CN109306283A - A kind of preparation method of pine-seed oil - Google Patents
A kind of preparation method of pine-seed oil Download PDFInfo
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- CN109306283A CN109306283A CN201710624140.XA CN201710624140A CN109306283A CN 109306283 A CN109306283 A CN 109306283A CN 201710624140 A CN201710624140 A CN 201710624140A CN 109306283 A CN109306283 A CN 109306283A
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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
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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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
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
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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
- 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
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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
- 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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- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The present invention relates to a kind of preparation method of pine-seed oil, including classification, parch, steam stir-fry, single pressing, oil immersion, twice pressing.The preparation method of pine-seed oil of the invention is easy to operate, and oil yield is high, and the pine-seed oil nutritive loss being prepared is small, with rich flavor.
Description
Technical field
The present invention relates to edible oil processing technique fields, more specifically to a kind of preparation method of pine-seed oil.
Background technique
Pine-seed oil is the grease extracted from from the fruit pine nut of pinaceae plant.China's pine nut is resourceful, mostly with first
Processing snack food is main utilization orientation, oil plant purposes not yet deep development.Oleic acid and Asia in research report display pine-seed oil
The content of oleic acid respectively reaches 30% and 40% or more, and the content of unsaturated fatty acid is up to 90%, total phenol content in pine-seed oil
For 584.1mg/kg, VE content is 73.27mg/100g oil, and the highest α-TOC content of activity is 14.43mg/100g.In addition,
Also containing nutriments such as squalene, sesamin, campesterol, sitosterol in pine-seed oil, before there is the exploitation of preferable edible oil
Scape.
The processing technology of edible pine-seed oil mainly has squeezing method, lixiviation process, supercritical carbon dioxide process extraction etc. at present,
In pine-seed oil prepared by squeezing method have the following problems: 1) oil yield is low, and crude fat content is but practical close to 70% in pine nut
Oil yield < 20% in process；2) since heating temperature, heating time control are improper, lead to vitamin, phytosterol etc.
By considerable damage, and it is easy to produce the carcinogens such as BaP.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation method of pine-seed oil, solves pine-seed oil oil yield in the prior art
Problem low, nutritive loss is big.
The technical proposal for solving the technical problem of the invention is: a kind of preparation method of pine-seed oil, including walks as follows
It is rapid:
A, it is classified: pine nut is divided into A class and B class, wherein A class pine nut is 500-600/100g, and B class pine nut is < 500
600/100g of grain/100g and/or >；
B, parch, steaming are fried: for A class pine nut, carrying out two liter of one drop parch, wherein the control of first time warming temperature is in 120-
125 DEG C, the parch time≤15min, cooling temperature control is at 115-120 DEG C, the parch time≤25min, second of warming temperature
Control is at 125-130 DEG C, the parch time≤15min；For B class pine nut, steaming stir-fry is carried out, stir-fry temperature is steamed and controls at 105-110 DEG C,
Time is 25-50min；
C, it is former that the A class pine nut after parch and the B class pine nut progress squeezing for the first time after steaming stir-fry single pressing: are obtained into pine nut
Oil and pine nut oil cake；
D: oil immersion: the pine nut oil cake obtained after first time is squeezed impregnates in pine nut crude oil more than 0.5h；
E: twice pressing: the pine nut oil cake of oil immersion is carried out second and is squeezed.
It in the preparation process in accordance with the present invention, further include step F sedimentation after step E: by first time squeezing and second
Pine nut crude oil sedimentation after squeezing stands -48h for 24 hours.
In the preparation process in accordance with the present invention, further include step G filtering after step F: oil temperature is reduced to 10 DEG C -15 DEG C
Afterwards, it is filtered at least once.
In the preparation process in accordance with the present invention, between step A and B further include:
H, quenched: to be separately added into suitable quantity of water in A class pine nut and B class pine nut；
I, be crushed: it is 0.2mm-0.5mm that A class pine nut and B class pine nut are broken for grain graininess size respectively.
In the preparation process in accordance with the present invention, in steph, the amount of water in A class pine nut is the 1%- of A class pine nut quality
2%；Amount of water in B class pine nut is the 1%-2% of B class pine nut quality.
