Preparation method of edible vegetable oil with nutrition and flavor guaranteed

Abstract

The invention relates to a preparation method of edible vegetable oil with double guarantee of nutrition and flavor, which comprises the following steps: S1, screening and winnowing oil raw materials, picking out mildewed grains in the oil raw materials by adopting a color sorter, and grading the materials into complete grain oil raw materials and incomplete grain oil raw materials by adopting a plane rotary screen; s2, the sorted complete granular oil raw materials are placed in a'microwave + infrared 'mixed physical field to be pretreated, and then the oil is prepared into mellow crude oil; spraying soda liquid on the surfaces of the sorted incomplete granular oil raw materials, and then performing pretreatment to prepare oil to obtain crude oil with strong fragrance; and S3, fully mixing the mellow crude oil and the strong-fragrance crude oil, rapidly cooling, and carrying out filter pressing to finally obtain the finished edible oil. The method can fully clean oil, efficiently squeeze grease, moderately remove phospholipid in squeezed crude oil and remarkably reduce the content of free fatty acid in the crude oil, so that the squeezed oil meets the quality standard requirement of selling, and meanwhile, more natural nutritional ingredients and rich fragrance in the oil are reserved.

Description

Technical Field

[0001] This invention relates to the field of oil and fat processing, and more specifically, to a method for preparing edible vegetable oil that ensures both nutrition and flavor. Background Technology

[0002] In the current mainstream market, edible oil products targeting end consumers are still mainly highly refined salad oils. These oils primarily employ refining processes originating from Europe and America, involving a series of five processes—degumming, deacidification, decolorization, dewaxing, and deodorization—on the crude oil obtained through pressing or leaching, to obtain a clear, transparent, high-smoke-point, and stable finished oil. However, while this highly refining process removes impurities and harmful components, it also leads to the loss of a significant amount of beneficial natural components. Studies have shown that after the five-step process, the loss of nutrients such as vitamin E and phytosterols in vegetable oil can reach over 60%, and functional components with antioxidant and physiological activities, such as polyphenols, are also significantly reduced. More importantly, in key processes such as high-temperature deodorization, the aromatic substances formed during the moderate heat processing of the oilseeds are almost completely removed, resulting in a bland flavor in the finished oil, lacking regional characteristics and sensory distinctiveness. It's like refining a bottle of nutritious and flavorful natural fruit juice into pure water, greatly weakening the core function of oil in Chinese cooking: "flavoring and enhancing".

[0003] It is worth noting that the diets of European and American countries are mainly based on cold dishes and salads, and the low odor and high stability characteristics of highly refined oils are highly compatible with their cooking methods. In contrast, Chinese residents generally use stir-frying and other methods of cooking, and consumers not only pay attention to the safety and nutritional properties of oils, but also value their role in enhancing the "wok hei" (wok aroma) and flavor of dishes. Traditional salad oils in Chinese cooking often only provide lubrication, resulting in monotonous flavors and excessive reliance on seasonings. With the increasing awareness of nutrition and health among residents, consumer demand for edible oils has upgraded from "safety and long shelf life" to a more diversified and high-quality direction, including "nutrient retention, unique flavor, and appropriate processing." Against this backdrop, the traditional "five-step" refining process, due to its excessive stripping of nutrients and flavor from edible oils, can no longer meet the dual demands of the modern consumer market for functionality and sensory quality. Therefore, ensuring that edible oils meet national food safety standards (such as GB 2716-2018 "National Food Safety Standard for Vegetable Oils") while maximizing the retention of natural nutrients and characteristic flavor substances in oils has become a key technological bottleneck that urgently needs to be overcome in the edible oil processing industry. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing edible vegetable oil that ensures both nutrition and flavor. This method can thoroughly clean the oilseeds, efficiently extract the oil, appropriately remove phospholipids from the crude oil and significantly reduce the content of free fatty acids in the crude oil, so that the pressed oil meets the quality standards required for sale, while retaining more of the natural nutrients and pleasant aroma of the oil.

