CN107488498B - Preparation method of aromatic rapeseed oil - Google Patents
Preparation method of aromatic rapeseed oil Download PDFInfo
- Publication number
- CN107488498B CN107488498B CN201710928495.8A CN201710928495A CN107488498B CN 107488498 B CN107488498 B CN 107488498B CN 201710928495 A CN201710928495 A CN 201710928495A CN 107488498 B CN107488498 B CN 107488498B
- Authority
- CN
- China
- Prior art keywords
- rapeseed
- raw material
- squeezed
- oil
- crude 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.)
- Active
Links
Images
Classifications
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of aromatic rapeseed oil, which comprises the following steps: preparing a rapeseed raw material, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material; squeezing the squeezed rapeseed raw material to obtain squeezed rapeseed crude oil and a squeezed cake; crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material to obtain a steamed and fried rapeseed raw material; performing back-pressing treatment on the steamed and fried rapeseed raw material to obtain crude oil of back-pressed rapeseed; and mixing the squeezed rapeseed crude oil and the returned mustard seed crude oil to obtain rapeseed crude oil to be refined, and carrying out hydration treatment on the rapeseed crude oil to be refined to obtain the finished product of the aromatic rapeseed oil. The preparation method of the aromatic rapeseed oil provided by the invention is simple in process, safe and reliable, the aromatic substances in the prepared rapeseed oil cannot be lost due to over refining, and the aroma is more concentrated and lasting.
Description
Technical Field
The invention relates to the technical field of oil processing methods, and particularly relates to a preparation method of aromatic rapeseed oil.
Background
Rapeseed oil is called as "rape oil" for short, is one of the main oil materials in China, is mainly taken from seeds of brassicaceous plant brassica (namely rape), and has main production places in Yangtze river basin, southwest and northwest areas in China. The rapeseed oil is golden yellow or brownish yellow in color, has a certain pungent smell, and is generally called as 'green smell'. Rapeseed oil has certain efficacies of softening blood vessels and delaying aging, and the cholesterol in the rapeseed oil is little or almost not contained, so people controlling the intake of the cholesterol can eat the rapeseed oil at ease. The existing rapeseed oil production process is generally a pre-squeezing-leaching process, the obtained rapeseed oil has insufficient fragrance, and with the improvement of living standard of people, the demand of the strong-fragrance rapeseed oil with strong fragrance is more and more large, and the existing product can not meet the demand of people.
Disclosure of Invention
Aiming at the defects in the technology, the invention provides the preparation method of the strong-flavor rapeseed oil, which has the advantages of simple and safe process, good oil quality and high oil yield.
The technical scheme adopted by the invention for solving the technical problems is as follows: the preparation method of the aromatic rapeseed oil is characterized by comprising the following steps: step one, preparing a rapeseed raw material, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material; step two, squeezing: squeezing the squeezed rapeseed raw material to obtain squeezed rapeseed crude oil and a squeezed cake; step three, steaming and frying: crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material to obtain a steamed and fried rapeseed raw material; step four, squeezing again: performing back-pressing treatment on the steamed and fried rapeseed raw material to obtain crude oil of back-pressed rapeseed; step five, refining: and mixing the squeezed rapeseed crude oil and the returned mustard seed crude oil to obtain rapeseed crude oil to be refined, and carrying out hydration treatment on the rapeseed crude oil to be refined to obtain the finished product of the aromatic rapeseed oil.
Preferably, the preparation process of the rapeseed raw material in the step one comprises the following steps: the method comprises the following steps of sequentially carrying out impurity removal, water washing and thermal refining on rapeseed with the water content of 14-18% to obtain a rapeseed raw material with the water content of 6-8%, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material.
Preferably, the mass ratio of the squeezed rapeseed raw material to the returned mustard seed raw material is 3: 1.
Preferably, the pressing process in the second step is as follows: heating the squeezed rapeseed raw material to 105-110 ℃, squeezing for 10-20 minutes, continuously heating to 110-115 ℃, and keeping squeezing for 20-40 minutes to obtain squeezed rapeseed crude oil and a squeezed cake.
