CN106318601A - 一种熟制菜籽油工艺 - Google Patents

一种熟制菜籽油工艺 Download PDF

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CN106318601A
CN106318601A CN201610688302.1A CN201610688302A CN106318601A CN 106318601 A CN106318601 A CN 106318601A CN 201610688302 A CN201610688302 A CN 201610688302A CN 106318601 A CN106318601 A CN 106318601A
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brassicae campestris
oleum brassicae
processed
semen
technique
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蒋太书
吴世平
叶刚
王生
罗科
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Chengdu Shanhai Grease Co Ltd
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Chengdu Shanhai Grease Co Ltd
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • 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
    • C11B1/06—Production of fats or fatty oils from raw materials by pressing
    • C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
    • 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
    • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
    • 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
    • C11B3/02—Refining fats or fatty oils by chemical reaction

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Fats And Perfumes (AREA)

Abstract

本发明属于食品加工技术领域，具体涉及一种熟化菜籽油工艺。该熟化过程包括筛选、除杂、炒制、压榨、脱胶和熟化等步骤，采用该方法制备得到的菜籽油成品具有纯度高、口感纯正、无异味等优点。

Description

一种熟制菜籽油工艺
技术领域
本发明属于食用油加工技术领域，具体涉及一种熟制菜籽油工艺。
背景技术
菜籽油是我国的主要食用油，菜籽油除含有甘油三酯外，还含有淄醇、生育酚、磷脂、色素、游离脂肪酸等微量物质，对人体健康大有助益。而菜籽油含有胶溶性物质，其主要成分为磷脂、蛋白质、粘液物等。这些物质的存在不仅影响油脂的稳定性，而且影响油脂精炼和深度加工的效果。
发明内容
本发明的目的在于提供一种熟制菜籽油工艺。
本发明目的是通过如下技术方案实现的：
本发明所述的熟制菜籽油工艺包括以下步骤：
A.油菜籽的筛选：筛选酸值≤1.0mgKOH/g，过氧化值≤0.5mmo l/kg的黄油菜籽；
B.除杂：采用风选去除种壳和质轻的杂质，然后用振动筛去除固体杂质；
C.炒制：炒制油菜籽，当温度达到130～140℃时出料；
D.压榨：采用榨油机进行压榨，通过调节榨油机出口螺母的松紧度控制菜饼厚度为≤3mm；
E.脱胶：将步骤D所得油料的温度控制在90～100℃，盐度为2～3％，加入脱胶剂后，搅拌均匀使自然沉降分离，过滤后得到透明澄清的菜籽油初品；
F.熟化：在抽真空氮气保护的条件下，将菜籽油初品熟化，得到熟制的菜籽油成品。
优选地，步骤A所述黄油菜籽为传统大花黄油菜籽或牛尾黄油菜籽。
优选地，步骤D所述榨油机为传统95型榨油机。
优选地，步骤F所述熟化条件为温度180～190℃，熟化时间为2小时。
本发明所述脱胶剂指能够使毛油中磷脂等胶质吸水膨胀，凝聚并分离出来的介质。其用量为本领域常规用量。
采用本发明熟制菜籽油的工艺，能够显著提高菜籽油的品质，通过精炼脱胶得到口感纯正，无异味，颜色澄清的菜籽油。
具体实施方式
下面通过具体实施例的方式对本发明做进一步详述，但本发明保护范围并不局限于这些实施例。凡基于上述技术思想，利用本领域普通技术知识和惯用手段所做的修改、替换、变更均属于本发明要求保护的范围。
本发明实施例中未注明具体条件的实验方法，通常按照常规条件，或按照原料或商品制作厂商所建议的条件。未注明具体来源的试剂，为市场购买的常规试剂。
实施例1
一种熟制菜籽油工艺，包括如下步骤：
A.除杂：采用风选去除种壳和质轻的杂质，然后用振动筛去除固体杂质；
B.油菜籽的筛选：筛选酸值为1.0mgKOH/g，过氧化值为0.5mmo l/kg的传统大花黄油菜籽；
C.炒制：炒制油菜籽，当温度达到130℃时出料；
D.压榨：采用榨油机进行压榨，通过调节榨油机出口螺母的松紧度控制菜饼厚度为3mm；
E.脱胶：将步骤D所得油料的温度控制在90℃，盐度为2％，加入脱胶剂后，搅拌均匀使自然沉降分离，过滤后得到透明澄清的菜籽油初品；
F.熟化：在抽真空氮气保护的条件下，将菜籽油初品在180℃下熟化2小时，得到熟制的菜籽油成品。
经测试，所得菜籽油成品的质量指标如下：
颜色——黄色＝35红色≤7.0
透明度——透明
气味——具有熟制后菜籽油的香味，无异味；
滋味——口感纯正，无苦涩，无哈喇味。
实施例2
一种熟制菜籽油工艺，包括如下步骤：
A.除杂：采用风选去除种壳和质轻的杂质，然后用振动筛去除固体杂质；
B.油菜籽的筛选：筛选酸值为0.5mgKOH/g，过氧化值为0.1mmo l/kg的传统大花黄油菜籽；
C.炒制：炒制油菜籽，当温度达到140℃时出料；
D.压榨：采用榨油机进行压榨，通过调节榨油机出口螺母的松紧度控制菜饼厚度为2mm；
E.脱胶：将步骤D所得油料的温度控制在100℃，盐度为3％，加入脱胶剂后，搅拌均匀使自然沉降分离，过滤后得到透明澄清的菜籽油初品；
F.熟化：在抽真空氮气保护的条件下，将菜籽油初品在185℃下熟化2小时，得到熟制的菜籽油成品。
经测试，所得菜籽油成品的质量指标如下：
颜色——黄色＝35红色≤7.0
透明度——透明
气味——具有熟制后菜籽油的香味，无异味；
滋味——口感纯正，无苦涩，无哈喇味。
实施例3
一种熟制菜籽油工艺，包括如下步骤：
A.除杂：采用风选去除种壳和质轻的杂质，然后用振动筛去除固体杂质；
B.油菜籽的筛选：筛选酸值为1.0mgKOH/g，过氧化值为0.5mmo l/kg的传统大花黄油菜籽；
C.炒制：炒制油菜籽，当温度达到135℃时出料；
D.压榨：采用榨油机进行压榨，通过调节榨油机出口螺母的松紧度控制菜饼厚度为1mm；
E.脱胶：将步骤D所得油料的温度控制在95℃，盐度为2.5％，加入脱胶剂后，搅拌均匀使自然沉降分离，过滤后得到透明澄清的菜籽油初品；
F.熟化：在抽真空氮气保护的条件下，将菜籽油初品在190℃下熟化2小时，得到熟制的菜籽油成品。
经测试，所得菜籽油成品的质量指标如下：
颜色——黄色＝35红色≤7.0
透明度——透明
气味——具有熟制后菜籽油的香味，无异味；
滋味——口感纯正，无苦涩，无哈喇味。

