A production process of fragrant rapeseed oil and the resulting product

Abstract

The present invention provides a production process of rapeseed oil and the obtained product. The production process of rapeseed oil comprises a seed frying unit, a pressing unit and a degumming unit. In the seed frying unit, the roasting temperature is 70-90°C; in the degumming unit, the degumming method adopted is hydration degumming or adsorption degumming, wherein the hydration degumming temperature is 60-80°C; the adsorption material adopted by the adsorption degumming is citric acid and silicon dioxide. The rapeseed oil obtained by the production process has better color, richer flavor and richer nutrients, and is deeply loved by consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of oil refining, and in particular relates to a production process of rapeseed oil and the obtained product. Background Art

[0002] Strong-flavor rapeseed oil refers to rapeseed oil obtained by high-temperature roasting and mechanical pressing of rapeseed. It has a long history of consumption in my country. Not only is the nutritional value higher than that of ordinary rapeseed oil, but it also has a strong flavor, a pure taste, and is rich in nutrition. It is deeply loved by consumers. The most commonly used method of extracting industrial rapeseed oil in my country is mechanical pressing extraction. Rapeseed oil is obtained by mechanical pressing after heat treatment of rapeseed (such as roasting and steaming). Generally speaking, the crude rapeseed oil obtained by the pressing and oil extraction process contains more unstable components, including phospholipids, free fatty acids, waxes, and volatile odors, and requires subsequent refining treatment. The full refining process of oils and fats involves five operations: degumming, deacidification, dewaxing, decolorization, and deodorization. Although the full refining process removes most of the adverse components in rapeseed oil, making the oil clear in color and excellent in cooking performance, the unique flavor substances and nutritional factors of rapeseed are significantly lost at the same time. Studies have found that under traditional refining processes, the loss rates of phytosterols, tocopherols and total phenols in rapeseed oil can reach 21.5%, 63.6% and 93.4%, respectively (Ying W, Runsong Z, Zhigao W, et al. The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. [J]. PloS one, 2019, 14(3): e0212879.), which greatly affects the nutritional content of rapeseed oil.

[0003] Roasting seeds is an important processing unit in the production of rapeseed oil. The temperature of frying seeds is a key process control point. It is not only directly related to the maintenance and improvement of oil flavor and nutrients, but may also lead to the formation and migration of some potential hazards. The appropriate frying temperature can not only ensure the improvement of oil extraction efficiency and oil yield, but also reduce the degree of denaturation of fatty acids in rapeseed oil and protein in its by-product cake. Improving the frying and refining process to obtain rapeseed oil that retains more flavor substances and nutritional factors is the main direction for oil processing companies to improve technology. Summary of the invention

[0004] In view of the shortcomings of the prior art, the purpose of the present invention is to propose a production process of fragrant rapeseed oil, by improving the process of seed frying and refining units to retain more flavor substances and nutritional factors.

[0005] The second object of the present invention is to propose the products obtained by the production process.

[0006] The technical solution for achieving the above-mentioned purpose of the present invention is:

[0007] A production process of strong aromatic rapeseed oil comprises a seed frying unit, a pressing unit and a degumming unit. In the seed frying unit, the frying temperature is 70-90°C. In the degumming unit, the degumming method adopted is hydration degumming or adsorption degumming, wherein the hydration degumming temperature is 60-80°C. The adsorption degumming adopts citric acid and silicon dioxide as adsorption materials.

[0008] Wherein, in the seed frying unit, the frying temperature is 70-90° C., and the frying time is 10-20 minutes.

[0009] The operation of the water degumming is as follows: under mechanical stirring, water is added dropwise or slowly to the crude oil, and the reaction is continued under stirring at 60-80° C., and after the reaction is completed, the upper oil layer is taken after stratification;

[0010] The operation of the adsorption degumming is as follows: under mechanical stirring, a citric acid solution with a concentration of 50% and a weight of 0.2% of the oil is added to the crude oil, stirring and reacting is continued at 60° C. for 25 minutes, and then 0.15% of silicon dioxide is added, and the mixture is fully mixed at 60° C. After the reaction is completed, the upper oil layer is taken after stratification.

