CN103923739A - Process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal - Google Patents

Process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal Download PDF

Info

Publication number
CN103923739A
CN103923739A CN201310009850.3A CN201310009850A CN103923739A CN 103923739 A CN103923739 A CN 103923739A CN 201310009850 A CN201310009850 A CN 201310009850A CN 103923739 A CN103923739 A CN 103923739A
Authority
CN
China
Prior art keywords
heating
astringent taste
oil meal
plukenetia volubilis
oil
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.)
Granted
Application number
CN201310009850.3A
Other languages
Chinese (zh)
Other versions
CN103923739B (en
Inventor
刀玉丹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310009850.3A priority Critical patent/CN103923739B/en
Publication of CN103923739A publication Critical patent/CN103923739A/en
Application granted granted Critical
Publication of CN103923739B publication Critical patent/CN103923739B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of edible vegetable oil processing, and particularly relates to a process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal. The process method adopts a pure physical heating method to treat and is characterized in that the astringent taste removing process comprises: A, spreading seed kernel or oil meal in a disk, and placing into baking equipment, wherein the raw material maintains the water content of 0-30% when entering the heating bin; B, controlling the heating temperature at 120-300 DEG C, heating for 13-20 min, taking out, flipping and stirring while hot so as to achieve complete contact of the material and air, maintaining the water content at 10-12%, re-placing into the stove, and heating for 5-10 min; and C, taking out, dissipating heat, and adopting a drying or nature air-drying method to remove the residual moisture so as to obtain the product, wherein more than 98% of the astringent taste of the product can be eliminated. The process method is a simple, scientific and effective process method for removing astringent taste of plukenetia volubilis seed kernel and oil meal.

