1323 results about "Edible oil" patented technology

The invention provides water-in-oil type emulsion gel loaded with probiotics and a preparation method of the water-in-oil type emulsion gel, and belongs to the technical field of probiotic products, the water-in-oil type emulsion gel loaded with the probiotics comprises a water phase and an oil phase, and the internal water phase is composed of gel and probiotic suspension; and the external oil phase consists of edible oil, a lipophilic emulsifier and at least one oil gelator. According to the water-in-oil emulsion gel, the stability of entrapped probiotics can be remarkably improved, meanwhile, the activity of the entrapped probiotics in the processing, storage and digestion processes is improved, particularly, the normal-temperature storage time is prolonged by 3 months, and a scientific basis is provided for normal-temperature food development.

The invention relates to the technical field of tourism services, in particular to a grease detection device and method for edible oil production and processing, and a system comprises a spectral data acquisition module, a component ratio calculation module, a spectral feature analysis module, a chemical component deviation evaluation module and a smell component fluctuation detection module. According to the method, accurate identification of edible oil component characteristics is improved by using the laser Raman spectrometer, fine analysis of complex components is realized by combining gas and liquid chromatograms and mass spectrometers, release of volatile substances is monitored by the electronic nose sensor, and environmental adaptability and dynamic response capability of data are enhanced. Through automatic abnormal data elimination and normalization processing, the data consistency and standardization level are improved, the accuracy of sample classification and edible oil safety assessment is further improved through multi-parameter ratio calculation and peak position offset analysis, the data processing flow is optimized, automation and intelligence of the detection system are enhanced, and the detection efficiency is improved. And the efficiency and the precision of edible oil detection are obviously improved.

The invention discloses a pretreatment method for determining perfluorinated and polyfluoroalkyl compounds in edible oil. The pretreatment method comprises the following steps: (1) extraction: weighing the edible oil, adding an isotope labeled standard substance, centrifugally extracting PFAS (perfluoroalkyl) in a shaking table, adding desalted water to accelerate lipid sedimentation, and performing refrigerated centrifugation to obtain an extracting solution; (2) enriching and purifying, namely enriching and purifying the extracting solution by using a method of combining liquid-liquid extraction and solid-phase extraction, freezing and centrifuging, and collecting supernate after nitrogen blowing to a constant volume. According to the pretreatment method disclosed by the invention, aiming at the characteristic that the edible oil is rich in protein and lipid content, a liquid-liquid extraction and solid-phase extraction combined method is selected to remove impurities such as protein, lipid and pigment, so that separation and purification of PFAS are realized, and the sample requirements of subsequent LC-MS / MS analysis are met. According to the pretreatment method, the sample amount is increased, the final constant volume is reduced, the detection limit of the method is reduced, the sample treatment speed is increased, rapid analysis can be carried out, and the stability is good.

The invention relates to the technical field of food industry, in particular to a lutein-loaded Pickering emulsion for 3D printing and a preparation method of the lutein-loaded Pickering emulsion. The preparation method comprises the following steps: extracting chlamydomonas reinhardtii protein from chlamydomonas reinhardtii powder as a raw material, preparing a chlamydomonas reinhardtii protein-xanthan gum compound from the chlamydomonas reinhardtii protein and xanthan gum with different contents, mixing the chlamydomonas reinhardtii protein-xanthan gum compound with lutein-loaded edible oil, and uniformly shearing to obtain stable lutein-loaded Pickering emulsion. And the xanthan gum is utilized to improve the stabilizing effect of the chlamydomonas reinhardtii protein on the Pickering emulsion and the protecting effect of the chlamydomonas reinhardtii protein on the xanthophyll. No chemical surfactant is added in the preparation process, so that the food safety is high; according to the present invention, the preparation operation is simple, the stability is good, the storage stability of xanthophyll can be significantly improved, and the xanthophyll nano-emulsion has characteristics of excellent viscoelasticity and excellent thixotropic recovery, can be used for 3D printing food, and has wide application prospects in the application of novel nutrient substance delivery systems and food-grade 3D printing materials.

