CN103396878A - Preparation method of low-temperature cold-pressed peanut oil - Google Patents
Preparation method of low-temperature cold-pressed peanut oil Download PDFInfo
- Publication number
- CN103396878A CN103396878A CN2013103099245A CN201310309924A CN103396878A CN 103396878 A CN103396878 A CN 103396878A CN 2013103099245 A CN2013103099245 A CN 2013103099245A CN 201310309924 A CN201310309924 A CN 201310309924A CN 103396878 A CN103396878 A CN 103396878A
- Authority
- CN
- China
- Prior art keywords
- oil
- peanut
- peanut oil
- preparation
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019483 Peanut oil Nutrition 0.000 title claims abstract description 41
- 239000000312 peanut oil Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 25
- 235000019198 oils Nutrition 0.000 claims abstract description 25
- 235000020232 peanut Nutrition 0.000 claims abstract description 22
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 238000003825 pressing Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001330002 Bambuseae Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000003610 charcoal Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 5
- 239000008346 aqueous phase Substances 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- -1 take out Chemical compound 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 5
- 241001553178 Arachis glabrata Species 0.000 abstract 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960004232 linoleic acid Drugs 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 235000018991 trans-resveratrol Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
The invention discloses a preparation method of low-temperature cold-pressed peanut oil. The preparation method comprises the following steps of: (1) husking peanut, removing red skin, drying till the water content is 5-8% and crushing; (2) conveying the crushed peanut kernels into an oil press to press oil and obtaining initially-pressed peanut oil; (3) taking a pressed peanut cake, putting into a steamer, and steaming for 10-15 minutes in steam with the temperature of being 100-110 DEG C; and then grinding vegetable seeds by adopting 1-2% white vinegar as a medium, standing, and filtering to obtain vinegar-ground peanut oil. The preparation method disclosed by the invention has the beneficial effects that processes of vinegar grinding, wine grinding and cold pressing are adopted, the advantages of initial pressing are remained, simultaneously due to vinegar grinding and wine grinding, the oil extraction rate is increased, toxic and harmful substances can be killed and the quality of the peanut oil is improved.
Description
Technical field
The present invention relates to a kind of method of low-temperature cold pressing peanut oil, belong to the plant oil processing technique field.
Background technology
Peanut oil is a kind of Vegetable oil lipoprotein take peanut as waste, and it is nutritious, wherein contains abundant unsaturated fatty acids, vitamin-E, trans-resveratrol, β-sitosterol etc.The extracting process of the present peanut oil of China has two classes: hot moulding method and cold-press.
Peanut, in the hot moulding process, can cause because pressing temperature is too high nutritive ingredient loss and the peanut protein sex change such as linolenic acid in peanut, linolic acid, vitamin-E.There is the problem that oil yield is not high in cold press.In the peanut oil squeezing process, how to get rid of the pollution of flavacin, guarantee HUMAN HEALTH, need the improvement of research technique.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of low-temperature cold pressing peanut oil, oil yield is high, and the peanut oil of production meets national standard.
Technical scheme of the present invention is as follows:
A kind of preparation method of low-temperature cold pressing peanut oil is characterized in that comprising the following steps:
(1), by peanut except shell, slough scarlet, dry to water content 5-8%, and pulverize;
(2), the Semen arachidis hypogaeae after pulverizing sends into the oil press zhai squeezing and gets oil, obtain just expressing oil from peanuts;
(3), the peanut cake after squeezing takes out, and puts into steamer, in 100-110 ℃ of steam, steams 10-15 minute; Then by vegetable seed take the light-coloured vinegar of 1-2% as medium milling, standing, filter and obtain vinegar mill peanut oil;
(4), peanut meal after vinegar mill is carried out to regrind with the white wine of 10-15%, standing, filter and obtain wine and grind peanut oil;
(5), will just express oil from peanuts, vinegar mill peanut oil, wine mill peanut oil merges, and adds the deionized water that is equivalent to the heavy 50-60% of oil, the sodium bicarbonate of 1.5-3.5%, is heated to 60-70 ℃, stirs 30-40 minute, staticly settles 5-6-hour, filters impurity elimination; Then, then add the citric acid that is equivalent to the heavy 1-2% of oil, at aqueous phase, dissolve, be heated to 40-50 ℃, stir 30-40 minute, precipitation is removed in standing, filtration; Then, make oily water separation, the peanut oil dehydration after separation;
(6), peanut oil is through decolouring, filtration;
(7), obtain clean peanut oil.