Preferably, the oil content of the pressed cake is 8-10%.
Preferably, the steaming and frying process in the third step is as follows: crushing the squeezed cake and mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, in the first stage, heating the mixed rapeseed raw material to 120-125 ℃, and steaming and frying for 5-10 minutes under the pressure of 0.05-0.06 Mpa; in the second stage, continuously heating to 130-135 ℃ at the speed of 10-15 ℃/min, and steaming and frying for 15-20 minutes under the pressure of 0.08-0.1 Mpa; and in the third stage, stopping heating, cooling to 125-130 ℃ at the speed of 5-10 ℃/min, and continuously steaming and frying for 10-15 minutes under the pressure of 0.06-0.08 Mpa to obtain the steamed and fried rapeseed raw material with the water content of 8-10%.
Preferably, the squeezing back process in the fourth step is as follows: heating the steamed and fried rapeseed raw material to 125-130 ℃, squeezing for 15-25 minutes, stopping heating, cooling to 120-125 ℃ at the speed of 5-10 ℃/min, and keeping squeezing for 5-10 minutes to obtain the crude oil of the Hui-preserved szechuan pickle seeds.
Preferably, the refining process in the fifth step is as follows: mixing the squeezed rapeseed crude oil and the recycled rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with phosphoric acid, heating to 80-85 ℃, hydrating for 10-15 minutes at a stirring speed of 60-70 r/min, continuously heating to 85-90 ℃, hydrating for 15-20 minutes at a stirring speed of 20-30/min, standing for 3-5 hours, and filtering to obtain the finished product of the aromatic rapeseed oil.
Preferably, the concentration of the phosphoric acid is 80-90%, and the amount of the phosphoric acid is 0.15-0.20% of the weight of the crude rapeseed oil to be refined.
Preferably, the water content and the volatile matter of the aromatic rapeseed oil are less than or equal to 0.20 (%), the insoluble impurity is less than or equal to 0.05 (%), the acid value is less than or equal to 2.0mg/g, and the peroxide value is less than or equal to 7.5 (mmol/kg).
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method of the aromatic rapeseed oil, provided by the invention, a proper amount of hot pickled mustard tuber seed raw material is mixed when the crushed squeezed cake is steamed and fried, so that the burnt fragrance generated by steaming and frying can be increased, and the fragrance of the prepared aromatic rapeseed oil is effectively excited; in addition, the temperature is controlled below 140 deg.C during steaming and parching, so as to prevent harmful substances (such as benzopyrene).
(2) Through the front and back staged steaming and frying, the cell tissues of the rapeseeds can be thoroughly destroyed, the binding force between the grease and the surface of oil particles is reduced, and the protein denaturation of the material blank can be generated to the maximum extent in the steaming and frying process; experiments show that the fat, lipoid and protein substances are combined by steaming and frying at elevated temperature and pressure in the previous stage to generate a conjugate which is insoluble in diethyl ether, and the combined products are increased with the increase of the temperature, so that the residual oil rate of cakes can be effectively reduced; and in the later stage, various microscopic channels filled with the grease can be compressed by cooling, depressurizing, steaming and frying, so that the grease in the channels is extruded out and gathered, and the elasticity and plasticity of the raw materials are adjusted to be suitable for squeezing.
(3) The staged temperature-reducing squeezing is adopted in the squeezing process, so that the necessary plasticity of the squeezed rapeseed raw materials is favorably maintained, the grease viscosity is favorably reduced, the safe storage and utilization of cake meal are favorably realized, however, the temperature-increasing heating during squeezing also can generate side effects, such as the color and luster of an oil cake is deepened and even coked, the oxidation of grease and phospholipid and the like, so that the staged temperature-reducing squeezing is adopted in the back-squeezing process, and the side effect generated by the temperature-increasing heating during squeezing can be effectively reduced.
