9C production method of functional vegetable oil

Abstract

The invention belongs to the field of food processing, and particularly relates to a 9C production method of functional edible vegetable oil. The production method comprises the following steps: cleaning, shelling and crushing an oil material, squeezing the oil material by an ultrasonic aqueous enzymatic method to prepare oil, centrifugally separating, degumming by a cold separation method, dewaxing, ultrasonically esterifying and deacidifying by enzyme, dehydrating, carrying out adsorbing and decolorizing, deodorizing by molecular distillation, deacidifying, and filtering. According to the invention, the finished product functional edible oil is obtained through nine key control points from raw materials; and in order to guarantee the quality of grease, the whole processing procedure is not subjected to ultra-high temperature treatment, so that harmful substances such as benzopyrene, polymers and the like of the grease are reduced to the maximum extent, oil loss is reduced, energy consumption is reduced, the grease yield is high, the color is light, pollution of acid-base chemical reagents is avoided, and the natural property of grease is reserved to the greatest extent.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a 9C production method of functional vegetable oil. Background technique [0002] In the traditional pressed oil processing process, the oil crops are directly pressed or steamed and fried to produce crude oil. Although the former has good quality crude oil, the pressing yield is low and the cake contains more oil. Although the steaming and pressing method has a high oil yield, the functional substances of functional oils will change after high-temperature steaming and frying, resulting in the loss of some nutrients. In the traditional refining process, oil needs to be degummed by hydration, deacidified by adding alkali, and deodorized by high-temperature steam. Excessive high-temperature treatment of functional oil will cause nutrients to change, lose, and even produce harmful substances. Contents of the invention [0003] In order to increase the yield of pressed oil, reduce t...

AI Technical Summary

Problems solved by technology

[0002] In the traditional pressed oil processing process, oil crops use direct pressing method or steaming and frying pressing method to produce crude oil. Although the former has good quality crude oil, the yield of pressing is low, and the cake contains more oil.

Although the steaming and pressing method has a high oil yield, the functional substances of functional oils and fats will change after steaming and frying at high temperature, resulting in the loss of some nutrients

In the traditional refining process, oil needs to be degummed by hydration, deacidified by adding alkali, and deodorized by high-temperature steam. Excessive high-temperature treatment of functional oil will cause nutrients to change, lose, and even produce harmful substances.