Flavored oil production method

Abstract

The invention provides a production method of a flavor oil material, and relates to the field of edible oil pressing processes, and the production method comprises the following steps: carrying out low-temperature negative-pressure homogeneous puffing on the oil material; the heating mode of the oil is microwave heating; the heating temperature of the oil material is 80-99 DEG C; the negative pressure ranges from-0.098 Mpa to-0.6 Mpa; carrying out segmented filtration or squeezing on the puffed oil; the finished product oil rich in flavor substances is obtained through the steps. By adopting a low-temperature negative-pressure homogeneous puffing scheme, the oil yield is prevented from being influenced by excessive puffing, and the loss of flavor substances in the finished product oil due to too high temperature is also avoided.

Description

Technical field [0001] The present invention involves the field of edible oil pressing technology, especially a flavor oil production method. Background technique [0002] Existing oil production lines are generally used in soybean, cottonseed, rapeseed, sunflower seeds, peanuts, sesame, walnuts and other high oil -containing plant oil. Generally, the production process is to remove iron → softened → rolled → steaming and stir -fry→ squeeze → filter.You can usually smell a strong fragrance at the production site, especially in sesame oil production technology.During this process, the flavor and material loss in the oil is large. When the user eats refined oil, the flavor in the oil has been lost, which makes the flavor of the refined oil insufficient and affects the quality of the finished dishes. [0003] In the existing technologies, there is also a process route that uses puffed pressure.Among them, the steps of patch → molding → pressing can increase the oil output rate, and ...

AI Technical Summary

Problems solved by technology

Excessive puffing will increase the specific surface area of ​​the oil, increase the combined area with the oil, increase the oil content of the oil residue, and reduce the oil yield

Moreover, in the state of high-pressure pressing, the taste of some unfavorable substances is also easy to enter the oil, affecting the flavor of the oil, such as the bitterness in the walnut coating

Images