CA3170842C - High-polyphenol rapeseed oil and preparation method thereof - Google Patents
High-polyphenol rapeseed oil and preparation method thereof Download PDFInfo
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- CA3170842C CA3170842C CA3170842A CA3170842A CA3170842C CA 3170842 C CA3170842 C CA 3170842C CA 3170842 A CA3170842 A CA 3170842A CA 3170842 A CA3170842 A CA 3170842A CA 3170842 C CA3170842 C CA 3170842C
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- 235000019484 Rapeseed oil Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 10
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 244000188595 Brassica sinapistrum Species 0.000 claims 5
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims 5
- 235000013824 polyphenols Nutrition 0.000 abstract description 28
- 235000011293 Brassica napus Nutrition 0.000 abstract description 27
- 240000002791 Brassica napus Species 0.000 abstract description 27
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 27
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 9
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000383 hazardous chemical Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- -1 Polyphenol Benzo [a] pyrene Phospholipid Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/50—Reuse, recycling or recovery technologies
- Y02W30/74—Recovery of fats, fatty oils, fatty acids or other fatty substances, e.g. lanolin or waxes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
A high-polyphenol rapeseed oil and a preparation method thereof are provided, the preparation method sequentially including: cyclically heating rapeseeds for 5- 30 min and until heating to reach a temperature range of 100-180 C to obtain the heated rapeseeds; squeezing the heated rapeseeds, and sequentially settling and filtering to obtain crude rapeseed oil; adding silicon dioxide into the crude rapeseed oil, stirring for 5-30 min at conditions of a temperature of 20-60 C and a stirring speed of 50-300 r/min, filtering or centrifuging to obtain refined rapeseed oil; mixing the refined rapeseed oil and oilcake, extracting for 0.5-10 hours at conditions of a temperature of 40-100 C and the stirring speed of 50-300 r/min, and filtering or centrifuging to obtain high polyphenol rapeseed oil, which can effectively solve problems of food safety risk, low polyphenol content, easy loss and low nutritional quality in the related art.
Description
HIGH-POLYPHENOL RAPESEED OIL AND PREPARATION METHOD
THEREOF
BACKGROUND
1. Technical Field [0001] The present disclosure generally relates to the technical field of rapeseed oil preparation technologies, and especially relates to high-polyphenol rapeseed oil and a preparation method thereof.
THEREOF
BACKGROUND
1. Technical Field [0001] The present disclosure generally relates to the technical field of rapeseed oil preparation technologies, and especially relates to high-polyphenol rapeseed oil and a preparation method thereof.
2. Description of Related Art [0002]
Vegetable oil is rich in phytosterols, tocopherols, flavonoids, phenols and other nutrients, which are closely related to human health. Relevant documents report that phenolic compounds have good inoxidizability, anti-inflammation, antibacterial, anti-anxiety and anti-cancer properties. It is beneficial for people to take appropriate phenolic substances every day. Therefore, it is of great significance to study these oilseeds.
Vegetable oil is rich in phytosterols, tocopherols, flavonoids, phenols and other nutrients, which are closely related to human health. Relevant documents report that phenolic compounds have good inoxidizability, anti-inflammation, antibacterial, anti-anxiety and anti-cancer properties. It is beneficial for people to take appropriate phenolic substances every day. Therefore, it is of great significance to study these oilseeds.
[0003] Edible vegetable oil is usually processed through full refining processes such as degumming, impurity removal, desolventizing, deacidification, drying, decolorization, deodorization and dewaxing to obtain high-purity triglycerides, so that active ingredients and special flavour of the vegetable oil are lost while hazardous substances are removed. It causes unnecessary consumption of energy and materials, which takes a long time and increases possibility of wastewater pollution discharge.