[0011] A preferred technical solution of the present invention comprises the following steps:

[0012] 1) The rapeseed is cleaned in a stone remover, and then transferred to a rapeseed peeling machine for peeling. The peeled rapeseed kernels and rapeseed husks are sent to an air separator to complete the separation of rapeseed husks and kernels;

[0013] 2) putting the obtained rapeseed kernels into a drum seed frying machine for stir-frying at a temperature range of 70 to 90° C. for 12 to 16 minutes;

[0014] 3) The roasted rapeseed is subjected to mechanical pressing to obtain rapeseed cake and crude rapeseed oil, respectively, and the pressing temperature is controlled at 60-70° C.;

[0015] 4) The crude rapeseed oil is subjected to hydration degumming. Water is added to the crude rapeseed oil at a temperature of 65 to 75° C., and the mass ratio of crude rapeseed oil to water is 100:2 to 3; stirring is continued for 20 to 40 minutes at a temperature of 65 to 75° C., and the upper oil layer after oil separation is taken.

[0016] Preferably, in step 1), the rapeseed peeling machine is a grinding disc type.

[0017] The disc-type peeling machine peels the rapeseed kernels by grinding the fixed and movable discs. It is easy to adjust the spacing between the discs according to the size of the material. It is easy to operate, has a high peeling rate, and causes little damage to the rapeseed kernels. Other types of peeling machines, such as impact-type and sand roller-type peeling machines, cause great damage to the rapeseed kernels and affect the subsequent process. Pneumatic and electric shock equipment have complex structures and high manufacturing costs. Therefore, considering all factors, the disc-type peeling machine is easier to operate, has high production efficiency, good peeling effect, and causes less damage to the rapeseed kernels.

[0018] In actual operation, in step 2), the temperature of the drum seed roasting machine can be controlled to be 80-85°C.

[0019] Wherein, in step 3), a vertical hydraulic oil press is used for pressing. The vertical hydraulic oil press uses hydraulic pressure to unidirectionally squeeze the rapeseed kernels, and there is no situation in which the rapeseed kernels are rotated and squeezed multiple times during the spiral oil pressing process. Therefore, the use of the vertical hydraulic oil press avoids the rapeseed kernel temperature from being too high, and facilitates temperature control during the production process; and the finished oil of the vertical hydraulic oil press is of good quality, and has little effect on the organic components in the rapeseed oil.

[0020] Another preferred technical solution of the present invention is that in step 4), the mass ratio of crude oil to water is 100:2.5, and water is slowly added dropwise or by using a flow control valve to control the water flow.

[0021] Wherein, in step 4), after the reaction is stirred, the reaction mixture is separated into layers by centrifugation or standing, and the centrifugation condition is 8000-15000 r / min for 5-10 min.

[0022] Rapeseed oil prepared by the production process of the present invention.

[0023] This study used the traditional rapeseed oil extraction method, roasting temperature of rapeseed as a control, and investigated the composition differences of strong-flavor rapeseed oil and the degree of protein denaturation in rapeseed cake under low-temperature roasting temperature of 70-150℃ using aroma, chroma, and vitamin E, to explore the possible mechanism of action and reasons for the differences, in order to provide valuable theoretical basis for the moderate processing and nutritional and health effects of strong-flavor rapeseed oil.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The production process of the fragrant rapeseed oil proposed by the present invention obtains the fragrant golden rapeseed oil. In this production process, the frying link of the pretreatment unit is an important link that affects the quality of rapeseed oil, and the frying temperature is a key factor. The appropriate frying temperature can not only promote the overflow of oil from the inside of the rapeseed kernel during the frying process, thereby improving the oil yield during the rapeseed kernel pressing process, but also avoid the decomposition of nutrients such as vitamin E and polyphenols to the greatest extent, inhibit the increase of peroxide value, and more importantly, ensure the embodiment of the golden color and rich aroma of rapeseed oil, giving consumers an intuitive visual and taste impact. Therefore, compared with high-temperature frying and adsorption degumming, the fragrant rapeseed oil obtained by low-temperature frying and hydration degumming has better color, special rich flavor and rich nutrients, and is deeply loved by consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a production process flow chart of the rich-flavor golden rapeseed oil.