(4) The preparation method of the aromatic rapeseed oil provided by the invention is simple in process, safe and reliable, the aromatic substances in the prepared rapeseed oil cannot be lost due to over refining, and the aroma is more concentrated and lasting.
Drawings
Fig. 1 is a process flow diagram of the preparation method of the aromatic rapeseed oil of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
As shown in fig. 1, the invention provides a preparation method of aromatic rapeseed oil, which comprises the following steps:
the method comprises the steps of firstly, sequentially removing impurities from rapeseed with the water content of 14-18%, washing with water, and performing thermal refining treatment to obtain a rapeseed raw material with the water content of 6-8%, dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned mustard seed raw material, wherein the mass ratio of the squeezed rapeseed raw material to the returned mustard seed raw material is 3: 1.
And step two, squeezing the squeezed rapeseed raw material, namely heating the squeezed rapeseed raw material to 105-110 ℃, squeezing for 10-20 minutes, continuing to heat to 110-115 ℃, and keeping squeezing for 20-40 minutes to obtain squeezed rapeseed crude oil and a squeezed cake, wherein the oil content of the squeezed cake is 8-10%.
Step three, crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material, wherein the steaming and frying process comprises the following steps: crushing the squeezed cake and mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, in the first stage, heating the mixed rapeseed raw material to 120-125 ℃, and steaming and frying for 5-10 minutes under the pressure of 0.05-0.06 Mpa; in the second stage, continuously heating to 130-135 ℃ at the speed of 10-15 ℃/min, and steaming and frying for 15-20 minutes under the pressure of 0.08-0.1 Mpa; and in the third stage, stopping heating, cooling to 125-130 ℃ at the speed of 5-10 ℃/min, and continuously steaming and frying for 10-15 minutes under the pressure of 0.06-0.08 Mpa to obtain the steamed and fried rapeseed raw material with the water content of 8-10%.
Step four, carrying out back squeezing treatment on the steamed and fried rapeseed raw material, wherein the back squeezing process is as follows: heating the steamed and fried rapeseed raw material to 125-130 ℃, squeezing for 15-25 minutes, stopping heating, cooling to 120-125 ℃ at the speed of 5-10 ℃/min, and keeping squeezing for 5-10 minutes to obtain the crude oil of the Hui-preserved szechuan pickle seeds.
Step five, mixing the squeezed rapeseed crude oil and the returned rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with 80-90% phosphoric acid, heating the mixture to 80-85 ℃, hydrating for 10-15 minutes at a stirring speed of 60-70 r/min, continuously heating to 85-90 ℃, hydrating for 15-20 minutes at a stirring speed of 20-30/min, standing and settling for 3-5 hours, and filtering to obtain the finished product of the aromatic rapeseed oil, wherein the water content and volatile matter of the aromatic rapeseed oil are less than or equal to 0.20 percent, the insoluble impurities are less than or equal to 0.05 percent, the acid value is less than or equal to 2.0mg/g, and the peroxide value is less than or equal to 7.5 (mmol/kg).