In the preparation process in accordance with the present invention, further include step S0 raw material handling, decladding before step A: pine nut is carried out
Cleaning, decladding processing, the impurity < 0.5% after processing in pine nut, husking yield > 95%.
In the preparation process in accordance with the present invention, in stepb: for A class pine nut, first time warming temperature is controlled in 120-
125 DEG C, parch time 3min-8min, cooling temperature control is at 115-120 DEG C, parch time 5min-12min, second of heating
Temperature control is at 125-130 DEG C, parch time 3min-8min；For B class pine nut, steams stir-fry temperature and control at 105-110 DEG C, when
Between be 30-40min.
In the preparation process in accordance with the present invention, in step C: squeezing for the first time enters to squeeze temperature not less than 80 DEG C.
In the preparation process in accordance with the present invention, in step E: second of squeezing enters to squeeze temperature not less than 50 DEG C.
In the preparation process in accordance with the present invention, in step D: the pine nut oil cake obtained after squeezing for the first time and pine nut crude oil
Mass ratio is 1:3~10.
The preparation method for implementing pine-seed oil of the invention has the advantages that the preparation side of pine-seed oil of the invention
Method is easy to operate, and oil yield is high, and the pine-seed oil nutritive loss being prepared is small, with rich flavor.
Detailed description of the invention
Fig. 1 is the flow diagram of the preparation method of pine-seed oil of the invention.
Specific embodiment
With reference to the accompanying drawings and examples, the preparation method of pine-seed oil of the invention is described further:
As shown in Figure 1, the present invention provides a kind of oil yield height, the pine-seed oil preparation side that nutritive loss is small, with rich flavor
Method includes the following steps:
S0, raw material handling, decladding: pass through mixed stone in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen
The impurity such as son, iron filings, shell screen out mildew, not full pine nut by color selector, all kinds of impurity < are required after the completion of cleaning
0.5%, preferably impurity < 0.3%；The shell of pine nut is removed by hulling machine, it is desirable that husking yield > 95%, preferably husking yield >
98%；
S1, classification: being divided into A class and B class for pine nut by vibrating screen, and wherein A class pine nut is 500-600/100g, B class
Pine nut is 600/100g of < 500/100g and/or >；
It is S2, quenched: to be separately added into suitable quantity of water in A class pine nut and B class pine nut, into quenched softening kettle, pass through hot steam
Moisture is adjusted with hot wind；Amount of water in A class pine nut is the 1%-2% of A class pine nut quality；Amount of water in B class pine nut
For the 1%-2% of B class pine nut quality；
S3, it is crushed: A class pine nut and B class pine nut being crushed respectively by crusher, be 4-8 by each pine nut breaking
Valve, being broken into grain graininess size is 0.2-0.5mm；
S4, parch are steamed and are fried: for A class pine nut, carrying out two liter of one drop parch, wherein first time warming temperature control exists
120-125 DEG C, parch time≤15min, cooling temperature control heats up for the second time in 115-120 DEG C, parch time≤25min
Temperature control is at 125-130 DEG C, the parch time≤15min；For B class pine nut, steaming stir-fry is carried out, steams and fries temperature control in 105-
110 DEG C, time 25-50min；
Preferably for A class pine nut, the control of first time warming temperature cools down in 120-125 DEG C, parch time≤10min
Temperature control is at 115-120 DEG C, the parch time≤15min, second of warming temperature control at 125-130 DEG C, the parch time≤
10min；For B class pine nut, steams and fry temperature control at 105-110 DEG C, time 30-40min；
More preferably, for A class pine nut, first time warming temperature is controlled at 120-125 DEG C, parch time 3min-8min,
The temperature that cools down control in the control of 115-120 DEG C, parch time 5min-12min, second warming temperature at 125-130 DEG C, parch
Time 3min-8min；For B class pine nut, steams and fry temperature control at 105-110 DEG C, time 30-40min；
S5, single pressing: the A class pine nut after parch and the B class pine nut after steaming stir-fry are subjected to squeezing for the first time and obtain pine nut
Crude oil and pine nut oil cake, for the first time squeezing enter to squeeze temperature not less than 80 DEG C；Preferably, what first time squeezed enters to squeeze temperature not low
In 90 DEG C；
S6, oil immersion: the pine nut oil cake obtained after first time is squeezed impregnates in pine nut crude oil more than 0.5h, preferably impregnates
0.5h-1h；Wherein, the mass ratio of the pine nut oil cake and pine nut crude oil that obtain after squeezing for the first time is 1:3~10, it is preferable that the
The mass ratio of the pine nut oil cake and pine nut crude oil that obtain after single pressing is 1:5；
S7, twice pressing: carrying out second for the pine nut oil cake of oil immersion and squeeze, and the entering to squeeze temperature of second of squeezing is not less than
50 DEG C, it is preferable that second of squeezing enters to squeeze temperature not less than 60 DEG C；
S8, sedimentation: the pine nut crude oil after first time squeezing and second are squeezed is placed in conical settling tank sedimentation and stands
24h-48h；
S9, filtering: it after oil temperature is reduced to 10 DEG C -15 DEG C using cooling water, is filtered at least once；It is preferred that carrying out double
Heavy filtration passes through filter paper and filter cloth double filtration respectively.Obtain the edible pine-seed oil of finished product.