[0027] Figure 2 Comparison photos of rapeseed kernels before and after roasting.

[0028] Figure 3 This is a comparison of the oil state after centrifugation using the two degumming methods.

[0029] Figure 4 These are the standard and sample spectra for glucosinolate detection.

[0030] Figure 5 These are the standard and sample spectra for vitamin E detection. DETAILED DESCRIPTION

[0031] The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0032] Rapeseed, provided by Zhejiang No.3 Oil & Food Co., Ltd.; deionized water, provided by Guangzhou Watsons Food & Beverage Co., Ltd.; citric acid, provided by Xi'an Tianmao Baoding Biotechnology Co., Ltd.; silicon dioxide, provided by Tianjin Juhengda Chemical Co., Ltd.;

[0033] Drum seed frying machine, China Machinery Kangyuan Grain and Oil Equipment (Beijing) Co., Ltd.; vertical hydraulic oil press, China Machinery Kangyuan Grain and Oil Equipment (Beijing) Co., Ltd.; magnetic stirrer, Qun'an Experimental Instrument Co., Ltd.; L500-A desktop low-speed centrifuge, Hunan Xiangyi Laboratory Instrument Development Co., Ltd.; grinding disc rapeseed peeling machine, China Machinery Kangyuan Grain and Oil Equipment (Beijing) Co., Ltd.

[0034] Other chemical reagents were of domestic analytical grade.

[0035] Unless otherwise specified, the raw materials and equipment used in the manual can be purchased commercially.

[0036] Embodiment 1:

[0037] This embodiment provides a production process of fragrant rapeseed oil. The production process of fragrant rapeseed oil includes a seed frying unit, a pressing unit and a degumming unit. The process flow is shown in Figure 1 , specifically including the following steps:

[0038] 1) The rapeseed is cleaned in a stone remover, and then transferred to a rapeseed peeling machine for peeling. The peeled rapeseed kernels and rapeseed husks are sent to an air separator to complete the separation of rapeseed husks and kernels;

[0039] In this embodiment, 20 kg of rapeseed is cleaned in a stoner to remove iron filings, gravel and other debris mixed in the rapeseed. After the impurities are removed, the rapeseed is transferred to a rapeseed peeling machine, and the peeling is performed sufficiently by adjusting the spacing between the grinding discs. The peeled yellow rapeseed kernels and black rapeseed skins are sent to a winnowing machine to complete the separation of the rapeseed skin and kernel.

[0040] 2) putting the obtained yellow rapeseed kernels into a drum seed frying machine for stir-frying at a temperature range of 70 to 90° C. for 15 minutes;

[0041] In specific operation, the temperature of the drum seed roasting machine is set to 80℃, and the temperature of the material fluctuates within the temperature range of 70~90℃”

[0042] 3) The roasted rapeseed is subjected to mechanical pressing to obtain rapeseed cake and crude rapeseed oil, respectively, and the pressing temperature is controlled at 65° C.;

[0043] 4) The crude rapeseed oil is subjected to hydration degumming. Water is added to the crude rapeseed oil at a temperature of 65 to 75° C., and the mass ratio of crude rapeseed oil to water is 100:2 to 3; stirring is continued for 20 to 40 minutes at a temperature of 65 to 75° C., and the upper oil layer after oil separation is taken.

