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Preparation method and application of hazelnut oil

A hazelnut oil and hazelnut technology, which is applied in the direction of fat oil/fat refining, fat oil/fat production, fat production, etc., can solve the problems of low oil extraction rate, unprominent hazelnut fragrance, solvent residue in hazelnut oil, etc. Produce simple effects

Inactive Publication Date: 2018-06-19
山东三羊榛缘生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the hazelnut oil is produced by pressing, raw pressing, this kind of pressing, the oil extraction rate is low, the oil yield is 32%, and the hazelnut fragrance is not outstanding
The solvent method is to soak the hazelnut powder with an organic solvent to extract the hazelnut oil and then separate the solvent, but the separated hazelnut oil has solvent residues, which are harmful to human health and have serious safety hazards

Method used

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  • Preparation method and application of hazelnut oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of hazelnut oil provided in the embodiment of the present invention comprises:

[0038] Selection of raw materials; first, manually select the shelled hazelnut kernels, and select all moldy, insect-bitten kernels, and shriveled kernels for use.

[0039] Crushing: The raw materials of hazelnuts are crushed into the particles required for production by machinery to ensure the least loss of nutrients during the production process, and the crushing requirements are about 2mm in diameter;

[0040] Steaming and frying: Use mechanical frying to add 10% water at the most suitable temperature to stimulate and retain the original aroma of hazelnuts; steaming and frying temperature 115°C; frying for 35 minutes (depending on the humidity of the raw materials).

[0041] Pressing: The oil in the raw material is separated by the extrusion of physical force to ensure that the aroma and nutrients are retained to the greatest extent; the oil yield can reach 58% by ...

Embodiment 2

[0047] The preparation method of hazelnut oil provided in the embodiment of the present invention comprises:

[0048] Selection of raw materials; first, manually select the shelled hazelnut kernels, and select all moldy, insect-bitten kernels, and shriveled kernels for use.

[0049] Crushing: The raw materials of hazelnuts are crushed into the particles required for production by machinery to ensure the least loss of nutrients during the production process, and the crushing requirements are about 2mm in diameter;

[0050] Steaming and frying: Use mechanical frying to add 10% water at the most suitable temperature to stimulate and retain the original aroma of hazelnuts; steaming and frying temperature 125°C; frying for 45 minutes (depending on the humidity of the raw materials).

[0051] Pressing: The oil in the raw material is separated by the extrusion of physical force to ensure that the aroma and nutrients are retained to the greatest extent; the oil yield can reach 60% whe...

Embodiment 3

[0057] The preparation method of hazelnut oil provided in the embodiment of the present invention comprises:

[0058] Selection of raw materials; first, manually select the shelled hazelnut kernels, and select all moldy, insect-bitten kernels, and shriveled kernels for use.

[0059]Crushing: The raw materials of hazelnuts are crushed into the particles required for production by machinery to ensure the least loss of nutrients during the production process, and the crushing requirements are about 2mm in diameter;

[0060] Steaming and frying: Use mechanical frying to add 10% water at the most suitable temperature to stimulate and retain the original aroma of hazelnuts; steaming and frying temperature is 120°C; frying for 40 minutes (depending on the humidity of the raw materials).

[0061] Pressing: The oil in the raw material is separated by the extrusion of physical force to ensure that the aroma and nutrients are retained to the greatest extent; the oil yield can reach 59% w...

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Abstract

Belonging to the technical field of food processing, the invention discloses a preparation method and application of hazelnut oil. The preparation method of hazelnut oil includes: cooking hazelnuts at115DEG C-125DEG C; performing pressing at a temperature of 115DEG C-125DEG C; cooling the produced hazelnut oil to 18DEG C and performing preservation. The method specifically includes: raw materialselection, crushing, cooking, pressing, crude oil cooling, physical filtration and the like. The preparation method provided by the invention has the characteristics of simple production, energy saving and consumption reduction, high oil yield and reduction of production cost. Therefore, the method provided by the invention lowers the manufacturing and production cost, and (cooking pressing method) compared with raw pressing in the prior art, the oil yield is increased by about 28%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method and application of hazelnut oil. Background technique [0002] Hazelnut itself is rich in oil, the main components are oleic acid, linoleic acid, linolenic acid, palmitoleic acid, palmitic acid, etc. Among them, unsaturated fatty acids are as high as 90%, and oleic acid ranks first, and its content is about 72% to 82%, which is comparable to olive oil. The fat-soluble vitamins contained in it are more easily absorbed by the human body, and have a good nourishing effect on those who are weak, weak after illness, and prone to hunger. Its vitamin E content is as high as 36%. In addition, hazelnut oil has 8 amino acids that the human body needs, and its content is much higher than that of walnuts. Hazelnut oil contains high-quality natural "brain gold" DHA, which can improve memory, improve optic nerve, and has Unique nourishing, nutritious ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/08C11B3/00
CPCC11B1/04C11B1/08C11B3/008
Inventor 魏玉明王晓业马世杰
Owner 山东三羊榛缘生物科技有限公司