Compared with prior art, the invention has the advantages that and technical effect:
(1) quenched to pine nut progress before destruction step, reduce the powder of broken generation, adjusts the hardness and modeling of pine nut
Property；By pine nut breaking, the structure of pine nut oil cells is destroyed, improves the contact area with crusher；It takes and squeezes twice, and control
Make it is appropriate enter to squeeze temperature, so that pine nut oil yield is promoted to 23-26% by these technologies；
(2) control parch and steaming and fry temperature and be no more than 130 DEG C, it is appropriate to shorten the frying time, without chemical refining, only into
The sedimentation of row physics and filtering, remain the nutritional ingredient of pine-seed oil to the maximum extent, are not easy to produce the harmful substances such as BaP；
(3) this method removes pine nut rapidly suitable by two liter of one drop method to raw material parch
Moisture is measured, and generates a part of aldehydes, alcohols and pyridines flavor substance, then keeps pine nut sufficiently anti-in low parch temperature
It answers, produces a large amount of flavor substances, finally in the high rapid frying of parch temperature, generating portion pyrazine substance increases the baking of pine nut
Roasting fragrance and burnt odor taste, the parch of different temperatures, different time can make the pine-seed oil fragrance finally obtained abundant, have more
Stereovision；
(4) the pine nut oil cake temperature generated by single pressing is high, and flavor substance is readily volatilized, often leads to twice pressing
Obtained pine-seed oil flavor decline is obvious, and is soaked in this method by the pine nut oil cake and pine nut crude oil that obtain single pressing
Bubble, reduces the loss of flavor substance, has lockked the fragrance in pine nut oil cake very well；
(5) this method has the characteristics that oil yield is high, easy to operate, obtained pine-seed oil oil body clarification, aromatic flavour,
Nutrition health, edible value with higher.
It is described in detail below by specific embodiment.
Embodiment 1:
It is miscellaneous by mixed stone, iron filings, shell in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen etc.
Matter screens out mildew, not full pine nut by color selector, all kinds of impurity < 0.3% is required after the completion of cleaning；It is gone by hulling machine
Except the shell of pine nut, it is desirable that husking yield > 98%；Pine nut is divided into A class and B class by vibrating screen, wherein A class pine nut is 500-
600/100g, B class pine nut is 600/100g of < 500/100g and/or >；A class pine nut and B class pine nut are put into quenched
Softening kettle adjusts moisture by hot steam and hot wind；Amount of water in A class pine nut is the 1% of A class pine nut quality；In B class pine
Amount of water in son is the 1% of B class pine nut quality；A class pine nut and B class pine nut are crushed respectively by crusher, it will be every
A pine nut breaking is 4-8 valve, and being broken into grain graininess size is 0.2-0.5mm；For A class pine nut, two liter of one drop parch is carried out,
Wherein the control of first time warming temperature is at 120-125 DEG C, parch time 10min, and cooling temperature control is at 115-120 DEG C, parch
Time 15min, the control of second warming temperature is at 125-130 DEG C, parch time 5min；For B class pine nut, steaming stir-fry is carried out, is steamed
Temperature control is fried at 105-110 DEG C, time 30min；By the A class pine nut after parch and steam the B class pine nut progress first after frying
Secondary squeezing obtains pine nut crude oil and pine nut oil cake, and squeezing for the first time enters to squeeze 90 DEG C of temperature；The pine obtained after first time is squeezed
Seed oil cake impregnates 0.5h in pine nut crude oil, wherein the mass ratio of the pine nut oil cake and pine nut crude oil that obtain after squeezing for the first time
For 1:5；The pine nut oil cake of oil immersion is carried out second to squeeze, second of squeezing enters to squeeze temperature 60 C；Will for the first time squeezing and
Pine nut crude oil after second of squeezing is placed in conical settling tank sedimentation and stands 48h；Oil temperature is reduced to 15 DEG C using cooling water
Afterwards, the edible pine-seed oil of finished product is obtained by filter paper and filter cloth double filtration respectively.