Description

Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste
Technical field
The invention belongs to edible vegetable oil processing technique field, be specifically related to a kind of processing method of removing plukenetia volubilis linneo seed Renhe oil meal astringent taste.
Background technology
Plukenetia volubilis linneo (Plukenetia volubilis) occupy tropical traditional oil tree, has another name called to print to add fruit, astral oil rattan.The main component of its seed benevolence is the secondary metabolites such as the biologically active substances such as grease, protein, amino acid, VITAMIN, sterol, and alkaloid, saponin and tonka bean camphor.Seed benevolence oil length is about 30%-60%, apparently higher than other all oilseed plants, mainly the polybasic unsaturated fatty acid up to more than 90%, consists of, and wherein linolenic acid content is up to more than 50%.The vegetables oil squeezing from seed benevolence (Sacha Inchi oil), can be used for the aspects such as food, health care, pharmacy, makeup, to reducing blood-fat, hypotensive, preventing cardiovascular disease, delay senility, maintain skin etc. and have remarkable effect.Scientific research shows, plukenetia volubilis linneo seed oil and oil meal thereof or not containing the material of any toxin and insalubrity, are not considered to best in the world oil.In the edible oil expo of the world, Paris in 2004,2006, obtain gold medal.
Because plukenetia volubilis linneo seed astringent taste is dense, eat raw and extract oil after the direct eating mouth feel of oil meal not good, thereby affect its commodity value.At present, known plukenetia volubilis linneo seed Renhe oil meal astringent taste is removed Technology, and the one, add enzyme process, the method cost is high, and removes the DeGrain of astringent taste; The 2nd, seed benevolence (or be called for short seed) and oil meal are directly heated, but also fail obviously to remove astringent taste sense, even in addition because of inappropriate technology, cause astringent taste to be processed before denser consequence.Therefore, also do not remove up to now simple, the science of plukenetia volubilis linneo seed benevolence (or be called for short seed) and oil meal astringent taste, the report of effective processing method.
Summary of the invention
The object of the invention is to remove plukenetia volubilis linneo seed benevolence (or being called for short seed) and oil meal astringent taste complex process in order to overcome prior art, the technical barrier that efficiency is not high, for people provide a kind of simple, science, effectively remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste.
The object of the invention is to realize by following technical proposals.
The present invention removes the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste, is to adopt pure physical heating method to process, and its feature is to remove puckery technical process and is:
1,, by seed benevolence or oil meal, lay enters in dish, then inserts in roasting plant, keeps the moisture content of 10%-30% when starting material enter heating cabinet;
2, heating and temperature control was 120-300 ℃ of heating 13~20 minutes, and taking out stirs while hot allows it fully contact with air, and maintenance moisture is again inserted and in kitchen range, heated 5-10 minute at 10%-12%;
4, take out rear heat radiation, adopt oven dry or natural air drying method to remove remaining moisture content, can obtain desired product.
In such scheme, described Heating temperature is better controlled at 150-180 ℃.
Foregoing invention is the technical scheme of the science practicality starting out by long-term practice by contriver, the key point of removing astringent taste technology is: the moisture content that must keep 10%-30% when starting material enter heating cabinet, require the water ratio of oil meal also more higher than seed benevolence, in heating maturing process, during thermal oxidative reaction, need keep certain hot humidity; And stir while hot midway and allow itself and air fully contact with supplementing of moisture to be also very crucial, can further to improve except puckery effect.Method of the present invention is simple, science, effective, and the oil meal astringent taste sense of seed Renhe can be eliminated more than 98%, and material shape, outward appearance and main nutrient composition protein are all without changing.The present invention adopts pure physical heating to process, make oil meal after its seed or oil expression by changing in ripe process, divide oxygenizement natural removal astringent taste occurs with hot water, thereby obtain the direct-edible food of good mouthfeel and the protein powder raw produce of rich in proteins, the oil meal that 1, can solve the 60%-70% producing after oil expression because of astringent taste dense, cannot make a difficult problem for protein powder or other food, thereby improve the economic worth of plukenetia volubilis linneo seed; 2, can reduce to greatest extent the production cost of protein powder or other food, medicine; 3, pure Physical Processing, does not add any additive, its primary active nutrient component of maximized maintenance, and favourable user's is healthy.
Embodiment
Embodiment mono-
1, will clean the seed benevolence of peeling, the moisture content containing 12%, evenly puts into vessel (as porcelain dish, baking tray), the about 4cm of lay thickness;
2, these vessel are inserted in roasting plant, temperature is controlled at 180 ℃;
3, heating is 15 minutes, takes out and stirs while hot approximately 1 minute, allows it fully contact with air, more again inserts in kitchen range and heat 6 minutes;
4, take out the rear heat radiation of stirring; Spreading illumination in favourable dry vessel out removes remaining moisture content.Astringent taste sense can be obtained and plukenetia volubilis linneo seed (seed benevolence, powder) on 98 and material shape, outward appearance and main nutrient composition protein can be eliminated all without changing.
Embodiment bis-
1,, by the seed residue-oil meal after oil expression, containing 20% moisture content, evenly put into vessel (as porcelain dish, baking tray), the about 3cm of lay thickness;
2, these vessel are inserted in roasting plant, temperature is controlled at 160 ℃;
3, heating is 18 minutes, takes out and to stir while hot approximately 3 minutes, allows it fully contact with air and supplementary amount of water to water ratio remains on 12%, more again inserts in kitchen range and heat 10 minutes;
4, taking out rear stirring heat radiation removes remaining moisture content with apparatus for drying.Can obtain astringent taste sense and can eliminate the oil meal after 98.5% oil expression, and material shape, outward appearance and main nutrient composition protein are all without changing.
Embodiment tri-
1, will clean the seed benevolence of peeling, the moisture content containing 15%, evenly puts into vessel (as porcelain dish, baking tray), the about 3cm of lay thickness;
2, these vessel are inserted in roasting plant, temperature is controlled at 125 ℃;
3, heating is 17 minutes, takes out and stirs while hot approximately 2 minutes, allows it fully contact with air, supplements amount of water to water ratio and remains on 10%, more again insert in kitchen range and heat 8 minutes;
4, take out the rear heat radiation of stirring; Spreading illumination in favourable dry vessel out removes remaining moisture content.Astringent taste sense can be obtained and 99% plukenetia volubilis linneo seed (seed benevolence, powder) and material shape, outward appearance and main nutrient composition protein can be eliminated all without changing.
Embodiment tetra-
1,, by the seed residue-oil meal after oil expression, containing 30% moisture content, evenly put into vessel (as porcelain dish, baking tray), the about 5cm of lay thickness;
2, these vessel are inserted in roasting plant, temperature is controlled at 250 ℃;
3, heating is 14 minutes, takes out and to stir while hot approximately 4 minutes, allows it fully contact with air and supplementary amount of water to water ratio remains on 12%, more again inserts in kitchen range and heat 9 minutes;
4, taking out rear stirring heat radiation removes remaining moisture content with apparatus for drying.Astringent taste sense can be obtained and the oil meal after more than 98% oil expression can be eliminated.And material shape, outward appearance and main nutrient composition protein are all without changing.
Embodiment five
By seed benevolence or residue-oil meal after oil expression, directly put into vessel, the about 3-5cm of lay thickness; Temperature is controlled at 100-350 ℃; Direct heating 25-35 minute, stirs heat radiation after taking out and with apparatus for drying, remaining moisture content is removed, and obtains astringent taste sense and can eliminate the oil meal after the oil expression of 45-60%, and quality effect is all undesirable.
Except above-mentioned example, if Heating temperature is lower than 120 ℃, except astringent taste effect does not reach; Higher than 300 ℃, can impact quality product; In heat-processed, moisture keeps improper or does not fully contact with airborne oxygen, all cannot reach and significantly remove astringent taste effect, occur sometimes the worse situation of astringent taste, therefore, the assurance of processing condition is most important, just can reach by film by wet hot oxidation and decompose the effect of eliminating astringent taste.

