682 results about "Colza oil" patented technology

The invention discloses nutritional potato chips and a preparation method thereof. The nutritional potato chips are characterized by being prepared from the following raw materials in parts by weight: 90-100 parts of potatoes, 25-30 parts of rye flour, 3-4 parts of salt, 4-5 parts of oligosaccharide, 1-2 parts of zinc citrate, 8-10 parts of lily mayonnaise, 10-11 parts of almond, 11-12 parts of peanut, 12-13 parts of sesame, 1-2 parts of burdock, 1.5-1.8 parts of lophatherum gracile, 0.8-1.5 parts of tangerine peel, 1.5-2 parts of cassia seed, 1-1.5 parts of angelica, 2-2.5 parts of broadbean flower, 2-3 parts of apple blossom, 2-3 parts of stellaria media and 3-5 parts of rapeseed oil. The nutritional potato chips have superior flavor, are crisp, refreshing, scientific in proportion of all the ingredients and rich in nutrition, and have the effects of dispelling wind and heat, regulating qi, strengthening spleen, drying dampness, eliminating phlegm, replenishing blood, improving eyesight, cooling blood, detoxifying, maintaining beauty and keeping young.

The invention relates to blend oil with proportional fatty acid prepared by walnut oil and other plant oils, which is composed of 5-20% of walnut oil by weight and 80-95% of common plant oils by weight, wherein the common plant oils are selected from any 6 to 11 from peanut oil, soybean oil, sunflower seed oil, teal oil, cotton seed oil, corn oil, almond oil, olive oil, tea oil, linseed oil and colza oil. The ratio of three fatty acids in the blend oil provided by the invention can reach 0.27:1:1, wherein the ratio of omega-6 (linoleic acid) to omega-3 (linolenic acid) in polyunsaturated fatty acids is (4-6):1, and the blend oil in the invention also can overcome the disadvantages that walnut oil is expensive in price and little in market acceptance space while common plant oil has single nutrition and is difficult to supplement fatty acids essential to human body, therefore, by long term administration of the walnut blend oil, cholesterol can be effectively reduced, hyperlipaemia can be reduced, heart cerebrovascular disease can be prevented, and the holistic health level of people can be improved.

The invention provides nutrient plant blending oil. The nutrient plant blending oil comprises components in percentage by weight as follows: 20%-40% of rapeseed oil, 10%-20% of linseed oil, 6%-12% of sunflower seed oil, 5%-15% of peanut oil, 4%-8% of wheat germ oil, 2%-10% of camellia seed oil, 1%-5% of seabuckthorn seed oil, 3%-8% of walnut oil, 2%-5% of grape seed oil, 0.1%-2% of allicin, 0.1%-2% of docosahexaenoic acid, 0.1%-2% of vitamin E, 0.1%-2% of curcumin and 0.1%-1% of resvaritrol. The production method of the blending oil comprises steps as follows: the raw materials are weighed in the proportion and then added to a mixing vessel, nitrogen is injected at the temperature of 40-60 DEG C, so that pressure in the mixing vessel can keep 0.1-0.5 Mpa, vibration and blending are performed through ultrasonic waves for 60-120min and then are left to stand for 3-5 hours, and primary blending oil is obtained; then bentonite and activated carbon in the weight ratio of 1:(2-4) are added to the primary blending oil, the mixture is stirred for 30-60min at a rotation speed of 80-100 r/min, then solid impurities are filtered out, and the nutrient plant blending oil is obtained. The blending oil integrates edible and health-care functions of various kinds of plant oil, and the nutrient plant blending oil has more nutrition and health-care functions due to addition of functional additives.

The invention provides herbaceous plant nutritive water based on an emulsified microcapsule and a preparation method of the herbaceous plant nutritive water. The preparation method comprises the following specific steps: mixing hydrogenated vegetable oil, low erucic acid rapeseed oil , siloxane, microcrystalline wax and diglycerol, heating and uniformly stirring, and performing heat reservation and sterilization to obtain an oil phase; adding ethylene glycol, propylene glycol, glycine betaine, urea, poly-sodium glutamate, triethanolamine, caprylhydroxamic acid and hexylene glycol into deionized water, heating and uniformly stirring, performing heat preservation and sterilization to obtain a water phase; adding the oil phase into the water phase, performing heating, homogenization and low-speed stirring, adding cetyl ethyl hexanoate and stearic acid, then slowly adding PEG-40 hydrogenated castor oil and a microcapsule wall material, cooling, adding tremella, centella asiatica, polygonum cuspidatum, scutellaria baicalensis, tea leaves, glycyrrhiza glabra, female chrysanthemum, rosemary leaves, beer saccharomycete and grape fruit cell extract active components, and adding chondrus crispus extracts, bio-saccharide gum-1, diglycerol, palmitoyl tripeptide-1 and essence for mixing to obtain the herbaceous plant nutritive water based on the emulsified microcapsule.