The invention relates to the technical field of electrochemical detection and food quality safety, and particularly discloses an edible oil rancidity degree rapid detection system based on an electrochemical sensor, comprising: a data acquisition module for receiving an original electrochemical response signal and performing format standardization, abnormal data rejection and integrity verification; the data preprocessing module adopts a statistical optimization algorithm to reduce noise, correct baseline drift, generate a unified dimension data set and complete stability verification; the feature analysis module is used for extracting rancidity related feature parameters through statistical correlation analysis, and carrying out fusion calculation after significance verification to obtain feature values representing rancidity; and the evaluation and judgment module inputs the characteristic value into a pre-training model, outputs a quantitative index through multivariate statistical calculation, dynamically sets a safety threshold in combination with the edible oil type, and outputs a rancidity judgment conclusion after comparison. The method depends on statistical data processing and analysis, the detection reliability and accuracy are improved, and the method is suitable for edible oil quality safety rapid screening and quality monitoring.

The invention discloses an enzyme linked immunosorbent assay kit for detecting a plasticizer in edible oil and application of the enzyme linked immunosorbent assay kit, and belongs to the technical field of enzyme linked immunosorbent assay. The enzyme linked immunosorbent assay kit comprises an elisa plate coated with a plasticizer coupling antigen, a plasticizer standard substance, an enzyme conjugate working solution, a plasticizer specific antibody working solution, a purification tube, a purification reagent, a standard substance diluent, a sample diluent, a substrate solution, a stop solution and a 10 * concentrated washing solution. The standard substance diluent provided by the invention is used for diluting a plasticizer standard substance at different temperatures to obtain a plasticizer standard solution, and the obtained plasticizer standard solution has basically consistent inhibition ratio, so that the stability of the kit is remarkably enhanced; meanwhile, the standard diluent and other components in the kit have a synergistic effect, so that the enzyme linked immunosorbent assay kit has the advantages of good specificity, high sensitivity, good accuracy and high stability when being used for detecting the plasticizer in the edible oil; therefore, the enzyme linked immunosorbent assay kit has a good application prospect in the detection of the plasticizer in the edible oil.

The invention relates to Pickering emulsion, a preparation method and application thereof, and belongs to the technical field of emulsion preparation, and the preparation method comprises the following steps: S1, preparing a water phase: uniformly mixing and stirring gluten protein zymolyte obtained after gluten protein enzymolysis with polydextrose and a phosphoric acid buffer solution, heating in a water bath, and cooling to obtain the water phase; s2, preparation of an oil phase: dissolving fat-soluble active substances in edible oil to prepare the oil phase; s3, emulsion preparation: mixing the water phase and the oil phase, performing high-speed dispersion treatment, and homogenizing to obtain Pickering emulsion; the gluten protein zymolyte and the polydextrose conjugate are prepared by utilizing the Maillard reaction, and the emulsibility and the stability of the Pickering emulsion can be remarkably improved by taking the gluten protein zymolyte and the polydextrose conjugate as the emulsifier.

The invention relates to the technical field of grease filtering, and discloses a filtering and purifying device for edible oil production, which comprises a supporting seat, a filtering pot is arranged on the supporting seat, a guide column is fixedly connected to the supporting seat, the guide column is located in the middle of the filtering pot, an inclined plane is arranged at the upper end of the guide column, and the inclined plane is located in the middle of the filtering pot. A lower supporting disc sleeves the guide column, a filter screen is arranged above the lower supporting disc, an upper supporting disc is arranged above the filter screen, and the lower supporting disc and the filter screen are in sliding connection with the inner wall of the filter pot. According to the filtering and purifying device for edible oil production, in the oil filtering process, the distance between two filter screens can be automatically increased, meanwhile, through the design of an upper supporting disc, in the process that the distance between the two filter screens is increased, the upper supporting disc can rotate, impurities on the filter screens can be spread out, and the filtering and purifying device is convenient to use. The filter screen is prevented from being blocked by impurities.

