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Preparation method of flavor blend oil

A technology of blending oil and flavor, applied in the field of blending oil, can solve problems such as cumbersome process, and achieve the effects of improving flavor, quality, and oil yield

Inactive Publication Date: 2018-11-30
望江县振兴植物油厂(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional blending oil preparation process is to prepare different single oils respectively, and then blend them to meet the nutritional needs. Higher requirements are put forward for nutrition, taste, quality, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of flavor blending oil, comprising the steps of:

[0023] S1. Peel the walnut kernels, then dry the peanut kernels, walnut kernels, and sesame seeds respectively, add the peanut kernels to the stripper, remove the red coat, and set aside;

[0024] S2. Mix the processed peanut kernels, walnut kernels and sesame seeds evenly, crush them, sieve them, and add water for tempering to obtain a mixture;

[0025] S3, making the mixed material into a cake shape, then putting it into a hydraulic oil press, and pressing to obtain crude oil and cake residue;

[0026] S4, after pulverizing the cake dregs, put them into an airtight container and stir-fry to obtain fried cake dregs;

[0027] S5. Add fried cake residue to the crude oil, stir, and cool to obtain mixed oil;

[0028] S6. Using a hydraulic plate-and-frame filter to filter the mixed oil twice to obtain flavor blended oil.

Embodiment 2

[0030] A preparation method of flavor blending oil, comprising the steps of:

[0031] S1. Peel the walnut kernels, and then dry the peanut kernels, walnut kernels, and sesame seeds respectively. After drying, the moisture content of the three is controlled between 3-6%. Put the peanut kernels into the stripper, and remove the red coat. spare;

[0032] S2. Mix the processed peanut kernels, walnut kernels, and sesame seeds evenly in a weight ratio of 60:40:15, crush them, pass through a 4mm sieve, and then add water with 1% of the total weight of the raw materials and keep it for 60 minutes to obtain a mixture. ;

[0033] S3, making the mixed material into a cake shape, and then putting it into a hydraulic oil press for pressing at a pressing temperature of 40°C for 180 minutes to obtain crude oil and cake residue;

[0034] S4. Crush the cake residue to 10 meshes, then put it into an airtight container, and stir fry at a temperature of 140° C. for 5 minutes to obtain fried cak...

Embodiment 3

[0038] A preparation method of flavor blending oil, comprising the steps of:

[0039] S1. Peel the walnut kernels, and then dry the peanut kernels, walnut kernels, and sesame seeds respectively. After drying, the moisture content of the three is controlled between 3-6%. Put the peanut kernels into the stripper, and remove the red coat. spare;

[0040] S2. Mix the processed peanut kernels, walnut kernels, and sesame seeds evenly in a weight ratio of 80:25:30, crush them, pass through a 3mm sieve, and then add water with 3% of the total weight of the raw materials and keep it for 30 minutes to obtain a mixture. ;

[0041] S3, making the mixed material into a cake shape, and then putting it into a hydraulic oil press for pressing at a pressing temperature of 65°C for 90 minutes to obtain crude oil and cake residue;

[0042] S4. Crush the cake residue to 50 mesh, then put it into an airtight container, control the temperature at 90° C. and stir-fry for 10 minutes to obtain fried...

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PUM

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Abstract

The invention discloses a preparation method for flavor blend oil. The preparation method comprises the following steps: peeling walnut kernels, drying peanut kernels, walnut kernels and sesame separately and adding the peanut kernels to a peeling machine to remove peanut skin; mixing the processed raw peanut kernels, walnut kernels and sesame evenly to get a mixture, crushing the mixture, performing sieving, and performing homogenization by water; making the mixture into a cake, then putting the cake into a hydraulic oil press for pressing to get crude oil and cake residues, crushing the cakeresidues, stir-frying the crushed cake residues in an airtight container to get stir-fried cake residues, adding the stir-fried cake residues to the crude oil, and performing stirring and cooling toget mixed oil; and performing two times of filtering on the mixed oil by using a hydraulic plate frame filter, so as to obtain the flavor blend oil. The preparation method of the flavor blend oil is simple, and the prepared flavor blend oil has high nutrition, unique flavor and high oil quality.

Description

technical field [0001] The invention relates to the technical field of blending oil, in particular to a preparation method of flavor blending oil. Background technique [0002] Blending oil is an edible oil made by blending two or more refined oils and fats in proportion according to the needs of use. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil, etc. as the main raw materials, and can also be equipped with refined rice bran oil, corn germ oil, camellia oil, safflower oil, wheat germ Oil and other special oils and esters. It can also be equipped with refined rice bran oil, corn germ oil, camellia oil, safflower oil, wheat germ oil and other special oils and esters. The processing process is generally as follows: select the above two or more refined oils and esters according to needs, and then go through deacidification, decolorization, deodorization, and blending to become blended oil. The traditional blending oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00A23D9/02
CPCA23D9/02C11B1/04C11B1/06C11B3/008
Inventor 谢正洋
Owner 望江县振兴植物油厂(普通合伙)
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