Preparation method for strong fragrant rapeseed oil

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...

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