Preparation method of linseed oil for improving the quality of linseed oil

Abstract

The invention discloses a linseed oil preparation method for improving the quality of linseed oil. The method comprises the following steps: mixing 1000 parts by weight of screened linseed, 10-15 parts by weight of walnut kernels and 10-20 parts by weight of lycium barbarum seeds to obtain a mixture raw material:, crushing the obtained mixture raw material, screening in a sieve of 20 meshes to obtain mixture raw material micro powder, putting the mixture raw material micro powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid at 30-40 DEG C under the pressure of 28-40MPa, extracting for 60-80 minutes under the condition that the carbon dioxide flow is 50L / h so as to obtain linseed oil pulp, and filtering and separating the linseed oil pulp, thereby obtaining the linseed oil.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of linseed oil for improving the quality of linseed oil. Background technique [0002] Flaxseed is rich in linseed oil, of which the oil content in linseed is as high as 30%-35%, and α-linolenic acid accounts for 45-60% of its oil content; the fruit of perilla contains 45.3% fatty oil, which contains Linoleic acid is 42.6%, α-linolenic acid is 22.4%. These oils mostly exist in the form of esters. The linseed oil is a kind of oil with special functions, which is related to human survival, reproduction, growth and development, disease prevention and anti-aging. Very close essential nutrients. In the human body, it participates in the synthesis and metabolism of phospholipids through the liver, and converts them into DHA and EPA, which are essential life active factors for the body. Flaxseed oil has strong effects of increasing intelligence, protecting...

AI Technical Summary

Problems solved by technology

However, it cannot be synthesized in the human body and must be ingested from the outside

[0003] Most of the existing technologies for extracting linseed oil adopt the "four removal" refining process, that is, hydration degumming, alkali refining deacidification, adsorption decolorization, high temperature (220-240 ° C) vacuum deodorization, through the refining process, although it meets the technical requirements , but it will bring some other problems, such as the finished linseed oil loses the inherent fragrance of linseed oil and has an unpleasant fishy smell, which is difficult for consumers who eat linseed oil for the first time to accept; in addition, During the "four removal" refining process, the content of α-linolenic acid decreased from 53.06% to 47.99%, and the natural VE content decreased from 57.0mg / 100g to 29.3mg / 100g, and the linseed oil obtained by the "four removal" refining process During storage, α-linolenic acid is easily oxidized by external temperature and light, which reduces the intrinsic quality of linseed oil