the preparation method of described low-temperature cold pressing peanut oil, it is characterized in that in described step (6), decolouring adopts discoloring agent to be made by the raw material of following weight part: wilkinite 10-12, bamboo charcoal 6-8, the preparation method puts into 450-500 ℃ of lower roasting 3-4 hour by wilkinite, take out, wilkinite mixes with bamboo charcoal, put into the citric acid of 6-8%, soak 12-15 hour, filter and take out, the sodium hydrogen carbonate solution of putting into again 10-12% soaks 3-4 hour, then filter and take out the water cleaning repeatedly, under 14000-16000 rev/min of condition, stir 10-15 minute, dry and get final product.
The present invention adopts vinegar mill, wine mill, cold pressing process, has namely kept the advantage of first press for extracting juice, and simultaneously, vinegar mill, wine mill improve oil yield, can kill poisonous and harmful substances, have improved the quality of peanut oil.
Embodiment
A kind of preparation method of low-temperature cold pressing peanut oil comprises the following steps:
(1), by peanut except shell, slough scarlet, dry to water content 5-8%, and pulverize;
(3), the Semen arachidis hypogaeae after pulverizing sends into the oil press zhai squeezing and gets oil, obtain just expressing oil from peanuts;
(4), the peanut cake after squeezing takes out, and puts into steamer, in 100-110 ℃ of steam, steams 10-15 minute; Then the light-coloured vinegar take 2% is as medium milling, standing by vegetable seed, filters and obtains vinegar mill peanut oil;
(5), peanut meal after vinegar mill is carried out to regrind with 15% white wine, standing, filter and obtain wine and grind peanut oil;
(6), will just express oil from peanuts, vinegar mill peanut oil, wine mill peanut oil merges, and adds the deionized water that is equivalent to oily heavy 50-60%, 3.5% sodium bicarbonate, is heated to 60-70 ℃, stirs 30-40 minute, staticly settles 5-6-hour, filters impurity elimination; Then, then add and be equivalent to oil and weigh 2% citric acid, at aqueous phase, dissolve, be heated to 40-50 ℃, stir 30-40 minute, standing, filter and remove precipitation; Then, make oily water separation, the peanut oil dehydration after separation;
(7), peanut oil is through decolouring, filtration;
(8), obtain clean peanut oil.
The preparation method of described low-temperature cold pressing peanut oil, in its described step (6), decolouring adopts discoloring agent to be made by the raw material of following weight part (kilogram): wilkinite 10, bamboo charcoal 8, the preparation method puts into 450-500 ℃ of lower roasting 3 hours by wilkinite, take out, wilkinite mixes with bamboo charcoal, put into 8% citric acid, soaked 15 hours, filter and take out, putting into 12% sodium hydrogen carbonate solution soaked 4 hours again, then filter and take out the water cleaning repeatedly, under 14000-16000 rev/min of condition, stir 10-15 minute, dry and get final product.
After tested, its whole indexs reach or are better than country-level oil standard peanut oil of the present invention, and acute animal experiment proof belongs to nontoxic level.Oil quality is good, color, smell and taste are pure.
