Plant essence production method based on energy small molecule soaking technology

Abstract

The invention relates to the technical field of plant extraction essence, and discloses a plant essence production method based on an energy small molecule soaking technology, which comprises the following steps: step 1, selecting plant raw materials including peanut seeds, flaxseeds and olive leaves; 2, the plant raw materials are placed in a torsion field device to be soaked with small molecule purified water, harmful substances in the plant raw materials are fully degraded through torsion field energy, the soaking time is 30 minutes, 25 minutes, 10 minutes and 5 minutes, and the total time is 70 minutes; and step 3, drying the soaked plant raw materials in the step 2 at a constant temperature, wherein the water content of the dried plant raw materials is reduced to 10-13%. By adopting an energy small molecule soaking technology, harmful substances in plant raw materials are degraded through torsion field energy, and the technical effect of effectively removing pesticide residues, heavy metal and aflatoxin is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of plant extract essence liquids, and particularly to a production method of a plant essence liquid based on an energy small molecule soaking technology. Background Art

[0002] As a product form widely used in multiple fields such as healthy skin care, functional foods, and phytotherapy in recent years, plant essence liquids are mainly characterized by being rich in active ingredients such as polyphenols, flavonoids, vitamins, unsaturated fatty acids, and trace elements derived from plants. These substances have various functions such as strong antioxidant, antibacterial, anti-inflammatory, and skin barrier conditioning functions, and are widely used in products such as essence concentrates, health drinks, beauty foods, and functional coatings. The core process technology lies in how to maximize the structural integrity and biological functions of natural active ingredients in plants during the processing, and ensure their stable distribution, high absorbability, and long-term release ability in the final preparation.

[0003] First of all, in the prior art, the extraction of plant essence liquids often adopts traditional high-temperature treatment methods or chemical solvent extraction. Although these methods can effectively extract vegetable oils, they are prone to cause the loss of nutrient components in the plant essence during the processing, especially polyunsaturated fatty acids, antioxidant substances, etc. that are easily damaged by heat. For example, high-temperature extraction not only destroys the trace active ingredients in the oil, but may also cause the acid value of the oil to increase due to excessive temperature, reducing its stability. In addition, chemical auxiliaries and adsorption materials need to be added during some refining processes, and the residues of these components will affect the quality and flavor of the final product, and may even pose health hazards.

[0004] In many current plant essence liquid production processes, in the process of removing harmful substances (such as pesticide residues, heavy metals, and aflatoxins), it mainly relies on physical adsorption or chemical treatment means, and these methods often cannot completely remove harmful substances. Although some modern physical or chemical treatment methods have made certain progress, there are still certain limitations and they cannot effectively remove all potential harmful components, thus affecting the safety of the product.

[0005] In the existing refining technologies, the relatively complex "six-removing process" (removing phosphorus, removing wax, removing acid, decolorizing, deodorizing, removing aflatoxins) is usually used. Although this method can remove some unnecessary substances, the process is complex, time-consuming, and chemical auxiliaries and adsorption materials need to be added, which not only increases the production cost, but may also cause some nutrient components in the plant essence to be damaged or lost during the refining process. Summary of the Invention

[0006] In view of the deficiencies of the prior art, the present invention provides a method for producing plant essence based on the energy small molecule soaking technology, which solves the problem that harmful substances are difficult to be completely removed in the traditional process.

[0007] To achieve the above object, the present invention is realized through the following technical solutions: A method for producing plant essence based on the energy small molecule soaking technology, comprising the following steps:

[0008] Step 1, select plant raw materials, wherein the plant raw materials include peanut seeds, flax seeds, and olive leaves and fruits;

[0009] Step 2, place the plant raw materials in a torsion field device and soak them with small molecule pure water, and use the torsion field energy to fully degrade the harmful substances in the plant raw materials. The soaking is carried out for a total of 4 rounds, with the durations being 30 minutes, 25 minutes, 10 minutes, and 5 minutes respectively, for a total of 70 minutes;

[0010] Step 3, subject the soaked plant raw materials in Step 2 to constant temperature drying, and after drying, the moisture content of the plant raw materials is reduced to 10% - 13%;

[0011] Step 4, place the plant raw materials in Step 3 into a seed frying machine for constant temperature frying, and fry for 15 - 20 minutes to reach the best oil output state;

[0012] Step 5, send the fried plant raw materials into an oil press for low-temperature pressing, and extract crude oil by using a full physical pressing method;

[0013] Step 6, subject the crude oil extracted in Step 5 to molecular cluster reshaping through a molecular reshaping device and pump it into a refining tank for the dephosphorization and dewaxing process. Among them, the dephosphorization process adopts the hydration dephosphorization method. Add high-temperature small molecule pure water with a water-oil ratio of 1.2% to the tank body, and stir at a low speed for 4 - 6 hours to make the phospholipids fully absorb water and expand to form colloidal particles. After stopping stirring, let it stand and layer to make the colloidal particles deposit in the lower layer;

[0014] Step 7, during the standing process in Step 6, lower the internal temperature of the tank body to 16°C - 18°C, with a cooling rate of not less than 2 hours, and maintain low-temperature crystal cultivation for 6 - 12 hours after cooling to make the wax in the oil form uniform crystals,

[0015] Step 8, circulate and filter the crude oil in the refining tank by using a plate and frame filter press to remove impurities and the crystals formed in Step 6 and Step 7, and obtain refined oil that is crystal clear and meets the requirements;

[0016] Step 9, pump the refined oil into a refined oil tank, and further activate the molecular activity of the oil body through a molecular reshaping instrument again before entering the tank. After entering the tank, let it stand for 12 - 24 hours to make the oil product state stable;

[0017] Step 10: Carry out the filling operation on the standing and stabilized refined oil. After steps such as filling, capping, labeling, inkjet coding, and boxing, the finished product is made.

