Flavored squeezed vegetable oil and preparation method thereof

Abstract

The invention discloses flavored squeezed vegetable oil and a preparation method thereof, in which treatment is carried out by using novel oil squeezing equipment. The novel oil squeezing equipment comprises a cleaning device, a drying device, a crushing device, a baking and frying device, a squeezing device, a first oil conveying mechanism, a second oil conveying mechanism, a third oil conveyingmechanism, a fourth oil conveying mechanism and an oil mixing device. The flavored squeezed vegetable oil is prepared from the following raw materials in parts by weight: 30-100 parts of rapeseeds, 0-30 parts of peanuts, 10-30 parts of sunflower seeds, 1-20 parts of flaxseeds, 0-20 parts of perilla seeds, 0-2 parts of orange peel, 0-2 parts of pericarp of Fragrant Citrus, 0-5 parts of dried orangepeel, 0-4 parts of shaddock peel, 0-10 parts of tomatoes (dried) and 0-10 parts of carrots (dried). The ratio of saturated fat to monounsaturated fat to polyunsaturated fat in the prepared finished product oil is shown in the specification.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing, and in particular relates to a flavor pressed vegetable oil and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people's attention to food nutrition and the standard of healthy diet are also gradually increasing. Edible oil is a kind of oily food that is closely related to the daily life of the public. At present, there are many kinds of edible oils on the market, such as tea seed oil, rapeseed oil, peanut oil, soybean oil, corn oil, sunflower oil, etc., they either exist in the form of a single variety, or blend oil in a certain proportion However, no matter which form of edible oil exists, it is developed based on people's needs for comprehensive nutrition, rich taste, health and safety. In order to protect the health of consumers, the current safety and hygiene standards for edible oil products in the industry are ...

AI Technical Summary

Problems solved by technology

In order to protect the health of consumers, the current safety and hygiene standards for edible oil products in the industry are generally limited to indicators such as acid value, peroxide value, and solvent residue in edible oil. The attention paid to soluble nutrients is not high. The reason is that the concept of structural and nutritional balance of fatty acids in edible oils has not been deeply rooted in the hearts of the people. Most consumers pay attention to the influence of brands or the variety of varieties when buying edible oils.

However, the scientific ratio of fatty acids is the most beneficial to the human body, such as our commonly used soybean oil, which contains 50-60% linoleic acid, 5-11% linolenic acid, linoleic acid content is much greater than linolenic acid, making the human body The intake of the two fatty acids is unbalanced, thus affecting the normal metabolism and immune function of the human body

[0003] In order to meet people's fast-paced work and life, in recent years, the industry has developed a variety of flavored seasoning oil products that can be used for stir-frying and cold dishes. Although these flavored oils are rich in various fatty acids, amino acids, Trace elements such as vitamins can reduce blood fat, lower cholesterol and blood pressure, and promote blood circulation, etc., but these flavor oils are mainly blended, and they are only formulated oils, not real pressed flavor oils. The reason is that , one is not based on the fatty acid structure necessary for the human body, and the other is that the special oil part is mainly prepared by leaching, and the oil is used as the organic solvent to extract the oil-soluble components in the material. The process cycle is long and the extraction rate is low. Even when extracted in pressed vegetable oil, there is less interaction between the plants, resulting in limited flavor development

[0004] Because the pressing process retains the original flavor and mellow flavor of the oil, it is more and more popular with consumers. However, the current process is generally only for the pressing of a single variety of oil, such as rapeseed, peanut, sunflower, etc. There are very few applications for the mixed pressing of oil crops, especially the application of fruit and vegetable mixed oil pressing

Moreover, when the existing equipment and technology are used to press the oil, there are defects such as high impurity content of the oil, uncleanness, and serious loss of flavor and nutrition. There is a lot of loss of nutrients, and the effect of frying seeds is poor, and it is difficult to produce finished products with strong aroma. In addition, there are defects such as poor continuity, low production efficiency, and low dissolution rate, and a large amount of waste of water resources.

Images