Example 1
Sequentially removing impurities, washing and modifying rapeseed with the water content of 16% to obtain a rapeseed raw material with the water content of 7%, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material; squeezing the squeezed rapeseed raw material, namely heating the squeezed rapeseed raw material to 108 ℃, squeezing for 15 minutes, continuing to heat to 112 ℃, and keeping squeezing for 30 minutes to obtain squeezed rapeseed crude oil and a squeezed cake, wherein the oil content of the squeezed cake is 9%; crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material, wherein the steaming and frying process comprises the following steps: crushing the squeezed cake, mixing the crushed cake with the returned mustard seed raw material to obtain a mixed rapeseed raw material, in the first stage, heating the mixed rapeseed raw material to 122 ℃, and steaming and frying for 8 minutes under the pressure of 0.055 Mpa; in the second stage, the mixture is continuously heated to 132 ℃ at the speed of 12 ℃/min and is steamed and fried for 18 minutes under the pressure of 0.09 Mpa; in the third stage, stopping heating, cooling to 128 ℃ at the speed of 8 ℃/min, and continuously steaming and frying for 12 minutes under the pressure of 0.07Mpa to obtain steamed and fried rapeseed raw material with the water content of 9%; the steamed and fried rapeseed raw material is subjected to squeezing treatment, and the squeezing process is as follows: heating the steamed and fried rapeseed raw material to 128 ℃, squeezing for 20 minutes, stopping heating, cooling to 122 ℃ at the speed of 8 ℃/min, and keeping squeezing for 8 minutes to obtain crude oil of the returned preserved szechuan pickle seeds; mixing the squeezed rapeseed crude oil and the recycled rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with 85% phosphoric acid, heating to 82 ℃, carrying out hydration for 12 minutes at a stirring speed of 65r/min, continuing heating to 88 ℃, carrying out hydration for 18 minutes at a stirring speed of 25/min, standing and settling for 4 hours, and filtering to obtain the finished product of the aromatic rapeseed oil.
Example 2
Sequentially removing impurities from rapeseed with the water content of 14%, washing with water, and modifying to obtain a rapeseed raw material with the water content of 6%, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material; squeezing the squeezed rapeseed raw material, namely heating the squeezed rapeseed raw material to 105 ℃, squeezing for 10 minutes, continuing to heat to 110 ℃, and keeping squeezing for 20 minutes to obtain squeezed rapeseed crude oil and a squeezed cake, wherein the oil content of the squeezed cake is 8%; crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material, wherein the steaming and frying process comprises the following steps: crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and in the first stage, heating the mixed rapeseed raw material to 120 ℃, and steaming and frying for 5 minutes under the pressure of 0.05 Mpa; in the second stage, heating to 130 ℃ at the speed of 10 ℃/min, and steaming and frying for 15 minutes under the pressure of 0.08 Mpa; in the third stage, stopping heating, cooling to 125 ℃ at the speed of 5 ℃/min, and continuously steaming and frying for 10 minutes under the pressure of 0.06Mpa to obtain steamed and fried rapeseed raw material with the water content of 8%; the steamed and fried rapeseed raw material is subjected to squeezing treatment, and the squeezing process is as follows: heating the steamed and fried rapeseed raw material to 125 ℃, squeezing for 15 minutes, stopping heating, cooling to 120 ℃ at the speed of 5 ℃/min, and keeping squeezing for 5 minutes to obtain crude oil of the returned preserved szechuan pickle seeds; mixing the squeezed rapeseed crude oil and the recycled rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with 80% phosphoric acid, heating to 80 ℃, carrying out hydration for 10 minutes at a stirring speed of 60r/min, continuously heating to 85 ℃, carrying out hydration for 15 minutes at a stirring speed of 20/min, standing and settling for 3 hours, and filtering to obtain the finished product of the aromatic rapeseed oil.