Claims (2)

1. removing a processing method for plukenetia volubilis linneo seed Renhe oil meal astringent taste, is to adopt pure physical heating method to process, and it is characterized in that: except puckery technical process as follows:
A, by seed benevolence or oil meal, lay enters in dish, then inserts in roasting plant, keeps the moisture content of 10%-30% when starting material enter heating cabinet;
B, heating and temperature control were 120-300 ℃ of heating 13~20 minutes, and taking out stirs while hot allows it fully contact with air, and maintenance moisture is again inserted and in kitchen range, heated 5-10 minute at 10%-12%;
Heat radiation after C, taking-up, adopts oven dry or natural air drying method to remove remaining moisture content, can obtain desired product.
2. the processing method of removal plukenetia volubilis linneo seed according to claim 1 Renhe oil meal astringent taste, is characterized in that: described heating and temperature control is at 150-180 ℃.
CN201310009850.3A 2013-01-11 2013-01-11 Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste Expired - Fee Related CN103923739B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310009850.3A CN103923739B (en) 2013-01-11 2013-01-11 Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310009850.3A CN103923739B (en) 2013-01-11 2013-01-11 Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste

Publications (2)

Publication Number Publication Date
CN103923739A true CN103923739A (en) 2014-07-16
CN103923739B CN103923739B (en) 2016-01-20

Family

ID=51142137

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310009850.3A Expired - Fee Related CN103923739B (en) 2013-01-11 2013-01-11 Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste

Country Status (1)

Country Link
CN (1) CN103923739B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707407A (en) * 2016-03-07 2016-06-29 湖北工业大学 Preparing method of protein concentrate of sacha inchi fruits
CN107853659A (en) * 2017-11-02 2018-03-30 华南农业大学 Spiced nutritional U.S. rattan kernel and preparation method thereof
CN113040356A (en) * 2021-05-06 2021-06-29 华南农业大学 Preparation method of Meiteng nutlet with low astringent taste

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1461612A (en) * 2002-05-29 2003-12-17 长泰县华达红玫瑰厂 Method for processing roselle
CN101073364A (en) * 2007-06-28 2007-11-21 范传玲 Production of sweet-potato leaf health-care tea
CN101455428A (en) * 2008-12-29 2009-06-17 陕西天宝大豆食品技术研究所 Walnut peptide nutrient food and preparation method thereof
CN101982197A (en) * 2010-10-27 2011-03-02 中国科学院西双版纳热带植物园 Plukenetia volubilis polypeptide oral liquid
CN102100394A (en) * 2010-12-23 2011-06-22 桂林普兰德生物科技有限公司 Quick roasting method of fresh grosvenor momordica