[0018] Furthermore, in the above process, first, through the soaking of small molecule pure water and with the help of the action of torsion field energy, the harmful substances (such as pesticide residues, heavy metals, aflatoxins) in the plant raw materials are decomposed and removed. This process can effectively reduce the toxic substances in the plant raw materials and ensure the safety of the final product. During the soaking process, the activity of small molecule water helps to decompose and release the nutrients in the plants and enhance their biological activity.

[0019] In steps 3 to 5, the process of constant temperature drying and low-temperature pressing is combined to avoid the destruction of nutrients in plant oils by high temperature. Low-temperature pressing can maximize the retention of the effective components in vegetable oils, especially polyunsaturated fatty acids and antioxidant components. Through this step, the crude oil finally obtained has a high nutritional value.

[0020] The molecular reshaping and refining processes in steps 6 to 7 reprocess the oil through special physical methods, removing the unnecessary components in the raw materials and optimizing the structure of the oil. Through molecular reshaping, the activity of oil body molecules can be stimulated, making the active components in the oil more easily absorbed by the human body. At the same time, the processes of dephosphorization and dewaxing help to reduce the insoluble substances in the oil, thereby improving its purity and stability.

[0021] Preferably, use small molecule pure water as the medium to bring the energy in the torsion field into the plant raw materials, and use the torsion field energy to fully degrade the harmful substances in the plant raw materials, including pesticide residues, heavy metals, and aflatoxins.

[0022] Furthermore, using small molecule pure water as the medium to bring the energy of the torsion field into the plant raw materials can effectively degrade the harmful substances in the plant raw materials. Through the activation effect of water, the torsion field energy can break the molecular structure of the harmful substances and reduce the potential harm of these substances to the human body. Especially for harmful substances such as pesticide residues, heavy metals, and aflatoxins, after the action of the torsion field energy, their chemical structures are damaged, reducing their toxicity, thereby improving the safety and purity of the product.

[0023] Preferably, during the process, through two molecular structure reshaping, the activity of oil body molecules is further stimulated, and the nutrients in the oil are fully released, making it have the effects of promoting human absorption and enhancing human metabolism.

[0024] Furthermore, the core of the two - time molecular structure reshaping technology lies in changing the structure and arrangement of oil body molecules, making them more easily absorbed by the human body. This process not only enhances the bioavailability of the active ingredients in the oil, but also improves their activity. Components such as unsaturated fatty acids and antioxidants in the oil become more stable through molecular reshaping, while stimulating the biological activity of these components, thus enhancing the health - care effects of the plant essence, such as promoting human metabolism and enhancing immunity.

[0025] Preferably, introducing torsion - field energy into the oil body has the effect of instantaneously balancing the human body's energy.

[0026] Furthermore, torsion - field energy can resonate with the molecular structure in the oil, prompting the molecular arrangement in the oil to be more orderly and enhancing the regulatory effect of the oil on the human body's energy. In this way, the active molecules in the oil can quickly balance the energy in the human body, thereby regulating the energy flow and balance state in the human body. The application of this mechanism can help improve the body's energy metabolism and enhance the overall energy level of the human body.

[0027] Preferably, in addition to normal cooking, the product can be taken orally based on the principle of homology of medicine and food, which can effectively promote blood circulation and play the role of restoring and increasing human immunity.

[0028] Furthermore, based on the principle of homology of medicine and food, the product can not only be taken daily as food but also has pharmacological effects. Through oral administration, the plant essence can quickly enter various major systems of the human body through blood circulation and play its nutritional and pharmacological roles. Especially its active molecules can stimulate the immune system, enhance the body's self - repair and defense capabilities, thereby improving human immunity, promoting blood circulation, and improving health conditions.

[0029] Preferably, the traditional full - refining 6 - removal process, including dephosphorization, dewaxing, deacidification, decolorization, deodorization, and removal of aflatoxin, is simplified to a 2 - removal semi - refining process of dephosphorization and dewaxing, effectively reducing the process duration and no longer requiring the addition of any auxiliaries and adsorption materials during the refining process. This directly avoids the loss of plant essence nutrients and the residues of auxiliaries and adsorbents brought by the traditional full - refining process, greatly improving the product flavor and making the product healthier.

[0030] Furthermore, by simplifying the traditional refining process and adopting a 2 - removal process (dephosphorization and dewaxing), the over - treatment of plant essence during the traditional refining process is avoided, enabling better retention of the nutritional components in the oil. Reducing the use of chemical auxiliaries and adsorption materials not only avoids possible residue contamination but also maintains the natural flavor of the plant essence. By controlling the temperature and process during the refining process, the loss of nutritional components caused by high temperature or chemical auxiliaries is avoided, making the final product healthier.

[0031] Preferably, the energy in the torsion field can effectively promote the release of active ingredients in plant raw materials, thereby enhancing the biological activity and antioxidant function of the plant essence.

[0032] Preferably, the combination of low-temperature pressing and molecular reshaping technology can improve the stability and palatability of the plant essence while maintaining the nutritional components of the oil.

[0033] Preferably, by adjusting the process parameters and optimizing the soaking time, the nutritional components of the plant essence become more uniform, and the concentration of active substances in the final product is increased.

