Stage-by-stage temperature control pressing process for edible oil

Abstract

The invention discloses a stage-by-stage temperature control pressing process for edible oil. The process comprises the following steps: an oil material is put in a constant-temperature wait-for-pressing storage house at a constant temperature of 50 plus or minus 5 DEG C after being selected; then, the oil material is fed into a preheating bin to be preheated from the constant-temperature wait-for-pressing storage house; the preheated oil material enters a stage-by-stage heating and frying process, and the frying process is divided into three-stage heating and frying zones where the temperature rises stage by stage; the frying temperature in the first-stage frying zone is 150 plus or minus 2 DEG C, and frying time is 100-120 s; the frying temperature in the second-stage frying zone is 180plus or minus 2 DEG C, and frying time is 100-120 s; the frying temperature in the third-stage frying zone is 210 plus or minus 2 DEG C, and frying time is 90-100 s; the fried oil material is put in apressing system for pressing; oil and fat output from a presser is conveyed to a sedimentation and filtration device through a pipe, and residues are removed by filtering. The problems of sudden temperature rise, uneven heating, local strong heating and low oil yield during oil frying are effectively solved by reasonable process design.

Description

technical field [0001] The invention belongs to the technical field of health food processing, and relates to a physical pressing process of edible oil, in particular to a stepwise temperature-controlled pressing process of edible oil. Background technique [0002] At present, my country's edible oil pressing process mainly includes two methods: physical pressing and chemical leaching. The leaching method is to use an organic solvent to fully soak the oil raw material and extract it at high temperature, and then process it through the "six degreasing" processes (ie, degreasing, degumming, dehydration, decolorization, deodorization, and deacidification). Low production cost. However, during the leaching process, solvent residues in edible oil are unavoidable. According to national standards, even qualified leached soybean oil is allowed to contain 10 mg of solvent residue per kilogram. Physical pressing does not involve the addition of chemical substances, and can retain th...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned technical problems, the present invention provides a step-by-step temperature-controlled pressing process for edible oil. Through reasonable process settings, it solves the problems of sudden temperature rise, uneven heating, local stress and low oil yield during oil frying. problem, the nutrients in the oil are preserved, excessive oxidation of the oil is avoided, and the quality and production efficiency of the oil are improved.

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