Date Regue/Date Received 2022-08-18
Date Regue/Date Received 2022-08-18
[0004] Most commercially available rapeseed oil is poor in polyphenol contents. Most polyphenols in rapeseed oil are lost during processing, which causing great waste and reducing nutritional quality of rapeseed oil. A new processing technique can effectively improve the polyphenol content in rapeseed oil by roasting and microwave treatment on raw materials. The polyphenol content in rapeseed oil can be effectively reserved by combining technologies such as proper processing and green refining. However, probability of increasing of carcinogens such as benzopyrene will be increased while improving the polyphenol content in rapeseed oil by a conventional roasting method. The flavour of rapeseed oil produced by microwave is greatly different from that of rapeseed oil produced by conventional methods. It is worthy of attention to furthest improve and keep the polyphenol content, maintain original flavour, and simultaneously reduce the safety risk of rapeseed oil.
SUMMARY
SUMMARY
[0005] The technical problems to be solved: in view of the shortcomings of the related art, the present disclosure provides high-polyphenol rapeseed oil and a preparation method thereof which can effectively solve problems of food safety risk, a low content and easy loss of polyphenol, and low nutritional quality in the related art, rather than reducing the nutritional quality of rapeseed oil and causing unnecessary consumption.
Date Regue/Date Received 2022-08-18
Date Regue/Date Received 2022-08-18
[0006] The technical solution adopted for solving technical problems of the present disclosure is: a preparation method of high-polyphenol rapeseed oil according to an embodiment of the present disclosure includes the following steps:
[0007] step (1), cyclically heating rapeseeds for 5-30 minutes in a low temperature region of 50-120 C and a high temperature region of 120-300 C, until the rapeseeds reach at a temperature range of 100-180 C to obtain the heated rapeseeds;
[0008] step (2), squeezing the heated rapeseeds that have been obtained in the step (1) at the temperature of 100-180 C, and then sequentially settling and filtering to obtain crude rapeseed oil;
[0009] step (3), adding silicon dioxide into the crude rapeseed oil that has been obtained in the step (2), stirring for 5-30 minutes at conditions of a temperature of 20-60 C and a stirring speed of 50-300 r/min, and then filtering or centrifuging to obtain refined rapeseed oil; and
[0010] step (4), mixing the refined rapeseed oil that has been obtain in the step (3) and oilcake, extracting for 0.5-10 hours at conditions of a temperature of and the stirring speed of 50-300 r/min, and then filtering or centrifuging to obtain the high-poly phenol rapeseed oil.
[0011] Wherein cyclically heating the rapeseeds for 5-30 minutes at the high temperature of 120-300 C in the step (1) is performed for 1-30 seconds in the high Date Regue/Date Received 2022-08-18 temperature region in each heating cycle.
[0012] Wherein cyclically heating the rapeseeds for 5-30 minutes in the step (1) is that each circle is 1-5 minutes.
[0013] Wherein the silicon dioxide in the step (3) is added in an amount of 0.5-wt%.
[0014] Wherein 3 wt % of the silicon dioxide is added.
[0015] Wherein a mass ratio of the refined rapeseed oil to the oilcake in the step (4) is 2-20:1.
[0016] Wherein a mixing ratio of the refined rapeseed oil and the oilcake is 11:1.
[0017] A high-polyphenol rapeseed oil prepared by the above preparation method is provided.
[0018] In summary, the present disclosure provides the advantages as below:
[0019] there are many kinds of polyphenols in rapeseeds and rapeseed oil, and a solubility of various polyphenols in the oil is different. Therefore, in order to improve the polyphenol content in rapeseed oil, it is necessary to convert the polyphenols that are difficult to dissolve in the oil into the polyphenols that are easy to dissolve in the oil. It was found that the polyphenol content in rapeseed oil can be increased by a heating mode, and the polyphenol content tends to be increased and then decreased with a heating temperature and a heating time being increased. Although the conventional Date Regue/Date Received 2022-08-18 heating method can also achieve the above purpose, it is easy to cause the increase of benzopyrene and other hazardous substances, even exceeding a standard thereof.
