CN106937679A - A kind of walnut oil of Retarding and preparation method thereof - Google Patents
A kind of walnut oil of Retarding and preparation method thereof Download PDFInfo
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- CN106937679A CN106937679A CN201710132686.3A CN201710132686A CN106937679A CN 106937679 A CN106937679 A CN 106937679A CN 201710132686 A CN201710132686 A CN 201710132686A CN 106937679 A CN106937679 A CN 106937679A
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- oil
- walnut
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- retarding
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Classifications
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- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- C11B1/02—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
- C11B1/06—Production of fats or fatty oils from raw materials by 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
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
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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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of walnut oil of Retarding and preparation method thereof.The walnut oil of the Retarding is mixed by the walnut oil of 100 parts of parts by weight and the peanut oil of 10 20 parts of parts by weight.This preparation method is the mixed oil expression product technique of walnut kernel and shelled peanut, and obtained oil product storage period can extend to 24 months；Preparation method environmental protection, without antioxidant, the simple various Wuli-Shili-Renli system approach research experiments from raw material, sort out system roasting, squeezing in detail, mixed proportion processing step, the nutritional ingredient such as various oleic acid in walnut kernel and shelled peanut is not destroyed, oil product acid number is reduced, and effectively prevents becoming sour for specific oil product, and cause the extension of oil oxidation induction time and the enhancing of oil product fragrance.
Description
Technical field
The present invention relates to a kind of walnut oil acted on Retarding, belong to edible oil processing technique field, specifically
Say it is a kind of preparation method of the walnut oil of Retarding.
Background technology
It is walnut nutritious abundant, there is the good reputation of " long live ", economic worth is quite high.With greatly developing for walnut production, core
Peach is in addition to supply domestic and international market dry fruit needs, and also supply oil expression is edible.Walnut oil unsaturated fatty acid content more than 90%,
Also contain linoleic acid 56%, leukotrienes 14%, be one of excellent woody oleiferous plants rich in nutriments such as natural VA, VD.Walnut
Oily nutritious, mouthfeel is light, and the approximate breast milk of aliphatic acid configuration is easily digested absorption, is the child development phase, the women gestation phase and
The high-class healthy edible oil of postpartum recovery.But the natural anti-oxidation ability of walnut oil is weaker, in storage period, it is oxidizable and
Become sour rotten.Aoxidize and the rotten walnut oil that becomes sour can produce a variety of oxidation materials, medical research is proved, people eat deterioration
Grease after, the process of body cell aging can be accelerated, or even cause necrosis, induce various physically different reactions, influence people
The health of body.
With the improvement of living standards, people increasingly pay attention to the safety problem of food, it was found that addition antioxidant
The oil product is delayed to become sour etc. method.Current conventional edible oils product are during storage, and storage measure is mainly addition antioxygen
Agent, antioxidant by destroy free radical or be combined with free radical with terminate chain reaction transmission, suppress catalyst and
Promote hydroperoxides to tend towards stability, postpone elicitation procedure, walnut oil autoxidation is suppressed to competitive binding of oxygen etc., its
The effect of middle most critical also resides in termination chain reaction.Antioxidant also produces oxide to free radical, alkaline 1,2,3,-thrihydroxy-benzene system
There is very strong scavenging action, also have good inhibiting effect to linoleic oxidation system.Because the antioxidant of synthesis is deposited
It is widely adopted in cheap advantage, such as butylated hydroxy anisole and dibutyl hydroxy toluene, and research has shown that, this two
Plant synthetized oxidation preventive agent harmful.
It would therefore be highly desirable to a kind of method for delaying edible oil oxidizing process of health green, it is ensured that the quality of edible oil,
Protect health.
The content of the invention
It is an object of the present invention to propose a kind of walnut oil component formula of Retarding；Another mesh of the present invention
Be to propose a kind of preparation method of the walnut oil of Retarding, with reach prevent Oxidation of Fat and Oils go bad, improve edible oil
Stability, to improve the peculiar taste, nutritive value and the effect extended the shelf life of walnut oil.
To achieve the above object, the walnut oil of a kind of Retarding of the present invention, by 100 parts of parts by weight walnut oil and
The peanut oil that 10-20 parts of parts by weight is mixed.
A kind of walnut oil of Retarding, is mixed by the walnut oil of 100 parts of parts by weight and the peanut oil of 15 parts of parts by weight
Conjunction is formed.