[0034] Preferably, the low-temperature molecular reshaping technology used in the refining process helps to maintain the original flavor of the plant essence, avoiding the flavor loss caused by high-temperature treatment in the conventional refining process, making the final product more natural and pure.

[0035] The present invention provides a method for producing a plant essence based on the energy small molecule soaking technology. It has the following beneficial effects:

[0036] 1. The present invention adopts the energy small molecule soaking technology to degrade harmful substances in plant raw materials through the torsion field energy, achieving the technical effect of effectively removing pesticide residues, heavy metals and aflatoxins. Compared with the simple physical or chemical treatment methods in the prior art, the present invention can remove these harmful components more gently and efficiently, solving the problem that harmful substances are difficult to be completely removed in the traditional process.

[0037] 2. The present invention introduces the combination of low-temperature pressing and molecular reshaping technology to ensure that the nutritional components in vegetable oil are retained to the greatest extent. Compared with the traditional refining methods of high-temperature treatment and adding chemical assistants in the prior art, the present invention avoids the destruction of important active components in the oil by high temperature, solving the deficiencies of poor oil stability and serious nutritional loss in the prior art.

[0038] 3. The present invention simplifies the traditional "six-degumming process" to "two-degumming process" in the refining process, effectively reducing the time and energy consumption in the refining process. Compared with the prior art, the present invention no longer relies on a large amount of chemical assistants and adsorption materials, reducing the residue of pollutants and the loss of nutritional components, and further enhancing the natural flavor and healthiness of the product.

[0039] 4. The present invention effectively stimulates the activity of oil body molecules through two molecular structure reshaping, releasing more nutritional components, making the plant essence have better biological activity. Compared with the technical solutions that only rely on single physical treatment in the prior art, the present invention solves the problems of incomplete release of active substances and poor absorption effect in the traditional process through repeated reshaping. Description of the Drawings

[0040] Figure 1 This is the process flow diagram of the present invention. Specific embodiments

[0041] Next, in combination with the accompanying drawings of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0042] Please refer to the attach Figure 1 :

[0043] Embodiment 1:

[0044] When selecting plant raw materials, this embodiment adopts a combination of peanut seeds (40%), flax seeds (30%) and olive leaf fruits (30%). These plant raw materials are put into a torsion field device and soaked with small molecule pure water. The total soaking time is 70 minutes, which is divided into four rounds of treatment: the first round for 30 minutes, the second round for 25 minutes, the third round for 10 minutes, and the fourth round for 5 minutes. Through this soaking process, the energy of the torsion field helps to effectively degrade harmful substances such as pesticide residues, heavy metals and aflatoxins in the plant raw materials, and at the same time can release the nutritional components in the plant raw materials, providing a purer raw material for the subsequent process of extracting oil.

[0045] The soaked plant raw materials are taken out and put into a constant temperature drying device. Under temperature control, they are dried until the moisture content of the plant raw materials is 12%. This temperature-controlled drying process avoids the destruction of the effective components in the plant oil by high temperature and ensures the stability of the raw materials. The dried plant raw materials are then sent to a seed roasting machine, with the set temperature of 90 °C and the roasting time of 18 minutes. During the roasting process, the oil is further stimulated, the oil yield is increased, and it helps to better release the flavor of the vegetable oil.

[0046] After the roasting is completed, the oil in the plant raw materials is extracted using a low-temperature pressing process, and the pressing temperature is set at 40 °C. This low-temperature pressing process can retain the nutritional components such as polyunsaturated fatty acids and antioxidant components in the vegetable oil to the greatest extent. The obtained crude oil then enters a molecular reshaping device for treatment, and the molecular structure of the oil is reshaped by physical methods to enhance its biological activity. The treated crude oil is sent to a refining tank for dephosphorization and dewaxing operations. Among them, the dephosphorization process uses 1.2% high-temperature small molecule pure water and stirs for 4 hours; the dewaxing process is carried out by cooling to 16 °C and standing for 3 hours to remove insoluble impurities and phospholipids in the oil.

[0047] The refined oil is further filtered through a plate and frame filter to remove impurities and crystals, and finally clarified vegetable oil is obtained. The oil is then subjected to molecular reshaping to activate the activity of oil body molecules, ensuring that the nutrients in the oil are more easily absorbed by the human body. After 24 hours of standing, the oil product is filled, capped, and labeled to complete the entire production process. The purity and stability of the refined oil have been significantly improved compared to traditional processes.

[0048] Example Two:

[0049] In the second example, a combination of flax seeds (50%), olive leaves and fruits (25%), and peanut seeds (25%) was selected. This formulation provides a higher proportion of flax seeds, which are rich in omega-3 fatty acids and antioxidants. The plant raw materials are placed in a torsion field device and soaked with small molecule pure water in the same way. The total soaking time is 60 minutes, divided into three rounds of treatment: the first round for 30 minutes, the second round for 20 minutes, and the third round for 10 minutes. During this process, the energy of the torsion field, through the activation of water, helps to decompose harmful substances in the plant raw materials, such as pesticide residues and heavy metals, and effectively improves the oil extraction efficiency.

[0050] The soaked plant raw materials are sent to a constant temperature drying device with the temperature set at 55°C until the moisture content drops to 11%. The dried plant raw materials are put into a seed roasting machine with the temperature set at 85°C and the roasting time is 15 minutes. The roasting process helps to release the vegetable oil and enhances the flavor and quality of the oil. Subsequently, a low-temperature pressing process is used to press the plant raw materials with the temperature controlled at 38°C to ensure the maximum retention of nutrients in the oil. The crude oil pressed out is processed through a molecular reshaping device, and after the oil molecules are optimized and activated, they enter the refining tank.