Therefore, the present disclosure has the following advantages:
Therefore, the present disclosure has the following advantages:
[0020] firstly, through cyclically heating at a high temperature and a short time, the conversion of oil-soluble polyphenols is promoted and the hazardous substances are controlled to be generated, which not only improves the nutrition value of rapeseed oil, but also ensures food safety;
[0021] secondly, green refining is performed at the low temperature by silicon dioxide adsorption so that the polyphenol content can be effectively reserved, and phospholipids and benzopyrene in rapeseed oil are further removed, to improve the quality of rapeseed oil;
[0022] thirdly, the polyphenol content in rapeseed oil can be further improved by extracting the oilcake.
DETAILED DESCRIPTION
DETAILED DESCRIPTION
[0023] A first embodiment
[0024] a preparation method of the high-polyphenol rapeseed oil sequentially includes the following steps:
[0025] step (1), cyclically heating rapeseeds for 15 minutes at a low temperature of 50 C and a high temperature of 300 C, until heating the rapeseeds to Date Regue/Date Received 2022-08-18 reach at a temperature of 150 C, to obtain the heated rapeseeds; wherein heating the rapeseeds at the high temperature of 300 C is performed for 30 s each time and each cycle period is 5 minutes;
[0026] step (2), squeezing the heated rapeseeds that have been obtained in the step (1) at the temperature of 150 C, and then sequentially settling and filtering to obtain crude rapeseed oil;
[0027] step (3), adding 3 wt% of silicon dioxide into the crude rapeseed oil that has been obtained in the step (2), stirring for 30 min at conditions of a temperature of 40 C and a stirring speed of 150 r/min, and then filtering or centrifuging to obtain refined rapeseed oil;
[0028] step (4), mixing the refined rapeseed oil that has been obtain in the step (3) and oilcake according to a mass ratio of 20:1, extracting for 5 hours at conditions of a temperature of 40 C and the stirring speed of 150 r/min, and then filtering or centrifuging to obtain high polyphenol rapeseed oil.
[0029] A second embodiment
[0030] a preparation method of the high-polyphenol rapeseed oil sequentially includes the following steps:
[0031] step (1), cyclically heating rapeseeds for 30 minutes at a low temperature of 50 C and a high temperature of 120 C, until heating the rapeseeds to reach at a temperature of 100 C, to obtain the heated rapeseeds; wherein heating the Date Regue/Date Received 2022-08-18 rapeseeds at the high temperature of 120 C is performed for 1 s each time and each cycle period is 1 minute;
[0032] step (2), squeezing the heated rapeseeds that have been obtained in the step (1) at the temperature of 100 C, and then sequentially settling and filtering to obtain crude rapeseed oil;
[0033] step (3), adding 0.5 wt% of silicon dioxide into the crude rapeseed oil that has been obtained in the step (2), stirring for 5 min at conditions of a temperature of 20 C and a stirring speed of 50 r/min, and then filtering or centrifuging to obtain refined rapeseed oil;
[0034] step (4), mixing the refined rapeseed oil that has been obtain in the step (3) and oilcake according to a mass ratio of 2:1, extracting for 0.5 hours at conditions of a temperature of 40 C and the stirring speed of 50 r/min, and then filtering or centrifuging to obtain high polyphenol rapeseed oil.
