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Processing method of aromatic oxidation-resistant rapeseed oil

A processing method and anti-oxidation technology, applied in the direction of edible oil/fat, fat oil/fat production, fat production, etc., can solve the problem of unsatisfactory oxidation stability of cold-pressed oil, reduce the nutritional value and quality of rapeseed oil, and destroy oil Nutrients and other issues, to achieve the effect of improving oxidation stability, short heating time, and less damage

Inactive Publication Date: 2015-05-20
ANHUI ZHAOLAOWU GREASE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional rapeseed oil production process is divided into two types: mechanical pressing and solvent leaching. The mechanical pressing process uses physical extrusion to squeeze oil out of rapeseed. It is divided into hot pressing and cold pressing. Ordinary hot pressing will seriously damage the rapeseed cells. After high temperature, it will destroy the nutrients in the oil and reduce the nutritional value and quality of rapeseed oil. However, the oxidation stability of cold pressing oil is not very ideal, and the oil yield is low, and the cake High residual oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The processing method of strong-flavored antioxidant rapeseed oil of the present invention comprises the following steps:

[0038] S1. In parts by weight, 1 part of licorice, 4 parts of chrysanthemum, 4 parts of Citrus aurantii, 5 parts of tangerine peel, 4 parts of perilla, 3 parts of mint and 400 parts of water are decocted and filtered to obtain an ingredient liquid;

[0039] S2. Peel 100 parts of the washed rapeseed, separate the skin and kernel to obtain the rapeseed kernel; heat the batching solution to 50°C, add the rapeseed kernel to soak for 25 hours, filter and dry the rapeseed kernel until the water content is 5wt %, then refrigerate the rapeseed kernels at a temperature of -15°C for 25 hours, and then carry out microwave pretreatment on the rapeseed kernels under the conditions of a frequency of 3500MHz and a power of 900W until they are 6 mature;

[0040] S3, cooling the microwave pretreated rapeseed kernels to room temperature and then cold pressing to obt...

Embodiment 2

[0043] The processing method of strong-flavored antioxidant rapeseed oil of the present invention comprises the following steps:

[0044] S1. In parts by weight, 3 parts of licorice, 1 part of chrysanthemum, 1 part of Citrus aurantium, 8 parts of tangerine peel, 7 parts of perilla, 8 parts of mint and 200 parts of water are decocted and filtered to obtain an ingredient liquid;

[0045]S2. Peel 100 parts of the washed rapeseed, separate the skin and kernel to obtain the rapeseed kernel; heat the batching solution to 60°C, add the rapeseed kernel to soak for 10 hours, filter and dry the rapeseed kernel until the water content is 10wt %, then refrigerate the rapeseed kernels at a temperature of -18°C for 30 hours, and then microwave the rapeseed kernels under the conditions of 3000MHz frequency and 1200W power to 5 maturity;

[0046] S3, cooling the microwave pretreated rapeseed kernels to room temperature and then cold pressing to obtain pressed oil and pressed cake;

[0047] S...

Embodiment 3

[0049] The processing method of strong-flavored antioxidant rapeseed oil of the present invention comprises the following steps:

[0050] S1, by weight, decoct 2.8 parts of licorice, 3.3 parts of chrysanthemum, 3.5 parts of Citrus aurantium, 6 parts of tangerine peel, 5.6 parts of perilla, 7 parts of mint and 325 parts of water, and filter to obtain the batching liquid;

[0051] S2. Peel 100 parts of the washed rapeseed, separate the skin and kernel to obtain the rapeseed kernel; heat the batching liquid to 57°C, add the rapeseed kernel to soak for 20 hours, filter and dry the rapeseed kernel until the water content is 9.5 wt%, then refrigerated the rapeseed kernels at a temperature of -16°C for 29 hours, and then carried out microwave pretreatment to the rapeseed kernels under the conditions of a frequency of 3350MHz and a power of 1150W until 6 maturity;

[0052] S3, cooling the microwave pretreated rapeseed kernels to room temperature and then cold pressing to obtain presse...

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Abstract

The invention discloses a processing method of aromatic oxidation-resistant rapeseed oil. The processing method comprises the following steps: adding liquorice roots, chrysanthemum, immature bitter oranges, dried tangerine peels, perilla fruits and peppermint into water, decocting, and filtering to obtain a preparing liquid; husking rapeseeds to obtain rapeseed kenels, adding the rapeseed kenels into the preparing liquid, soaking, filtering, adjusting the content of water in the rapeseed kenels, refrigerating the rapeseed kenels, and pretreating with microwaves; cooking the rapeseed kenels pretreated with microwaves, and carrying out cold pressing to obtain pressed oil and a pressed cake; washing the pressed oil with water, and decoloring to obtain the aromatic oxidation-resistant rapeseed oil. Because the rapeseed kenels are pretreated with microwaves and cold pressed, the rapeseed oil is high in yield and nutritional value and good in quality and oxidation stability.

Description

technical field [0001] The invention relates to the technical field of rapeseed oil, in particular to a method for processing strong-flavor and anti-oxidation rapeseed oil. Background technique [0002] my country is a big importer of edible vegetable oil. In recent years, it imports more than 50 million tons of soybeans every year, almost all of which are used for oil extraction. At the same time, it imports 6 million tons of palm oil every year, making my country's vegetable oil consumption too dependent on soybean oil and palm oil, and the consumption structure is serious. unreasonable. [0003] Rapeseed oil is one of the traditional edible vegetable oils in my country. It has high nutritional value and is easy to be absorbed by the human body. Its main component is triacylglycerol. Nutrients, these nutrients have a variety of physiological activities and health functions, and their strong antioxidant activity also plays a positive role in protecting the oxidative stabilit...

Claims

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Application Information

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IPC IPC(8): C11B1/06C11B1/04A23D9/02
CPCC11B1/06C11B1/04
Inventor 赵其勇
Owner ANHUI ZHAOLAOWU GREASE
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