The invention discloses a production technique of low-temperature pressed rapeseed oil, wherein rapeseeds are cleaned, subjected to impurity removal, subjected to wall breaking based on freezing treatment and then fried to 60-70% rape to contribute to the oil leaching, a pressing technique is utilized in the invention, and a specially treated adsorbent is used for decoloring. A technique of heating after freezing is utilized in the invention to facilitate the cell disruption of the rapeseeds so as to improve the oil extraction rate, and the oil extraction rate is 5-6% higher than that of a traditional pressing method; and the oil is extracted by the pressing technique in the invention, so that no pollution exists, the purity of the oil product is guaranteed, and the oil is all natural and meets the demands of green food.

The invention relates to chilli oil and a preparation method thereof, and belongs to the technical field of edible chilli oil. The technical problem to be solved is to provide the chilli oil and the preparation method thereof. The technical scheme includes that: the chilli oil comprises by weight 220-250 parts of rapeseed oil, 40-60 parts of bean paste, 15-25 parts of chili powder, 8-15 parts of fermented soya beans, 15-20 parts of accessories and 3-5 parts of condiments, wherein the accessories include ginger, garlic, cumin with a weight ratio of 1:1:1, and pepper, star anise, Chinese wolfberry with a weight ratio of 1:1:1. The chilli oil is prepared by the steps of stewing the condiments, brewing the accessories and the fermented soya beans, immersing bean paste with oil, mixing and hot dipping with the dry chilli powder.

The invention provides a disinsection fungi emulsifiable powder, comprising the following components: disinsection fungi spore powder or mycelium 40-60, vegetable oil 5-15, surfactant 5-10, stabilizer 5-10, dispersant 0.1-1; wherein the disinsection fungi is metarrhizium anisopliae, white muscardine fungi, paecilomyces, hirsutella or the mixture; the surfactant is nonionic surfactant, the vegetable oil is one kind or the mixture of many kinds of the oil according to arbitrary ratios selected from the palm oil, corn oil, soybean oil, cotton seed oil and colza oil; the stabilizer is one kind or the mixture of many kinds of the oil according to arbitrary ratios selected from the xanthan gum, carboxymethyl cellulose, gelatin; the dispersant is DW 1003, glucose ester of fatty acid or the mixture thereof. The storage and transportation of the disinsection fungi emulsifiable powder is convenient and the storage period of the fungi spore is effectively prolonged and the long-term storage is convenient and the preparation activity is higher; after application of the disinsection fungi emulsifiable powder, the oil can effectively absorb the ultraviolet ray and reduce the damage of the ultraviolet ray on the fungi spore, effectively increase the field control-effect stability. The process production technique of the disinsection fungi emulsifiable powder is simple and the disinsection fungi emulsifiable powder is easily mixed with the other compatible synergistic pesticide.

The present invention relates to health-care blending oil, which comprises more than five varieties of the edible oil. The present invention is characterized in that the health-care blending oil comprises the compositions in weight percentage of 20 to 25 percent peanut oil, 10 to 15 percent rapeseed oil, 20 to 25 percent soybean oil, 5 to 10 percent benne oil, 15 to 25 percent linseed oil, 15 to 20 percent olive oil and 5 to 10 percent corn germ oil. The health-care blending oil of the present invention is made by mixing a plurality of compositional plant oil, which emphasizes the edible oil variety having the low cost and the monounsaturated fatty acid and the polyunsaturated fatty acid in a large ratio; therefore, the blending oil of the present invention is more suitable for the heart and brain patient to eat; moreover the cost is greatly reduced.

The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.