A kind of preparation method of the walnut oil of described Retarding, realizes that step is as follows：
(1) pre-process：From drying, no disease and pests harm, the walnut without going mouldy, peanut, walnut kernel, shelled peanut mixing after peeling
It is 2-8% that processing to moisture mass ratio is dried at a temperature of 50-90 DEG C afterwards, then in 125-200 DEG C of temperature
Under roast 20-30min；
(3) squeezing and filtering：It is 4-8mm particles by the walnut kernel roasted, shelled peanut primary comminution, pulverized particles are uniformly mixed
Sent into after conjunction after squeezer, squeezing and be filtered to remove solid impurity therein and prepare walnut oil.
A kind of preparation method of the walnut oil of Retarding, the drying process temperature is 80 DEG C to moisture
Mass ratio is 2-3%, prevents the mouldy blackening of walnut, peanut.
A kind of preparation method of the walnut oil of Retarding, the pot that roasts is roasted at a temperature of 150-170 DEG C
28min, roasts temperature rise and roast times extension, and the change of walnut oil peanut oil quality is as follows：Color and luster is deepened, when roasting temperature
Degree reaches after 20-30min that east of oil is rapidly deepened more than 150 DEG C, roast times, and rufous is changed into from light yellow；Oil acid
Value is in reduction trend, the extension of oil oxidation induction time；Oil product fragrance strengthens.
Processing is dried in the walnut kernel, shelled peanut at a temperature of 50-90 DEG C, is then fed into and roasts pot in 125-
200 DEG C dry to be roasted, and walnut kernel, the molecular structure inside shelled peanut can be made to occur drastically to change, made in walnut kernel and shelled peanut
The lipase such as lipase, lipoxidase, phosphatidase activity reduction by 55~62%, thus effectively prevent walnut kernel and peanut
The hydrolysis of benevolence is become sour and oxidative rancidity, without destroying the nutritional ingredient such as various oleic acid in walnut kernel and shelled peanut.
A kind of preparation method of the walnut oil of Retarding, the particle diameter of the walnut is 5-10cm, the particle diameter of peanut
For 0.8-1.5cm, because the gap between walnut and walnut can accommodate peanut so that peanut is wrapped between walnut when roasting
The effect being heated evenly is reached, rear walnut, the enhancing of peanut fragrance is roasted, it carries fragrance and mutually merged, additionally it is possible to beneficial to uniform
Mix walnut and peanut.
A kind of preparation method of the walnut oil of Retarding of the present invention can also be and will be respectively obtained by prior art
Walnut oil and peanut oil by determine parts by weight mixing.
The walnut oil of this Retarding of the present invention, i.e. walnut oil, peanut oil compound lard, its shelf-life can be obvious
Improve, peroxide value increases with the extension of time, but peroxide value is below the peroxide value of single walnut oil, this explanation with
The oil product that parts by weight meter is made up of 100 parts of walnut oil, 10-20 parts of peanut oil, has preferable antioxidant effect, so as to extend
Shelf life of walnut oil.
Walnut oil of a kind of Retarding of the present invention and preparation method thereof, its advantage is：Walnut and peanut
It is mixed to squeeze technique, the shelf life of oil product is extended, storage period can extend to 24 months for 12 months from original preservation；Preparation method
Environmental protection, without antioxidant (preservative), merely from the various Wuli-Shili-Renli system approach research experiments of raw material, is sorted out
System roasting, squeezing in detail, mixed proportion processing step；Effectively prevent that walnut from mixing becoming sour for oil expression product with peanut, without broken
The nutritional ingredient such as various oleic acid in bad walnut kernel and shelled peanut, oil product acid number is in reduction trend so that oil oxidation induction time
Extension and the enhancing of oil product fragrance.