[0035] A third embodiment
[0036] a preparation method of the high-polyphenol rapeseed oil sequentially includes the following steps:
[0037] step (1), cyclically heating rapeseeds for 5 minutes at a low temperature of 120 C and a high temperature of 300 C, until heating the rapeseeds to reach at a temperature of 180 C, to obtain the heated rapeseeds; wherein heating the rapeseeds at the high temperature of 300 C is performed for 30 s each time and each cycle period Date Regue/Date Received 2022-08-18 is 1 minute;
[0038] step (2), squeezing the heated rapeseeds that have been obtained in the step (1) at the temperature of 180 C, and then sequentially settling and filtering to obtain crude rapeseed oil;
[0039] step (3), adding 5 wt% of silicon dioxide into the crude rapeseed oil that has been obtained in the step (2), stirring for 30 min at conditions of a temperature of 60 C and a stirring speed of 300 r/min, and then filtering or centrifuging to obtain refined rapeseed oil;
[0040] step (4), mixing the refined rapeseed oil that has been obtain in the step (3) and oilcake according to a mass ratio of 20:1, extracting for 10 hours at conditions of a temperature of 100 C and the stirring speed of 300 r/min, and then filtering or centrifuging to obtain high polyphenol rapeseed oil.
[0041] First comparative example
[0042] A difference between the first comparative example and the first embodiment is that the heating time of each cycle in the step (1) in the high temperature region is 3 min.
[0043] Second comparative example
[0044] The second comparative example is different from the first embodiment in that a total heating time in the step (1) is 5 min.
[0045] Third comparative example Date Regue/Date Received 2022-08-18
[0046] A preparation method of rapeseed oil includes the following steps:
roasting rapeseeds for 20 min at a temperature of 150 C, and squeezing at the temperature of 150 C, removing phospholipids from crude oil by hydration, and then settling or filtering to obtain rapeseed oil.
roasting rapeseeds for 20 min at a temperature of 150 C, and squeezing at the temperature of 150 C, removing phospholipids from crude oil by hydration, and then settling or filtering to obtain rapeseed oil.
[0047] Rapeseed oil that has been obtained in the first to third embodiments, and the first to third comparative examples are measured for their nutrient contents, and results thereof are shown in table 1.
[0048] Table 1 Determination results of nutrient components of rapeseed oil Polyphenol Benzo [a] pyrene Phospholipid Embodiments content content content Special flavour (mg/kg) ( g/kg) (mg/kg) First 3977 1.5 1284 strong fragrance embodiment Second 523 Not detected 244 delicate fragrance embodiment Third 3069 4.2 2118 strong fragrance embodiment Comparative 2673 9.7 2155 strong fragrance example 1 Comparative 398 Not detected 256 delicate fragrance example 2 Comparative 2821 6.8 2594 strong fragrance example 3
[0049] It can be seen from table 1 that if a duration of the high temperature is too long, the polyphenol content in rapeseed oil will decrease due to decomposition, the phospholipid content will increase due to an increase of solubility, and the content of Date Regue/Date Received 2022-08-18 benzopyrene will increase. If the rapeseeds are not cyclically heated, the heating time is insufficient, both a conversion rate of the polyphenol and the polyphenol content in rapeseed oil are low. By cyclically heating for a short time at the high temperature, it can effectively improve the polyphenol content in rapeseed oil and effectively control benzopyrene to be generated.
[0050]
Although the present disclosure has been described in detail with reference to specific embodiments thereof, it should not be construed as limiting the protection scope of the present disclosure, each feature or element can be used alone or in other various combinations within the principles of the present disclosure to the full extent indicated by the broad general meaning of the terms in which the appended claims are expressed.
Date Regue/Date Received 2022-08-18
Although the present disclosure has been described in detail with reference to specific embodiments thereof, it should not be construed as limiting the protection scope of the present disclosure, each feature or element can be used alone or in other various combinations within the principles of the present disclosure to the full extent indicated by the broad general meaning of the terms in which the appended claims are expressed.
