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 PDFInfo
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- 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
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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
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 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310009850.3A CN103923739B (en) | 2013-01-11 | 2013-01-11 | Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste |
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| CN201310009850.3A CN103923739B (en) | 2013-01-11 | 2013-01-11 | Remove the processing method of plukenetia volubilis linneo seed Renhe oil meal astringent taste |
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| CN103923739A true CN103923739A (en) | 2014-07-16 |
| CN103923739B CN103923739B (en) | 2016-01-20 |
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Cited By (3)
| 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 |
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| 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 |
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2013
- 2013-01-11 CN CN201310009850.3A patent/CN103923739B/en not_active Expired - Fee Related
Patent Citations (5)
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| 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 |
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| 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 * |
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Cited By (4)
| 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 |
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| CN103923739B (en) | 2016-01-20 |
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