Preparation method of rapeseed oil
A technology of rapeseed oil and rapeseed, which is applied in the field of preparation of rapeseed oil, can solve the problems of insufficient strong flavor, low oil yield, high cost, etc., to reduce the increase of anti-nutrient glucosinolate content and improve the oil yield , the effect of promoting dissolution
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Embodiment 1
[0032] A preparation method of rapeseed oil, comprising the following steps:
[0033] (1) Cleaning: first use a windmill to remove the ash debris lighter than the rapeseed, and then sieve it with a coarse and fine sieve to remove the debris larger and smaller than the rapeseed, and then put the rapeseed into the water and lightly clean it with your hands. Knead gently for 5 minutes to remove the sludge covering the surface of the rapeseed, and then remove the rapeseed;
[0034] (2) Stir-fried seeds: Put the fished rapeseed into the interlayer pot, control the initial frying temperature to 150°C for 30 minutes, then adjust the temperature to 100°C, and after frying for 25 minutes, adjust the temperature to 80°C and stir-fry When the moisture content of the rapeseed is 8%, it can be out of the pot;
[0035] (3) Grinding: put the roasted rapeseed into the grinder, add water to grind, the amount of water is 30% of the weight of the rapeseed, and add 0.4% of the salt in the water,...
Embodiment 2
[0041] A preparation method of rapeseed oil, comprising the following steps:
[0042] (1) Cleaning: first use a windmill to remove the ash debris lighter than the rapeseed, and then sieve it with a coarse and fine sieve to remove the debris larger and smaller than the rapeseed, and then put the rapeseed into the water and lightly clean it with your hands. Knead gently for 10 minutes to remove the sludge covering the surface of the rapeseed, and then remove the rapeseed;
[0043] (2) Stir-fried seeds: Put the fished rapeseed into the interlayer pot, control the initial frying temperature to 200°C for 20 minutes, then adjust the temperature to 120°C, and after frying for 15 minutes, adjust the temperature to 100°C and stir-fry When the moisture content of the rapeseed is 12%, it can be out of the pot;
[0044] (3) Grinding: add camellia seed kernel and corn germ to the rapeseed after frying and mix evenly, add water and grind, the consumption of water is 40% of rapeseed weight,...
Embodiment 3
[0050] A preparation method of rapeseed oil, comprising the following steps:
[0051] (1) Cleaning: first use a windmill to remove the ash debris lighter than the rapeseed, and then sieve it with a coarse and fine sieve to remove the debris larger and smaller than the rapeseed, and then put the rapeseed into the water and lightly clean it with your hands. Gently knead for 8 minutes to remove the sludge covering the surface of the rapeseed, and then remove the rapeseed;
[0052] (2) Stir-fried seeds: Put the fished rapeseed into the interlayer pot, control the initial frying temperature to 180°C for 25 minutes, then adjust the temperature to 110°C, and after frying for 20 minutes, adjust the temperature to 90°C and stir-fry When the water content of the rapeseed is 10%, it can be out of the pot;
[0053] (3) Grinding: Add camellia seed kernels and corn germ to the fried rapeseed and mix evenly, then send it into the grinder, add water to grind, the amount of water is 35% of th...
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