CN110583800A - Processing method of bamboo-flavored vegetable oil with low aflatoxin - Google Patents
Processing method of bamboo-flavored vegetable oil with low aflatoxin Download PDFInfo
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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
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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
- 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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- 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
- C11B3/10—Refining fats or fatty oils by adsorption
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- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of vegetable oil processing, in particular to a processing method of bamboo-flavored vegetable oil with low aflatoxin. Firstly, carrying out ultraviolet irradiation on vegetable oil, and preliminarily deodorizing and sterilizing the vegetable oil; homogenizing and puffing, deodorizing the vegetable oil again to make the vegetable oil have uniform texture and be thoroughly removed; then putting the plant seasoning into refined vegetable oil, frying at the temperature of 200-230 ℃, and removing the aflatoxin in the seasoning and the oil material, so that the finished vegetable oil basically does not contain the aflatoxin, the seasoning effectively improves the overall flavor of the refined vegetable oil, the moisture of the seasoning is quickly sublimated in the frying process, the effective components are left in the oil material, and the vegetable oil is endowed with a high-efficiency health-care function; and then the fragrance-extracting vegetable oil is placed in a pre-prepared bamboo tube, so that the bamboo fragrance and the bamboo shoot components are blended into the oil material, and the finished product vegetable oil has comfortable bamboo fragrance, is close to nature and has specific flavor.
Description
Technical Field
The invention relates to the technical field of vegetable oil processing, in particular to a processing method of bamboo-flavored vegetable oil with low aflatoxin.
Background
Rapeseed oil is commonly called rape oil, also called coriander oil, is transparent or semitransparent liquid prepared by squeezing or leaching seeds of cruciferous brassica (namely rape) and is one of the most popular edible oils in China. Research shows that vegetable oil contains the least saturated fatty acid, namely 6 percent, and the unsaturated fatty acid accounts for more than 90 percent, so the rapeseed oil is beneficial to the cholesterol function and reducing the cholesterol in the human body. The rapeseed oil also contains abundant vitamin E, oleic acid, linoleic acid, linolenic acid and the like. The rapeseed oil has high digestibility to human body, the digestibility can reach 99%, and the nutrient components can be fully absorbed by human body, thereby playing the roles of promoting growth and development, maintaining physiological metabolism, reducing cholesterol content, softening blood vessels, delaying aging, preventing diseases and the like. Therefore, the rapeseed oil is the oil with extremely high nutritional value and great edible value. For processing the rapeseed oil, a general refining technology is generally adopted in the prior art, and the general refining technology generally has a serious over-processing problem, so that the consumption of raw and auxiliary materials for refining the rapeseed oil is increased, the oil refining consumption and the energy consumption are increased, the discharge of processing wastewater and waste residues exceeds the standard, the environment is damaged, the original nutrient substances in the rapeseed oil are removed by over-processing, the reduction of the nutritional quality of the rapeseed oil is caused, meanwhile, the over-processing also increases the content of harmful oil accompaniments such as trans-fatty acid in the oil, and the edible safety of the oil is reduced.
Most vegetable oil sold in the market is prepared from rapeseed oil, but according to different eating requirements, vegetable oil with different flavors or qualities is needed; however, most of the vegetable oils in the existing market have single function, or have oil odor, or have high aflatoxin content.
Disclosure of Invention
In order to solve the problems, the invention provides a set of processing technology of bamboo-flavored vegetable oil with low aflatoxin.