Claims (2)
1. the preparation method of a low-temperature cold pressing peanut oil is characterized in that comprising the following steps:
(1), by peanut except shell, slough scarlet, dry to water content 5-8%, and pulverize;
(2), the Semen arachidis hypogaeae after pulverizing sends into the oil press zhai squeezing and gets oil, obtain just expressing oil from peanuts;
(3), the peanut cake after squeezing takes out, and puts into steamer, in 100-110 ℃ of steam, steams 10-15 minute; Then by vegetable seed take the light-coloured vinegar of 1-2% as medium milling, standing, filter and obtain vinegar mill peanut oil;
(4), peanut meal after vinegar mill is carried out to regrind with the white wine of 10-15%, standing, filter and obtain wine and grind peanut oil;
(5), will just express oil from peanuts, vinegar mill peanut oil, wine mill peanut oil merges, and adds the deionized water that is equivalent to the heavy 50-60% of oil, the sodium bicarbonate of 1.5-3.5%, is heated to 60-70 ℃, stirs 30-40 minute, staticly settles 5-6-hour, filters impurity elimination; Then, then add the citric acid that is equivalent to the heavy 1-2% of oil, at aqueous phase, dissolve, be heated to 40-50 ℃, stir 30-40 minute, precipitation is removed in standing, filtration; Then, make oily water separation, the peanut oil dehydration after separation;
(6), peanut oil is through decolouring, filtration;
(7), obtain clean peanut oil.
2. the preparation method of low-temperature cold pressing peanut oil according to claim 1, it is characterized in that in described step (6), decolouring adopts discoloring agent to be made by the raw material of following weight part: wilkinite 10-12, bamboo charcoal 6-8, the preparation method puts into 450-500 ℃ of lower roasting 3-4 hour by wilkinite, take out, wilkinite mixes with bamboo charcoal, put into the citric acid of 6-8%, soak 12-15 hour, filter and take out, the sodium hydrogen carbonate solution of putting into again 10-12% soaks 3-4 hour, then filter and take out the water cleaning repeatedly, under 14000-16000 rev/min of condition, stir 10-15 minute, dry and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103099245A CN103396878A (en) | 2013-07-23 | 2013-07-23 | Preparation method of low-temperature cold-pressed peanut oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103099245A CN103396878A (en) | 2013-07-23 | 2013-07-23 | Preparation method of low-temperature cold-pressed peanut oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103396878A true CN103396878A (en) | 2013-11-20 |
Family
ID=49560604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103099245A Pending CN103396878A (en) | 2013-07-23 | 2013-07-23 | Preparation method of low-temperature cold-pressed peanut oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103396878A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931787A (en) * | 2014-03-21 | 2014-07-23 | 安徽省怀远县鑫泰粮油有限公司 | Anti-aging antioxidant peanut oil and its preparation method |
| CN103931790A (en) * | 2014-03-21 | 2014-07-23 | 安徽省怀远县鑫泰粮油有限公司 | Heart-protecting peanut oil and its preparation method |
| CN104194919A (en) * | 2014-07-15 | 2014-12-10 | 菏泽巨鑫源食品有限公司 | Asparagus seed oil and preparation method thereof |
| CN104232293A (en) * | 2014-09-28 | 2014-12-24 | 蒋艳玲 | Peanut oil production process |
| CN107057826A (en) * | 2016-10-22 | 2017-08-18 | 许星星 | A kind of processing method of the delicate fragrance type peanut oil of resistance to oxidation |
| CN107760436A (en) * | 2017-11-01 | 2018-03-06 | 安徽农业大学 | A kind of preparation method of the Carya kernel oil rich in active component |
| CN109181855A (en) * | 2018-09-30 | 2019-01-11 | 任小林 | A kind of expansion extraction method of Zanthoxylum essential oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563309A (en) * | 2004-04-20 | 2005-01-12 | 广东省农业科学院作物研究所 | Preparation method for continuous extracting peanut grease and protein |