[0005] The technical solution adopted by this invention to solve its technical problem is: to construct a method for preparing edible vegetable oil that guarantees both nutrition and flavor, comprising the following steps: S1. After screening and air separation of the oilseed raw materials, a color sorter is used to pick out the moldy particles in the oilseeds. Then, a flat rotary screen is used to classify the material into whole oilseed raw materials and incomplete oilseed raw materials. S2. The sorted whole oilseed grains are pretreated in a mixed physical field of "microwave + infrared" to produce crude oil with mellow aroma; the sorted incomplete oilseed grains are pretreated by spraying soda solution onto their surface to produce crude oil with strong aroma. S3. Thoroughly mix the mellow and strong aroma crude oils, rapidly cool them, and then filter them under pressure to obtain the final edible oil.

[0006] According to the above scheme, the process of cleaning and selecting in step S1 includes the following steps: S101. Screen and air-separate the oilseed raw materials to remove large and small impurities, as well as soil and sand. S102. After the clean oil raw material is processed in step S101, a color sorter is used to pick out the moldy particles in the oil raw material. S103. The non-moldy oilseed raw materials selected in step S101 are graded into whole-grain oilseed raw materials and incomplete-grain oilseed raw materials using a planar rotary screen.

[0007] According to the above scheme, in step S101, a combination of cylindrical primary cleaning screen, vibrating screen, destoner and suction duct equipment or device is used to process oil raw materials. According to the above scheme, in step S103, the incomplete oilseed raw material includes small-particle raw material and half-particle raw material.

[0008] According to the above scheme, the preparation method of the alcohol-scented crude oil in step S2 is as follows: Step 1: First, turn on the microwave and quickly heat the oil raw material to 70-80℃ within 1-2 minutes and hold for 3-5 minutes. Then turn on the infrared and further heat the oil raw material to 90-100℃ and hold for 4-6 minutes. Step 2: The pre-treated oilseed raw materials are fed into a conditioner, and steam is used to adjust the moisture content of the materials, keeping the moisture content within 1.6-2.2%. Step 3: The conditioned oilseeds are fed into the oil press. The pressing temperature is controlled at 80-90℃, the main shaft speed is 25-35r / min, and the thickness of the press cake is adjusted to 1.5-2.0mm. Low-temperature pressing is carried out. The crude oil is separated into oil and residue to obtain mellow crude oil. The residue is returned to the press for pressing again.

[0009] According to the above scheme, the preparation method of the strong-scented crude oil in step S2 is as follows: Step 1: Spray the surface of the sorted incomplete oilseed raw materials with a baking soda mixture, and then place them in a microwave physical field to rapidly heat the material to 145-155℃ within 2-3 minutes and maintain it for 7-10 minutes; Step 2: The microwave-treated oil raw material is fed into a conditioner, and steam is used to adjust the moisture content of the material, keeping the moisture content within 1.0-1.5%. Step 3: After the well-conditioned oilseed material is thoroughly mixed with the flavor-enhancing agent SiO2 powder that has absorbed glucose solution, it is fed into the oil press. The pressing temperature is controlled at 120-130℃, the main shaft speed is 15-22r / min, and the thickness of the pressed cake is adjusted to 1.2-1.6mm for appropriate temperature pressing. Step 4: After mixing the extracted crude oil containing residue with the crushed press cake, place it in a sealed container and carry out an enhanced aroma-generating reaction under the action of a mixed physical field of microwave and ultrasound. The microwave heating temperature is controlled at 160-170℃, the ultrasound frequency is 25-40kHz, and the ultrasound intensity is 30-40w / kg of the mixture. After the sealed reaction is carried out for 15-25 minutes, a strong aroma crude oil containing residue is obtained.