The invention is realized by the following technical scheme:
a processing method of bamboo-fragrant vegetable oil with low aflatoxin comprises the following steps:
a. oil material treatment: spreading vegetable oil under an ultraviolet lamp, spreading the vegetable oil with the thickness of 2-3 cm, opening the ultraviolet lamp, irradiating for 20-30 min, pumping the vegetable oil into a homogenizer, repeatedly homogenizing for 2-4 times under the pressure of 3-4 Mpa, 5-8 min each time, filtering through 5-8 layers of gauze after homogenization is finished, pumping filtrate into a bulking machine, bulking for 8-12 min at the temperature of 180-200 ℃ and the pressure of 350-380 Kpa, adding clay while hot, wherein the adding amount is 1-3% of the total weight of the bulked vegetable oil, cooling the oil temperature to room temperature, filtering through 3-5 layers of gauze, centrifuging the filtrate in a centrifuge of 3000-3200 r/min for 15-20 min, and taking supernatant to prepare refined vegetable oil for later use;
b. oil material fragrance improvement: heating the standing vegetable oil to 200-230 ℃, adding seasonings at constant temperature, removing the seasonings before the seasonings are dried and fried till the seasonings are completely dry and are not blackened, refining oil at constant temperature for 3-5 min, filtering the oil through a 325-mesh screen while the oil is hot, cooling filtrate to 35-40 ℃, and performing far infrared aroma raising for 5-8 min to prepare aroma-raised vegetable oil for later use;
c. refining oil with bamboo fragrance: heating the fragrance-extracting vegetable oil to 135-140 ℃, pouring the fragrance-extracting vegetable oil into a bamboo tube, sealing the bamboo tube, placing the bamboo tube in a clean room with the air humidity less than or equal to 35%, cooling to room temperature, and storing in the dark for 5-15 days to obtain the bamboo fragrance vegetable oil;
d. deodorizing and degumming: and adding diatomite into the bamboo-flavored vegetable oil, then sending the bamboo-flavored vegetable oil into a ceramic membrane for filtering and degumming, then performing vacuum deodorization, filtering the bamboo-flavored vegetable oil by 5-8 layers of gauze, and collecting filtrate to obtain the finished product of the bamboo-flavored vegetable oil with low aflatoxin.
Preferably, the vegetable oil comprises any one of rapeseed oil, peanut oil, olive oil, tea seed oil and walnut oil.
Preferably, the power of the ultraviolet lamp is 300-500W, and the wavelength of the lamp light is 165-375 nm.
Preferably, the clay is prepared by the following method:
and (3) sterilizing and dehydrating deep grey clay, kneading into soil balls with the diameter of 3-5 cm, vertically and horizontally penetrating through 4 apertures, and drying until the water content is less than or equal to 8%.
Preferably, the seasoning comprises the following raw materials in parts by weight:
35-50 parts of ginger slices, 15-20 parts of raw garlic, 3-5 parts of fresh pepper seeds, 1-3 parts of moringa roots and 3-5 parts of moringa leaves.
Further, the seasoning further comprises 3-5 parts of fresh bamboo shoot slices or 3-5 parts of black walnut kernels and 1-2 parts of couch grass roots.
Preferably, the bamboo tube is prepared by the following method:
taking more than three-year-old bamboos with the diameter of more than or equal to 10cm, preparing bamboo tubes, cleaning, detecting leakage, sterilizing, soaking in a coating liquid for 24-26 h, taking out and draining;
the film coating liquid is prepared by uniformly mixing and stirring bamboo shoot pure juice and bamboo leaf dry powder according to the proportion of 100: 1-2 and diluting to 300-500 times; the particle size of the bamboo leaf dry powder is less than or equal to 0.5 mm.
Preferably, the addition amount of the diatomite is 1-2% of that of the bamboo fragrance vegetable oil, the molecular weight cut-off of the ceramic membrane is 20000-40000 Da, the filtering temperature is less than or equal to 28 ℃, and the filtering pressure is 0.3-0.5 Mpa;
preferably, the vacuum degree in the vacuum deodorization treatment is 0.1-0.15 Mpa, the oil temperature is 165-175 ℃, and the treatment time is 0.5-1 h.
The invention has the beneficial effects that:
compared with the prior art, the vegetable oil is subjected to ultraviolet irradiation, and the vegetable oil is subjected to deodorization and sterilization preliminarily; homogenizing and puffing, deodorizing the vegetable oil again to make the vegetable oil have uniform texture and be thoroughly removed; then putting the plant seasoning into refined vegetable oil, frying at the temperature of 200-230 ℃, and removing the aflatoxin in the seasoning and the oil material, so that the finished vegetable oil basically does not contain the aflatoxin, the seasoning effectively improves the overall flavor of the refined vegetable oil, the moisture of the seasoning is quickly sublimated in the frying process, the effective components are left in the oil material, and the vegetable oil is endowed with a high-efficiency health-care function; then, the fragrance-extracting vegetable oil is placed in a pre-prepared bamboo tube, so that the components of bamboo fragrance and bamboo shoots are blended into the oil material, and the finished product vegetable oil has comfortable bamboo fragrance and is close to nature; and finally, performing diatomite decoloration filtration and high-pressure deodorization treatment on the bamboo-fragrance vegetable oil, so that the finished product bamboo-fragrance vegetable oil is transparent and uniform, comfortable in fragrance and high in quality.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the technical solutions provided by the present invention include not only the contents shown in the examples.
