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Flavor enhancement for strong-flavor rapeseed oil

A technology for flavor enhancement and rapeseed oil, which is applied in the directions of edible oil/fat, fat oil/fat production, and fat oil/fat refining, etc. Rapeseed oil fragrance and other issues, to achieve the effect of simplifying the production process, strong flavor, and saving production water

Inactive Publication Date: 2018-08-14
成都市新兴粮油有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have not effectively utilized a large amount of rapeseed oil flavor components in the pressed rapeseed cake, resulting in waste of rapeseed oil flavor components and reducing the fragrance of rapeseed oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for enhancing flavor of fragrant rapeseed oil, comprising the following steps:

[0028] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0029] (2) Crushing the rapeseed cake through a 40-mesh sieve to obtain rapeseed cake powder;

[0030] (3) Add water to the rapeseed cake powder and mix evenly. The mass ratio of the rapeseed cake powder to water is 1:1, and then steam is added to carry out distillation at a temperature of 110° C. Distillate until the distillate does not contain volatile flavor components, the distillation ends, and the distillate is condensed to obtain a condensate;

[0031] (4) adding salt to the condensate obtained in step (3) to obtain a concentration of 15% salt water, mixing the salt water with the rapeseed crude oil obtained in step (1), and hydrating at a temperature of 80° C. for 30 min, Then remove the hydration layer to obtain the oil layer, the quality of the s...

Embodiment 2

[0035] A method for enhancing flavor of fragrant rapeseed oil, comprising the following steps:

[0036] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0037] (2) Crushing the rapeseed cake through a 50-mesh sieve to obtain rapeseed cake powder;

[0038] (3) Add water to the rapeseed cake powder and mix evenly. The mass ratio of the rapeseed cake powder to water is 1:1.2, and then feed steam to carry out distillation at a temperature of 115° C. Distillate until the distillate does not contain volatile flavor components, the distillation ends, and the distillate is condensed to obtain a condensate;

[0039] (4) adding salt to the condensate obtained in step (3) to obtain a 10% salt solution, mixing the salt solution with the rapeseed crude oil obtained in step (1), and hydrating at a temperature of 90° C. for 40 minutes, Then remove the hydration layer to obtain the oil layer, the quality of the salt water...

Embodiment 3

[0043] A method for enhancing flavor of fragrant rapeseed oil, comprising the following steps:

[0044] (1) Roasting and pressing the raw rapeseed after removing impurities to obtain crude rapeseed oil and rapeseed cake;

[0045] (2) Crushing the rapeseed cake through a 60-mesh sieve to obtain rapeseed cake powder;

[0046] (3) Add water to the rapeseed cake powder and mix evenly, the mass ratio of the rapeseed cake powder to water is 1:1.5, then feed steam to carry out distillation at a temperature of 120°C, and collect the Distillate until the distillate does not contain volatile flavor components, the distillation ends, and the distillate is condensed to obtain a condensate;

[0047] (4) adding common salt and soft water at 20° C. to the condensate obtained in step (3) to obtain a concentration of 12% salt water, mixing the salt water with the rapeseed crude oil of step (1) gained, at 86° C. Hydrate at high temperature for 36 minutes, then remove the hydration layer to ob...

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PUM

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Abstract

The invention discloses a flavor enhancement for strong-flavor rapeseed oil. The method comprises the following steps: removing impurities from a raw material rapeseeds, and stir-frying and pressing the seeds to obtain crude rapeseed oil and rapeseed cakes; breaking the rapeseed cakes to obtain rapeseed cake powder; adding water to the rapeseed cake powder, performing uniform mixing, distilling the obtained solution, collecting steam distilled in the distillation process, and condensing the steam to obtain a condensate; adding edible salt to the condensate to obtain a saline solution having aconcentration of 10-15%, uniformly mixing the saline solution with the crude rapeseed oil, performing hydration, and removing the obtained hydrated layer to obtain an oil layer; and washing the oil layer with water, and dehydrating the washed oil layer to obtain the strong-flavor rapeseed oil. The method fully utilizes the flavor components of the rapeseed oil in the rapeseed cakes to make the rapeseed oil product have a strong flavor, and combines rapeseed oil flavor enhancement with hydration degumming to simplify the production process and save water for production, and the flavor components of the rapeseed oil are fully dissolved in the rapeseed oil in the hydration degumming process in order to improve the economic benefit of rapeseed oil production.

Description

technical field [0001] The invention relates to a process for preparing rapeseed oil, in particular to a method for preparing strong-flavored rapeseed oil. Background technique [0002] With the continuous improvement of people's living standards, residents' dietary concept has also undergone tremendous changes, from food and clothing to nutrition and health care. Rapeseed oil is one of the main edible vegetable oils in my country. With the improvement of living standards, the demand for strong-flavored rapeseed oil has been increasing in recent years. The production technology of rapeseed oil is also from pressing with shells to pressing after shelling, and then to today's pressing of fried seeds. The new technology for producing strong-flavored rapeseed oil is constantly developing. The formation of the strong aroma of rapeseed oil is mainly caused by the physical and chemical reaction of the protein, reducing sugar and lipid contained in the oil after the oil is roasted ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/10C11B3/00A23D9/007
CPCC11B1/04A23D9/007C11B1/104C11B3/00
Inventor 姜敏杰袁永俊
Owner 成都市新兴粮油有限公司
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