Embodiment 2:
It is miscellaneous by mixed stone, iron filings, shell in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen etc.
Matter screens out mildew, not full pine nut by color selector, all kinds of impurity < 0.5% is required after the completion of cleaning；It is gone by hulling machine
Except the shell of pine nut, it is desirable that husking yield > 95%；Pine nut is divided into A class and B class by vibrating screen, wherein A class pine nut is 500-
600/100g, B class pine nut is 600/100g of < 500/100g and/or >；A class pine nut and B class pine nut are put into quenched
Softening kettle adjusts moisture by hot steam and hot wind；Amount of water in A class pine nut is the 1.5% of A class pine nut quality；In B class
Amount of water in pine nut is the 1.5% of B class pine nut quality；A class pine nut and B class pine nut are crushed respectively by crusher,
It is 4-8 valve by each pine nut breaking, being broken into grain graininess size is 0.2-0.5mm；For A class pine nut, two liter of one drop is carried out
Parch, wherein at 120-125 DEG C, parch time 15min, cooling temperature is controlled at 115-120 DEG C the control of first time warming temperature,
Parch time 25min, the control of second warming temperature is at 125-130 DEG C, parch time 15min；For B class pine nut, steamed
It fries, steams and fry temperature control at 105-110 DEG C, time 50min；By the A class pine nut after parch and steam the B class pine nut progress after frying
Squeezing for the first time obtains pine nut crude oil and pine nut oil cake, and squeezing for the first time enters to squeeze 80 DEG C of temperature；It is obtained after first time is squeezed
Pine nut oil cake impregnate 1h in pine nut crude oil, wherein the quality of obtained pine nut oil cake and pine nut crude oil after squeezing for the first time
Than for 1:10；The pine nut oil cake of oil immersion is carried out second to squeeze, second of squeezing enters to squeeze temperature 50 C；First time is squeezed
Pine nut crude oil after squeezing with second is placed in conical settling tank sedimentation and stands for 24 hours；Oil temperature is reduced to 10 using cooling water
After DEG C, respectively by filter paper and filter cloth double filtration, the edible pine-seed oil of finished product is obtained.
Embodiment 3:
It is miscellaneous by mixed stone, iron filings, shell in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen etc.
Matter screens out mildew, not full pine nut by color selector, all kinds of impurity < 0.3% is required after the completion of cleaning；It is gone by hulling machine
Except the shell of pine nut, it is desirable that husking yield > 98%；Pine nut is divided into A class and B class by vibrating screen, wherein A class pine nut is 500-
600/100g, B class pine nut is 600/100g of < 500/100g and/or >；A class pine nut and B class pine nut are put into quenched
Softening kettle adjusts moisture by hot steam and hot wind；Amount of water in A class pine nut is the 2% of A class pine nut quality；In B class pine
Amount of water in son is the 2% of B class pine nut quality；A class pine nut and B class pine nut are crushed respectively by crusher, it will be every
A pine nut breaking is 4-8 valve, and being broken into grain graininess size is 0.2-0.5mm；For A class pine nut, two liter of one drop parch is carried out,
Wherein the control of first time warming temperature is at 120-125 DEG C, parch time 10min, and cooling temperature control is at 115-120 DEG C, parch
Time 15min, the control of second warming temperature is at 125-130 DEG C, parch time 10min；For B class pine nut, steaming stir-fry is carried out, is steamed
Temperature control is fried at 105-110 DEG C, time 25min；By the A class pine nut after parch and steam the B class pine nut progress first after frying
Secondary squeezing obtains pine nut crude oil and pine nut oil cake, and squeezing for the first time enters to squeeze 100 DEG C of temperature；The pine obtained after first time is squeezed
Seed oil cake impregnates 0.8h in pine nut crude oil, wherein the mass ratio of the pine nut oil cake and pine nut crude oil that obtain after squeezing for the first time
For 1:3；The pine nut oil cake of oil immersion is carried out second to squeeze, second of squeezing enters to squeeze temperature 70 C；Will for the first time squeezing and
Pine nut crude oil after second of squeezing is placed in conical settling tank sedimentation and stands 36h；Oil temperature is reduced to 13 DEG C using cooling water
Afterwards, the edible pine-seed oil of finished product is obtained by filter paper and filter cloth double filtration respectively.