Example 1
The embodiment provides a processing method of bamboo-flavored vegetable oil with low aflatoxin, which comprises the following specific processes:
a. oil material treatment: spreading rapeseed oil under an ultraviolet lamp, spreading by 2cm, opening the ultraviolet lamp with power of 300W and wavelength range of 375nm, irradiating for 30min, pumping into a homogenizer, repeatedly homogenizing under 3Mpa for 4 times, each time for 5min, filtering with 5 layers of gauze after homogenization, pumping the filtrate into a bulking machine, bulking at 180 deg.C and pressure of 380Kpa for 8min, adding clay while hot, the addition amount is 3% of the total weight of the bulked vegetable oil, cooling the oil temperature to room temperature, filtering with 5 layers of gauze, centrifuging the filtrate in a centrifuge of 3000r/min for 20min, collecting supernatant, and making into refined vegetable oil; the clay is prepared by the following method:
sterilizing and dehydrating deep grey clay, kneading into soil balls with diameter of 5cm, vertically and horizontally penetrating 4 apertures, and drying until water content is 8%;
b. oil material fragrance improvement: heating the standing vegetable oil to 200 deg.C, adding flavoring at constant temperature, removing the flavoring after dry-frying until the flavoring is completely dried and is not blackened, refining oil at constant temperature for 5min, filtering with 325 mesh screen while hot, cooling the filtrate to 35 deg.C, and performing far infrared aroma-raising for 8min to obtain aroma-raised vegetable oil;
c. preparing a bamboo tube: taking more than three-year-old bamboos with the diameter of more than 10cm, preparing bamboo tubes, cleaning, detecting leakage, sterilizing, soaking in coating liquid for 246h, taking out and draining off water to obtain the bamboo tube;
the film coating liquid is prepared by uniformly mixing bamboo shoot pure juice and bamboo leaf dry powder according to the proportion of 100:1 and diluting to 300 times; the particle size of the bamboo leaf dry powder is less than 0.5mm
d. Refining oil with bamboo fragrance: heating the above vegetable oil to 135 deg.C, pouring into bamboo tube, sealing the bamboo tube, cooling to room temperature in clean room with air humidity lower than 35%, and storing in dark place for 15 days to obtain bamboo fragrance vegetable oil;
e. deodorizing and degumming: adding diatomite into the bamboo fragrance vegetable oil, wherein the adding amount is 1% of the bamboo fragrance vegetable oil, and then sending into a ceramic membrane with the molecular weight cutoff of 40000Da for filtering and degumming treatment, wherein the filtering temperature is 28 ℃, and the filtering pressure is 0.3 Mpa; pumping into a vacuum deodorizing machine, performing vacuum deodorizing treatment for 1h under the conditions of vacuum degree of 0.1Mpa and oil temperature of 165 ℃, finally filtering through 8 layers of gauze, and collecting filtrate to obtain the finished product of the bamboo fragrance vegetable oil with low aflatoxin.
In this embodiment, the seasoning comprises the following raw materials in parts by weight:
35 parts of ginger slices, 20 parts of raw garlic, 3 parts of fresh pepper seeds, 3 parts of moringa root and 3 parts of moringa leaves.