The invention discloses nutrition-enriched cooked yak meat sauce and a processing method thereof, relating to a processing method of cooked yak meat, in particular to a processing method of the cooked yak meat, which supplements calcium and vitamins in yak meet. The formula of nutrition-enriched cooked yak meat sauce comprises the raw materials of yak meat, nut meat, red bean, sweet bean, sweet sauce made of fermented flour, red pepper, colza oil, mashed garlic, ginger, gourmet powder, white sugar, pepper powder, organic acid calcium for food, vitamin A and vitamin D, wherein the nut meat is almond kernels, and the organic acid calcium for food is calcium citrate or calcium malate. The processing method comprises the steps of: preparing nut meat powder and dried yak meat, frying bechamel sauce, frying aniseed, grinding cooked main materials, and adding reinforced calsium supplement and vitamins. The nutrition-enriched cooked yak meat sauce has the function of supplementing calcium and vitamins A and D, is quite suitable for being used as seasoning for family use, snack food for travelers, and seasoning food for launch of students to enhance the sense of taste and increase appetite; in addition, the almond kernels can cover the specific smell of the yak meat.

The present invention discloses a rapeseed oil production process, wherein rapeseed is subjected to impurity removing through a cleaning sieve, and then is subjected to a freezing treatment to carry out wall breaking so as to easily achieve oil leaching. According to the present invention, a levigation process is adopted, and decoloration adopts a specially-treated absorbent; processes of freezing and heating are sequentially performed, such that wall breaking of rapeseed cells is easily achieved, and an oil yield of the production process of the present invention is increased, and is increased by 5-8% compared with an oil yield of the conventional pressing method; and the levigation process is adopted to take oil, such that no pollution is generated, oil product purity is ensured, a pure nature characteristic is provided, and green food requirements are met.

The invention relates to a zi ba pepper product and a production process of the zi ba pepper product. The zi ba pepper product is mainly prepared from the raw materials of colza oil, dried red pepper, ginger, garlic, salt, pepper and monosodium glutamate. The production process mainly comprises the following steps of: (1) selecting the dried red pepper; (2) cleaning and cooking; (3) mixing and smashing; (4) frying and quantitatively filling; (5) screwing, smearing, labeling and spraying the codes; and (6) checking, boxing and storing in warehouse. The flavor of the zi ba pepper can be kept, the cooked dried red pepper is mixed and smashed with the ginger and garlic to form pepper blocks with proper size according to a certain ratio, the colza oil is refined for frying, the zi ba pepper is thermally filled when being fried to the required degree, and the phenomenon that the product is exposed in air for a long time so as to be polluted is avoided; and moreover, the manufacturing process is scientific, reasonable, high in working efficiency and suitable for large-scale production.

The invention discloses a bamboo cutting board, a wooden cutting board and a mildewproof treatment method of the bamboo cutting board and the wooden cutting board. The bamboo cutting board or the wooden cutting board comprises a bamboo cutting board portion or a wooden cutting board and edible vegetable oil at a mass ratio of 95-99.5%:0.5-5%, and an antioxidant and a preservative are added in the edible vegetable oil. The mildewproof treatment method of the bamboo cutting board and the wooden cutting board includes: adding appropriate amount of the antioxidant and the preservative in the edible vegetable oil; taking the bamboo cutting board or the wooden cutting board with less than 20% of water, and subjecting the cutting board to mildewproof treatment via the vegetable oil by a normal-pressure soaking method, a vacuum soaking method or a brushing method; naturally drying the cutting board, and packing the cutting board with a thin food packaging plastic film 0.04-0.1mm in thickness by means of heat sealing. The edible vegetable oil is selected from colza oil, tea-seed oil, cottonseed oil, peanut oil, sunflower seed oil, palm oil or blend oil with above oil blended in any proportion. The bamboo cutting board and the wooden cutting board subjected to the mildewproof treatment method are less prone to mildewing, stinking and cracking and are harmless to health.

The invention relates to a sour-soup hot pot condiment. The sour-soup hot pot condiment comprises a sauce bag and a zanthoxylum oil bag. A preparation method of the sauce bag comprises the following steps: mixing fermented tomato sauce, fermented chili sauce and normal-temperature rapeseed oil, gradually heating to 110 DEG C within 30 minutes, and adding table salt, monosodium glutamate, spices and citric acid in the heating process; after the mixture is naturally cooled, carrying out sealed packaging. The zanthoxylum oil bag is independently packaged and is mixed with the sauce bag during eating. The sour-soup hot pot condiment comprises the following raw materials in parts by weight: 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato sauce, 15-18 parts of fermented chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 parts of citric acid and 7-11 parts of zanthoxylum oil. The sour-soup hot pot condiment preserves the flavor and feature of hot pots and has palatable taste, and nutrients can be effectively prevented from being damaged.