Embodiment 4:
It is miscellaneous by mixed stone, iron filings, shell in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen etc.
Matter screens out mildew, not full pine nut by color selector, all kinds of impurity < 0.3% is required after the completion of cleaning；It is gone by hulling machine
Except the shell of pine nut, it is desirable that husking yield > 98%；Pine nut is divided into A class and B class by vibrating screen, wherein A class pine nut is 500-
600/100g, B class pine nut is 600/100g of < 500/100g and/or >；A class pine nut and B class pine nut are put into quenched
Softening kettle adjusts moisture by hot steam and hot wind；Amount of water in A class pine nut is the 1% of A class pine nut quality；In B class pine
Amount of water in son is the 1% of B class pine nut quality；A class pine nut and B class pine nut are crushed respectively by crusher, it will be every
A pine nut breaking is 4-8 valve, and being broken into grain graininess size is 0.2-0.5mm；For A class pine nut, two liter of one drop parch is carried out,
Wherein the control of first time warming temperature is at 120-125 DEG C, parch time 3min, and cooling temperature control is at 115-120 DEG C, parch
Between 5min, the control of second warming temperature is at 125-130 DEG C, parch time 3min；For B class pine nut, steaming stir-fry is carried out, steams and fries temperature
Degree control is at 105-110 DEG C, time 35min；By the A class pine nut after parch and steam the B class pine nut progress first time pressure after frying
Squeezing obtains pine nut crude oil and pine nut oil cake, and squeezing for the first time enters to squeeze 95 DEG C of temperature；The pine-seed oil obtained after first time is squeezed
Cake impregnates 0.5h in pine nut crude oil, wherein the mass ratio of the pine nut oil cake and pine nut crude oil that obtain after squeezing for the first time is 1:
5；The pine nut oil cake of oil immersion is carried out second to squeeze, second of squeezing enters to squeeze 80 DEG C of temperature；By first time squeezing and second
Pine nut crude oil after secondary squeezing is placed in conical settling tank sedimentation and stands 48h；After oil temperature is reduced to 15 DEG C using cooling water, point
Not Tong Guo filter paper and filter cloth double filtration, obtain the edible pine-seed oil of finished product.
Embodiment 5:
It is miscellaneous by mixed stone, iron filings, shell in the device clears pine nut such as specific-gravity stoner, magnetic separator, vibrating screen etc.
Matter screens out mildew, not full pine nut by color selector, all kinds of impurity < 0.3% is required after the completion of cleaning；It is gone by hulling machine
Except the shell of pine nut, it is desirable that husking yield > 98%；Pine nut is divided into A class and B class by vibrating screen, wherein A class pine nut is 500-
600/100g, B class pine nut is 600/100g of < 500/100g and/or >；A class pine nut and B class pine nut are put into quenched
Softening kettle adjusts moisture by hot steam and hot wind；Amount of water in A class pine nut is the 1% of A class pine nut quality；In B class pine
Amount of water in son is the 1% of B class pine nut quality；A class pine nut and B class pine nut are crushed respectively by crusher, it will be every
A pine nut breaking is 4-8 valve, and being broken into grain graininess size is 0.2-0.5mm；For A class pine nut, two liter of one drop parch is carried out,
Wherein the control of first time warming temperature is at 120-125 DEG C, parch time 8min, and cooling temperature control is at 115-120 DEG C, parch
Between 12min, the control of second warming temperature is at 125-130 DEG C, parch time 8min；For B class pine nut, steaming stir-fry is carried out, steams and fries
Temperature control is at 105-110 DEG C, time 40min；By the A class pine nut after parch and steam the B class pine nut progress after frying for the first time
Squeezing obtains pine nut crude oil and pine nut oil cake, and squeezing for the first time enters to squeeze 90 DEG C of temperature；The pine nut obtained after first time is squeezed
Oil cake impregnates 0.5h in pine nut crude oil, wherein obtained pine nut oil cake and the mass ratio of pine nut crude oil are after squeezing for the first time
1:5；The pine nut oil cake of oil immersion is carried out second to squeeze, second of squeezing enters to squeeze temperature 60 C；It will squeezing and for the first time
Pine nut crude oil after twice pressing is placed in conical settling tank sedimentation and stands 48h；After oil temperature is reduced to 15 DEG C using cooling water,
Respectively by filter paper and filter cloth double filtration, the edible pine-seed oil of finished product is obtained.