The invention relates to the technical field of edible oil processing, and discloses a continuous refining method for edible oil, which is characterized by comprising the following steps: raw material filtration, degumming, alkali refining deacidification, soapstock and water washing, dehydration treatment, decoloration treatment, filtration separation and deodorization treatment. According to the continuous refining method for the edible oil, continuous operation is achieved in the whole refining process, all procedures are closely linked from pretreatment of crude oil to output of final refined oil, the production efficiency is greatly improved, compared with an intermittent refining process, the production efficiency is improved, the requirement of large-scale production can be met, and the production cost is reduced by optimizing process parameters. And for example, the reaction of each process is carried out at proper temperature, pressure and stirring speed, so that unnecessary energy consumption is reduced. And meanwhile, the starting and stopping times of equipment are reduced through continuous production, and the energy loss is further reduced. Practical production verifies that compared with a traditional process, the refining method has the advantages that the energy consumption is reduced, and the production cost is effectively saved.

The invention provides a quality detection device and method for edible oil production. The method comprises the following steps: collecting spectral data and peroxide value of each edible oil sample; extracting a frequency doubling absorption peak during stretching vibration of each chemical bond from each spectral data, and performing cross validation on the oxidation process of the edible oil according to all the frequency doubling absorption peaks and all the peroxide values to obtain a plurality of chemical characteristic variables related to oxidation of the edible oil; establishing an oxidation kinetic model of the edible oil according to all the chemical characteristic variables, and predicting the optimal oxygen flow rate of oxidation of the edible oil through the oxidation kinetic model; performing oxidation stability detection on the edible oil, and when the optimal oxygen flow rate is greater than the oxygen flow rate in the oxidation stability detection, correcting the oxidation stability detection result according to the optimal oxygen flow rate to obtain the oxidation induction time of the edible oil. By adopting the scheme of the invention, the detection error caused by the mismatching of the oxygen flow rate in the oxidation stability detection can be eliminated.

1. Name of the Design Product: Oil Pot (AA415BJ). 2. Use of the Design Product: Used for containing liquid seasonings such as edible oil. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: 3D view of Design 6. 5. Design 6 is designated as the basic design. 6. Other Circumstances Requiring Explanation: Other Explanation: Part A of Designs 2, 4, 6, and 8 is a transparent part.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a camellia chekiangoleosa improved variety breeding method and a camellia chekiangoleosa improved variety breeding system based on function superposition, and the method comprises the following steps: cloning excellent single plants through a high-stem grafting technology, and establishing a specific germplasm resource library; determining three types of phenotypic data of a floral leaf character set, an oil yield character set and an oil quality character set; the method comprises the following steps: presetting six types of application scenes such as an edible oil production raw material forest and a specific natural compound production raw material forest, and constructing a comprehensive evaluation model by adopting a hierarchical weight distribution method: distributing first-level weights for three types of character sets, and then distributing second-level weights for characters in subsets; standardizing the character of the floral leaf by adopting a binary comparison method, and standardizing the character of the oil yield and the character of the oil quality by adopting a centesimal system; and screening a target improved variety according to a comparison result of the comprehensive score of the to-be-evaluated variety and the average score of the existing improved variety. By means of the method, superposition breeding of ornamental, oil production and oil quality functions is achieved, and the adaptability of improved varieties and industrial scenes is improved.

The invention belongs to the technical field of bioengineering and food safety, and particularly relates to a fusion enzyme for degrading aflatoxin B1 (AFB1) and / or zearalenone (ZEN) and application of the fusion enzyme. The fusion enzyme S1-AsDPP III disclosed by the invention can effectively degrade AFB1 and ZEN, the fusion enzyme is obtained by fusing a section of self-assembled amphiphilic oligopeptide S1 sequence at the N end of wild type AsDPP III, and the thermal stability of the fusion enzyme and the amphipathy of the fusion enzyme in an oil-water coexistence system can be remarkably improved. Under mild reaction conditions, the fusion enzyme can efficiently degrade AFB1 and ZEN in vegetable oil, and is especially suitable for detoxification treatment of common edible oil such as peanut oil and corn oil. The invention provides a green, safe and efficient scheme for removing fungaltoxin from grease food, and the method has a good industrial application prospect.