The invention discloses a rapeseed screening and impurity removal device for production of rapeseed oil and relates to the technical field of rapeseed oil processing. The device comprises a supportingframe, wherein a screening groove is hinged to the supporting frame; a screening plate is embedded in the bottom of the screening groove; a material separation barrel fixed at the top in the supporting frame is arranged above the screening groove; a limiting sleeve is fixed at the bottom of a fixed frame; a sliding column is mounted in the limiting sleeve; a wedge block abutted against the a guiding roller is slidably mounted on the supporting frame; and a collecting groove fixed on the supporting frame is arranged below the screening groove. According to the invention, through the transmission cooperation of the arranged wedge block and the guiding roller, the vibration of the screening groove together with the screening plate is achieved and thus separation of rapeseeds and impurities is facilitated; arranged fan blades rotate and blow air towards the interior of the screening groove, so that light impurities mixed in the rapeseeds are blown away and the separation effect of the rapeseeds and impurities is better; and arc holes formed in a discharging disc are staggered with disperse radial holes formed in the material separation barrel intermittently and repeatedly, so that excessive concentrated screening of the rapeseeds is avoided and the impurity removal efficiency is improved greatly.

A low-temperature physical refining method for rapeseed oil with an aromatic flavor comprises the following steps that firstly, low-temperature water hydration is carried out, wherein crude oil is sufficiency stirred, added with brine, stirred and subjected to heat preservation standing settling, oil foots are excluded, and hydrated pure oil is obtained; secondly, water absorbing and drying are carried out, wherein rapeseed cake powder is added into the hydrated pure oil, stirring and filtering are carried out, and degummed oil is obtained; thirdly, dehydration is carried out, wherein the degummed oil is pumped into a dehydration tank, then dry inert gas is introduced, the pumped-out inert gas containing moisture is then subjected to cooling and dehydration, circulation operation is carried out, and then dehydrated oil is obtained; fourthly, refrigerating dewaxing is carried out, wherein the dehydrated oil is cooled and pumped into a grain oil glowing tank, a filter aid is added, stirring is carried out with the oil temperature maintained, filtering is carried out, and the rapeseed oil is prepared. The finished oil prepared from the method is mellow in flavor, the phospholipid content, high-melting-point impurity content and water content are low, the appearance quality and flavor at the low temperatures are stable, sediment cannot be generated, and the level-four standard of GB 1536-200 is met; the method is simple, heating is not needed in the refining process, the temperature is low, and energy consumption is low.

The invention provides a rapeseed peeling method for making oil through cold pressing and belongs to front-end procedures in a rapeseed oil making method. The rapeseed peeling method provided by the invention comprises the following steps: (1), rapeseed pre-processing, (2), microwave pre-processing, (3), crushing and peeling; (4) hull and kernel separating, (5), color sorting and peeling, and (6), oil making through cold pressing. The process is relatively simple, the investment is less, the microwave pre-processing is conducive to rapeseed crushing and peeling, hull and kernel adhesion is effectively reduced after crushing, moreover, a drying effect is played, the rapeseed peeling rate can reach 95 percent or above, and the shelling rate and the color sorting rate are both higher than 95 percent. Low temperature pressed crude oil obtained through low temperature pressing to the rapeseed kernel obtained after microwave treatment is light in color, more reasonable in nutrient substance composition, can be high-quality rapreseed oil without need of complex refining process, and meets the requirements of current consumers to green and healthy oil.

