area long-time filtration through a 600ML sheet frame to obtain the oil product reaching the national standard. In the method disclosed by the invention, by adopting the cold refining process, the volatilization loss of aroma is reduced to the greatest degree, and the aroma is kept unchanged; the problems in the color and transparency and edibility of both cold and hot products are solved through the standing and filtration via modern technologies so that the natural faint scent in the rapeseeds is completely maintained in the rapeseed oil; and by adopting the physical deacidification technology, the deacidification without alkali refining is realized, and the alkali refining loss is greatly reduced since the physical deacidification does not adopt caustic soda.

Description

technical field [0001] The invention relates to a fully automatic and high-efficiency extraction method of cold-refined rapeseed oil, which belongs to the technical field of food processing. Background technique [0002] In the traditional process of producing rapeseed oil fried seeds, in order to ensure the output, high fire is often used to shorten the time of frying seeds. Although the aroma is guaranteed, the rapeseed is easy to fry and burnt, which makes the produced rapeseed oil darker. , can not meet the requirements of the national standard for color, and the produced by-product vegetable cake protein is destroyed in a large amount, which seriously reduces the use value and economic value. [0003] In order to ensure the inherent flavor of rapeseed oil, the traditional process of producing rapeseed oil can only adopt simple methods of adding water and precipitation to process the crude oil. The cycle is long, and the produced rapeseed oil, impurities, phospholipids, ...

AI Technical Summary

Problems solved by technology

[0005] (1) The automation degree of the oil extraction process is not high, and the labor intensity is high

The time and temperature of frying seeds are not easy to control, resulting in low output rate of fragrant rapeseed oil, insufficient fragrance, dark color, turbid and sticky, poor sensory perception, and inconvenient consumption

[0006] (2) Pressed rapeseed oil has high phosphorus content. If hydration dephosphorization, drying and dehydration are used, the aroma of fragrant rapeseed oil will decrease accordingly. Without hydration, problems such as foaming and overflowing the pot cannot be solved