[0051] During the refining process, dephosphorization and dewaxing treatments are adopted. When dephosphorizing, 1.0% high-temperature small molecule pure water is added and stirred for 3 hours; when dewaxing, the oil temperature is reduced to 18°C and left to stand for 4 hours. This process effectively removes the insoluble substances in the oil and improves the stability and purity of the oil. After filtering through a plate and frame filter, clarified and stable vegetable oil is obtained.

[0052] The oil body then enters the refined oil tank and undergoes molecular reshaping again to further activate the activity of the oil. After 24 hours of standing, the oil product is filled, capped, and labeled, and finally the production of the refined oil is completed. Through this process, the plant essential oil not only retains more nutrients but also has higher biological activity and absorption effect.

[0053] Example Three:

[0054] In the third embodiment, the formula of the plant raw materials is peanut seeds (30%), olive leaves and fruits (40%), and flax seeds (30%). These raw materials are also soaked in small molecule pure water by a torsion field device. The soaking process is divided into four rounds, with the time being 30 minutes, 25 minutes, 10 minutes, and 5 minutes respectively, and the total duration is 70 minutes. During this process, under the action of the torsion field energy, pesticide residues, heavy metals, and aflatoxins in the plant raw materials are effectively decomposed, greatly improving the safety and purity of the oil.

[0055] The soaked plant raw materials are sent to a constant temperature drying device, with the temperature set at 52°C and the moisture content reduced to 12%. Then, the raw materials are transferred to a seed frying machine, and the temperature during the frying process is set at 90°C for 18 minutes. This step helps to release the vegetable oil and promotes the excitation of flavor components in the oil. Subsequently, the fried plant raw materials are pressed using a low-temperature pressing process at a temperature of 40°C. This low-temperature pressing process ensures the preservation of sensitive nutritional components in the oil.

[0056] The crude oil is processed by a molecular reshaping device and then enters a refining tank for dephosphorization and dewaxing. The dephosphorization process is carried out by adding 1.2% small molecule pure water and stirring for 4 hours, and the dewaxing process is carried out by cooling to 16°C and standing for 3 hours to remove impurities and wax in the oil. After this series of refining steps, the purity of the oil is greatly improved, and the final oil product is more stable and odorless.

[0057] After being filtered by a plate and frame filter, the refined oil is sent to a refined oil tank, and then the active ingredients of the oil are activated through molecular reshaping to further enhance its biological activity. After standing for 24 hours, the state of the oil is stable, and finally it is filled, capped, and labeled to complete the production of the refined oil. This process maximally retains the active ingredients in the plant essence, improving the nutritional value and absorption effect of the vegetable oil.

[0058] Embodiment Four:

[0059] In the fourth embodiment, the present invention adopts a combination of olive leaves and fruits (35%), peanut seeds (40%), and flax seeds (25%). The plant raw materials are also processed by a torsion field device, and the total soaking duration is 65 minutes, divided into three rounds: the first round is 30 minutes, the second round is 20 minutes, and the third round is 15 minutes. During this process, the torsion field energy helps to break the molecular structure of harmful substances in the raw materials, effectively removing pesticide residues and other harmful components, and ensuring the safety and purity of the final oil.

[0060] The soaked plant raw materials are fed into a constant-temperature drying equipment, with the temperature controlled at 60°C and the moisture content reduced to 13%. Subsequently, the dried plant raw materials are put into a seed frying machine, and the temperature during the frying process is set at 85°C for 20 minutes. During this process, the oil is further stimulated, enhancing the flavor and nutritional components of the oil. Through the low-temperature pressing process, the pressing temperature is maintained at 35°C, maximizing the retention of polyunsaturated fatty acids and other important nutritional components in the vegetable oil.

[0061] After the crude oil is processed by a molecular reshaping equipment, it enters a refining tank for dephosphorization and dewaxing operations. When dephosphorizing, 1.2% of high-temperature small-molecule pure water is added and stirred for 4 hours; the dewaxing process removes insoluble impurities and phospholipids in the oil by cooling to 17°C and standing for 3 hours. After the oil is filtered by a plate-and-frame filter press, a clear and pure oil product is obtained.

[0062] Finally, the refined oil is sent to a finished oil tank, where the active components in the oil are further stimulated through molecular reshaping, and the oil state is stabilized by standing for 24 hours. After filling, capping, and labeling, the final plant essential oil completes the entire production process. Through this process, the nutritional components of the plant essential oil are maximally retained, and its absorbability and stability are significantly improved.

[0063] Comparative Example 1 (corresponding to Example 1)

[0064] Purpose of comparison: Whether to use the synergistic treatment of torsion field and small-molecule water for raw materials + parameter differences in the soaking stage

[0065] Background of the existing solution:

[0066] In current most vegetable oil preparation processes, plant raw materials only undergo simple cleaning or rough processing before extraction, lacking systematic pretreatment steps. In particular, physical field (such as torsion field) technology is not utilized, and activated water is not used to remove harmful substances, resulting in a relatively high impurity content in the extracted oil, and relying on complex post-refining steps.

[0067] Preparation process of this comparative example:

[0068] Select the same raw material ratio as in Example 1: 40% peanut seeds, 30% flax seeds, and 30% olive leaves and fruits.

[0069] The raw materials are only quickly rinsed with tap water 2 times without further soaking or pretreatment.

[0070] The plant raw materials are directly air-dried naturally without temperature-controlled drying, and the drying time is about 36 hours.

