Preparation method for strong fragrant rapeseed oil

The technology of rapeseed oil and strong fragrance is applied in the field of preparation of strong fragrance rapeseed oil, which can solve the problems of loss of flavor components, large amount of water added, and difficulty in removing aged rapeseed phospholipids, etc. Achieving the effect of moderate processing and flavor retention

Inactive Publication Date: 2019-03-12
HUNAN GRAIN GRP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main unresolved problem of this method is the problem of adding water and drying: adding a large amount of water and stirring for a long time will cause the dissolution of flavor components, and at the same time cause the subsequent steps to be dried or demulsified, which will inevitably cause flavor components under vacuum and heating conditions. The rapid loss of points is not conducive to the complete retention of flavor
[0006] In production practice, the refining of fragrant rapeseed oil often faces another problem: the problem of difficult removal of aged rapeseed phospholipids
90% of my country's regions are planted with winter rapeseed that is sown in autumn and harvested in summer. Companies generally use fresh, mature, plump rapeseed within 6 months for processing. However, due to operational scheduling needs, the supply of fragrant rapeseed oil must be guaranteed all year round. It is inevitable to use rapeseeds that have been stored for more than 3 months or even longer after harvesting. It is more difficult to remove this type of rapeseed phospholipids. In order to ensure the flavor concentration and quality of fragrant rapeseed oil, many companies currently develop Refining methods based on moderate processing have been proposed, but none of them can guarantee the stable removal of phospholipids in various fresh rapeseed oils while retaining the aroma of rapeseed oil
[0007] The existing refining process for rapeseed, especially aged rapeseed, is difficult to take into account the dual effects of fragrance retention and efficient degumming

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] 1. Fragrance production section:

[0064] Rapeseed (fresh rapeseed about 3 months old) is roasted at high temperature, and the gas phase temperature of the roasting is controlled at 150-160°C. The standard for frying dark brown out of the pan is based on the raw material. The specific frying time depends on the test equipment or the amount of feed. ; After that, use a single-screw press, and you can choose 95 or 85 and other single-screw presses to obtain crude oil.

[0065] 2. Fragrance keeping section:

[0066] (1) Cooling: When the temperature of the crude oil drops below 75-80°C, add a small amount (0.5%-1% of oil weight) of boiling water above 90°C (95°C), subject to spinning, and stir at a low speed (30r / min) Oil-water mixture 5min;

[0067] (2) centrifugal separation obtains the crude oil that removes most of phospholipids;

[0068] (3) After the crude oil temperature returns to 25°C, add 3% oil weight filter aid perlite or diatomaceous earth (based on the cru...

Embodiment 2

[0074] Compared with Example 1, the only difference is that aged rapeseed (storage time of 6 months and above) is used as raw material, 2. The low-speed stirring time of the oil-water mixture in the fragrance retention section (1) is 7 minutes; other parameters and operations are the same as the implementation example 1. The sensory score of the flavor concentration of the finished oil is over 80 points, the degumming reaches the standard of "no precipitation after heating at 280°C", and other physical and chemical indicators are better than the national fourth-grade rapeseed oil standard.

Embodiment 3

[0076] Compared with Example 1, the only difference is that the 1st fragrance production section:

[0077] Rapeseeds (fresh rapeseeds about 3 months old) are roasted at a high temperature instead of the roasting in Example 1, and the roasting gas phase discharge temperature is controlled at 125-135°C. Other operations and parameters are equal to Example 1. The sensory score of the flavor concentration of the finished oil is above 90 points, the degumming reaches the standard of "no precipitation after heating at 280°C", and other physical and chemical indicators are better than the national fourth-grade rapeseed oil standard.

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PUM

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Abstract

The invention belongs to the field of grease preparation and particularly relates to a preparation method for strong fragrant rapeseed oil. The preparation method comprises a fragrance production worksection under the high temperature condition, two fragrance keeping work sections for degumming and crystallization at a specific temperature and a fragrance storage work section under the accurate temperature control condition. An inventor discovers through study that through synergetic control of the fragrance production work section, the fragrance keeping work sections, the fragrance storage work section and parameters of various work sections, the phospholipids removing effect can be unexpectedly improved, not only that, losses of fragrance and flavor at the degumming stage can be loweredto a great extent, and the double effects of fragrance keeping and colloid removal can be achieved.

Description

technical field [0001] The invention belongs to the field of edible oil preparation, and in particular relates to a preparation method of fragrant rapeseed oil. Background technique [0002] The processing requirements and processing difficulties of different edible oils and fats are completely different. Taking Luzhou-flavored rapeseed oil as an example, there are three major difficulties in the processing technology: first, the retention of fragrance; second, the removal of colloidal impurities; third, the stability of fragrance and color. There is a contradictory and unified relationship between aroma retention and gum removal: since the main flavor components of rapeseed oil include alcohols, aldehydes, olefins, glucosinolate degradation products, heterocycles and benzene rings , a large amount of flavor substances are soluble in water, or are not resistant to acid and alkali. Therefore, in the process of refining the fragrant rapeseed oil, if you want to retain the str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/08C11B3/16
CPCC11B1/04C11B1/08C11B3/16
Inventor 黄天柱陈渠玲张源泉裴健儒甘平洋毛青秀陈昌勇朱凤霞易江莫韩御聂蓬勃李枣枣闫冬阁鲁思琴徐晓闻
Owner HUNAN GRAIN GRP CO LTD
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