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Method for preparing highland barley embryo bud oil by cold pressing

A technology of highland barley germ and cold pressing, which is applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of complex process, high cost, low yield, etc., and achieve the effect of simple process, avoiding pollution and low cost

Active Publication Date: 2006-12-13
TIBET TIANMAILI HEALTH PROD CO LTD
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AI Technical Summary

Problems solved by technology

Concrete method has: 1, supercritical carbon dioxide extraction method: the corresponding product quality is better, and extraction rate is higher (6~9%), but its technique requires high pressure and low temperature, and extraction time is longer (generally 5 hours), Equipment investment is expensive, so the cost is higher; 2. Solvent extraction method: the extraction time is longer (1 to 16 hours), and the extracted crude oil still needs to be processed, so the process is more complicated, and the corresponding quality and yield are not high; 3. Molecular distillation technology: This method is complex in process, large in investment, and suitable for substances with high boiling points; 4. Traditional squeezing method: the process technology requirements are not high, and it is easy to produce in large quantities, but the yield is not high, generally only 5%. Pressing at a higher temperature (85°C to 95°C) destroys the active ingredients in wheat germ oil

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, the method for producing highland barley germ oil by cold pressing comprises the following processing steps:

[0018] ①Selection of highland barley: select plump highland barley grains with no mildew, no insect erosion, normal color and smell, and remove stones and impurities;

[0019] ②Swelling: Soak the selected highland barley grains in water (generally takes 2-48 hours), so that the moisture content reaches 15%-25%;

[0020] ③Extruding the germ: using mechanical means to make the highland barley germ fall off and separate from the endosperm;

[0021] ④ Separation of germ: use screening equipment to sort out the germ;

[0022] ⑤ Germ drying: freeze-dry the selected germ so that the water content of the germ is not higher than 2%;

[0023] ⑥Cold-pressed germ oil: the dried germ is mechanically cold-pressed at no higher than 20°C to produce highland barley germ oil.

Embodiment 2

[0024] Embodiment 2, describe the method for producing highland barley germ oil by cold pressing, comprising the following processing steps:

[0025] ①Selection of highland barley: select plump highland barley grains with no mildew, no insect erosion, normal color and smell, and remove stones and impurities;

[0026] ②Swelling: Soak the selected highland barley grains in water (generally takes 2-48 hours), so that the moisture content reaches 15%-25%;

[0027] ③Extruding the germ: using mechanical means to make the highland barley germ fall off and separate from the endosperm;

[0028] ④ Separation of germ: use screening equipment to sort out the germ;

[0029] ⑤ Germ drying: drying the screened germ under vacuum and reduced pressure below 65°C so that the water content of the germ is not higher than 2%;

[0030] ⑥Cold-pressed germ oil: the dried germ is mechanically cold-pressed at no higher than 20°C to produce highland barley germ oil.

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Abstract

The invention provides a process for preparing highland barley germ oil through cold compression, which comprises the steps of carefully choosing highland barley seeds, swelling, squeezing germs mechanically, separating the germs, low temperature drying, and cold compacting germ oil.

Description

technical field [0001] The invention relates to a method for wheat germ oil, in particular to a method for preparing highland barley germ oil by cold pressing. Background technique [0002] Highland barley germ accounts for about 2-3% of the weight of the whole wheat grain, contains 8-12% high-quality vegetable fat, is rich in oleic acid, linoleic acid, octacosyl alcohol, vitamin E, oryzanol and some trace physiologically active components , has high nutritional value and is a valuable functional food. Among them, the content of vitamin E is the crown of vegetable oil. It has antioxidant properties, slows down the aging of human organs, delays aging, improves human immunity, enhances anti-cancer, anti-cancer and promotes blood circulation. Atrophy and promote skin metabolism, slow down pigmentation, protect skin moisture, skin care and beauty. Linoleic acid can reduce the lipid concentration and cholesterol content in the blood, prevent atherosclerosis, hypertension, diabe...

Claims

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Application Information

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IPC IPC(8): A23D9/02
Inventor 苏立宏王学兵
Owner TIBET TIANMAILI HEALTH PROD CO LTD
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