[0071] The frying temperature of the seed frying machine is set at 120°C for 20 minutes (higher than that in the example).

[0072] Using the traditional pressing method, the temperature is not controlled, about 60°C.

[0073] The subsequent refining uses industrial degumming agent for dephosphorization and food-grade wax adsorbent for dewaxing. The dephosphorization stirring time is 2 hours, and the wax is cooled to 10°C and left to stand for 2 hours.

[0074] The oil bodies are directly filtered, left to stand and filled without any molecular remodeling.

[0075] Differences: lack of torsion field + small molecule water synergistic treatment, seed frying temperature is too high, pressing temperature is not controlled, and molecular structure is not activated.

[0076] Comparative Example 2 (corresponding to Example 2)

[0077] Purpose comparison point: Solvent extraction instead of low temperature pressing + no seed roasting step

[0078] Background of existing scheme:

[0079] In the food industry, some companies often use chemical solvent extraction methods, such as hexane or petroleum ether, to increase oil yields. Although this method has a high oil yield, it has a poor effect on preserving nutrients and a high risk of solvent residue.

[0080] This comparative example preparation process:

[0081] The raw material ratio is consistent with that in Example 2: 50% flax seeds, 25% olive leaves and 25% peanut seeds.

[0082] The raw materials are directly ground into powder after being air-dried, without any frying step.

[0083] Use petroleum ether as solvent, soak the raw materials at a ratio of 1:2 (solid-liquid ratio) for 8 hours, and operate at room temperature.

[0084] After extraction, the solvent was recovered using a vacuum distillation device.

[0085] The obtained crude oil is subjected to conventional refining process, degummed by using NaOH aqueous solution and decolorized by activated white clay.

[0086] No dewaxing, no molecular remodeling treatment.

[0087] The oil can be directly filled after it has been allowed to stand.

[0088] Differences: Use of chemical solvent method, no seed frying process, no physical field activation and low-temperature pressing, high process risk and poor preservation of biological activity.

[0089] Comparative Example 3 (corresponding to Example 3)

[0090] Purpose: Dephosphorization by chemical agents is relied on in the refining process, cooling dewaxing method is not used, and the pressing temperature is too high

[0091] Background of existing scheme:

[0092] Traditional oil refining often uses acid or alkali methods for dephosphorization and high-temperature steam deodorization. The process is relatively mature but prone to damaging nutrients, with a complex process, high energy consumption, and flavor loss.

[0093] Preparation process of this comparative example:

[0094] The raw material ratio is the same: 30% peanut seeds, 40% olive leaves and fruits, 30% flax seeds.

[0095] Soaked in warm water for 45 minutes, without using a torsion field or activated water.

[0096] The drying temperature is set at 70 °C for 4 hours.

[0097] The frying temperature is 110 °C for 15 minutes.

[0098] The pressing temperature is set at 65 °C, using a traditional hydraulic press for pressing.

[0099] Refining process: First, add 0.5% phosphoric acid solution and stir for 1 hour for dephosphorization, and then deodorize with vacuum steam heating at a temperature as high as 180 °C.

[0100] No dewaxing treatment is carried out.

[0101] After filtration, let it stand for 12 hours and then directly fill.

[0102] Differentiating points: The refining process is extensive, and the use of dephosphorizing agent + high-temperature deodorization treatment causes serious loss of flavor and nutrients; no cooling dewaxing or molecular reshaping is carried out.

[0103] Comparative Example 4 (corresponding to Example 4)

[0104] Purpose comparison points: Lack of molecular reshaping process + soaking without staged treatment + insufficient standing time

[0105] Background of the existing solution:

[0106] Currently, small and medium-sized vegetable oil manufacturers often adopt simplified treatment processes to save costs. Among them, the optimization of the oil structure is almost blank, lacking means to strengthen the activity of components, and the final nutritional absorption rate of the oil product is poor.

[0107] Preparation process of this comparative example:

[0108] Raw material ratio: 35% olive leaves and fruits, 40% peanut seeds, 25% flax seeds.

[0109] The raw materials are soaked in normal temperature water once for 90 minutes continuously, without staged treatment.

[0110] The drying temperature is set at 55 °C for a short time, only 2 hours.

[0111] The frying seed temperature is controlled at 80 °C for 10 minutes.

[0112] The pressing temperature is 45 °C, but the humidity is not controlled.

[0113] The refining step only adopts physical filtration + static precipitation, without dephosphorization and dewaxing processes.

[0114] The oil product is not subjected to molecular reshaping treatment.

[0115] The static time is only 8 hours and then it is directly filled, without sufficient homogenization and stabilization.

[0116] Differentiating points: Lack of fine dephosphorization and dewaxing, non-use of torsion field and structure optimization technology, resulting in poor stability and absorption effect of the final oil quality.

[0117] Experiment 1

[0118] Experiment name: Experiment on the improvement effect of torsion field + small molecule water treatment on oil quality

[0119] Purpose:

[0120] Evaluate the influence of introducing the "torsion field + multi-stage soaking of small molecule water" process before plant oil extraction on the oil yield and the control ability of safety (pesticide residues, heavy metals).

[0121] Raw materials and equipment:

[0122] Raw materials: Peanut seeds, flax seeds, olive leaves and fruits, mixed in the ratio of (40%: 30%: 30%), a total of 2.5 kg, used for two groups of experiments.

[0123] Torsion field equipment (YTS-X-A type), small molecule pure water preparation system, standard cold press, gas chromatography-mass spectrometry (GC-MS), inductively coupled plasma mass spectrometry (ICP-MS).

[0124] Experimental group settings:

[0125] Example group one: Adopt torsion field + small molecule pure water for four-stage soaking (30 / 25 / 10 / 5 minutes), followed by drying, frying (90 °C, 18 minutes), and cold pressing (40 °C) treatment.

[0126] Control group one: Only rinse twice with tap water, without soaking and energy field treatment, and keep other treatment steps the same.

[0127] Experimental steps:

[0128] Raw material treatment: The same batch of raw materials is used for both groups, weighed and then grouped.

[0129] Soaking / Rinsing: One group was soaked for 70 minutes according to the "twisting field + small molecule water" treatment process, and the other group was quickly rinsed twice with tap water at room temperature.

[0130] Drying: Both groups were uniformly dried in a constant temperature drying oven at 55°C until the moisture content ≤ 12%.

[0131] Stir-frying: They were respectively put into a seed frying pan and stir-fried (90°C, 18 minutes).

[0132] Pressing: The oil was pressed by cold pressing, and the pressing temperature was controlled at 40°C.

[0133] Oil detection:

[0134] The oil yield was calculated as the weight of the extracted oil / the total weight of the raw materials.

[0135] Pesticide residues were detected for common organophosphorus pesticides (triazophos, dichlorvos, phorate) by GC-MS.

[0136] Heavy metal content detection of Pb, Cd, As, in μg / kg (analyzed by ICP-MS).

[0137] All experimental groups were set up with 3 parallel groups, and the average value and error were taken.

[0138] Table name:

[0139] Experimental data table on the influence of twisting field and small molecule water pretreatment on the quality of vegetable oil

[0140]

[0141] Experimental summary and mechanism explanation

[0142] The twisting field is not a simple energy application system. It is like a dynamic penetration accelerator that can change the arrangement of water molecules, enhancing their ability to penetrate the original cell wall of plants. In this state, small molecule water is more likely to penetrate into the interior of plant tissues, forming a microcirculation and quickly removing harmful substances attached to the fiber gaps and surfaces, especially fat-soluble pesticides. This process is not just a physical covering like ordinary soaking, but participates in the release of metabolic residues in a highly active way.

[0143] In the experimental data, we also saw that the pesticide residues and heavy metals in the oil of the implementation group were significantly reduced, and the overall oil yield increased a lot. This improvement is not a matter of mechanical efficiency, but that the releasable state of plant oil during soaking was pre-activated, and the membrane structure of the oil sacs produced microscopic disturbances under the action of the high-frequency energy field, making the oil flow out more easily during the subsequent stir-frying and pressing processes, thus increasing the oil yield. This is the core breakthrough of the present invention at the principle level.

[0144] Some data fluctuations do not seem significant. For example, the decline range of Cd is not large. However, this result precisely indicates that the action points of the torsion field are not global. Instead, the removal rate of harmful components with a higher correlation with oil is selectively higher. Some heavy metal ions may be more attached to the inextensible fiber residues. Therefore, the fluctuation is smaller than that of agricultural residues. This "effect difference" precisely corroborates the setting idea of the purification path centered on oil in the present invention. There is no completely flat data line, nor is there an absolutely consistent effect. This is precisely a true manifestation of the natural process.

[0145] Experiment 2

[0146] Experiment Name: Test on the Influence of Low-Temperature Pressing vs. Solvent Extraction on the Nutritional Components of Vegetable Oil

[0147] Purpose:

[0148] Evaluate the differences in the preservation effects of low-temperature pressing and solvent extraction processes on the nutritional components (such as ω-3 fatty acids, phytosterols, polyphenols, etc.) in vegetable oil.

[0149] Raw Materials and Equipment:

[0150] Raw Materials: Flaxseeds, olive fruits, and peanut seeds are mixed in a ratio of (50%: 30%: 20%), totaling 2 kg.

[0151] Low-temperature pressing equipment (cold press, maximum pressing temperature 38°C), solvent extraction equipment (petroleum ether).

[0152] High-performance liquid chromatography (HPLC), gas chromatography (GC-FID), ultraviolet spectrophotometer.

[0153] Experimental Group Settings:

[0154] Example Group Two: Extract oil using the low-temperature physical pressing (temperature ≤ 38°C) process.

[0155] Control Group Two: Extract oil using petroleum ether and distill and recover the solvent.

[0156] Experimental Procedures:

[0157] Raw Material Treatment:

[0158] Weigh the raw materials according to the ratio and mix them evenly.

[0159] Uniformly crush the two groups of raw materials to ensure consistent particle size.

[0160] Extraction Process:

[0161] Example Group Two: Conduct low-temperature pressing below 38°C to obtain primary oil.

[0162] Control Group Two: Use petroleum ether for solvent extraction and obtain oil after solvent recovery. Refining Treatment:

[0163] Neither of the two groups of oils is subjected to further refining treatment to maximize the retention of nutrients. Oil testing:

[0164] ω-3 fatty acid content (GC-FID)

[0165] Phytosterol content (HPLC)

[0166] Total polyphenol content (UV spectrophotometry)

[0167] Heavy metal (Pb, Cd, As) detection (ICP-MS)

[0168] Experiment repetition:

[0169] Each group of experiments is repeated independently at least 3 times, and the mean value and standard deviation are taken.

[0170] Table name:

[0171] Experimental data table of the effects of low-temperature pressing and solvent extraction on the nutritional components of vegetable oils

[0172]

[0173]

[0174] Experiment summary and mechanism explanation

[0175] The low-temperature pressing process can not only better retain the natural nutrients in the oil, but also effectively reduce the occurrence of thermal damage, especially showing significant advantages in the preservation of heat-sensitive components such as ω-3 fatty acids and phytosterols. In the experimental data, the ω-3 fatty acid content in the implementation group is significantly higher than that in the control group, indicating that low-temperature pressing maintains the stability of these unsaturated fatty acids. In contrast, in the solvent extraction method, due to the polarity difference of the solvent and the high-temperature recovery process, it is easy to cause the loss of some sensitive components.

[0176] In fact, although solvent extraction can theoretically improve the oil extraction efficiency, the use of high temperature and chemical solvents often brings about the oxidation and degradation of certain components. Especially polyphenolic substances are usually unstable under the action of high temperature and solvents. Therefore, the advantage of the implementation group in polyphenol content is self-evident. The possibility of solvent residue is also a potential risk in the experiment. Although the solvent is recovered, there is still a trace amount of solvent, which may lead to a decline in the quality of the oil.

[0177] These results support the application prospects of low-temperature pressing technology in the food field. By avoiding high temperatures and chemical reactions, low-temperature pressing not only retains more natural nutrients but also enhances the health value of the oil. Compared with the conventional solvent extraction method, low-temperature pressing is more suitable for products that pursue high nutritional value and low processing losses, especially in the field of functional edible oils, where low-temperature pressing has more advantages.

[0178] Experiment 3

[0179] This experiment aimed to compare the differences in the effects of two dephosphorization and dewaxing methods on the quality of composite oils, with a particular focus on the impurity removal efficiency and flavor retention. The raw materials were uniformly pretreated by cold pressing, and the temperature was strictly controlled within 40 °C to exclude the influence of initial pyrolysis. After all samples were mixed and pressed according to the standard ratio, they were divided into two groups for impurity removal treatment.

[0180] The treatment process of Example 3 was divided into two steps. In the first stage, small molecule water was added to the sample and stirred thoroughly for dephosphorization for 4 hours, during which the temperature was maintained at a slight rise not exceeding 45 °C. In the second stage, the sample was slowly cooled to 16 °C and allowed to stand for 3 hours for dewaxing. No additives were added during the process to maximize the simulation of mild physical effects.

[0181] Comparative Example 3 was treated by the traditional chemical process. After the pH was adjusted to the range of 2.1 - 2.3 by dropping phosphoric acid, heating reaction was carried out to promote the sedimentation of phospholipids. Subsequently, the temperature was directly raised above 180 °C for deodorization and dewaxing operations. The overall process relied on chemical and thermal mechanisms and had a relatively strong reaction risk.

[0182] Each method was repeated 3 times, and random rearrangement sampling was carried out to control data deviation. After the samples were stored, unified batch testing was carried out.

[0183] Table Name: Record Table of Test Data for Each Index of Experiment 3

[0184]

[0185]

[0186] Experiment Summary

[0187] Under stirring conditions, water molecules penetrate into the boundary of the phospholipid structure and break its hydrophobic aggregated state. This step is mild but crucial. It is not a chemical reaction but physical diffusion and deconstruction. During the process, the phospholipid layer slowly deforms and is stripped from the oil phase, avoiding flavor loss caused by violent reactions. In the control group, phosphoric acid destroyed the structure faster, but it also brought about an obvious loss of volatile components. Especially when the temperature soared during deodorization, GC-O analysis showed a significant reduction in aromatic components.

[0188] Looking at the dewaxing process again, a static environment at 16°C provides a crystallization window, and wax crystals slowly precipitate. This temperature range is close to the precipitation point of natural wax, and small molecule oils are retained. The cooling is slow, and the process is closer to natural sedimentation. On the contrary, in high-temperature operation, although the wax components in the oil body are quickly "dispersed", they do not actually precipitate, and most turn into oxidation by-products, showing an upward trend in acid value.

[0189] It is worth noting the flavor retention. In the examples, the fluctuation range of the repeated detection results is small, reflecting the mild consistency of the treatment process. In the control group, the scoring differences are obvious, and mild caramelization appears in some samples, which may be related to the Maillard side reactions induced by high-temperature treatment. This complex chemical pathway essentially destroys the natural characteristics of the oil.

[0190] Experiment 4

[0191] The aim is to investigate the effects of different antioxidant strategies on the oxidation stability of oils, especially the performance differences under medium-temperature storage conditions. The core is to compare the synergistic or inhibitory effects of natural antioxidant components and synthetic antioxidants in complex oil bodies. The base oil sample is selected as cold-pressed mixed oil (the same original ratio as in the previous experiment). After unified impurity removal treatment, different antioxidant strategies are added to each group for storage simulation.

[0192] The sample treatment methods are as follows:

[0193] Example 4: Add natural antioxidant components (0.15% rosemary extract, 0.1% tea polyphenols), emulsify uniformly by ultrasonic pretreatment, and then store in a sealed manner;

[0194] Control Example 4: Add 0.02% each of BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), stir and disperse conventionally, without ultrasonic treatment.

[0195] The storage conditions are uniformly set as: placed in a constant temperature oven at 45°C in a closed manner, sampled once every 7 days for 35 days. Record the peroxide value, malondialdehyde content (TBA method), sensory state, and color change at each sampling. Each group is repeated 3 times.

[0196] All detection indicators refer to the GB standard methods, and the color is recorded using the Lab* system.