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

The invention relates to the technical field of biochemical detection, in particular to an enzyme linked immunosorbent assay kit for detecting diisononyl phthalate and application of the enzyme linked immunosorbent assay kit. The invention relates to an enzyme linked immunosorbent assay kit for detecting diisononyl phthalate. The enzyme linked immunosorbent assay kit comprises the following components: an elisa plate coated with a coating antigen, a diisononyl phthalate specific antibody working solution, an enzyme marker working solution, a diisononyl phthalate standard substance solution, a substrate developing solution, a stopping solution, a washing solution, a sample diluting solution and a purifying agent. According to the invention, the content of diisononyl phthalate in an edible oil sample is qualitatively or quantitatively detected by mainly adopting an indirect competitive ELISA method; the sample pretreatment requirement is low, the sample pretreatment process is simple, and a large batch of edible oil samples can be rapidly detected at the same time; the main reagent is provided in the form of a working solution, and the detection method is convenient and easy to implement and has the characteristics of high specificity, high sensitivity, high precision, high accuracy and the like.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

The invention belongs to the technical field of scale inhibitors, and particularly relates to a slow-release scale inhibitor and a preparation method thereof.The preparation method comprises the steps that 3, 4, 5-allyl trihydroxybenzoate, itaconic acid, sodium hydrogen sulfite, methacryloyloxyethyl-n-hexadecyl-dimethyl ammonium bromide and deionized water are mixed, after water bath heating, an ammonium persulfate aqueous solution is slowly added, and the scale inhibitor is obtained after reaction; the preparation method comprises the following steps: dissolving agar in deionized water, adding polyethylene glycol modified sodium alginate and a scale inhibitor into the deionized water, stirring, dropwise adding into edible oil to obtain gel microspheres, adding the gel microspheres into a calcium chloride aqueous solution, slowly stirring, cross-linking, cleaning and drying to obtain the slow-release scale inhibitor. The hydrogel microspheres swell to slowly release the scale inhibitor, meanwhile, the released scale inhibitor is hydrolyzed in water, ester groups are slowly broken, polycarboxylic acid, 3, 4, 5-trihydroxybenzoic acid and hydroxyethyl-n-hexadecyl-dimethyl ammonium bromide are slowly released, and good scale inhibition and corrosion inhibition effects are achieved.

The invention discloses an intelligent seasoning control system and method for diglyceride edible oil, and the system comprises a processing data collection module, a cross validation module and a dynamic control module, and is characterized in that the processing data collection module is suitable for collecting data in a stir-frying process in a stir-frying seasoning process; the cross validation module is used for analyzing the aroma release degree in the stir-frying process and the coking degree of seasonings according to data acquired by the processing data acquisition module and carrying out cross validation on the processing process, and the processing data acquisition module is electrically connected with the cross validation module; the dynamic control module is used for dynamically controlling and adjusting the parameters of the stir-frying and seasoning process according to the verification result of the cross verification module, and the dynamic control module is electrically connected with the cross verification module.

The invention relates to the technical field of filtering devices, in particular to a filtering device for edible oil production, which comprises a buffer tank, a motor is mounted at the position, close to the middle, of the upper end of the buffer tank, and a feeding pipe is fixedly connected to the position, close to one side, of the upper end of the buffer tank. A collecting mechanism is installed at the position, close to one side, of the outer side of the buffer tank, a discharging pipe is fixedly connected to the position, close to the lower end, of the outer side of the buffer tank, a filter cartridge is installed on the inner side of the buffer tank, a filter screen is arranged on the inner side of the filter cartridge, and the filter screen covers the bottom of the inner side of the filter cartridge; a filtering mechanism is arranged above the filter cartridge on the inner side of the buffer tank, the filter cartridge can be centrifugally filtered, and impurities in the filter cartridge can be extruded by a pressing plate, so that the filtering efficiency is improved, the loss of edible oil is reduced, the production cost is saved, and the quality of the edible oil is effectively improved.