The invention discloses an edible tea oil blend oil, which comprises 40-70 percent of refined tea oil, 25- 45.5 percent of rapeseed oil, 1-10 percent of peanut oil, 0-10 percent of soybean oil and 0-10 percent roselle seed oil. According to the difference of the species and quantity of fatty acid which is contained in different natural edible vegetable oil, the invention uses dietary fatty acid balance of human bodies as a principle to combine the tea oil, the rapeseed oil, the soybean oil, the peanut oil, the roselle seed oil or other vegetable oil according to a certain proportion, the composition of the fatty acid is changed through scientific allocation, and thereby meeting the needs of different people. The fatty acid of the edible tea oil blend oil forms a best proportion which is that saturated fatty acids: unsaturated fatty acids : polyunsaturated fatty acids is 1:6:1, thereby achieving the demands of the polyunsaturated fatty acid, which is omega-6: omega-3=4-6:1, according with dietary fatty acid principle of the human bodies, becoming a nutritional blend oil which is capable of specifically regulating and improving the physiological and pathological of the human bodies, and meeting the health demands of the human bodies.

The invention relates to a method for preparing sanshoamides, which comprises the following steps of: pouring boiling rape seed oil into pricklyash peel fragments in a certain mass ratio to obtain an extraction raw material, and then preparing the sanshoamides according to the process and the extraction pressure, extraction temperature, separation pressure and separation temperature. The method has low influence on the flavor component of pricklyash peel, and furthest keeps the numb taste of the pricklyash peel; and the prepared product has the characteristics of thick numb taste, natural and moderate aroma, light mature flavor, lingering and full mouthfeel aftertaste and the like.

The invention discloses a spicy shrimp seasoning and a production method of the spicy shrimp seasoning, wherein the production method comprises the following steps: heating rapeseed oil to 170-180 DEG C, adding dried chili powder, Pixian county bean paste and fermented soya beans and stir-frying for 4min at the temperature of 175-185 DEG C; adding ginger granules, pickled ginger, garlic granules and pickled pepper and stir-frying for 3min at the temperature of 85-95 DEG C; adding composite spices and white granulated sugar and stir-frying for 3min at the temperature of 80-90 DEG C; adding Chinese prickly ash powder and stir-frying for 2min at the temperature of 75-85 DEG C; adding salt and monosodium glutamate and stir-frying for 1min at the temperature of 75-85 DEG C; adding white wine and yellow rice wine, disodium 5'-ribonucleotide, yeast extract, edible essence, fermented soy sauce and tea polyphenol and stir-frying for 1min at the temperature of 65-75 DEG C. The novel spicy shrimp seasoning produced according to the method disclosed by the invention is natural and gentle in fragrance, heavy in spicy flavor, rich in nutrition, with the flavor obviously superior to existing similar products, and well praised by consumers.

The invention discloses flavored fermented soybean chilli sauce. In parts by weight, the flavored fermented soybean pepper sauce is prepared by 105-125 parts of chilli powder, 135-155 parts of colza oil, 25-45 parts of fermented soybeans, 10-30 parts of walnut kernels, 20-40 parts of edible salt, 5-25 parts of garlic, 5-25 parts of gingers, 1-5 parts of pepper and 0.8-1.4 part of white granulated sugar. According to the flavored fermented soybean chilli sauce, the fermented soybeans, the walnuts and the chilli powder are combined, the fermented soybeans are capable of restraining the secretion of gastric acid and activating the secretion of alkaline grume, the chilli powder contains a large amount of vitamin C and the walnuts have the functions of refreshing and nourishing the brain, and in the eating process, the fragrance of the fermented soybeans and the crisp of the walnuts can be tasted, so that the taste of the chilli sauce is greatly improved and the function of preventing and treating gastric ulcer can be provided.

The invention discloses a method for extracting rapeseed oil and passivated myrosinase from rapeseeds and belongs to the technical field of agricultural resources.The method has the advantages that raw materials are soaked by deionized water, moisture in cells is turned into steam during steam explosion or pressurization heat-moisture treatment, and cell walls are broken to allow the cell structure to be loose and promote the dissolution of grease in the cells; an ethanol solution is used as the oil extraction medium, glucosinolates and most degradation products are allowed to enter a water phase, the glucosinolate and glucosinolate degradation product contents in cake are lowered, and the detoxification procedure of rapeseed cake is reduced; enzyme use is avoided, oil production cycle is shortened, production cost is reduced, oil product quality is optimized, and the problems that the glucosinolate and glucosinolate degradation product contents of the cake obtained by a traditional rapeseed process are high, high-quality protein resources are wasted, a large amount of enzyme needs to be used, cost is high or environment pollution is severe, and the like are solved.