Embodiment
Embodiment 1
Walnut oil of a kind of Retarding of the present invention and preparation method thereof, implementation step is as follows：
(1) pre-process：From drying, no disease and pests harm, 100 parts of the walnut oil without going mouldy in terms of parts by weight, peanut oil 15
The walnut of part, peanut, the particle diameter of the walnut is 5cm, and the particle diameter of peanut is 0.8cm, due to the gap between walnut and walnut
Peanut can be accommodated so that peanut reaches the effect being heated evenly between being wrapped in walnut when roasting, roast rear walnut, peanut fragrant
Taste strengthens, and it carries fragrance and mutually merged, additionally it is possible to beneficial to uniform mixing walnut and peanut；Walnut kernel, shelled peanut are mixed after peeling
It is 8% electric heating constant temperature baking oven to be sent into after conjunction processing to the mass ratio of moisture is dried at a temperature of 75 DEG C, prevents core
The mouldy blackening of peach, peanut, is then fed into and roasts pot and roast 25min at a temperature of 150 DEG C, can make walnut kernel, in shelled peanut
The molecular structure in portion occurs drastically to change, and makes the lipase such as lipase, lipoxidase, phosphatidase in walnut kernel and shelled peanut
Activity reduction, thus effectively prevent that the hydrolysis of walnut kernel and shelled peanut from becoming sour and oxidative rancidity, without destruction walnut kernel and flower
The nutritional ingredient such as various oleic acid in raw benevolence, roasts rear oil product acid number in reduction trend, the extension of oil oxidation induction time；Oil product is fragrant
Taste strengthens；
(2) hydraulic pressure squeezing and filtering：It is 6mm particles by the walnut kernel roasted, shelled peanut primary comminution, pulverized particles are uniform
Sent into after mixing after squeezer, squeezing and be filtered to remove solid impurity therein and prepare walnut oil.
Embodiment 2
Walnut oil of a kind of Retarding of the present invention and preparation method thereof, implementation step is as follows：
(1) pre-process：From drying, no disease and pests harm, 100 parts of the walnut oil without going mouldy in terms of parts by weight, peanut oil 20
The walnut of part, peanut, the particle diameter of the walnut is 10cm, and the particle diameter of peanut is 1.5cm, due to the gap between walnut and walnut
Peanut can be accommodated so that peanut reaches the effect being heated evenly between being wrapped in walnut when roasting, roast rear walnut, peanut fragrant
Taste strengthens, and it carries fragrance and mutually merged, additionally it is possible to beneficial to uniform mixing walnut and peanut；Walnut kernel, shelled peanut are mixed after peeling
It is 2% electric heating constant temperature baking oven to be sent into after conjunction processing to the mass ratio of moisture is dried at a temperature of 80 DEG C, prevents core
The mouldy blackening of peach, peanut, is then fed into and roasts pot and roast 30min at a temperature of 200 DEG C, can make walnut kernel, in shelled peanut
The molecular structure in portion occurs drastically to change, and makes the lipase such as lipase, lipoxidase, phosphatidase in walnut kernel and shelled peanut
Activity reduction, thus effectively prevent that the hydrolysis of walnut kernel and shelled peanut from becoming sour and oxidative rancidity, without destruction walnut kernel and flower
The nutritional ingredient such as various oleic acid in raw benevolence, roasts rear oil product acid number in reduction trend, the extension of oil oxidation induction time；Oil product is fragrant
Taste strengthens；
(2) air pressure is squeezed and filtering：It is 4mm particles by the walnut kernel roasted, shelled peanut primary comminution, pulverized particles are uniformly mixed
Sent into after conjunction after squeezer, squeezing and be filtered to remove solid impurity therein and prepare walnut oil.
Embodiment 3
Walnut oil of a kind of Retarding of the present invention and preparation method thereof, implementation step is as follows：
(1) pre-process：From drying, no disease and pests harm, 100 parts of the walnut oil without going mouldy in terms of parts by weight, peanut oil 10
The walnut of part, peanut, the particle diameter of the walnut is 8cm, and the particle diameter of peanut is 1cm, due to the gap energy between walnut and walnut
Enough accommodate peanut so that peanut reaches the effect being heated evenly between being wrapped in walnut when roasting, roast rear walnut, peanut fragrance
Enhancing, it carries fragrance and mutually merged, additionally it is possible to beneficial to uniform mixing walnut and peanut；Walnut kernel, shelled peanut mixing after peeling
Afterwards feeding electric heating constant temperature baking oven be dried at a temperature of 85 DEG C processing to moisture mass ratio be 5%, prevent walnut,
The mouldy blackening of peanut, is then fed into and roasts pot and roast 20min at a temperature of 170 DEG C, can make walnut kernel, inside shelled peanut
Molecular structure occurs drastically to change, and makes the work of the lipase such as lipase, lipoxidase, phosphatidase in walnut kernel and shelled peanut
Property reduction, thus effectively prevent that the hydrolysis of walnut kernel and shelled peanut from becoming sour and oxidative rancidity, without destruction walnut kernel and shelled peanut
In the nutritional ingredient such as various oleic acid, roast rear oil product acid number in reduction trend, the extension of oil oxidation induction time；Oil product fragrance increases
By force；
(2) hydraulic pressure squeezing and filtering：It is 8mm particles by the walnut kernel roasted, shelled peanut primary comminution, pulverized particles are uniform
Sent into after mixing after squeezer, squeezing and be filtered to remove solid impurity therein and prepare walnut oil.