Claims (4)

1.一种熟制菜籽油工艺，其特征在于包括如下步骤：
A.油菜籽的筛选：筛选酸值≤1.0mgKOH/g，过氧化值≤0.5mmo l/kg的黄油菜籽；
B.除杂：采用风选去除种壳和质轻的杂质，然后用振动筛去除固体杂质；
C.炒制：炒制油菜籽，当温度达到130～140℃时出料；
D.压榨：采用榨油机进行压榨，通过调节榨油机出口螺母的松紧度控制菜饼厚度为≤3mm；
E.脱胶：将步骤D所得油料的温度控制在90～100℃，盐度为2～3％，加入脱胶剂后，搅拌均匀使自然沉降分离，过滤后得到透明澄清的菜籽油初品；
F.熟化：在抽真空氮气保护的条件下，将菜籽油初品熟化，得到熟制的菜籽油成品。
2.根据权利要求1所述的熟制菜籽油工艺，其特征在于，步骤A所述黄油菜籽为传统大花黄油菜籽或牛尾黄油菜籽。
3.根据权利要求1所述的熟制菜籽油工艺，其特征在于，步骤D所述榨油机为传统95型榨油机。
4.根据权利要求1所述的熟制菜籽油工艺，其特征在于，步骤F所述熟化条件为温度180～190℃，熟化时间为2小时。
CN201610688302.1A 2016-08-18 2016-08-18 一种熟制菜籽油工艺 Pending CN106318601A (zh)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103215123A (zh) * 2013-04-03 2013-07-24 长沙理工大学 一种浓香菜籽油的简易脱胶方法
CN103555416A (zh) * 2013-11-07 2014-02-05 河南懿丰油脂有限公司 特香型菜籽油的生产方法
CN104560372A (zh) * 2015-01-07 2015-04-29 武汉轻工大学 浓香油菜籽仁油制取方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103215123A (zh) * 2013-04-03 2013-07-24 长沙理工大学 一种浓香菜籽油的简易脱胶方法
CN103555416A (zh) * 2013-11-07 2014-02-05 河南懿丰油脂有限公司 特香型菜籽油的生产方法
CN104560372A (zh) * 2015-01-07 2015-04-29 武汉轻工大学 浓香油菜籽仁油制取方法

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Application publication date: 20170111