[0044] Specifically in this embodiment, the specific steps of water degumming are: weigh 100g crude oil into a 150mL conical flask, heat it to 70°C in a water bath, add 2.5g deionized water dropwise under mechanical stirring, continue to stir and react at 70°C for 30min, then quickly transfer it into a centrifuge at 10000r / min for 10min, and take the upper oil layer, which is the finished oil after degumming.

[0045] Comparative Example 1

[0046] The basic operation is the same as that of Example 1, except that in step 2), the obtained yellow rapeseed kernels are put into a drum seed roasting machine for stir-frying, the temperature of the drum seed roasting machine is set to 100° C., and roasted in a temperature range of 90-110° C. for 15 minutes.

[0047] Comparative Example 2

[0048] The basic operation is the same as that of Example 1, except that in step 2), the obtained yellow rapeseed kernels are put into a drum seed roasting machine for stir-frying, the temperature of the drum seed roasting machine is set to 120° C., and roasted in a temperature range of 110-130° C. for 15 minutes.

[0049] Comparative Example 3

[0050] The basic operation is the same as that of Example 1, except that in step 2), the obtained yellow rapeseed kernels are put into a drum seed roasting machine for stir-frying, the temperature of the drum seed roasting machine is set to 140° C., and roasted in a temperature range of 130-150° C. for 15 minutes.

[0051] See also Figure 2 . By comparing the colors before and after roasting, it was found that the rapeseed kernels were significantly yellower after roasting than before roasting; and the higher the roasting temperature, the darker the color of the surface. This shows that after the roasting process, the oil in the rapeseed kernels seeps out, making the yellow color of the rapeseed kernel surface darker; at the same time, the higher the roasting temperature at the same time, the faster the oil seeps out, and the darker the color of the rapeseed kernel surface. Therefore, controlling the temperature of the drum roasting machine to 80-85℃ is a suitable roasting process condition.

[0052] This technology uses advanced production technology to produce rapeseed oil with a richer color and bright yellow color. It is a fragrant golden rapeseed oil. The shelling process ensures that most impurities and rapeseed skins are effectively removed during the shelling process, so that the pigments in the oil are better preserved and displayed. This uniform and full color not only improves the appearance quality of rapeseed oil, but also enhances the visual appeal of consumers, further improving the market competitiveness of the product.

[0053] Rapeseed, fried rapeseed, rapeseed cake, crude rapeseed oil and degummed finished oil were sampled and tested for protein activity, physical and chemical indicators and volatile flavor substances. The samples were stored at 4°C in the dark before testing.

[0054] Example 2

[0055] The present embodiment provides a production process of strong fragrant rapeseed oil. The basic operation is the same as that of embodiment 1, except that step 4) adopts adsorption degumming. The specific steps of adsorption degumming are: take 100g crude oil into a 150mL conical flask, heat it to 60°C in a water bath, add 0.2% (based on the weight of the oil) of 50% citric acid solution with rapid stirring, continue stirring and reacting at 60°C for 25min, then add 0.15% silicon dioxide, mix thoroughly at 60°C for 20min, and after the reaction is completed, quickly transfer it into a centrifuge for centrifugation at 5000r / min for 10min to take the upper oil layer.

[0056] See also Figure 3. Through observation, it can be seen that after the degumming unit, under the same degumming method, the rapeseed oil obtained by roasting at different temperatures has obvious color differences, and the rapeseed oil obtained by high-temperature roasting of rapeseed kernels is darker in color, and the melanin is dissolved in the oil, and the oil color is darker. Comparing hydration degumming and adsorption degumming, the rapeseed oil obtained by hydration degumming is brighter in color, does not require the use of organic solvents, and maintains the original golden color of rapeseed. Therefore, hydration degumming was selected for subsequent experiments.