It should be understood that it will be understood by those skilled in the art that it can be modified or changed according to the above description, but this
Within a little improvement or transformation should all belong to the protection domain of appended claims of the present invention.
Claims (10)
1. a kind of preparation method of pine-seed oil, which comprises the steps of:
A, be classified: pine nut is divided into A class and B class, wherein A class pine nut be 500-600/100g, B class pine nut for < 500/
600/100g of 100g and/or >；
B, parch, steaming are fried: for A class pine nut, carrying out two liter of one drop parch, wherein the control of first time warming temperature is in 120-125
DEG C, the parch time≤15min, at 115-120 DEG C, parch time≤25min, second of warming temperature controls the control of cooling temperature
At 125-130 DEG C, the parch time≤15min；For B class pine nut, steaming stir-fry is carried out, steams and fries temperature control at 105-110 DEG C, the time
For 25-50min；
C, single pressing: by after parch A class pine nut and steam fry after B class pine nut carry out for the first time squeezing obtain pine nut crude oil and
Pine nut oil cake；
D: oil immersion: the pine nut oil cake obtained after first time is squeezed impregnates in pine nut crude oil more than 0.5h；
E: twice pressing: the pine nut oil cake of oil immersion is carried out second and is squeezed.
2. preparation method according to claim 1, which is characterized in that further include step F sedimentation after step E: by the
Pine nut crude oil sedimentation after single pressing and second of squeezing stands -48h for 24 hours.
3. preparation method according to claim 2, which is characterized in that further include step G filtering after step F: will be oily
Temperature drop is filtered at least once down to after 10 DEG C -15 DEG C.
4. preparation method according to claim 1, which is characterized in that between step A and B further include:
H, quenched: to be separately added into suitable quantity of water in A class pine nut and B class pine nut；
I, be crushed: it is 0.2mm-0.5mm that A class pine nut and B class pine nut are broken for grain graininess size respectively.
5. the preparation method according to claim 4, which is characterized in that in steph, the amount of water in A class pine nut is A
The 1%-2% of class pine nut quality；Amount of water in B class pine nut is the 1%-2% of B class pine nut quality.
6. preparation method according to claim 1, which is characterized in that further include before step A step S0 raw material handling,
Decladding: pine nut is cleared up, decladding processing, the impurity < 0.5% after processing in pine nut, husking yield > 95%.
7. preparation method according to claim 1, which is characterized in that in stepb: for A class pine nut, heating up for the first time
Temperature is controlled at 120-125 DEG C, parch time 3min-8min, and cooling temperature control is at 115-120 DEG C, parch time 5min-
12min, the control of second warming temperature is at 125-130 DEG C, parch time 3min-8min；For B class pine nut, steams and fry temperature control
System is at 105-110 DEG C, time 30-40min.
8. preparation method according to claim 1, which is characterized in that in step C: squeezing for the first time enters to squeeze temperature not
Lower than 80 DEG C.
9. preparation method according to claim 1, which is characterized in that in step E: second of squeezing enters to squeeze temperature not
Lower than 50 DEG C.
10. preparation method according to claim 1, which is characterized in that in step D: the pine obtained after squeezing for the first time
The mass ratio of seed oil cake and pine nut crude oil is 1:3~10.
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| JPS63252698A (en) * | 1987-04-08 | 1988-10-19 | Masazumi Yoshihara | Method and device for squeezing edible oil made from pine seed |
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