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Swida wilsoniana oil extracting method

A light-skinned wood and extraction method technology, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of destroying oil nutrients, flammability, and difficult utilization of pressed cakes, so as to shorten the extraction time cycle, reduce production costs, and retain nutrients

Inactive Publication Date: 2015-01-07
江西省粮油科学技术研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional pressing mostly uses high-temperature pressing, which is easy to cause high-temperature oxidation polymerization, decomposes to produce peroxides and some harmful substances, and destroys the nutrients in the oil
Causes protein denaturation, making pressed cake difficult to utilize
In addition, high temperature treatment will also lead to darker oil color and burnt smell.
However, the chemical leaching method has problems such as solvent residues and oil quality degradation, and the leaching solvents are generally flammable, explosive and toxic substances, resulting in poor production safety and serious environmental pollution.

Method used

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  • Swida wilsoniana oil extracting method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In the first step, take 1000g of fresh ashwagandha fruit and wash the fresh ashwagandha fruit twice with tap water to remove impurities such as soil and dust on the surface of fresh ashwagandha fruit;

[0027] The second step is to place the cleaned fresh fruit of ashwagandha in a microwave baking device for microwave baking pretreatment, and the microwave baking is carried out at intervals. After the fresh fruit was taken out and cooled to room temperature, the fresh fruit of ashwagandha was microwaved for 1 min, and the above steps were repeated until the required microwave baking time was accumulated. The microwave power of the microwave baking pretreatment was 400 W, and the microwave baking time was 3 min.

[0028] Microwave energy can penetrate the surface of fresh ashwagandha fruit, causing polar molecules in the fruit to rub against each other to generate internal heat, thereby making the liquid inside the fruit instantly heat up, vaporize, pressurize and expand...

Embodiment 2

[0035] In this embodiment, the similarities with Embodiment 1 will not be repeated, the difference is that, in this embodiment, the microwave power in the microwave baking pretreatment is 800 W, and the microwave baking time is 5 min; The fresh fruit of ashwagandha was broken into pulp, the particle size of the pulp (referring to the stone fragments) was 75 mesh, the ratio of solid to liquid was 1:4.5, the extraction temperature was 60 °C, the time of ultrasonic-assisted extraction was 40 min, and the ultrasonic The frequency is 60 KHz, the ultrasonic power is 900 W, the centrifugal decantation adopts a horizontal screw centrifuge, and the rotation speed of the horizontal screw centrifuge is 4500 r / min; the centrifugal separation adopts a vertical centrifuge, and the rotation speed of the vertical centrifuge is 18000 r / min min.

Embodiment 3

[0037] In this embodiment, the similarities with Embodiment 1 will not be repeated, and the difference is that, in this embodiment, the microwave power in the microwave baking pretreatment is 1200 W, and the microwave baking time is 8 min; The fresh fruit of ashwagandha was broken into pulp, the particle size of the pulp (referring to the stone fragments) was 100 mesh, the ratio of solid to liquid was 1:6, the extraction temperature was 60 °C, the time of ultrasonic-assisted extraction was 120 min, and the ultrasonic The frequency is 100 KHz, the ultrasonic power is 1500 W, the centrifugal decantation adopts a horizontal screw centrifuge, and the rotation speed of the horizontal screw centrifuge is 6000 r / min; the centrifugal separation adopts a vertical centrifuge, and the rotation speed of the vertical centrifuge is 30000 r / min min.

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Abstract

The invention discloses a swida wilsoniana oil extracting method which comprises the following steps: firstly, washing a fresh cornus wilsoniana fruit to remove the impurities on the surface of the fresh cornus wilsoniana fruit; secondly, carrying out microwave baking pretreatment on the washed fresh cornus wilsoniana fruit; thirdly, crushing the pretreated fresh cornus wilsoniana fruit into pulp, adding water to extract, and using ultrasonic waves to assist extract; fourthly, removing fruit residues in the extract liquid through centrifugal decantation; fifthly, centrifugally separating the mixed liquid to obtain the swida wilsoniana oil. The swida wilsoniana oil extracting method applies the two physical extracting techniques of microwaves and ultrasonic waves into the extraction of the swida wilsoniana oil, so that the extraction period is greatly shortened, the extraction efficiency is improved, water is used as a solvent in the extracting process, safety and zero pollution are guaranteed, the production cost is lowered, the process is simple, the conditions are mild, the extracted swida wilsoniana oil is high in quality and nutritional value.

Description

technical field [0001] The invention relates to a method for extracting edible oil, in particular to a method for extracting S. chinensis fruit oil. Background technique [0002] It is an ideal multi-purpose oil tree species. It is mainly distributed in the limestone areas from the Yangtze River Basin to the southwest. It is an ideal tree species for limestone mountain afforestation. In recent years, with the in-depth research on the light bark tree fruit oil, its excellent edible value has been gradually discovered. Studies have shown that the balsam chinensis oil contains 77.68% unsaturated fatty acids, including 38.3% oleic acid and 38.85% linoleic acid, and also contains β-sitosterols, β-carotene and vitamin E and other biologically active substances , the edible value is higher than soybean oil and peanut oil, and has been identified as first-class edible oil by the Ministry of Grain of the People's Republic of China. Long-term consumption can significantly reduce cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/10
CPCC11B1/04C11B1/106C11B3/16
Inventor 汪志强陈安徐焱
Owner 江西省粮油科学技术研究所
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