[0010] According to the above scheme, in the first step, the baking soda mixed solution is prepared by dissolving sodium thiosulfate (Na2CO3) and sodium bicarbonate (NaHCO3) in water to form a mixed solution with a mass concentration of 5-8% and a pH of 8-9.

[0011] According to the above scheme, in the third step, a glucose solution with a sugar concentration of 5-10% is poured into the conditioned oilseed material, fully absorbed, and mixed into an oilseed with a moisture content of 80-100%; and a flavoring agent SiO2 powder with a mass ratio of 1-2% is mixed into the pressing material.

[0012] According to the above scheme, in the fourth step, the mass ratio of crude oil containing residue to crushed press cake is 10:1.

[0013] According to the above scheme, in step S3, the mellow crude oil and the strong crude oil are thoroughly mixed in a mass ratio of 9:1, and the mixed oil is rapidly cooled to 35-40°C within 3-5 minutes under the action of a refrigeration machine. The mixture is then filtered using a 400-600 mesh filter cloth to obtain the finished edible oil.

[0014] The method for preparing edible vegetable oil that provides both nutritional and flavor protection according to the present invention has the following beneficial effects: 1. Based on the relevant physicochemical properties of oilseed raw materials, this invention grades and classifies oilseeds, significantly improving the utilization rate of raw materials and reducing resource waste without affecting the quality of finished products; 2. The high-quality whole oilseed grains selected in this invention are pretreated with a microwave-infrared mixed physical field and then pressed at low temperature. This not only gives the oil a certain pure and mellow aroma, but also minimizes the damage to the natural nutrients in the oil and prevents excessive denaturation of the oilseed meal protein. 3. The half-grains and relatively small particles selected in this invention are used for high-intensity microwave physical field pretreatment followed by appropriate temperature pressing and enhanced aroma-generating reaction. This can quickly generate a rich-scented base oil containing a large amount of pleasant flavor substances. After mixing with nutrient-rich aromatic oil and then finely filtering, the two can work together to ensure the rich flavor of the finished oil while retaining a large proportion of nutrients, thus achieving a dual guarantee of nutrition and flavor. Attached Figure Description

[0015] The present invention will be further described below with reference to the accompanying drawings and embodiments. In the accompanying drawings: Figure 1 This is a flowchart of the method for preparing edible vegetable oil that ensures both nutrition and flavor according to the present invention. Detailed Implementation To provide a clearer understanding of the technical features, objectives, and effects of the present invention, specific embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0016] like Figure 1 As shown, the method for preparing edible vegetable oil that guarantees both nutrition and flavor according to the present invention includes the following steps: S1. Cleaning and refining: After screening and air separation of the oilseed raw materials, a color sorter is used to remove moldy particles. Then, a flat rotary screen is used to classify the material into whole oilseed raw materials and incomplete oilseed raw materials. The cleaning and refining process includes the following steps: S101. Screen and air-separate the oilseed raw materials to remove large and small impurities, as well as soil and sand. Oilseed feedstocks are processed using a combination of equipment or devices, including a cylindrical primary cleaning screen, a vibrating screen, a destoner, and a suction duct. S102. After the clean oil raw material is processed in step S101, a color sorter is used to pick out the moldy particles in the oil raw material. S103. The non-moldy oilseed raw materials selected in step S101 are graded into whole-grain oilseed raw materials and incomplete-grain oilseed raw materials using a planar rotary screen. Incomplete-grain oilseed raw materials include small-particle raw materials and half-grain raw materials. The proportion of whole-grain oilseed raw materials is controlled at about 90%, and the proportion of half-grain and relatively small-particle oilseed raw materials is about 10%.

[0017] S2. The sorted whole oilseed grains are pretreated in a mixed physical field of "microwave + infrared" to produce mellow crude oil; the sorted incomplete oilseed grains are pretreated by spraying soda solution onto their surface to produce strong crude oil.