[0057] Results Analysis

[0058] Effect of different roasting temperatures on rapeseed oil color:

[0059] In the field of color measurement, LabCh value is an important indicator used to describe and compare color differences. LabCh value is based on the concept of color brightness in the Lab color mode, where L can be used to analyze sample brightness, a and b represent the red-green and yellow-blue colors of the sample, respectively, C can be used to analyze sample saturation, and h value can be used to analyze sample hue. By comparing the L values ​​of different samples, the brightness differences between them can be analyzed. The larger the L value, the brighter the sample. By comparing the C values ​​of different samples, the saturation differences between them can be analyzed. The larger the C value, the brighter the sample. Combining different aspects of LabCh value, the color of rapeseed oil samples can be comprehensively analyzed.

[0060] The rapeseed oil roasted at 70-90°C and 130-150°C was tested five times using a colorimeter. The test results are shown in Table 1.

[0061] Table 1 LabCh values ​​of two rapeseed oils

[0062]

[0063] Through data comparison and analysis, it can be seen that the rapeseed oil roasted at 70-90℃ has larger L value, b value and C value, indicating that the color is brighter, more yellowish and more saturated when roasted at a lower temperature, while the rapeseed oil roasted at 130-150℃ is more reddish than that at a lower temperature. The h value of the rapeseed oil roasted at two different temperatures differs by 2.30.

[0064] Effect of different roasting temperatures on the aroma of rapeseed oil:

[0065] The rich aroma of rapeseed oil mainly comes from the volatile flavor substances, which mainly include glucosinolate degradation products, lipid oxidation products and heterocyclic compounds. Among them, the volatile glucosinolate degradation products are the main source of the spicy aroma of rapeseed oil, the lipid oxidation products give the rapeseed oil green, fruity and oily aromas, and the heterocyclic compounds make the rapeseed oil present nutty, roasted and slightly caramel aromas. Sinapines are the main glucosinolates in cruciferous plants and are prone to degradation reactions at high temperatures. Studies have shown that the content of glucosinolate degradation products is the highest among the volatile flavor components of rapeseed oil, accounting for 58.56% of the total volatile components. Therefore, sinapines, the source of glucosinolate degradation products, is used as a detection index for the aroma of rapeseed oil. The GC-MS method was used to detect the sinapines in rapeseed oil obtained after roasting at 70-90℃ and 130-150℃, and the test results are shown in Table 2.

[0066] Table 2 Sinapines content of two rapeseed oils

[0067]

[0068] The results showed that the content of glucosinolate in rapeseed oil obtained after high-temperature roasting was less than half of that obtained after low-temperature roasting, indicating that the degradation reaction of glucosinolate in rapeseed kernels after high-temperature roasting was more complete, and the content of volatile glucosinolate degradation products produced was higher, giving the fragrant rapeseed oil more flavor. The detection spectrum of glucosinolate degradation products produced by glucosinolate degradation is shown in Figure 4 . Analysis of the spectra revealed that the maximum peak time of glucosinolate in the standard spectrum and the spectra of the two experimental groups was basically around 10.800s, and the two experimental groups were about 0.050s later than the standard group; the peak area of ​​the standard spectrum was 1407.61395mAu*s; while the peak area of ​​glucosinolate in rapeseed oil at 70-90℃ was 450.77050mAu*s, and the peak area of ​​glucosinolate in rapeseed oil at 130-150℃ was 205.83256mAu*s. The peak areas of glucosinolate in the two experimental groups were significantly reduced, and the higher the temperature, the smaller the peak area.

[0069] Effect of different roasting temperatures on vitamin E in rapeseed oil:

[0070] Rapeseed oil contains a variety of natural nutrients, among which vitamin E is an important substance. Vitamin E (VE) is the general name for tocopherols, also known as vitamin E. It is a golden or light yellow oily substance with a mild special smell. It is present in higher amounts in rapeseed kernels. However, when rapeseed kernels are roasted at high temperatures, natural nutrients such as vitamin E are easily denatured and their content is reduced. The vitamin E content of the roasted rapeseed oil was tested by high performance liquid chromatography. The test results are shown in Table 3, and the vitamin E detection spectrum is shown in Table 4. Figure 5 .

