Sunflower seed oil and preparation method thereof
A technology for sunflower oil and sunflower seeds, which is applied in the field of manufacture of the sunflower oil and can solve the problems of non-fusion, turbid appearance, haze and the like
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Embodiment 1
[0136] Embodiment 1: roasting method prepares sunflower oil
[0137] The sunflower seeds that have been cleaned of impurities and dust are subjected to high-temperature frying, the frying temperature is 200°C, the frying time is 10min, and the roasted sunflower seeds are discharged at a temperature of 120°C. The fried material is further adjusted in temperature and moisture in the steaming pan above the press machine, and the temperature of the press is controlled at 125°C; the moisture of the press is controlled at about 1.5%. Crude oil is obtained by pressing the material through a screw oil press.
[0138] After the pressed crude oil is screened to remove impurities such as cakes and other impurities, acid hydration and degumming are carried out, the oil temperature is heated to 75°C, and 0.5% citric acid aqueous solution (40% concentration, citric acid content accounts for 0.2% of the oil weight) is added And 1.2% water, after stirring for 1.8h, it was separated by cent...
Embodiment 2
[0140] Embodiment 2: roasting method prepares sunflower oil
[0141] After the crude oil squeezed in Example 1 was filtered through a silk screen to remove cakes and other impurities, acid hydration degumming was carried out, the oil temperature was heated to 75° C., and 1.25% citric acid aqueous solution (40% concentration, the content of citric acid accounted for the 0.5% by weight) and 0.75% water, after stirring for 1.8h, it was separated by centrifuge. When the obtained clear oil is cooled to 30°C, 0.8% by weight of perlite is added and stirred evenly, and the temperature is further lowered to 8°C, kept for about 9 hours, and then filtered through a plate and frame to obtain roasted sunflower oil.
[0142] The composition of its volatile components was determined by the above method, and the results are shown in Table 2 below. The weight ratio of the Maillard reaction product to the terpene compound is 0.12, and the total is 64.97% by weight.
Embodiment 3
[0143] Embodiment 3: roasting method prepares sunflower oil
[0144] After the pressed crude oil in Example 1 was filtered through a silk screen to remove cakes and other impurities, acid hydration degumming was carried out, the oil temperature was heated to 75°C, and 2% citric acid aqueous solution (40% concentration, the citric acid content accounted for the weight of the oil) was added. 0.8%) and 0.3% water, after stirring for 1.8h, it was separated by centrifuge. When the obtained clear oil is cooled to 30°C, 0.8% by weight of perlite is added and stirred evenly, and the temperature is further lowered to 8°C, kept for about 9 hours, and then filtered through a plate and frame to obtain roasted sunflower oil.
[0145] The composition of its volatile components was determined by the above method, and as a result, the weight ratio of the Maillard reaction product to the terpene compound was 0.10, and the total was 63.85% by weight.
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Abstract
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