A kind of perilla oil low-temperature pressing process

A technology of perilla oil and low temperature, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc. It can solve the problems of reducing the content of α-linolenic acid, destroying the nutritional structure of perilla oil, and low nutrition

Active Publication Date: 2020-04-03
威海汉江食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The perilla oil prepared by the method has excessive color and many impurities, destroys the nutritional structure of the perilla oil, is not high in nutrition, and reduces the content of α-linolenic acid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Pass the perilla seeds through a 18-mesh sieve to remove dust and impurities, pour one-third of clean water into the vertical washing machine, pour the screened perilla seed raw materials, continue to inject water to submerge the raw materials, and stir for 2 minutes at 25 rpm , drain the sewage, and repeat the cleaning until the discharged sewage becomes clear;

[0038] 2) The washed perilla seeds were centrifuged and dehydrated at 2500 rpm for 5 minutes, and then left to stand at 40°C for 1 hour after centrifuged and dehydrated;

[0039] 3) Dry at 80°C and 45 rpm until the moisture content is less than 3%;

[0040] 4) air lift the dried material to below 50°C;

[0041] 5) Add the material into the hydraulic oil press and press for 15 minutes;

[0042] 6) The raw material oil is obtained by vacuum filtration for 10 seconds every 3 minutes, and the number of filtrations in each pressing process is not more than 5 times, and the filter screen of vacuum filtration is...

Embodiment 2

[0046] 1) Pass the perilla seeds through a 18-mesh sieve to remove dust and impurities, pour one-third of clean water into the vertical washing machine, pour in the screened perilla seed raw materials, continue to inject water to submerge the raw materials, and stir at 25 rpm 1min, drain the sewage, and repeat the cleaning until the discharged sewage becomes clear;

[0047] 2) The washed perilla seeds were centrifuged and dehydrated at 2500 rpm for 5 minutes, and then left to stand at 40°C for 1 hour after centrifuged and dehydrated;

[0048] 3) Dry at 75°C and 30 rpm until the moisture content is less than 3%;

[0049] 4) air lift the dried material to below 50°C;

[0050] 5) Add the material into the hydraulic oil press and press for 15 minutes;

[0051] 6) Vacuum filter every 3 minutes for 10 seconds to obtain low-temperature semi-finished oil. The number of times of filtering in each pressing process is not more than 5 times, and the filter screen of vacuum filter is 400...

Embodiment 3

[0055] 1) Pass the perilla seeds through a 18-mesh sieve to remove dust and impurities, pour one-third of clean water into the vertical washing machine, pour in the screened perilla seed raw materials, continue to inject water to submerge the raw materials, and stir at 25 rpm 3min, drain the sewage, and repeat the cleaning until the discharged sewage becomes clear;

[0056] 2) The washed perilla seeds were centrifuged and dehydrated at 2500 rpm for 5 minutes, and then left to stand at 30°C for 1.5 hours after centrifuging and dehydrating;

[0057] 3) Dry at 78°C and 40 rpm until the moisture content is less than 3%;

[0058] 4) air lift the dried material to below 50°C;

[0059] 5) Add the material into the hydraulic oil press and press for 15 minutes;

[0060] 6) The raw material oil is obtained by vacuum filtration for 10 seconds every 3 minutes, and the number of filtrations in each pressing process is not more than 5 times, and the filter screen of vacuum filtration is 4...

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PUM

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Abstract

The invention provides a low-temperature pressure technology for perilla oil. The low-temperature pressure technology for the perilla oil comprises the following steps: 1) cleaning perilla seeds after removing impurities and dusts; 2) centrifugally dewatering the cleaned perilla seeds; 3) drying until the water content is less than 3%; 4) airing and cooling the dried material until the temperature is less than 50 DEG C; 5) adding the material into a hydraulic oil press, pressurizing until the pressure is 60 MPa, and pressing for 15-20 min; 6) vacuum-filtering for 10 s every 3 min, to obtain low-temperature semifinished product oil and a cake, wherein the frequency of each pressing filtration is not more than 5 times; and 7) statically settling the low-temperature semifinished product oil for 10 days in 20-30 DEG C of the temperature, to obtain the finished product perilla oil. The produced perilla oil has the characteristics of no residual solvent, high nutritive value, low water content, long quality guarantee period, clear and bright color, mellow taste, high social value and good market prospect, the content of Alpha-linolenic acid is up to 67-72%, and the perilla oil can be extensively applied to the industries, such as medicine, health care, hairdressing and food.

Description

technical field [0001] The invention belongs to the field of vegetable oil processing, and in particular relates to a low-temperature pressing process of perilla oil. Background technique [0002] Perilla (scientific name: Perilla frutescens (L.) Britt.), aliases: Guiren, Baisu, Chisu, etc.; it is an annual herb of Lamiaceae. It has a specific aroma, the leaves are often shrunken and curled, and the intact ones are oval after flattening, 4 to 11 cm long and 2.5 to 9 cm wide, with long or acute apex, round or wide wedge-shaped base, and rounded edges Sawtooth, purple on both sides or green on top, with numerous pitted glandular scales on the lower surface, petiole 2 to 5 cm long, purple or purple green, crisp. Twigs are purple-green, with pith in the middle of the cross-section, fragrant and slightly pungent. [0003] Perilla has been planted in China for about 2,000 years. Li Shizhen in the Ming Dynasty once recorded: "Perilla perilla has leaves when it is young, and it is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/16
CPCC11B1/04C11B1/06C11B3/16
Inventor 胡希国
Owner 威海汉江食品股份有限公司
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