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Fragrance retention process of stir-fried rapeseed oil

A technology of rapeseed oil and fragrance retention, which is applied in the direction of fat oil/fat production and fat generation, which can solve the problems of uneven heating, low oil extraction rate, burnt surface of rapeseed, etc., and reduce the production of benzopyrene , Improve the oil yield, and the effect of uniform ripeness

Active Publication Date: 2020-11-24
湖北元大生物能量平衡科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rapeseed oil obtained by the existing large-scale mechanical oil extraction equipment and the oil extraction process adapted to the equipment has a weak fragrance
The rapeseed oil extracted by the traditional artificial oil extraction workshop in my country for thousands of years has a richer fragrance, but the work efficiency is low and the oil extraction rate is low.
At the same time, rapeseed oil contains myrosinoside, which generates oxazolidinethione under the action of myrosinase, which has a disgusting smell. In the prior art, the removal of oxazolidinethione is achieved by high-temperature frying of rapeseed, but the temperature Excessive acceleration of the volatilization of the aroma of rapeseed oil will also cause uneven heating during the frying process of rapeseed, causing the surface of the rapeseed to burn and burn, resulting in benzopyrene, which has a strong carcinogenic effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A technique for frying fragrant rapeseed oil to retain fragrance is characterized in that it comprises the following steps:

[0035] (1) Screening and removal of impurities: By adopting the above technical scheme, screening and removal of impurities: rapeseeds are metered and sent to a cleaning sieve for screening to remove heavy impurities, namely soil, gravel impurities, light impurities, namely seed shells, and dust. The iron impurities are removed by the separator, and the gravel and mud are removed by the stone remover, and then three kinds of rapeseeds with particle sizes of D1, D2 and D3 are screened out through drum sieves, flat rotary sieves, and flat vibrating sieves with screens of different apertures. Particles, where 1.2mm≤D1<1.5mm, 1.5mm≤D2<1.8mm, 1.8≤D3<2.1;

[0036] (2) Moisture: Put the sun-screened rapeseeds into the water embellishment pool respectively, and add cell wall-breaking enzyme and lactic acid to the water embellishment pool at the same time...

Embodiment 2

[0045] A technique for frying fragrant rapeseed oil to retain fragrance is characterized in that it comprises the following steps:

[0046] (1) Screening and removal of impurities: By adopting the above technical scheme, screening and removal of impurities: rapeseeds are metered and sent to a cleaning sieve for screening to remove heavy impurities, namely soil, gravel impurities, light impurities, namely seed shells, and dust. The iron impurities are removed by the separator, and the gravel and mud are removed by the stone remover, and then three kinds of rapeseeds with particle sizes of D1, D2 and D3 are screened out through drum sieves, flat rotary sieves, and flat vibrating sieves with different aperture screens. Particles, where 1.2mm≤D1<1.5mm, 1.5mm≤D2<1.8mm, 1.8≤D3<2.1;

[0047] (2) Moisture: Put the sun-screened rapeseeds into the water embellishment pool respectively, and add cell wall-breaking enzyme and lactic acid to the water embellishment pool at the same time, wh...

Embodiment 3

[0056] A technique for frying fragrant rapeseed oil to retain fragrance is characterized in that it comprises the following steps:

[0057] (1) Screening and removal of impurities: By adopting the above technical scheme, screening and removal of impurities: rapeseeds are metered and sent to a cleaning sieve for screening to remove heavy impurities, namely soil, gravel impurities, light impurities, namely seed shells, and dust. The iron impurities are removed by the separator, and the gravel and mud are removed by the stone remover, and then three kinds of rapeseeds with particle sizes of D1, D2 and D3 are screened out through drum sieves, flat rotary sieves, and flat vibrating sieves with different aperture screens. Particles, where 1.2mm≤D1<1.5mm, 1.5mm≤D2<1.8mm, 1.8≤D3<2.1;

[0058] (2) Moisture: Put the sun-screened rapeseeds into the water embellishment pool respectively, and add cell wall-breaking enzyme and lactic acid to the water embellishment pool at the same time, wh...

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PUM

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Abstract

The invention belongs to an oil pressing technology, and discloses a fragrance retention process of stir-fried rapeseed oil. The process is characterized by comprising the following steps: 1, screening, impurity removing, moistening with water, stir-frying, squeezing, filtering for a first time, washing with water, centrifugal impurity removing, cooling for fragrance retention, and filtering for asecond time. Compared with the prior art, the process has the following advantages and effects that rapeseeds are screened into three particle sizes D1, D2 and D3, and the rapeseeds with the three particle sizes are stir-fried at different temperatures, so that the stir-frying efficiency is improved, the cooking degrees of the rapeseeds with different particle sizes are uniform, the rapeseeds areprevented from being burnt, and the generation of benzopyrene is reduced; and secondly, when the rapeseeds are stir-fried, calcium polymalate and corn starch are added into a roller seed frying machine to adsorb oxazolidine thione, so that the content of oxazolidine thione in the rapeseed oil is reduced.

Description

technical field [0001] The invention relates to the technical field of oil extraction, in particular to a process for sautéing rapeseed oil and retaining its fragrance. Background technique [0002] The fatty acid composition of rapeseed oil has changed greatly in recent years, and there is almost no fixed range. Due to the influence of origin, soil, climate and varieties, there are also certain changes. Generally, the content of erucic acid is low in cold zone areas, and the content of linoleic acid is relatively high; the opposite is true for areas with higher temperatures. Double-bottom rapeseed is popularized in southern my country. Double-bottom rapeseed oil is a brand-new oil. The fatty acid composition is very different from traditional rapeseed oil. The main fatty acids are: 51-70% oleic acid, linoleic acid 15-30%, linolenic acid 5-14%, palmitic acid 2.5-7%, erucic acid <3%, etc. The existing large-scale mechanical oil extraction equipment and the rapeseed oil ob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04
CPCC11B1/04Y02W30/74
Inventor 王龙体邱秀双王紫怡
Owner 湖北元大生物能量平衡科技有限公司
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