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Processing technology for flavored kenaf seed oil with high stability

A technology with high stability and high processing technology, which is applied in the direction of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc. It can solve the problem of insufficient stability of kenaf seed oil, difficulty in processing kenaf seed, and low production cost, etc. problems, to achieve the effect of reducing bad flavor, unique and pleasant flavor, and enhancing stability

Active Publication Date: 2018-04-13
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of difficult processing of kenaf seeds, insufficient stability of kenaf seed oil and poor flavor, the purpose of the present invention is to provide a processing technology for high-stability flavor type kenaf seed oil, and the kenaf seed oil obtained by the technology is It has the characteristics of high oil yield, good storage and high temperature resistance stability, pleasant flavor, low production cost, safe to eat, etc.

Method used

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  • Processing technology for flavored kenaf seed oil with high stability

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Comparison scheme
Effect test

Embodiment 1

[0024] A processing technology of high-stability flavor type kenaf oil comprises the following steps:

[0025] (1) Kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 2%, and the impurity content is 0.5%.

[0026] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 5%, the moisture content of the seed coat is quickly adjusted to 15% by direct steam. Use a disc sheller to peel the shells, and separate the shells and kernels through screening and winnowing.

[0027] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.2 mm.

[0028] (4) Under the action of direct steam, the moisture content of the blank is adjusted to 22%, and the temperature is raised to 100°C; the seeds are fried with a microwave seed frying machine for 7 minutes, so that the moisture content of the blank is reduced to 6%, and the...

Embodiment 2

[0033] (1) Kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 1%, and the impurity content is 1%.

[0034] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 8%, the moisture content of the seed coat is quickly adjusted to 12% by direct steam. The disc shelling machine is used for shelling, and the shell and kernel are separated by screening and winnowing.

[0035] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.4 mm.

[0036] (4) Under the action of direct steam, the moisture content of the blank is adjusted to 18%, and the temperature is raised to 95°C; the seeds are fried with a seed frying machine for 5 minutes to reduce the moisture content of the blank to 8%, and the discharge temperature is controlled at 110°C.

[0037] (5) In the frying pan of the press machine, further adjust the w...

Embodiment 3

[0041] (1) Pretreatment of raw materials: kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 1.5%, and the impurity content is 0.2%.

[0042] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 7%, the moisture content of the seed coat is quickly adjusted to 14% by direct steam. The disc shelling machine is used for shelling, and the shell and kernel are separated by screening and winnowing.

[0043] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.3 mm.

[0044] (4) Under the action of direct steam, adjust the moisture content of the blank to 20%, and raise the temperature to 98°C; fry the seeds with a seed frying machine for 10 minutes to reduce the moisture content of the blank to 5%, and control the discharge temperature at 112°C.

[0045] (5) In the frying pan of the press machine, furth...

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Abstract

The invention provides a processing technology for flavored kenaf seed oil with high stability. The processing technology is characterized by comprising the following steps: cleaning kenaf seeds, carrying out drying and steam wetting to realize differentiated adjustment of water contents of seed coats and kernels, and carrying out dehulling in virtue of shearing and rubbing of a dehuller; subjecting the separated kenaf seed kernels to rolling and high-moisture microwave steam-roasting so as to destroy cell structures and passivate bio-enzymes; and subjecting crude kenaf seed oil squeezed by apresser to refining, heating the crude kenaf seed oil to a proper temperature, and adding flavoring substances to adjust the flavor of the kenaf seed oil. Compared with the prior art, the invention has the advantages that the processing technology is scientific and reasonable in process, uses simple equipment and realizes high oil yield; and prepared kenaf seed oil has the characteristics of goodstability in storage and high-temperature resistance, agreeable flavor, safety in eating, etc.

Description

technical field [0001] The invention relates to a processing technology of high-stability flavor type kenaf seed oil, which belongs to the field of oil processing. Background technique [0002] Kenaf (Hibiscus cannabinus) belongs to the Malvaceae Hibiscus crop, which has the characteristics of drought tolerance, salt-alkali tolerance, barren tolerance, and easy cultivation. Kenaf is widely planted in my country's Huanghuaihai region, Yangtze River Basin and southern regions. The planting of kenaf in my country is mainly to obtain the fiber on the stem of the plant, and the utilization of other parts is seldom. [0003] The fruit of kenaf is a capsule, the ovary is divided into 5 chambers, and each chamber has 4-5 seeds. Kenaf seeds, the seeds of kenaf, are drop-shaped, about 6.5mm long and 4mm wide. Kenaf seeds contain 21% to 27% oil. It is reported that the yield of kenaf seeds is 1000~1500 kg / hm 2 , comparable to soybean yield. The planting area of ​​kenaf in my coun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/08C11B3/00C11B3/02A23D9/007
CPCA23D9/007C11B1/04C11B1/08C11B3/001C11B3/008C11B3/02
Inventor 张振山谢庆方汪学德纪俊敏
Owner HENAN UNIVERSITY OF TECHNOLOGY
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