| CN201971809U (en) * | 2011-03-30 | 2011-09-14 | 阜康市金岭粮油工贸有限责任公司 | Novel natural flavour-increasing and flavour-retaining processing combined system for sunflower seed oil |
| CN102586011A (en) * | 2011-12-01 | 2012-07-18 | 华中农业大学 | A method for vegetable oil degumming by using phospholipase A2 |
-
2013
- 2013-07-23 CN CN2013103099245A patent/CN103396878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563309A (en) * | 2004-04-20 | 2005-01-12 | 广东省农业科学院作物研究所 | Preparation method for continuous extracting peanut grease and protein |
| CN201971809U (en) * | 2011-03-30 | 2011-09-14 | 阜康市金岭粮油工贸有限责任公司 | Novel natural flavour-increasing and flavour-retaining processing combined system for sunflower seed oil |
| CN102586011A (en) * | 2011-12-01 | 2012-07-18 | 华中农业大学 | A method for vegetable oil degumming by using phospholipase A2 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931787A (en) * | 2014-03-21 | 2014-07-23 | 安徽省怀远县鑫泰粮油有限公司 | Anti-aging antioxidant peanut oil and its preparation method |
| CN103931790A (en) * | 2014-03-21 | 2014-07-23 | 安徽省怀远县鑫泰粮油有限公司 | Heart-protecting peanut oil and its preparation method |
| CN104194919A (en) * | 2014-07-15 | 2014-12-10 | 菏泽巨鑫源食品有限公司 | Asparagus seed oil and preparation method thereof |
| CN104232293A (en) * | 2014-09-28 | 2014-12-24 | 蒋艳玲 | Peanut oil production process |
| CN107057826A (en) * | 2016-10-22 | 2017-08-18 | 许星星 | A kind of processing method of the delicate fragrance type peanut oil of resistance to oxidation |
| CN107760436A (en) * | 2017-11-01 | 2018-03-06 | 安徽农业大学 | A kind of preparation method of the Carya kernel oil rich in active component |
| CN109181855A (en) * | 2018-09-30 | 2019-01-11 | 任小林 | A kind of expansion extraction method of Zanthoxylum essential oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103205310B (en) | Method for sequentially extracting tea saponin and tea seed oil from oil-tea camellia seeds | |
| CN103396878A (en) | Preparation method of low-temperature cold-pressed peanut oil | |
| CN104194920B (en) | A kind of preparation method of fructus cannabis oil | |
| CN103305334A (en) | Method for extracting tea oil by cold pressing and solvent leaching technique in stages | |
| CN101851551A (en) | Method for preparing cooking oil by taking tea seeds as raw material | |
| CN102132854A (en) | Method for comprehensive processing and utilizing raw ginger | |
| CN103493968B (en) | Preparation method of high-purity peony seed protein powder for oil | |
| CN103396884A (en) | Rapeseed oil and preparation method thereof | |
| CN105602700A (en) | Preparation method of cold-pressed peony seed oil with high oil yield | |
| CN106047473B (en) | A kind of fresh production method for squeezing tea-seed oil | |
| CN103382411A (en) | Production process for low-temperature pressed compound rapeseed oil | |
| CN105238551A (en) | Method for supercritical CO2 extraction and purification of camellia seed oil | |
| CN105670778A (en) | Method for extracting peony seed oil from peony seeds | |
| CN103382412B (en) | Preparation process for low-temperature cold-pressed carotene-rich peanut oil | |
| CN106867655B (en) | A kind of production method of low temperature pressing torreya oil | |
| CN109233998A (en) | A kind of extraction process of Zanthoxylum essential oil | |
| CN102533436A (en) | Method for processing health-care camellia oil | |
| CN105132138A (en) | Processing technology for camellia seeds | |
| CN102757859A (en) | Low-temperature cold-pressing process for crude maize oil | |
| CN103349850B (en) | A kind of method for extracting active ingredient in wax-apple | |
| CN106190609A (en) | The preparation method of high active ingredient tea cake powder detergent and tea cake powder detergent | |
| CN105695079A (en) | Method for preparing high-quality rapeseed blend oil | |
| CN104877755A (en) | Processing method for high-quality soybean oil | |
| CN103892286A (en) | Apricot fruit fibers and preparation method thereof | |
| CN103689611A (en) | Extracting method of alfalfa dietary fibers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131120 |