[0071] Table 3 Vitamin E content of two rapeseed oils

[0072]

[0073] The results showed that the polyphenol content of rapeseed oil obtained after high-temperature roasting was nearly half of that of the low-temperature roasting group, and the content of polyphenols was significantly reduced under high-temperature roasting, which means that the higher the temperature, the more vitamin E is decomposed, and the less nutrients in rapeseed oil.

[0074] Effects of different roasting temperatures on the polyphenol content and peroxide value of rapeseed oil:

[0075] Plant polyphenols are a class of macromolecules with aromatic rings and one or more hydroxyl structures, and are the most important active ingredients in vegetable oils. A large number of studies have shown that plant polyphenols have antioxidant, antibacterial, antihypertensive, hypoglycemic and vasodilatory effects, and can reduce the risk of cardiovascular disease, metabolic diseases, cancer and mental degeneration associated with aging. Peroxide value is a basic indicator for measuring the hygienic safety of oils and fats. It characterizes the degree of oxidative rancidity of oils and fats by measuring the content of primary products (hydroperoxides) generated during the auto-oxidation process. The polyphenol content and peroxide value of rapeseed oil obtained after roasting at different temperatures are shown in Table 4.

[0076] Table 4 Polyphenol content and peroxide value of rapeseed oil roasted at two temperatures

[0077]

[0078] By comparing the polyphenol content of the low-temperature and high-temperature roasting groups, it was found that the polyphenol content in the high-temperature group roasted at 130-150℃ reached 58.25mg / kg, which was more than twice as high as the rapeseed oil produced by roasting at a low temperature of 70-90℃. This may be because roasting rapeseed kernels promoted decarboxylation and released more free phenols.

[0079] Comparing the peroxide value results, it was found that the peroxide value of rapeseed oil obtained from rapeseed kernels roasted at low temperature was significantly lower than that of rapeseed oil roasted at high temperature. This is because peroxides, as small molecular aldehydes, ketones and acids, have a certain solubility in water and are separated and present in the oil foot. It is generally believed that the high peroxide value is related to the accelerated oxidation of oils caused by high temperature during the roasting process, and the peroxide value increases with the increase of temperature. The peroxide value of rapeseed oil obtained by roasting at high temperature of 130-150℃ is half that of rapeseed oil roasted at 70-90℃. Therefore, the degree of rancidity of oils is lower under low-temperature roasting, and the lower the content of toxic small molecules produced, the more beneficial it is to human health.

[0080] Embodiment 3:

[0081] The present embodiment provides a production process of strong fragrant rapeseed oil, comprising the following steps:

[0082] 1) The rapeseed is cleaned in a stone remover, and then transferred to a rapeseed peeling machine for peeling. The peeled rapeseed kernels and rapeseed husks are sent to an air separator to complete the separation of rapeseed husks and kernels;

[0083] In this embodiment, 20 kg of rapeseed is cleaned in a stoner to remove iron filings, gravel and other debris mixed in the rapeseed. After the impurities are removed, the rapeseed is transferred to a rapeseed peeling machine, and the peeling is performed sufficiently by adjusting the spacing between the grinding discs. The peeled yellow rapeseed kernels and black rapeseed skins are sent to a winnowing machine to complete the separation of the rapeseed skin and kernel.

[0084] 2) putting the obtained yellow rapeseed kernels into a drum seed frying machine for stir-frying at a temperature range of 70 to 90° C. for 15 minutes;

[0085] In specific operation, the temperature of the drum seed roasting machine is set to 80°C, and the temperature of the material fluctuates within the temperature range of 70 to 90°C.

