Manufacturing method of chia-seed-based pressed oil and processing method of pressed cake meal

A processing method and technology of chia seeds, which are applied in the processing of pressed cakes and the preparation of pressed oil, to achieve the effects of low melting consumption, low production cost and small investment

Inactive Publication Date: 2016-09-21
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no relevant research reports on the processing of chia seeds in China. Designing a reasonable route for comprehensive processing and utilization has good industrial value and prospects.

Method used

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  • Manufacturing method of chia-seed-based pressed oil and processing method of pressed cake meal
  • Manufacturing method of chia-seed-based pressed oil and processing method of pressed cake meal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034](1) 4 kg of chia seeds were screw pressed, and the obtained chia seeds pressed oil had a moisture content of 0.06%, an acid value of 0.54 mgKOH / g, a POV value of 1.43 mmol / kg, and a yield of 22.4%.

[0035] (2) Subcritical extraction is carried out on the cake after screw pressing, the extraction temperature is below 40° C., the extraction time is 40 minutes, and the extraction solvent is butane, and the residual oil of the obtained cake is less than 2%.

[0036] (3) Add water to the meal after subcritical extraction of chia seeds, the ratio of solid to liquid is 1:12, adjust the pH to acidic, heat at 50°C and centrifuge, add distilled water again to the insoluble matter, and then centrifuge, and centrifuge twice The supernatants were pooled. The insoluble matter is dried and pulverized to obtain protein and insoluble dietary fiber powder, wherein the protein content is 40.7%, and the insoluble dietary fiber is 53.4%. The supernatant is alcohol-precipitated water-solubl...

Embodiment 2

[0038] A processing method of chia seeds, comprising the following steps:

[0039] Step 1. The chia seeds are squeezed by screw pressing technology to obtain pressed oil and pressed cake, and natural antioxidants are added to the pressed oil; wherein, the natural antioxidants account for 0.04% of the quality of the pressed oil, and the natural antioxidants are rosemary extract;

[0040] Step 2. Using subcritical extraction to extract the residual oil in the pressed cake, the subcritical extraction conditions are as follows: the temperature is 20°C, and the time is 60 minutes to obtain crude oil and extracted cake;

[0041] Step 3. Refining the subcritically extracted crude oil. The refining steps are: crude oil, heating, mixing, neutralization, washing, heating, drying, decolorization, filtration, fine filtration, decolorization of oil, heat exchange, gas separation, heat exchange , deodorization, heat exchange, cooling, fine filtration, deodorization of oil. The specific re...

Embodiment 3

[0044] A processing method of chia seeds, comprising the following steps:

[0045] Step 1. The chia seeds are squeezed by screw pressing technology to obtain pressed oil and pressed cake, and natural antioxidants are added to the pressed oil; wherein, the natural antioxidants account for 0.04% of the quality of the pressed oil, and the natural antioxidants are rosemary extract;

[0046] Step 2, using subcritical extraction to extract the residual oil in the pressed cake, the subcritical extraction conditions are: the temperature is 40°C, and the time is 30 minutes to obtain crude oil and extracted cake;

[0047] Step 3. Refining the subcritically extracted crude oil. The refining steps are: crude oil, heating, mixing, neutralization, washing, heating, drying, decolorization, filtration, fine filtration, decolorization of oil, heat exchange, gas separation, heat exchange , deodorization, heat exchange, cooling, fine filtration, deodorization of oil. The specific refining cond...

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Abstract

The invention discloses a manufacturing method of chia-seed-based pressed oil. The method particularly comprises: pressing chia seeds through screw press technology to manufacture pressed oil and pressed cake meal; and adding a natural antioxidant into the pressed oil to manufacture a finished product of chia seed pressed oil. The invention further discloses a processing method of the chia seed pressed cake meal. The manufactured chia seed pressed oil has certain efficacy of preventing and curing cardiovascular diseases, hypertension, rheumatic arthritis, asthma and anaphylaxis and inhibiting growth of tumors. According to the processing method, extracted proteins are combined with extracted dietary fiber. Water-soluble dietary fiber is extracted through acid and an insoluble substance is manufactured into protein and insoluble dietary fiber powder, which has a protein content more than 40% and an insoluble dietary fiber content more than 50%. A supernate is separated with alcohol to extract water-soluble dietary fiber, which has the content of water-soluble dietary fiber more than 40% and the protein content less than 20%.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing pressed oil based on chia seeds, and also relates to a method for processing pressed cake based on chia seeds. Background technique [0002] Chia seeds (Salvia hispanica) belong to the eukaryotic domain, plant kingdom, angiosperm, dicotyledons, labiatae, labiatae, sage genus, chia sage species, belong to the mint family, and are Seeds of clary sage. [0003] The fat content of chia seeds is 34.2%, which is rich in n-3 series unsaturated fatty acids that are rare in common plants, of which α-linolenic acid accounts for 62.5%, which is higher than the content of α-linolenic acid in linseed oil (52.6%); The content of subseed protein is 23.3%, which is close to the nutritional value of soybean protein, and the composition of essential amino acids is balanced. The content is as high as 27.7%, of which water-soluble dietary fiber accou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B5/00C11B13/00C11B3/00A23D9/02C07K1/14A23L33/22
CPCY02W30/74C11B1/06A23D9/02A23V2002/00C07K1/145C11B3/001C11B5/0085C11B13/00A23V2250/5116
Inventor 陶宁萍荣旭俞骏王锡昌胡培毅
Owner SHANGHAI OCEAN UNIV
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