Example 3
Sequentially removing impurities from rapeseed with the water content of 18%, washing with water, and modifying to obtain a rapeseed raw material with the water content of 8%, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material; squeezing the squeezed rapeseed raw material, namely heating the squeezed rapeseed raw material to 110 ℃, squeezing for 20 minutes, continuing to heat to 115 ℃, and keeping squeezing for 40 minutes to obtain squeezed rapeseed crude oil and a squeezed cake, wherein the oil content of the squeezed cake is 10%; crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and performing steaming and frying treatment on the mixed rapeseed raw material, wherein the steaming and frying process comprises the following steps: crushing the squeezed cake, mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, in the first stage, heating the mixed rapeseed raw material to 125 ℃, and steaming and frying for 10 minutes under the pressure of 0.06 Mpa; in the second stage, the mixture is continuously heated to 135 ℃ at the speed of 15 ℃/min and is steamed and fried for 20 minutes under the pressure of 0.1 Mpa; in the third stage, stopping heating, cooling to 130 ℃ at the speed of 10 ℃/min, and continuously steaming and frying for 15 minutes under the pressure of 0.08Mpa to obtain steamed and fried rapeseed raw material with the water content of 10%; the steamed and fried rapeseed raw material is subjected to squeezing treatment, and the squeezing process is as follows: heating the steamed and fried rapeseed raw material to 130 ℃, squeezing for 25 minutes, stopping heating, cooling to 125 ℃ at the speed of 10 ℃/min, and keeping squeezing for 10 minutes to obtain crude oil of the returned preserved szechuan pickle seeds; mixing the squeezed rapeseed crude oil and the recycled rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with 90% phosphoric acid, heating to 85 ℃, hydrolyzing for 15 minutes at a stirring speed of 70r/min, continuously heating to 90 ℃, hydrolyzing for 20 minutes at a stirring speed of 30/min, standing and settling for 5 hours, and filtering to obtain the finished product of the aromatic rapeseed oil.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (5)
1. The preparation method of the aromatic rapeseed oil is characterized by comprising the following steps:
step one, preparing a rapeseed raw material, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material;
step two, squeezing: heating the squeezed rapeseed raw material to 105-110 ℃, squeezing for 10-20 minutes, continuously heating to 110-115 ℃, and keeping squeezing for 20-40 minutes to obtain squeezed rapeseed crude oil and squeezed cake;
step three, steaming and frying: crushing the squeezed cake and mixing the crushed cake with the returned tuber mustard seed raw material to obtain a mixed rapeseed raw material, and in the first stage, heating the mixed rapeseed raw material to 120-125 ℃, and steaming and frying for 5-10 minutes under the pressure of 0.05-0.06 Mpa; in the second stage, continuously heating to 130-135 ℃ at the speed of 10-15 ℃/min, and steaming and frying for 15-20 minutes under the pressure of 0.08-0.1 Mpa; in the third stage, stopping heating, cooling to 125-130 ℃ at the speed of 5-10 ℃/min, and continuously steaming and frying for 10-15 minutes under the pressure of 0.06-0.08 Mpa to obtain a steamed and fried rapeseed raw material with the water content of 8-10%;
step four, squeezing again: heating the steamed and fried rapeseed raw material to 125-130 ℃, squeezing for 15-25 minutes, stopping heating, cooling to 120-125 ℃ at the speed of 5-10 ℃/min, and keeping squeezing for 5-10 minutes to obtain the crude oil of the Hui-preserved szechuan pickle seeds;
step five, refining: mixing the squeezed rapeseed crude oil and the recycled rapeseed crude oil to obtain rapeseed crude oil to be refined, mixing the rapeseed crude oil to be refined with phosphoric acid, heating to 80-85 ℃, hydrating for 10-15 minutes at a stirring speed of 60-70 r/min, continuously heating to 85-90 ℃, hydrating for 15-20 minutes at a stirring speed of 20-30/min, standing and settling for 3-5 hours, and filtering to obtain the finished product of the aromatic rapeseed oil.
2. The preparation method of aromatic rapeseed oil according to claim 1, wherein the preparation process of the rapeseed raw material in the first step is as follows: the method comprises the following steps of sequentially carrying out impurity removal, water washing and thermal refining on rapeseed with the water content of 14-18% to obtain a rapeseed raw material with the water content of 6-8%, and dividing the rapeseed raw material into a squeezed rapeseed raw material and a returned tuber mustard seed raw material.
3. The method for preparing aromatic rapeseed oil according to claim 2, wherein the mass ratio of the pressed rapeseed raw material to the returned rapeseed raw material is 3: 1.
4. The preparation method of aromatic rapeseed oil according to claim 1, wherein the oil content of the pressed cake is 8-10%.