[0197] Table Name: Record Table of Oil Oxidation Changes during the Storage Period of Experiment 4

[0198]

[0199]

[0200] Experiment Summary

[0201] The natural antioxidant mechanism is not instantaneous. It is like a slow-release layer that gradually builds a "net" to block the chain free radical reaction. Tea polyphenols are hydrophilic and mainly block the initial oxidation, while rosemary components are more liposoluble and can embed in the middle layer of lipids to cut off the conduction chain involving oxygen. This multi-point coverage brings a subtle synergy, which is not intense but stable. The changes in the examples are more gradual, the smell is not obtrusive, and the color is also much more convergent.

[0202] The methods of synthesizing antioxidants are different, direct and straightforward. They are well controlled in the early stage, especially BHT, with a low peroxide value in the short term. But the problem also lies in the "quickness". In the middle and late stages of storage, this resistance failure is very prominent. Free radicals break out again, and there are no subsequent countermeasures. The decline in color value is also steeper. The samples in Group D show obvious dullness, and this color shift is often a visible signal of deep oxidation.

[0203] Overall, the natural antioxidant strategy is more like an embodiment of a "retarding mechanism". Especially in the complex matrix of oils and fats, its role is structural adaptation rather than violent inhibition. The oxidation process does not unfold linearly. Changes in the fatty acid configuration and the dispersed phase interface will interfere with the migration path of reactive species. These small dynamics are often ignored by traditional measurement values but show advantages in flavor retention.

[0204] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for producing plant essence based on energy small molecule immersion technology, characterized in that: The steps include: Step 1, selecting plant raw materials, wherein the plant raw materials include peanut seeds, flax seeds, and olive leaves and fruits; Step 2, placing the plant raw material in a torsional field device and soaking it in small molecule pure water, using the torsional field energy to fully degrade harmful substances in the plant raw material, soaking for a total of 4 rounds, with durations of 30 minutes, 25 minutes, 10 minutes, and 5 minutes respectively, for a total of 70 minutes; Step 3, drying the plant raw materials soaked in step 2 at a constant temperature, wherein the moisture content of the plant raw materials is reduced to 10% to 13% after drying; Step 4, placing the plant raw materials in step 3 into a seed frying machine for constant temperature frying for 15 to 20 minutes to achieve the best oil production state; Step 5, sending the fried plant raw materials into the oil press for low-temperature pressing, and extracting crude oil by a full physical pressing method; Step 6, the crude oil squeezed in step 5 is reshaped into molecular clusters by a molecular reshaping device and pumped into a refining tank for dephosphorization and dewaxing process, wherein the dephosphorization process adopts a hydration dephosphorization method, high-temperature small-molecule pure water with a water-to-oil ratio of 1.2% is added to the tank body, and stirred at a low speed for 4-6 hours to allow the phospholipids to absorb water and swell to form colloidal particles, and the stirring is stopped and the colloidal particles are allowed to stand and stratify to allow the colloidal particles to settle in the lower layer; Step 7: During the standing process in step 6, the temperature inside the tank is lowered to 16°C to 18°C, and the cooling rate is not less than 2 hours. After cooling, keep the low temperature crystallization for 6-12 hours to make the wax in the oil form uniform crystals. Step 8: Circulate and filter the crude oil in the refining tank using a plate and frame filter to remove impurities and crystals formed in steps 6 and 7, and obtain crystal clear finished oil that meets the requirements; Step 9: The finished oil is pumped to the finished oil tank, and before entering the tank, it is again passed through a molecular remodeling instrument to further stimulate the activity of the oil molecules, and after entering the tank, it is left to stand for 12-24 hours to stabilize the oil product state; Step 10: After the finished oil has been allowed to stand and stabilize, it is filled. After filling, capping, labeling, coding, and packing, the finished product is produced.

2. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: Small molecule pure water is used as a medium to bring the energy in the torsion field into plant raw materials, and the torsion field energy is used to fully degrade harmful substances in plant raw materials, including pesticide residues, heavy metals, and aflatoxins.

3. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: During the process, the molecular structure is reshaped twice to further stimulate the activity of oil molecules and fully release the nutrients in the oil, so that it can promote human absorption and enhance human metabolism.

4. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: Bringing the torsion field energy into the oil body has the effect of instantly balancing the energy of the human body.

5. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: In addition to normal cooking, the product can also be taken orally based on the principle that medicine and food have the same origin, which can effectively promote blood circulation to achieve the effect of recovery and increase human immunity.

6. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: The traditional full refining 6-dephosphorization process including dephosphorization, dewaxing, deacidification, decolorization, deodorization and aflatoxin removal is simplified to a 2-dephosphorization semi-refining process of dephosphorization and dewaxing, which effectively reduces the process time and no longer needs to add any additives and adsorbents during the refining process, directly avoiding the loss of plant essence nutrients and additives and adsorbent residues caused by the traditional full refining process, greatly improving the product flavor and making the product healthier.

7. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: Utilizing the energy in the torsion field can effectively promote the release of active ingredients in plant raw materials, thereby enhancing the biological activity and antioxidant function of plant essences.

8. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: The combination of low-temperature pressing and molecular remodeling technology can improve the stability and palatability of plant essences while maintaining the nutritional components of oils.

9. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: By adjusting process parameters and optimizing soaking time, the nutritional components of the plant essence can be made more uniform and the concentration of active substances in the final product can be increased.

10. The method for producing plant essence based on energy small molecule immersion technology according to claim 1, characterized in that: The low-temperature molecular remodeling technology used in the refining process helps maintain the original flavor of the plant essence, avoiding the flavor loss caused by high-temperature treatment during conventional refining, making the final product more natural and pure.

Images