Example 2
The embodiment provides a processing method of bamboo-flavored vegetable oil with low aflatoxin, which comprises the following specific processes:
a. oil material treatment: spreading rapeseed oil, peanut oil, olive oil, tea seed oil and walnut oil under an ultraviolet lamp, spreading the ultraviolet lamp with the thickness of 3cm, turning on the ultraviolet lamp with the power of 500W and the wavelength of 165nm, irradiating for 20min, pumping into a homogenizer, repeatedly homogenizing for 2 times under the pressure of 4Mpa for 8min each time, filtering through 8 layers of gauze after homogenization, pumping the filtrate into a bulking machine, bulking at the temperature of 200 ℃ and the pressure of 350Kpa for 12min, adding clay while hot, wherein the adding amount is 1% of the total weight of the bulked vegetable oil, cooling the oil temperature to room temperature, filtering through 3 layers of gauze, centrifuging the filtrate in a centrifuge of 3200r/min for 15min, and taking supernatant to obtain refined vegetable oil for later use; the clay is prepared by the following method:
sterilizing and dehydrating deep grey clay, kneading into soil balls with diameter of 3cm, vertically and horizontally penetrating 4 apertures, and drying to water content of 6%;
b. oil material fragrance improvement: heating the standing vegetable oil to 230 deg.C, adding flavoring agent at constant temperature, removing the flavoring agent before the flavoring agent is completely dried and is not blackened, refining oil at constant temperature for 3min, filtering with 325 mesh screen while hot, cooling the filtrate to 40 deg.C, and performing far infrared aroma raising for 5min to obtain aroma-raised vegetable oil;
c. preparing a bamboo tube: taking more than three-year-old bamboos with the diameter of more than 10cm, preparing bamboo tubes, cleaning, detecting leakage, sterilizing, soaking in a coating liquid for 26h, taking out and draining water to obtain the bamboo tube;
the film coating liquid is prepared by uniformly mixing bamboo shoot pure juice and bamboo leaf dry powder according to the proportion of 100:2 and diluting to 500 times; the particle size of the bamboo leaf dry powder is less than 0.5mm
d. Refining oil with bamboo fragrance: heating the above vegetable oil to 140 deg.C, pouring into a bamboo tube, sealing the bamboo tube, cooling to room temperature in a clean room with air humidity below 35%, and storing in dark place for 15 days to obtain bamboo fragrance vegetable oil;
e. deodorizing and degumming: adding diatomite into the bamboo fragrance vegetable oil, wherein the addition amount is 2% of that of the bamboo fragrance vegetable oil, and then sending into a ceramic membrane with the molecular weight cutoff of 20000Da for filtering and degumming treatment, wherein the filtering temperature is 36 ℃, and the filtering pressure is 0.4 Mpa; pumping into vacuum deodorizing machine, vacuum deodorizing at 0.15Mpa and 175 deg.C for 0.5h, filtering with 5 layers of gauze, and collecting filtrate to obtain the final product.
In this embodiment, the seasoning comprises the following raw materials in parts by weight:
50 parts of ginger slices, 15 parts of raw garlic, 5 parts of fresh pepper seeds, 1 part of moringa root, 5 parts of moringa leaves and 5 parts of fresh bamboo shoot slices.
Example 3
The embodiment provides a processing method of bamboo-flavored vegetable oil with low aflatoxin, which comprises the following specific processes:
a. oil material treatment: spreading rapeseed oil, peanut oil, olive oil, tea seed oil and walnut oil under an ultraviolet lamp, spreading the obtained product with the thickness of 3cm, turning on the ultraviolet lamp with the power of 400W and the wavelength of 250nm, irradiating for 25min, pumping into a homogenizer, repeatedly homogenizing for 3 times under the pressure of 4Mpa, each time for 7min, filtering through 6 layers of gauze after homogenization, pumping the filtrate into a bulking machine, bulking at the temperature of 190 ℃ and the pressure of 360Kpa for 10min, adding clay while hot, wherein the adding amount is 2% of the total weight of the bulked vegetable oil, cooling the oil temperature to room temperature, filtering through 4 layers of gauze, centrifuging the filtrate in a centrifuge of 31r/min for 18min, and taking supernatant to obtain refined vegetable oil for later use; the clay is prepared by the following method:
sterilizing and dehydrating deep grey clay, kneading into soil balls with diameter of 4cm, vertically and horizontally penetrating 4 apertures, and drying until water content is 5%;