[0086] 3) The roasted rapeseed is subjected to mechanical pressing to obtain rapeseed cake and crude rapeseed oil, respectively, and the pressing temperature is controlled at 65° C.;

[0087] 4) The crude rapeseed oil is subjected to hydration degumming. Water is slowly added to the crude rapeseed oil at a temperature of 70° C., the mass ratio of crude rapeseed oil to water is 100:2.5, and the water flow is controlled by a flow control valve; after stirring at 70° C. for 30 minutes, the crude rapeseed oil is transferred into an industrial large centrifuge for centrifugal stratification at a speed of 5000-10000 r / min, the precipitate is filtered, and the upper oil layer is taken.

[0088] The rich-flavored rapeseed oil obtained by the production process has better color, special rich flavor and rich nutrients, and is deeply loved by consumers.

[0089] Although the present invention has been described above through embodiments, those skilled in the art should understand that without departing from the spirit and substance of the present invention, all improvements and modifications made to the present invention should fall within the protection scope of the present invention.

Claims

1. A production process for rich fragrant rapeseed oil, comprising a seed frying unit, a pressing unit and a degumming unit, characterized in that: In the seed frying unit, the roasting temperature is 70-90°C; in the degumming unit, the degumming method adopted is hydration degumming or adsorption degumming, wherein the temperature of hydration degumming is 60-80°C; the adsorption materials adopted in the adsorption degumming are citric acid and silicon dioxide.

2. The production process of rich fragrant rapeseed oil according to claim 1, characterized in that, In the seed roasting unit, the roasting temperature is 70-90°C, and the roasting time is 10-20 minutes.

3. The production process of rich fragrant rapeseed oil according to claim 1, characterized in that, The operation of the water degumming is: under mechanical stirring, water is added dropwise or slowly to the crude oil, and the reaction is continued under the condition of 60-80° C., and after the reaction is completed, the upper oil layer is taken after stratification; The operation of the adsorption degumming is as follows: under mechanical stirring, a citric acid solution with a concentration of 50% and a weight of 0.2% of the oil is added to the crude oil, stirring and reacting is continued at 60° C. for 25 minutes, and then 0.15% of silicon dioxide is added, and the mixture is fully mixed at 60° C. After the reaction is completed, the upper oil layer is taken after stratification.

4. The production process of the fragrant rapeseed oil according to any one of claims 1 to 3, characterized in that: The following steps are involved: 1) The rapeseed is cleaned in a stone remover, and then transferred to a rapeseed peeling machine for peeling. The peeled rapeseed kernels and rapeseed husks are sent to an air separator to complete the separation of rapeseed husks and kernels; 2) putting the obtained rapeseed kernels into a drum seed frying machine for stir-frying at a temperature range of 70 to 90° C. for 12 to 16 minutes; 3) The roasted rapeseed is subjected to mechanical pressing to obtain rapeseed cake and crude rapeseed oil, respectively, and the pressing temperature is controlled at 60-70° C.; 4) Hydration degumming of crude rapeseed oil: adding water to crude rapeseed oil at a temperature of 65-75° C., with a mass ratio of crude rapeseed oil to water being 100:2-3; stirring continuously at a temperature of 65-75° C. for 20-40 minutes, and taking the upper oil layer after stratification.

5. The production process of rich fragrant rapeseed oil according to claim 4, characterized in that, In step 1), the rapeseed peeling machine is a grinding disc type.

6. The production process of rich fragrant rapeseed oil according to claim 4, characterized in that, In step 3), a vertical hydraulic oil press is used for pressing.

7. The production process of rich fragrant rapeseed oil according to claim 4, characterized in that, In step 4), the mass ratio of crude oil to water is 100:2.5, and water is slowly added in a dropwise manner, or a flow control valve is used to control the water flow and slowly add the water.

8. The production process of rich fragrant rapeseed oil according to claim 4, characterized in that, In step 4), after the reaction is stirred, the reaction mixture is separated into layers by centrifugation or by standing. The centrifugation condition is 8000-15000 r / min for 5-10 min.

9. Rapeseed oil obtained by the production process according to any one of claims 1 to 8.

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