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Method for preparing aromatic rapeseed oil

A rapeseed oil and rapeseed technology, applied in the field of preparation of fragrant rapeseed oil, can solve the problems of waste of resources, low oil production efficiency, high residual oil, and achieve no waste water and waste gas pollution, rich aroma and taste, and resource utilization. full effect

Active Publication Date: 2015-06-10
安徽嘉旗粮油工程技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production method of domestic fragrant rapeseed oil is to fry the cleaned rapeseed directly in a coal-fired direct-fire drum seed frying machine, squeeze the oil, or roll the cleaned rapeseed into a 0.4mm thick Embryo flakes, and then enter the direct fire drum frying machine for frying and oil extraction. The fragrant rapeseed oil produced has a strong and choking smell, which cannot achieve the purpose of strong fragrance, and some harmful ingredients are not contained. In addition, the residual oil in the cake is high and the oil extraction efficiency is low, resulting in waste of resources, especially the use of coal-fired direct fire heating method to produce waste gas that pollutes the environment, which does not meet the requirements of modern production standards for safe and civilized production

Method used

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  • Method for preparing aromatic rapeseed oil

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation method of the fragrant rapeseed oil of the present embodiment comprises the following steps:

[0026] (1) Wetting and dampening: Use a screw conveyor to send the cleaned rapeseed into the humidifier, spray 5% of the mass of the rapeseed for wetting, and transport the wetted rapeseed to the damper. Soak in the soaking vessel for 20 minutes, and the soaking temperature is 30°C, so that the protein and phospholipids in the rapeseed can fully absorb water, and the water content of the soaked rapeseed is controlled at 15-20%;

[0027] (2) Frying and raising smoke: transport the moistened and slow-supplemented rapeseed to the horizontal heat-conducting oil frying machine, raise the temperature to 130°C, heat and fry for 60 minutes under humid and hot conditions, and the rapeseed will produce a strong fragrance. Use a smoke blower to remove the glucosinolate decomposition products with a pungent smell from the fried rapeseed, and the water content...

Embodiment 2

[0031] Embodiment 2: the preparation method of the fragrant rapeseed oil of the present embodiment comprises the following steps:

[0032] (1) Wetting and dampening: send the cleaned rapeseed into the humidifier through a screw conveyor, spray 10% of the mass of the rapeseed for wetting, and transport the wetted rapeseed to the slowing Soak in the soaker for 40 minutes, and the soaking temperature is 50°C, so that the protein and phospholipids in the rapeseed can fully absorb water, and the water content of the rapeseed is controlled at 18-20%;

[0033] (2) Frying and raising smoke: transport the moistened and slow-supplemented rapeseed to a horizontal heat-conducting oil frying machine, raise the temperature to 150°C, heat and fry for 55 minutes, the rapeseed will produce a strong fragrance, and the fried The rapeseed uses a smoke machine to remove the glucosinolate decomposition products with a pungent smell, and the water content of the rapeseed after the smoke is 2.5%;

...

Embodiment 3

[0037]Embodiment 3: the preparation method of the fragrant rapeseed oil of the present embodiment comprises the following steps:

[0038] (1) Wetting and dampening: send the cleaned rapeseed into the humidifier through the screw conveyor, spray the water accounting for 18% of the mass of the rapeseed for wetting, and transport the wetted rapeseed to the slowing Soak in the soaking vessel for 60 minutes, and the soaking temperature is 60°C, so that the protein and phospholipids in the rapeseed can fully absorb water, and the water content of the rapeseed is controlled at 18-20%;

[0039] (2) Frying and raising smoke: transport the moistened and slow-supplemented rapeseed to a horizontal heat-conducting oil frying machine, raise the temperature to 180°C, heat and fry for 50 minutes, the rapeseed will produce a strong fragrance, and the fried The rapeseed uses a smoke machine to remove the glucosinolate decomposition products with a pungent smell, and the moisture content of the ...

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Abstract

The invention discloses a method for preparing aromatic rapeseed oil. The method comprises the following steps: (1) wetting and tempering, namely feeding rapeseeds into a wetting device, spraying water for wetting, and conveying the rapeseeds into a tempering device for tempering; (2) frying and smoking, and removing the glucosinolate decomposition products; (3) pressing to prepare crude rapeseed oil; and (4) crystallizing and filtering the crude rapeseed oil, thereby obtaining the aromatic rapeseed oil. The preparation method disclosed by the invention is simple and easy to operate, any chemical additive does not need to be added in the preparation process, the wastewater and waste gas pollution is avoided, the prepared aromatic rapeseed oil is strong in flavor, the content of total glucosinolate is extremely low, the residual oil content of the rape seed cake is low, and the oil extraction efficiency of the rapeseeds is high.

Description

technical field [0001] The invention relates to the technical field of edible oil processing, in particular to a preparation method of fragrant rapeseed oil. Background technique [0002] Rapeseed contains about 4% glucosinolates. Glucosinolates degrade under the action of myrosinase under humid and hot conditions, and decompose into isothiocyanate, thiocyanate, oxazolidinethione and nitrile compounds, which are collectively referred to as total glucosinolates. Decomposition products can inhibit the absorption of iodine by the thyroid gland of animals, resulting in metabolic disorders and a pungent smell. Therefore, the above-mentioned decomposition products should be removed during the pressing process of fragrant rapeseed oil, so that the total glucosinolates in the pressed rapeseed oil In tiny amounts, it has the pure, full-bodied aroma of canola oil. Luzhou-flavored rapeseed oil is light brown, clear and transparent, and has a strong fragrance. It is pure pressed oil, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04C11B3/00A23D9/02
CPCA23D9/02C11B1/04C11B1/06C11B3/001C11B3/16
Inventor 满时勇王晓平樊思信
Owner 安徽嘉旗粮油工程技术有限公司
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