5. The preparation method of aromatic rapeseed oil according to claim 1, characterized in that the water content and volatile matter of the aromatic rapeseed oil are less than or equal to 0.20 (%), the insoluble impurities are less than or equal to 0.05 (%), the acid value is less than or equal to 2.0mg/g, and the peroxide value is less than or equal to 7.5 (mmol/kg).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710928495.8A CN107488498B (en) | 2017-10-09 | 2017-10-09 | Preparation method of aromatic rapeseed oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710928495.8A CN107488498B (en) | 2017-10-09 | 2017-10-09 | Preparation method of aromatic rapeseed oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107488498A CN107488498A (en) | 2017-12-19 |
| CN107488498B true CN107488498B (en) | 2021-06-11 |
Family
ID=60654043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710928495.8A Active CN107488498B (en) | 2017-10-09 | 2017-10-09 | Preparation method of aromatic rapeseed oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107488498B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583798A (en) * | 2019-09-29 | 2019-12-20 | 山东兴泉油脂有限公司 | Production method of refined corn oil with strong aroma |
| CN115109646A (en) * | 2022-06-27 | 2022-09-27 | 遂宁市中豪粮油有限公司 | Intelligent vegetable seed squeezing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560372A (en) * | 2015-01-07 | 2015-04-29 | 武汉轻工大学 | Method for preparing heavy-flavor rapeseed kernel oil |
| CN104673481A (en) * | 2013-12-01 | 2015-06-03 | 山东乐悠悠花生油科技有限公司 | Process method for grading peanut kernels and pressing peanut oil |
-
2017
- 2017-10-09 CN CN201710928495.8A patent/CN107488498B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104673481A (en) * | 2013-12-01 | 2015-06-03 | 山东乐悠悠花生油科技有限公司 | Process method for grading peanut kernels and pressing peanut oil |
| CN104560372A (en) * | 2015-01-07 | 2015-04-29 | 武汉轻工大学 | Method for preparing heavy-flavor rapeseed kernel oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107488498A (en) | 2017-12-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104694243B (en) | A kind of preparation method of giving off a strong fragrance rapeseed oil | |
| CN104277906A (en) | Refining process for cold-pressed camellia oil at low temperature | |
| CN101326952B (en) | Method for producing degreasing peanut protein powder at low-temperature | |
| CN104560372A (en) | Method for preparing heavy-flavor rapeseed kernel oil | |
| CN102732376B (en) | Production method of cold pressing peanut and wheat germ compound oil | |
| CN103194310A (en) | Method for preparing walnut oil | |
| CN106833872A (en) | A kind of Luzhou-flavor fundamentals method | |
| CN110437931A (en) | A kind of processing technology of low acid value Fructus Zanthoxyli oil | |
| CN107488497A (en) | A kind of Luzhou-flavor vegetable seed oil producing method | |
| CN110628503A (en) | Processing method for preparing fresh zanthoxylum oil by squeezing method | |
| JP2012116877A (en) | Plant oil and method for manufacturing plant lees | |
| CN107488498B (en) | Preparation method of aromatic rapeseed oil | |
| CN103351943A (en) | Preparation technology of cooking sesame oil | |
| CN106350204A (en) | Processing method for increasing cold pressing oil yield of aromatic peanut kernels | |
| CN104673480A (en) | Technique for preparing peanut oil and peanut albumen powder at low temperature | |
| CN105567416A (en) | Technology for producing peony seed oil | |
| CN106635388A (en) | Preparation method of peeled rapeseed oil | |
| CN102732377A (en) | Production method for cold pressing compound oil of peanut, corn and wheat germs | |
| CN1396249B (en) | Tea leaf tea-seed oil processing method | |
| KR100798522B1 (en) | Natural bean-curd solidifier containing opuntia ficus and method for producing the same | |
| CN103181418A (en) | Method for mixedly squeezing edible oil | |
| CN107043649B (en) | Method for preparing camellia seed oil by near-solid enzymolysis combined with physical squeezing | |
| CN106867655A (en) | A kind of production method of cold pressing Chinese torreya oil | |
| CN109054982A (en) | A kind of tea seed processing method | |
| CN106635397A (en) | Method for semi-refined linseed oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |