Fragrant macadimia nut oil and preparation method thereof
A technology of nut oil and strong aroma, which is applied in the fields of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of lack of flavor, low extraction rate of fruit oil, single type, etc., and achieve better taste and good quality , the effect of simple method
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[0026] A preparation method of aromatic macadamia nut oil includes the following steps:
[0027] (1) Raw material pre-treatment: select freshly picked macadamia nuts with no damage on their appearance as raw materials, remove the outer green skin, use a nut sheller to remove the nut hard shell, and remove the black, moth-eaten and moldy kernels; The raw material macadamia nuts have a weight water content of 12-16%, a fat content of 70-73g / 100g, an acid value of 0.15-0.2mgKOH / g, a peroxide value of 0.01-0.016g / 100g, and an oleic acid content of 40-43g / 100g, palmitoleic acid content is 10-12g / 100g, the kernel is required to be full and intact, free of shriveled kernels and mildew, and the kernel rate of 13-15%;
[0028] (2) Crushing: The peeled and shelled nuts are crushed and crushed to complete particles with a diameter of 0.4-0.6cm to obtain materials of uniform size;
[0029] (3) Sectional drying: The crushed uniform materials are sent to the drying room for drying treatment, the...
Embodiment 1
[0038] A preparation method of aromatic macadamia oil includes the following steps:
[0039] (1) Raw material pre-treatment: use freshly picked macadamia nuts with no damage on their appearance as raw materials, remove the outer green skin, use a nut sheller to remove the nut hard shell, and remove the black, insect-eaten and moldy kernels; The weight water content is 14.2%, fat content is 71.2g / 100g, acid value is 0.17mgKOH / g, peroxide value is 0.012g / 100g, oleic acid content is 40.1g / 100g, palmitoleic acid content is 10.3g / 100g, nuts are required Full and complete, no slumped kernels, no mildew, and kernel rate of 13.8%;
[0040] (2) Crushing: the peeled and shelled nuts are crushed and crushed to intact particles with a diameter of 0.4-0.6cm to obtain materials of uniform size;
[0041] (3) Sectional drying: send the crushed uniform materials to the drying room for drying treatment, the thickness of the paving is less than 1cm, first dry at 50℃ for 48h, until the water content of...
Embodiment 2
[0047] A preparation method of aromatic macadamia oil includes the following steps:
[0048] (1) Raw material pre-treatment: use freshly picked macadamia nuts with no damage on their appearance as raw materials, remove the outer green skin, use a nut sheller to remove the nut hard shell, and remove the black, insect-eaten and moldy kernels; The weight water content is 12.5%, fat content is 72.4g / 100g, acid value is 0.2mgKOH / g, peroxide value is 0.016g / 100g, oleic acid content is 43.0g / 100g, palmitoleic acid content is 10.6g / 100g, nuts are required Full and complete, no slumped kernels, no mildew, and kernel rate of 14.7%;
[0049] (2) Crushing: the peeled and shelled nuts are crushed and crushed to intact particles with a diameter of 0.4-0.6cm to obtain materials of uniform size;
[0050] (3) Sectional drying: send the uniformly crushed materials into the drying room for drying treatment, the thickness of the paving is less than 1cm, the first is to dry at 50℃ for 46h, until the moi...
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