b. oil material fragrance improvement: heating the standing vegetable oil to 210 deg.C, adding flavoring at constant temperature, removing the flavoring after dry-frying until the flavoring is completely dried and is not blackened, refining oil at constant temperature for 4min, filtering with 325 mesh screen while hot, cooling the filtrate to 38 deg.C, and performing far infrared aroma-raising for 6min to obtain aroma-raised vegetable oil;
c. preparing a bamboo tube: taking more than three-year-old bamboos with the diameter of 10cm, preparing a bamboo tube, cleaning, detecting leakage, sterilizing, soaking in a coating liquid for 25h, taking out and draining water to obtain the bamboo tube;
the film coating liquid is prepared by uniformly mixing bamboo shoot pure juice and bamboo leaf dry powder according to the proportion of 100:2 and diluting to 400 times; the particle size of the bamboo leaf dry powder is 0.01mm
d. Refining oil with bamboo fragrance: heating the above vegetable oil to 140 deg.C, pouring into a bamboo tube, sealing the bamboo tube, cooling to room temperature in a clean room with air humidity below 35%, and storing in dark for 10 days to obtain bamboo fragrance vegetable oil;
e. deodorizing and degumming: adding diatomite into the bamboo fragrance vegetable oil, wherein the addition amount is 2% of that of the bamboo fragrance vegetable oil, and then sending the bamboo fragrance vegetable oil into a ceramic membrane with the molecular weight cutoff of 30000Da for filtering and degumming treatment, wherein the filtering temperature is 25 ℃, and the filtering pressure is 0.5 Mpa; pumping into a vacuum deodorizing machine, performing vacuum deodorizing treatment for 0.8h under the conditions of vacuum degree of 0.1Mpa and oil temperature of 170 ℃, finally filtering through 6 layers of gauze, and collecting filtrate to obtain the finished product of the bamboo fragrance vegetable oil with low aflatoxin.
In this embodiment, the seasoning comprises the following raw materials in parts by weight:
45 parts of ginger slices, 20 parts of raw garlic, 4 parts of fresh pepper seeds, 2 parts of moringa roots, 4 parts of moringa leaves, 4 parts of black walnut kernels and 1 part of couch grass roots.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (9)
1. A processing method of bamboo-flavored vegetable oil with low aflatoxin is characterized by comprising the following steps:
a. oil material treatment: spreading vegetable oil under an ultraviolet lamp, spreading the vegetable oil with the thickness of 2-3 cm, opening the ultraviolet lamp, irradiating for 20-30 min, pumping the vegetable oil into a homogenizer, repeatedly homogenizing for 2-4 times under the pressure of 3-4 Mpa, 5-8 min each time, filtering through 5-8 layers of gauze after homogenization is finished, pumping filtrate into a bulking machine, bulking for 8-12 min at the temperature of 180-200 ℃ and the pressure of 350-380 Kpa, adding clay while hot, wherein the adding amount is 1-3% of the total weight of the bulked vegetable oil, cooling the oil temperature to room temperature, filtering through 3-5 layers of gauze, centrifuging the filtrate in a centrifuge of 3000-3200 r/min for 15-20 min, and taking supernatant to prepare refined vegetable oil for later use;
b. oil material fragrance improvement: heating the standing vegetable oil to 200-230 ℃, adding seasonings at constant temperature, removing the seasonings before the seasonings are dried and fried till the seasonings are completely dry and are not blackened, refining oil at constant temperature for 3-5 min, filtering the oil through a 325-mesh screen while the oil is hot, cooling filtrate to 35-40 ℃, and performing far infrared aroma raising for 5-8 min to prepare aroma-raised vegetable oil for later use;
c. refining oil with bamboo fragrance: heating the fragrance-extracting vegetable oil to 135-140 ℃, pouring the fragrance-extracting vegetable oil into a bamboo tube, sealing the bamboo tube, placing the bamboo tube in a clean room with the air humidity less than or equal to 35%, cooling to room temperature, and storing in the dark for 5-15 days to obtain the bamboo fragrance vegetable oil;
d. deodorizing and degumming: and adding diatomite into the bamboo-flavored vegetable oil, then sending the bamboo-flavored vegetable oil into a ceramic membrane for filtering and degumming, then performing vacuum deodorization, filtering the bamboo-flavored vegetable oil by 5-8 layers of gauze, and collecting filtrate to obtain the finished product of the bamboo-flavored vegetable oil with low aflatoxin.