Contrast test data
There is above-mentioned experimental data to understand：Walnut oil, peanut oil compound lard extended pot life to 24 based on walnut oil
Individual month, the shelf-life can significantly improve under the conditions of without preservative, illustrate be in terms of parts by weight by 100 parts of walnut oil,
The oil product of 10-20 parts of compositions of peanut oil, there is preferable antioxidant effect；Walnut kernel and the mixed squeezing technique of shelled peanut, effectively prevent core
Peach mixes becoming sour for oil expression product with peanut, and without destroying the nutritional ingredient such as various oleic acid in walnut kernel and shelled peanut, oil product acid number is in
Reduction trend so that oil oxidation induction time extends and oil product fragrance strengthens.
Claims (7)
1. a kind of walnut oil of Retarding, it is characterised in that：By 10-20 parts of the walnut oil and parts by weight of 100 parts of parts by weight
Peanut oil is mixed.
2. a kind of walnut oil of Retarding as claimed in claim 1, it is characterised in that：By 100 parts of parts by weight walnut oil and
The peanut oil that 15 parts of parts by weight is mixed.
3. a kind of preparation method of the walnut oil of Retarding as claimed in claim 1 or 2, it is characterised in that：
(1) pre-process：From drying, no disease and pests harm, the walnut without going mouldy, peanut, walnut kernel after peeling, after shelled peanut mixing
It is 2-8% that processing to moisture mass ratio is dried at a temperature of 50-90 DEG C, is then roasted at a temperature of 125-200 DEG C
Fry 20-30min；
(2) squeezing and filtering：It is 4-8mm particles by the walnut kernel roasted, shelled peanut primary comminution, pulverized particles are uniformly after mixing
Squeezer is sent into, solid impurity therein is filtered to remove after squeezing and prepares walnut oil.
4. a kind of preparation method of the walnut oil of Retarding as claimed in claim 3, it is characterised in that：The drying process temperature
Degree is that 80 DEG C of mass ratioes to moisture are 2-3%.
5. a kind of preparation method of the walnut oil of Retarding as claimed in claim 4, it is characterised in that：The pot that roasts exists
28min is roasted at a temperature of 150-170 DEG C.
6. a kind of preparation method of the walnut oil of Retarding as claimed in claim 5, it is characterised in that：The particle diameter of the walnut
For 5-10cm, the particle diameter of peanut is 0.8-1.5cm.
7. a kind of preparation method of the walnut oil of Retarding as claimed in claim 1 or 2, it is characterised in that by walnut oil and
Peanut oil is by the parts by weight mixing determined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710132686.3A CN106937679A (en) | 2017-03-07 | 2017-03-07 | A kind of walnut oil of Retarding and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710132686.3A CN106937679A (en) | 2017-03-07 | 2017-03-07 | A kind of walnut oil of Retarding and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106937679A true CN106937679A (en) | 2017-07-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710132686.3A Pending CN106937679A (en) | 2017-03-07 | 2017-03-07 | A kind of walnut oil of Retarding and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214113A (en) * | 2021-12-17 | 2022-03-22 | 贵州省仁怀市新华丰农业发展有限公司 | Idesia polycarpa blend oil and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181418A (en) * | 2011-12-30 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Method for mixedly squeezing edible oil |
| CN104255957A (en) * | 2014-02-08 | 2015-01-07 | 梅春勇 | Peanut, black bean and walnut oil |
| CN104472733A (en) * | 2014-12-02 | 2015-04-01 | 淄博十里香食品有限公司 | Formula and process for removing astringency of walnut oil |
-
2017
- 2017-03-07 CN CN201710132686.3A patent/CN106937679A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181418A (en) * | 2011-12-30 | 2013-07-03 | 丰益(上海)生物技术研发中心有限公司 | Method for mixedly squeezing edible oil |
| CN104255957A (en) * | 2014-02-08 | 2015-01-07 | 梅春勇 | Peanut, black bean and walnut oil |
| CN104472733A (en) * | 2014-12-02 | 2015-04-01 | 淄博十里香食品有限公司 | Formula and process for removing astringency of walnut oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114214113A (en) * | 2021-12-17 | 2022-03-22 | 贵州省仁怀市新华丰农业发展有限公司 | Idesia polycarpa blend oil and preparation method thereof |
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Application publication date: 20170711 |