The utility model discloses a water filtering type fryer which comprises a fryer body, a cavity used for containing edible oil and water is arranged in the fryer body, a heater is installed on one side of the fryer body, a horizontal cooler is installed on the inner wall of the cavity, a water drainage pipe is installed at the bottom of the fryer body, and an oil drainage pipe is installed on the side face of the fryer body. A cavity is formed in the pot body, a filtering mechanism is arranged in the cavity and comprises a filtering plate, a discharging hole is formed in the side face of the pot body and is kept on the same horizontal line with the filtering plate, a collecting box communicated with the discharging hole is fixedly installed on the outer side of the pot body, and a push plate used for pushing sediment to the discharging hole is arranged on the filtering plate in a sliding mode. Sediments falling from fried food fall into a water layer and are intercepted by the filter plate, and when too many sediments are accumulated on the filter plate, the push plate moves to push the sediments on the filter plate to move towards the discharge hole until the sediments are pushed into the collection box to be collected, so that the sediments accumulated on the filter plate are cleaned, and accumulation is reduced.

The invention provides a sleep-promoting grease composition as well as a preparation method and application thereof, and relates to the technical field of edible oil. The grease composition comprises, by weight, 40-50 parts of grease and 45-60 parts of auxiliary materials, the grease comprises rice oil, hemp seed oil and spina date seed oil according to the weight ratio of (20-30): (10-15): (5-10), and the auxiliary materials comprise a filler, an emulsifier and an antioxidant. According to the grease composition, the sleep rate, the sleep time and the GABA neurotransmitter level are improved, so that sedative hypnosis and sleep promotion can be achieved, meanwhile, the preparation method is simple, and the stability is good.

The utility model discloses a sampler for edible oil quality detection, which belongs to the field of edible oil production. It mainly includes: a receiving cavity is defined inside a main body, and one end of the receiving cavity is open, and a baffle with holes is provided at the other end; a clamping device is arranged on the side of the main body with holes, and a through hole is drilled at the end away from the main body; a liquid storage tank is detachably embedded between the main body and the clamping device, and a silicone block is provided at one end facing the main body; a pre-negative pressure device is arranged in the receiving cavity, and consists of a vacuum tube assembly and a driving assembly, and the two are connected by a cable, wherein one end of the vacuum tube assembly passes through the hole of the baffle, and punctures from one side of the silicone block to the other side, and is connected with the liquid storage tank. By optimizing its structure, the utility model not only reduces the volume of the device and improves portability, but also adopts a detachable liquid storage tank to avoid the occurrence of doping between samples and improve the monitoring accuracy of the samples. The utility model is mainly used for sampling edible oil.

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

The invention relates to the technical field of edible oil processing, and discloses high-quality special sesame oil and a preparation method thereof.The method comprises the following steps that 1, under the condition that the oxygen concentration is lower than 0.5 v%, an oil material and first edible oil are mixed and then subjected to first-stage heating and second-stage heating in sequence, and a first solid-liquid mixture is obtained; (2) carrying out first solid-liquid separation on the first solid-liquid mixture to obtain first clear oil and first oil residues; wherein the first-stage heating is carried out under negative pressure, and the second-stage heating is carried out under normal pressure; the temperature of the first-stage heating is 30-160 DEG C lower than that of the second-stage heating. The vegetable oil prepared by the method is high in nutrient substance and flavor substance content, low in benzopyrene content, low in acid value and peroxide value, less in oil smoke during cooking, short in processing time and high in aroma production efficiency and nutrient substance extraction rate; in addition, the plant oil prepared by the method does not need to be hydrated and degummed, and the phosphorus content in the plant oil is low.

