Preparation method of highly flavored edible oil

A technology for edible oil and strong aroma, which is applied in the direction of fat oil/fat refining, fat oil/fat production, and fat production, etc., can solve the problems of inability to filter edible oil, dark color of edible oil, unfavorable for environmental protection, etc., to speed up the baking speed , Low processing temperature, retention of nutrients and the effect of physical appearance and color

Active Publication Date: 2018-12-14
吴亮鑫
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the edible oil prepared by these methods has a deep color and cannot become edible oil meeting the requirements by simple filtration, and these methods are not c...

Method used

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  • Preparation method of highly flavored edible oil
  • Preparation method of highly flavored edible oil
  • Preparation method of highly flavored edible oil

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preparation example Construction

[0027] The present invention provides a kind of preparation method of Luzhou flavor edible oil, comprises the following steps:

[0028] 1) softening the raw materials for oil extraction to obtain softened materials;

[0029] 2) Microwave drying the softened material in step 1) to obtain a dried material;

[0030] In terms of weight percentage, the moisture content of the dry material is 5% to 8%;

[0031] 3) Pressing the dried material in the step 2), and separating the oil residue to obtain edible oil.

[0032] The invention softens the oil-pressing raw materials to obtain softened materials. In the present invention, the raw material for oil extraction is preferably peanut, rapeseed or soybean, more preferably peanut. In the present invention, the sources of the peanuts, soybeans and rapeseeds are not particularly limited, and conventional commercially available products in this field can be used. In the present invention, the softening method is preferably steam softeni...

Embodiment 1

[0040] Adopt steam that the peanut is softened for 5min to make the moisture content of the peanut be 12%, and dry the softened peanut in a microwave drying equipment (the power during microwave drying is 20kw, and the temperature is 100° C.), so that the moisture content of the peanut after the microwave is 8%. Squeeze the microwaved peanuts, settle naturally, separate the oil residue, add 0.5% water and 1.2‰ montmorillonite to the separated oil, stir at 15r / min for 2h until the oil temperature drops below 30°C , adding 0.5% perlite to filter to obtain a strong flavor edible oil.

Embodiment 2

[0042]Peanuts are transported to the auger with a steam heating device to soften the peanuts for 30min, so that the water content of the peanuts is 17%, and the softened peanuts are transported to the microwave drying equipment for drying, (power during microwave drying is 200kw, Temperature is 140 ℃), and the moisture content of the peanut after microwave is 5%. Squeeze the microwaved peanuts, filter them with a filter to separate the oil residue, add 1.5% water and 0.8‰ montmorillonite to the separated oil, stir at 30r / min for 3h until the oil temperature drops to 30°C In the following time, add 2% diatomaceous earth to filter to obtain Luzhou-flavored edible oil.

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Abstract

The invention provides a preparation method of highly flavored edible oil, and belongs to the technical field of food processing. The preparation method of the highly flavored edible oil comprises thefollowing steps: softening raw materials; carrying out microwave drying on the softened materials; squeezing the dried materials; and carrying out oil residue separation to obtain the edible oil. According to the preparation method, through a material softening agent and a microwave drying technology, the pressed highly flavored edible oil conforming to a standard can be produced without the needof blending with light-colored oil, so that the operation is simple and convenient, and cost is saved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of strong flavor edible oil. Background technique [0002] In recent years, my country's edible oil is developing towards high-grade. With the rapid development of various refined oils, blended oils, and physically pressed edible oils, consumers are calling for high-nutrition, pollution-free, and fragrant edible oils to be launched, and are opposed to the deep over-processing of edible oils. Luzhou-flavored cooking oil just reflects these characteristics and is gradually occupying the market. [0003] The production of pressed and fragrant edible oil is mainly in the baking section. At present, "drum gas frying furnace", "layer steam frying pan", "electric heating frying furnace" or "hot air drum frying furnace" are mainly used for baking. However, the edible oil prepared by these methods has a deep color and cannot become edible oil mee...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10
CPCC11B1/04C11B1/06C11B3/00C11B3/008C11B3/10
Inventor 吴亮鑫
Owner 吴亮鑫
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