2. The processing method of the bamboo-scented vegetable oil with low aflatoxin according to claim 1, wherein the vegetable oil comprises any one of rapeseed oil, peanut oil, olive oil, tea seed oil and walnut oil.
3. The processing method of the bamboo-scented vegetable oil with low aflatoxin according to claim 1, wherein the power of an ultraviolet lamp is 300-500W, and the wavelength range of the lamp light is 165-375 nm.
4. The processing method of the bamboo-scented plant oil with low aflatoxin according to claim 1, wherein the clay is prepared by the following method:
and (3) sterilizing and dehydrating deep grey clay, kneading into soil balls with the diameter of 3-5 cm, vertically and horizontally penetrating through 4 apertures, and drying until the water content is less than or equal to 8%.
5. The processing method of the bamboo-flavored vegetable oil with low aflatoxin content as claimed in claim 1, wherein the seasoning comprises the following raw materials in parts by weight:
35-50 parts of ginger slices, 15-20 parts of raw garlic, 3-5 parts of fresh pepper seeds, 1-3 parts of moringa roots and 3-5 parts of moringa leaves.
6. The processing method of the bamboo-flavored vegetable oil with low aflatoxin content according to claim 5, wherein the seasoning further comprises 3-5 parts of fresh bamboo shoot slices or 3-5 parts of black walnut kernels and 1-2 parts of couch grass roots.
7. The processing method of the bamboo fragrance vegetable oil with low aflatoxin according to claim 1, characterized in that the bamboo tube is prepared by the following method:
taking more than three-year-old bamboos with the diameter of more than or equal to 10cm, preparing bamboo tubes, cleaning, detecting leakage, sterilizing, soaking in a coating liquid for 24-26 h, taking out and draining;
the film coating liquid is prepared by uniformly mixing and stirring bamboo shoot pure juice and bamboo leaf dry powder according to the proportion of 100: 1-2 and diluting to 300-500 times; the particle size of the bamboo leaf dry powder is less than or equal to 0.5 mm.
8. The processing method of the bamboo-flavored vegetable oil with low aflatoxin according to claim 1, wherein the adding amount of the diatomite is 1-2% of the bamboo-flavored vegetable oil, the molecular weight cut-off of the ceramic membrane is 20000-40000 Da, the filtering temperature is less than or equal to 28 ℃, and the filtering pressure is 0.3-0.5 Mpa;
9. the processing method of the bamboo-scented vegetable oil with low aflatoxin according to claim 1, wherein the vacuum degree in the vacuum deodorization treatment is 0.1-0.15 Mpa, the oil temperature is 165-175 ℃, and the treatment time is 0.5-1 h.
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| CN102265941A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Peculiar smell removing and flavoring method for colza oil |
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| CN106590927A (en) * | 2017-01-08 | 2017-04-26 | 山东乐悠悠花生油科技有限公司 | Fine finishing method for high-quality peanut oil |
| CN109762657A (en) * | 2019-03-15 | 2019-05-17 | 广西科技大学鹿山学院 | A kind of domestic vegetable oil aflatoxins Degradator based on ultraviolet light irradiation principle |
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2019
- 2019-09-09 CN CN201910846059.5A patent/CN110583800A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265941A (en) * | 2010-06-01 | 2011-12-07 | 李林军 | Peculiar smell removing and flavoring method for colza oil |
| CN105779119A (en) * | 2016-04-29 | 2016-07-20 | 谭庆先 | Method and apparatus for degrading aflatoxin in edible vegetable oil |
| CN106520365A (en) * | 2017-01-08 | 2017-03-22 | 山东乐悠悠花生油科技有限公司 | Processing process for strong-flavor peanut oil with low aflatoxin content |
| CN106590927A (en) * | 2017-01-08 | 2017-04-26 | 山东乐悠悠花生油科技有限公司 | Fine finishing method for high-quality peanut oil |
| CN109762657A (en) * | 2019-03-15 | 2019-05-17 | 广西科技大学鹿山学院 | A kind of domestic vegetable oil aflatoxins Degradator based on ultraviolet light irradiation principle |
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Application publication date: 20191220 |