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Method for squeezing edible oil at low temperature

An edible oil and low-temperature technology, which is applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of low denaturation of vegetable protein, low oil yield, high production cost, etc., and achieve high utilization value and low refining cost Low, improve the effect of low temperature pressing rate

Inactive Publication Date: 2021-04-13
武汉粮农机械制造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the low-temperature oil extraction process can better maintain the active ingredients of materials such as vitamin E, sterols, etc., and maintain low denaturation of vegetable proteins, with higher nutritional and economic values. However, the oil yield of the existing low-temperature oil extraction process is generally lower low production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Screen the camellia oleifera seeds to be processed at least twice, and then spread them for 6 hours at 10°C;

[0020] b. Dry the Camellia oleifera seeds at 50°C. The moisture content of the dried Camellia oleifera seeds is 4%, which is 2% lower than that of the normal low-temperature pressing process;

[0021] c. After the dried Camellia oleifera seeds are homogeneously atomized with water, keep them for 30 minutes, so that they can be broken into protein cells and oil film cells;

[0022] d. put the camellia oleifera seeds into an oil press, and squeeze out the oil at 50°C to obtain crude oil;

[0023] e. Precipitate, filter and purify the crude oil to obtain the final edible oil.

Embodiment 2

[0025] a. Screen the tea seeds to be processed at least twice, and then spread them for 4.5 hours at 15°C;

[0026] b. Dry the Camellia oleifera seeds at 55°C. The moisture content of the dried Camellia oleifera seeds is 5%, which is 1.5% lower than that of the normal low-temperature pressing process;

[0027] c. After the dried camellia seed is homogeneously atomized with water, keep it for 25 minutes, so that it can be broken into protein cells and oil film cells;

[0028] d. Put the camellia oleifera seeds into an oil press, and squeeze out the oil at 45°C to obtain crude oil;

[0029] e. Precipitate, filter and purify the crude oil to obtain the final edible oil.

Embodiment 3

[0031] a. The rapeseed to be processed is screened at least twice, and then spread for 3 hours under the condition of 20°C;

[0032] b. Dry the rapeseed at 40°C, the moisture content of the dried rapeseed is 7%, which is 1.5% lower than that of the normal low-temperature pressing process;

[0033] c. After the dried rapeseed is homogeneously atomized with water, keep it for 10 minutes, so that it can be broken into protein cells and oil film cells;

[0034] d. Put the rapeseed into an oil press, and squeeze out the oil under the condition of 40°C to obtain crude oil;

[0035] e. Precipitate, filter and purify the crude oil to obtain the final edible oil.

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Abstract

The invention relates to the field of edible oil processing, in particular to a method for squeezing edible oil at low temperature. The principle of the method is as follows: plant seeds are dried until the water content is 1.5-2% lower than the water content required by a low-temperature squeezing process, then atomized dampening is performed to make the seeds absorb free water, the plant seeds are dried before dampening, the water content is lower than the water content required by the existing process, proteins and starch in the plant seeds can rapidly absorb water after contacting water, protein and starch are separated from oil film cells after swelling, so that the low-temperature squeezing rate is increased; and in the process, the vegetable protein is not denatured, the utilization value of the pressed cake is high, the grease maintains the natural color, and the subsequent refining cost is low.

Description

technical field [0001] The invention relates to the field of edible oil processing, in particular to a method for pressing edible oil at low temperature. Background technique [0002] Compared with high temperature oil extraction, the oil produced by low temperature oil extraction process has the characteristics of light color, low acid value and good flavor. It not only avoids the harmful impurities produced during high-temperature pressing, but also maintains the natural flavor of the oil. At the same time, the crude oil is lighter in color, and the refining process of the crude oil is simple. After the insoluble impurities are separated, it can be sold as dietary oil. At the same time, the low-temperature oil extraction process can better maintain the active ingredients of materials such as vitamin E, sterols, etc., and maintain low denaturation of vegetable proteins, with higher nutritional and economic values. However, the oil yield of the existing low-temperature oil e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/001C11B3/008
Inventor 甘镇岳甘维睿
Owner 武汉粮农机械制造股份有限公司
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