The invention relates to the technical field of oil-water separation devices, in particular to an oil-water separation device for edible oil production, a first rotating shaft is rotatably mounted at the top of a second heating barrel, a first rotating fan blade is fixedly mounted on the side wall of the first rotating shaft, and a synchronous belt transmission assembly is mounted on the side wall of the first rotating shaft in a transmission manner; a second rotating shaft is installed at the end, away from the first rotating shaft, of the synchronous belt transmission assembly in a transmission mode, second rotating fan blades are fixedly installed on the side wall of the second rotating shaft, a rotating stirring shaft is fixedly installed on the side wall of the second rotating shaft, a wedge-shaped circular plate is rotatably installed on the side wall of the second rotating shaft, and a cylindrical connecting barrel is fixedly installed at the top of the wedge-shaped circular plate; steam pushes the first rotating fan blade to drive the first rotating shaft to rotate, the synchronous belt transmission assembly drives the second rotating shaft and related parts to operate, the whole process is in close fit, the oil-water separation process is efficiently and orderly conducted, compared with a traditional oil-water separation mode, the separation task can be completed within shorter time, and the oil-water separation efficiency is improved. The requirement on efficient production in the edible oil production process is met.

The invention relates to the related field of edible oil barrel handle production, in particular to an edible oil barrel handle stacking mechanism which comprises a first electric guide rail, a first sliding frame, a second electric guide rail, a second sliding frame, a suction cup frame, a rotating plate, a connecting mechanism, a supporting seat, a supporting plate, a positioning and folding module, a sliding mechanism, a pneumatic suction cup and the like. The front face and the back face of the rotating plate are each provided with a set of pneumatic suction cups, the two sets of pneumatic suction cups can be conveniently and alternately used, abrasion caused by continuous use of one set of pneumatic suction cups is reduced, when one set of pneumatic suction cups is used, the other set of pneumatic suction cups can serve as standby, and when one set of suction cups need to be maintained or breaks down, the other set of pneumatic suction cups can serve as standby. And the other group of suction cups can continue to work, so that the production continuity is ensured, and the working efficiency of grabbing the oil drum handle is improved.

The invention relates to an oil preparation method based on an oil material cell reactor principle, which comprises the following steps: S1, comprehensively grading rapeseeds into mature grains and immature grains according to appearance color and grain size; s2, performing after-ripening reaction on the sorted immature rapeseed grains under the conditions of natural illumination or artificial illumination or both of the natural illumination and the artificial illumination and certain temperature and humidity; s3, merging the ripe rapeseeds sorted in the step S1 and the rapeseeds subjected to light-promoted after-ripening treatment in the step S2, and putting the merged rapeseeds in a microwave field or an infrared field or a multi-physical field of the microwave field and the infrared field for collaborative pretreatment so as to continue cell reaction; s4, the rapeseeds subjected to multi-field collaborative pretreatment are subjected to tempering and then guided into a low-temperature oil press to be squeezed to prepare oil; and S5, cooling the squeezed crude oil, and then carrying out precision filtration at a relatively low temperature to obtain finished oil. According to the method, migration of natural nutritional ingredients into oil and generation of a large amount of pleasant aroma substances are promoted at a relatively low temperature, and high-quality edible oil is produced.

The application belongs to the technical field of food safety detection, and specifically discloses a method for detecting BaP in edible oil by using CTAB modified silver nanomaterial based on LLE-SERS, which comprises the following steps: preparing Ag nanoparticle sol, preparing CTAB functionalized Ag nanoparticle sol, SERS detection of BaP standard aqueous solution with different concentrations, fitting a standard curve, extracting BaP and performing SERS detection. The synthetic raw materials of the surface CTAB functionalized Ag nanoparticles used in the application are simple, and the coverage degree of the ligand molecules CTAB on the surface of the Ag nanoparticles can be controlled and adjusted. The CTAB as the surface ligand can directly capture and enrich BaP molecules. The detection method is high in stability, and can effectively avoid the problem that different batches of samples produce different effects in the Raman test.

According to the present invention, AI for predicting the rate of deterioration is generated. A learning device comprises: an imaging section configured to acquire an image in which edible oil is captured; a state identification section configured to analyze the image to identify a state of the edible oil; and a learning section configured to cause a learning model to learn a correlation between the state and a rate of deterioration indicating an increased level of deterioration of the edible oil.