[0018] The preparation method of the aromatic crude oil is as follows: Step 1: First, turn on the microwave and quickly heat the oil raw material to 70-80℃ within 1-2 minutes and hold for 3-5 minutes. Then turn on the infrared and further heat the oil raw material to 90-100℃ and hold for 4-6 minutes. Step 2: The pre-treated oilseed raw materials are fed into a conditioner, and steam is used to adjust the moisture content of the materials, keeping the moisture content within 1.6-2.2%. Step 3: The conditioned oilseeds are fed into the oil press. The pressing temperature is controlled at 80-90℃, the main shaft speed is 25-35r / min, and the thickness of the press cake is adjusted to 1.5-2.0mm. Low-temperature pressing is carried out. The crude oil is separated into oil and residue to obtain mellow crude oil. The residue is returned to the press for pressing again.

[0019] The preparation method of strong-smelling crude oil is as follows: Step 1: Spray the surface of the sorted incomplete oilseed particles with a baking soda solution, then place them in a microwave physical field to rapidly heat the material to 145-155℃ within 2-3 minutes and maintain this temperature for 7-10 minutes. The baking soda solution is prepared by dissolving sodium thiosulfate (Na2CO3) and sodium bicarbonate (NaHCO3) in water to a concentration of 5-8% and a pH of 8-9.

[0020] Step 2: The microwave-treated oil raw material is fed into a conditioner, and steam is used to adjust the moisture content of the material, keeping the moisture content within 1.0-1.5%. Step 3: After thoroughly mixing the conditioned oilseed material with the flavor-enhancing SiO2 powder that has absorbed the glucose solution, feed it into the oil press. Control the pressing temperature at 120-130℃, the main shaft speed at 15-22 r / min, and adjust the press cake thickness to 1.2-1.6 mm for appropriate temperature pressing. Pour a glucose solution with a sugar concentration of 5-10% into the conditioned oilseed material, allow it to fully absorb, and adjust it to an oilseed with a moisture content of 80-100%. Add 1-2% by mass of the flavor-enhancing SiO2 powder to the pressing material.

[0021] Step 4: The extracted crude oil containing residue is mixed with the crushed press cake and placed in a sealed container. An enhanced aroma-enhancing reaction is then carried out under the combined physical fields of microwave and ultrasound. The microwave heating temperature is controlled at 160-170℃, the ultrasound frequency is 25-40kHz, and the ultrasound intensity is 30-40w / kg of the mixture. After a sealed reaction of 15-25 minutes, a richly aromatic crude oil containing residue is obtained. The mass ratio of the crude oil containing residue to the crushed press cake is 10:1.

[0022] S3. Thoroughly mix the mellow and strong aroma crude oils, rapidly cool them, and then filter them under pressure to obtain the final edible oil.

[0023] The crude oil with mellow aroma and crude oil with strong aroma are thoroughly mixed in a mass ratio of 9:1. The mixture is then rapidly cooled to 35-40℃ within 3-5 minutes using a refrigeration unit. The mixture is then filtered using a 400-600 mesh filter cloth to obtain the finished edible oil.

[0024] Example 1 Preparation method of peanut oil that guarantees both nutrition and flavor S1. Perform cleaning and selection. S101. Screening: A combination of devices such as a cylindrical primary cleaning screen, a vibrating screen, a destoner, and a suction duct is used to screen and air separate peanut raw materials to remove large and small impurities, as well as soil and sand.

[0025] S102, Color sorting: The clean peanuts obtained after step S101 are sorted by color sorting machine to remove the moldy peanuts.

[0026] S103. Grading: The non-moldy peanuts selected in step S101 are graded into whole peanuts and incomplete peanuts such as small particles and half peanuts using a planar rotary screen, with the proportions controlled to be about 90% and 10% respectively.

