Processing method of edible pressed oil

A processing method and oil pressing technology, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of long processing cycle, high residual oil content, low oil production rate, etc., achieve high oil quality, improve output The effect of improving oil rate and improving work efficiency

Inactive Publication Date: 2017-01-25
孙彬彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Physical pressing does not use chemical reagents and has no chemical residues, but the oil yield is low, and the residual oil content in the extruded raw materials is relatively high. At the same time, the processing cycle is relatively long, so the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for processing edible pressed oil, comprising the following steps:

[0020] 1) Select rapeseeds that are plump and free of mildew, and use coarse and fine sieves to remove silt, dust and other sundries on the raw materials;

[0021] 2) drying the raw materials to control the moisture content to 10%;

[0022] 3) The raw materials after drying are subjected to microwave heating treatment, the heating temperature is 80°C, the heating time is 3min, and then placed in a freezing environment of -20°C for 20min;

[0023] 4) Fry the raw materials treated in step 3) to reduce the moisture content to 5%; the initial temperature of frying is 50°C, and the temperature is increased by 15°C every 10 minutes, when the frying temperature reaches 125°C, that is can be out of the pot;

[0024] 5) Place the raw materials out of the pan in a freezing environment at -20°C for 20 minutes, and then send them to the press for pressing. Two presses are used for continuous operation. ...

Embodiment 2

[0027] A method for processing edible pressed oil, comprising the following steps:

[0028] 1) Select plump and mildew-free peanuts, and use coarse and fine sieves to remove silt, dust and other sundries on the raw materials;

[0029] 2) drying the raw materials to control the moisture content to 12%;

[0030] 3) The raw materials after drying were subjected to microwave heating treatment, the heating temperature was 90°C, the heating time was 2 minutes, and then placed in a freezing environment of -20°C for 25 minutes;

[0031] 4) Fry the raw materials treated in step 3) to reduce the moisture content to 7%; the initial temperature of frying is 50°C, and the temperature is increased by 17°C every 12 minutes, when the frying temperature reaches 118°C, that is can be out of the pot;

[0032] 5) Place the raw materials out of the pan in a freezing environment at -20°C for 22 minutes, and then send them to the press for pressing. Two presses are used for continuous operation. T...

Embodiment 3

[0035] A method for processing edible pressed oil, comprising the following steps:

[0036] 1) Select plump and mildew-free sunflower seeds, and use coarse and fine sieves to remove silt, dust and other sundries on the raw materials;

[0037] 2) drying the raw materials to control the moisture content to 11%;

[0038] 3) The raw materials after drying were subjected to microwave heating treatment, the heating temperature was 88°C, the heating time was 2 minutes, and then placed in a freezing environment of -20°C for 30 minutes;

[0039] 4) Fry the raw materials treated in step 3) to reduce the moisture content to 8%; the initial temperature of frying is 50°C, and the temperature is increased by 15°C every 12 minutes, when the frying temperature reaches 125°C, that is can be out of the pot;

[0040] 5) Place the raw materials out of the pan in a freezing environment at -20°C for 30 minutes, and then send them to the press for pressing. Two presses are used for continuous oper...

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PUM

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Abstract

The invention discloses a processing method of edible pressed oil. The method adopts physical pressing and includes the steps of raw material selection, drying, microwave treatment, quick-freezing treatment, frying, quick-freezing treatment, pressing, filtering, centrifugation, freezing and other steps. The method does not Adding chemical reagents, using purely physical methods for processing, and does not need to undergo decolorization and deodorization treatment, the obtained pressed oil retains the active substances in the raw materials, has no solvent residue, no pollution, good safety, and high oil quality; Rapid cooling and heating and microwave heating can effectively destroy the cell tissue wall and increase the oil yield; the present invention uses refrigerated centrifugation technology to replace the traditional natural precipitation, quickly removes impurities, shortens the oil extraction time, and improves work efficiency.

Description

technical field [0001] The invention relates to the technical field of edible oil production, in particular to a method for processing edible pressed oil. Background technique [0002] Edible pressed oil generally includes rapeseed oil, sunflower oil, peanut oil and sesame oil. Currently, there are two main methods for extracting edible pressed oil, chemical extraction and physical pressing. Chemical leaching is to crush the raw materials into flakes, soak them in a solvent, dissolve the oil in the solvent oil to form a mixed oil, and then heat to remove the solvent oil. The obtained crude oil is chemically refined at high temperature for degumming, decolorization, deodorization, and filtration. cooking oil. Although the leaching method has high oil yield and low processing cost, there will be trace chemical substances remaining, which will destroy unsaturated fatty acids, vitamin E, zinc, iron and other nutrients, and long-term use will bring health risks to humans. There...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/04A23D9/06A23D9/007
CPCC11B1/04A23D9/007A23D9/04A23D9/06C11B1/06C11B3/00
Inventor 孙彬彬
Owner 孙彬彬
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