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1461612A (en) * 2002-05-29 2003-12-17 长泰县华达红玫瑰厂 Method for processing roselle
CN101073364A (en) * 2007-06-28 2007-11-21 范传玲 Production of sweet-potato leaf health-care tea
CN101455428A (en) * 2008-12-29 2009-06-17 陕西天宝大豆食品技术研究所 Walnut peptide nutrient food and preparation method thereof
CN101982197A (en) * 2010-10-27 2011-03-02 中国科学院西双版纳热带植物园 Plukenetia volubilis polypeptide oral liquid
CN102100394A (en) * 2010-12-23 2011-06-22 桂林普兰德生物科技有限公司 Quick roasting method of fresh grosvenor momordica

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
蔡志全: ""特种木本油料作物星油藤的研究进展"", 《中国油脂》, vol. 36, no. 10, 31 December 2011 (2011-12-31), pages 1 - 6 *
蔡志全等: ""木本油料作物星油藤种子营养价值的评价"", 《营养学报》, vol. 33, no. 2, 31 December 2011 (2011-12-31), pages 193 - 195 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105707407A (en) * 2016-03-07 2016-06-29 湖北工业大学 Preparing method of protein concentrate of sacha inchi fruits
CN105707407B (en) * 2016-03-07 2019-10-25 湖北工业大学 A kind of manufacturing method printing odd fruit protein concentrate
CN107853659A (en) * 2017-11-02 2018-03-30 华南农业大学 Spiced nutritional U.S. rattan kernel and preparation method thereof
CN113040356A (en) * 2021-05-06 2021-06-29 华南农业大学 Preparation method of Meiteng nutlet with low astringent taste

Also Published As

Publication number Publication date
CN103923739B (en) 2016-01-20

Similar Documents

Publication Publication Date Title
CN101971968B (en) Whitebait crispy oily hot pepper and preparation method thereof
KR101563802B1 (en) Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same
CN103636863A (en) Persimmon leaf and strigose hydrangea leaf tea and preparation method thereof
CN102599543A (en) Preparation method of rabbit meat
CN104489133A (en) Ginger juice onion oil and manufacturing method thereof
CN103689695A (en) Frankincense protein peanut butter and preparation method thereof
CN106509850A (en) Manufacture recipe and manufacture technology of hericium erinaceus smelly taste and bitterness removing products
CN102657279A (en) Roxburgh rose preserved fruit and manufacturing method thereof
CN103923739B (en) Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste
CN104957608A (en) Method for processing heterophylly falsestarwort root decoction pieces
CN104286891A (en) Spicy and hot rabbit meat and preparation method thereof
CN104382025B (en) A kind of Radix Notoginseng powder vegetable dried meat floss and preparation method thereof
KR101759147B1 (en) Hydrangea scorched rice and manufacturing method thereof
CN110916144A (en) Herbal-flavor walnut and processing method thereof
CN103897955B (en) A kind of lemongrass pomelo peel rice wine and preparation method thereof
CN105029150B (en) One kind is puffing to bake peony pollen and preparation method thereof
CN105495538A (en) Process for producing bottled black garlic beef paste
CN104026509A (en) Processing method of fried jujubes
CN104431190A (en) Vegetable root compound tea
CN103947797A (en) Preparation method for fermentation-type peony tender-bud tea composite beverage
CN104187888A (en) Production method for watermelon seeds capable of promoting secretion of body fluid and clearing internal fire
CN103932136A (en) Roast duck flavoring utilizing chrysanthemum to remove urine odor and preparation method thereof
KR102476184B1 (en) Method for producing protein bars containing active ingredients of herbal medicines and protein bars manufactured by the same
CN106666511A (en) Jasmine flowery odor pickled chili dried pteridium aquilinums
KR20140087543A (en) Tea bag comprising thistle and method for preparing the same

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20160120

Termination date: 20190111