[0027] S2, Categorized Oil Processing S201. Whole Peanut Oil Extraction: The whole peanuts sorted in step S103 are placed in a hybrid physical field of "microwave + infrared" for pretreatment. First, the microwave is started, and the peanut particles are rapidly heated to 80℃ within 2 minutes and held for 4 minutes. Then, the infrared is started, and the peanut particles are further heated to 100℃ and held for 5 minutes. The pretreated peanuts are sent to a conditioner, and the peanut moisture content is adjusted to 1.8-2.0% with steam before being sent to the oil press. The pressing temperature is controlled at 90℃, the main shaft speed is 30 r / min, and the thickness of the press cake is adjusted to about 1.8 mm for low-temperature pressing. After separating the coarse residue from the pressed peanut oil, mellow peanut oil is obtained. The coarse residue is then sent back to the press for repressing.

[0028] S202. Oil extraction from half-peanuts and small-particle peanuts: The incomplete peanut kernels sorted in step S103 are uniformly sprayed with a 6% concentration of a mixed solution of Na2CO3 and NaHCO3 with a pH of 9. They are then pretreated in a microwave field, with the radiation intensity adjusted to rapidly raise the temperature to 148℃ within 2 minutes and maintain this temperature for 7 minutes. The microwave-treated peanuts are then fed into a conditioner, where the moisture content is adjusted to 1.3-1.5% using steam. After thorough mixing with SiO2 powder that has absorbed glucose solution, the mixture is fed into an oil press for appropriate-temperature pressing. The glucose solution has a sugar concentration of 6%, and the SiO2 powder is an aroma-enhancing agent with a moisture content of 80%, comprising 1.5% of the peanut mass. The pressing temperature is 125℃, the spindle speed is 20 r / min, and the pressed cake thickness is adjusted to approximately 1.5 mm. After the extracted peanut crude oil containing residue is mixed with crushed peanut cake, the oil to cake mass ratio is 10:1. The mixture is placed in a sealed container that can withstand a certain pressure and undergoes an enhanced aroma-generating reaction under the combined physical field of microwave and ultrasound. The microwave heating temperature is controlled at 165℃, the ultrasound frequency is 40kHz, and the ultrasound intensity is 40w / kg of the mixture. After a sealed reaction for 20 minutes, a richly aromatic crude oil containing residue is obtained.

[0029] S3, Combined Fine Filtration The "fragrant crude oil" obtained in step S201 and the "fragrant crude oil" containing residue obtained in step S202 are thoroughly mixed in a mass ratio of 9:1. The mixed oil is then rapidly cooled to 38°C within 4 minutes using a refrigeration unit. The mixture is then filtered using a 500-mesh filter cloth to obtain a finished peanut oil that guarantees both nutrition and flavor.

[0030] Table 1. Comparison of various economic and technical indicators of different peanut oil production processes

[0031] It is evident that the present invention has high raw material utilization and oil yield, and the nutritional components and flavor of the finished oil are largely preserved. Furthermore, the protein quality of the oil cake is good and suitable for further high-value processing and utilization. Overall, the technical and economic advantages are obvious.

[0032] Example 2 Preparation method of rapeseed oil that guarantees both nutrition and flavor S1, Clean and Select S101. Screening: A combination of devices such as a cylindrical primary cleaning screen, a vibrating screen, a destoner, and a suction duct is used to screen and air separate the rapeseed raw materials to remove large and small impurities, as well as soil and sand.

[0033] S102, Color sorting: The clean rapeseed obtained after step S101 is sorted by color sorting machine to remove the moldy grains.

[0034] S103. Grading: The non-moldy rapeseed selected in step S102 is graded into whole rapeseed and incomplete rapeseed such as small grains and half grains using a planar rotary sieve, with the proportions controlled at 90% and 10% respectively.