Date Regue/Date Received 2022-08-18
Claims (4)
1. A preparation method of high-polyphenol rapeseed oil comprising:
step (1), cyclically heating a rapeseed raw material for 5-30 minutes at a low temperature of 50-120 C and at a high temperature of 120-300 C, until the heating of the rapeseed raw material reaches a temperature of 100-180 C to obtain a heated rapeseed raw material, wherein for each heating cycle of the cyclically heating, the cyclically heating of the rapeseed raw material at the high temperature of 120-300 C in the step (1) is perfoimed for 1-30 s at the high temperature, and wherein the each heating cycle is 1-5 min;
step (2), squeezing the heated rapeseed raw material at a temperature of 100-180 C, and then sequentially settling and filtering to obtain a crude rapeseed oil;
step (3), adding silicon dioxide into the crude rapeseed oil, stirring for 5-30 min at a temperature of 20-60 C and a stirring speed of 50-300 r/min, and then filtering or centrifuging to obtain a refined rapeseed oil; and step (4), mixing the refined rapeseed oil and oilcake, extracting for 0.5-10 hours at a temperature of 40-100 C and a stifling speed of 50-300 r/min, and then filtering or centrifuging to obtain the high-polyphenol rapeseed oil.
Date Reçue/Date Received 2023-12-21
step (1), cyclically heating a rapeseed raw material for 5-30 minutes at a low temperature of 50-120 C and at a high temperature of 120-300 C, until the heating of the rapeseed raw material reaches a temperature of 100-180 C to obtain a heated rapeseed raw material, wherein for each heating cycle of the cyclically heating, the cyclically heating of the rapeseed raw material at the high temperature of 120-300 C in the step (1) is perfoimed for 1-30 s at the high temperature, and wherein the each heating cycle is 1-5 min;
step (2), squeezing the heated rapeseed raw material at a temperature of 100-180 C, and then sequentially settling and filtering to obtain a crude rapeseed oil;
step (3), adding silicon dioxide into the crude rapeseed oil, stirring for 5-30 min at a temperature of 20-60 C and a stirring speed of 50-300 r/min, and then filtering or centrifuging to obtain a refined rapeseed oil; and step (4), mixing the refined rapeseed oil and oilcake, extracting for 0.5-10 hours at a temperature of 40-100 C and a stifling speed of 50-300 r/min, and then filtering or centrifuging to obtain the high-polyphenol rapeseed oil.
Date Reçue/Date Received 2023-12-21
2. The preparation method as claimed in claim 1, wherein 3 wt % of the silicon dioxide is added.
3. The preparation method as claimed in claim 1, wherein a mass ratio of the refined rapeseed oil to the oilcake in the step (4) is 2-20:1.
4. A high-polyphenol rapeseed oil prepared by the preparation method of any one of claims 1 to 3.
Date Reçue/Date Received 2023-12-21
Date Reçue/Date Received 2023-12-21
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| CN202110952235.0 | 2021-08-19 | ||
| CN202110952235.0A CN113604277B (en) | 2021-08-19 | 2021-08-19 | High polyphenol rapeseed oil and preparation method thereof |
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| CA3170842C true CA3170842C (en) | 2024-06-18 |
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| CN206783627U (en) * | 2017-05-31 | 2017-12-22 | 广元海诺食品有限公司 | A kind of circulating stir-frying device of vegetable seed |
| CN108441314A (en) * | 2018-04-09 | 2018-08-24 | 山丹县祝福油脂有限责任公司 | A kind of edible oil temperature control squeezing process step by step |
| CN108753443A (en) * | 2018-05-31 | 2018-11-06 | 深圳市零度智控科技有限公司 | A kind of preparation method of rapeseed oil |
| CN109439427A (en) * | 2018-11-22 | 2019-03-08 | 哈尔滨氧态健康科技股份有限公司 | A kind of preparation method of the peony seeds dregs of rice oil rich in polyphenol |
| CN112048377A (en) * | 2020-08-20 | 2020-12-08 | 江南大学 | Extraction method of cannabis oil rich in polyphenol |
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| CN113604277B (en) | 2023-07-25 |
| CN113604277A (en) | 2021-11-05 |
| CA3170842A1 (en) | 2023-02-19 |
| AU2022218563B2 (en) | 2023-11-23 |
| AU2022218563A1 (en) | 2023-03-09 |
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