[0035] S2, Categorized Oil Processing S201. Whole Grain Oil Extraction: The whole rapeseed seeds sorted in step S103 are placed in a hybrid physical field of "microwave + infrared" for pretreatment. First, the microwave is activated to rapidly heat the rapeseed grains to 70℃ within 1 minute and hold for 5 minutes. Then, the infrared is activated to further heat the rapeseed grains to 90℃ and hold for 6 minutes. The pretreated rapeseed is then sent to a conditioner, where the moisture content is adjusted to 1.9-2.2% with steam before being sent to the oil press. The pressing temperature is controlled at 80℃, the main shaft speed is 35 r / min, and the thickness of the press cake is adjusted to about 1.6 mm for low-temperature pressing. After separating the coarse residue from the pressed rapeseed oil, fragrant rapeseed oil is obtained. The coarse residue is then sent back to the press for further pressing.

[0036] S202, Half-grain and Small-particle Oil Extraction: The surface of the incomplete rapeseed grains sorted in step S103 is uniformly sprayed with a 5% concentration of Na2CO3 and NaHCO3 mixed solution with a pH of 9, and then placed in a microwave field for pretreatment. The radiation intensity is adjusted so that the rapeseed is rapidly heated to 145℃ within 2 minutes and maintained for 8 minutes. Then, the microwave-treated rapeseed is sent to a conditioner, and the moisture content of the rapeseed is adjusted to 1.2-1.4% with steam. After being thoroughly mixed with glucose solution with a sugar concentration of 7%, it is sent to an oil press for pressing at an appropriate temperature. The aroma-enhancing agent accounts for 2% of the rapeseed mass, and SiO2 powder is used as the aroma-enhancing agent with a moisture content of 90%. The pressing temperature is 120℃, the main shaft speed is 22 r / min, and the thickness of the pressed cake is adjusted to about 1.6 mm. The crude rapeseed oil containing residue was mixed with crushed rapeseed cake at a mass ratio of 10:1. The mixture was placed in a sealed container that could withstand a certain pressure and subjected to an enhanced aroma-enhancing reaction under the combined physical fields of microwave and ultrasound. The microwave heating temperature was controlled at 160℃, the ultrasound frequency was 25kHz, and the ultrasound intensity was 35w / kg of the mixture. After a sealed reaction of 25 minutes, a richly aromatic crude oil containing residue was obtained.

[0037] S3, Combined Fine Filtration The "fragrant crude oil" obtained in step S201 and the "fragrant crude oil" containing residue obtained in step S202 are thoroughly mixed in a mass ratio of 9:1. The mixed oil is then rapidly cooled to 35°C within 5 minutes using a refrigeration unit. The mixture is then filtered using a 600-mesh filter cloth to obtain a finished rapeseed oil that guarantees both nutrition and flavor.

[0038] Table 2 Comparison of various economic and technical indicators of different rapeseed oil production processes

[0039] It is evident that the present invention has high raw material utilization and oil yield, and the nutritional components and flavor of the finished oil are largely preserved. Furthermore, the protein quality of the oil cake is good and suitable for further high-value processing and utilization. Overall, the technical and economic advantages are obvious.

[0040] The embodiments of the present invention have been described above with reference to the accompanying drawings. However, the present invention is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of the present invention without departing from the spirit and scope of the claims. All of these forms are within the protection scope of the present invention.

Claims

1. A method for preparing edible vegetable oil that guarantees both nutrition and flavor, characterized in that, Includes the following steps: S1. After screening and air separation of the oilseed raw materials, a color sorter is used to pick out the moldy particles in the oilseeds. Then, a flat rotary screen is used to classify the material into whole oilseed raw materials and incomplete oilseed raw materials. S2. The sorted whole oilseed grains are pretreated in a mixed physical field of "microwave + infrared" to produce crude oil with mellow aroma; the sorted incomplete oilseed grains are pretreated by spraying soda solution onto their surface to produce crude oil with strong aroma. S3. Thoroughly mix the mellow and strong aroma crude oils, rapidly cool them, and then filter them under pressure to obtain the final edible oil.

2. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 1, characterized in that, Step S1 includes the following steps: S101. Screen and air-separate the oilseed raw materials to remove large and small impurities, as well as soil and sand. S102. After the clean oil raw material is processed in step S101, a color sorter is used to pick out the moldy particles in the oil raw material. S103. The non-moldy oilseed raw materials selected in step S101 are graded into whole-grain oilseed raw materials and incomplete-grain oilseed raw materials using a planar rotary screen.

3. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 2, characterized in that, In step S101, a combination of cylindrical primary cleaning screen, vibrating screen, destoner and suction duct equipment or device is used to process the oil raw materials.

4. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 2, characterized in that, In step S103, the incomplete oilseed raw material includes small-particle raw material and half-particle raw material.

5. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 1, characterized in that, In step S2, the method for preparing the alcohol-scented crude oil is as follows: Step 1: First, turn on the microwave and quickly heat the oil raw material to 70-80℃ within 1-2 minutes and hold for 3-5 minutes. Then turn on the infrared and further heat the oil raw material to 90-100℃ and hold for 4-6 minutes. Step 2: The pre-treated oilseed raw materials are fed into a conditioner, and steam is used to adjust the moisture content of the materials, keeping the moisture content within 1.6-2.2%. Step 3: The conditioned oilseeds are fed into the oil press. The pressing temperature is controlled at 80-90℃, the main shaft speed is 25-35r / min, and the thickness of the press cake is adjusted to 1.5-2.0mm. Low-temperature pressing is carried out. The crude oil is separated into oil and residue to obtain mellow crude oil. The residue is returned to the press for pressing again.

6. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 1, characterized in that, In step S2, the method for preparing the strong-scented crude oil is as follows: Step 1: Spray the surface of the sorted incomplete oilseed particles with a baking soda solution, and then place them in a microwave physical field to rapidly heat the material to 145-155℃ within 2-3 minutes and maintain the temperature for 7-10 minutes. Step 2: The microwave-treated oil raw material is fed into a conditioner, and steam is used to adjust the moisture content of the material, keeping the moisture content within 1.0-1.5%. Step 3: After the well-conditioned oilseed material is thoroughly mixed with the flavor-enhancing agent SiO2 powder that has absorbed glucose solution, it is fed into the oil press. The pressing temperature is controlled at 120-130℃, the main shaft speed is 15-22r / min, and the thickness of the pressed cake is adjusted to 1.2-1.6mm for appropriate temperature pressing. Step 4: After mixing the extracted crude oil containing residue with the crushed press cake, place it in a sealed container and carry out an enhanced aroma-generating reaction under the action of a mixed physical field of microwave and ultrasound. The microwave heating temperature is controlled at 160-170℃, the ultrasound frequency is 25-40kHz, and the ultrasound intensity is 30-40w / kg of the mixture. After the sealed reaction is carried out for 15-25 minutes, a strong aroma crude oil containing residue is obtained.

7. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 6, characterized in that, In the first step, the baking soda mixed solution is prepared by dissolving sodium thiosulfate (Na2CO3) and sodium bicarbonate (NaHCO3) in water to form a mixed solution with a mass concentration of 5-8% and a pH of 8-9.

8. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 6, characterized in that, In the third step, a glucose solution with a sugar concentration of 5-10% is poured into the conditioned oilseed material, fully absorbed, and mixed into an oilseed with a moisture content of 80-100%; and 1-2% by mass of flavoring agent SiO2 powder is mixed into the pressing material.

9. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 6, characterized in that, In the fourth step, the mass ratio of crude oil containing residue to crushed pressed cake is 10:

1.

10. The method for preparing edible vegetable oil that guarantees both nutrition and flavor according to claim 1, characterized in that, In step S3, the mellow and strong aroma crude oils are thoroughly mixed at a mass ratio of 9:1, and the mixed oil is rapidly cooled to 35-40°C within 3-5 minutes under the action of a refrigeration unit. The mixture is then filtered using a 400-600 mesh filter cloth to obtain the finished edible oil.

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