CN111394168A - Aromatic macadamia nut oil and preparation method thereof - Google Patents
Aromatic macadamia nut oil and preparation method thereof Download PDFInfo
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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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- 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
- 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
- C11B3/16—Refining fats or fatty oils by mechanical means
Abstract
The invention belongs to the technical field of edible vegetable oil processing and extraction, and particularly relates to a fragrant macadamia nut oil and a preparation method thereof, wherein the preparation method comprises the following steps: (1) pretreating raw materials (2) and crushing; (3) drying in sections; (4) baking at high temperature; (5) carrying out spiral squeezing; (6) standing; (7) centrifuging and filtering; (8) and (5) finishing. The invention adopts a sectional drying method, strictly controls the temperature and time of raw material drying, ensures that the effective components in the nut oil are retained, and simultaneously overcomes the problems that the traditional fried oil is easy to be scorched, uneven in heating, and the raw material components are damaged. The strong-flavor macadamia nut oil prepared by the method disclosed by the invention is strong in flavor, has a special baking flavor, is better in taste, good in quality, safe and stable, and well retains the nutrients such as oleic acid, palmitoleic acid and squalene.
Description
Technical Field
The invention belongs to the technical field of edible vegetable oil processing and extraction, and particularly relates to aromatic macadamia nut oil and a preparation method thereof.
Background
Macadamia nut (Latin name: Macadamia ternifolia F. Muell.) also called Kunmaya chestnut, Macadamia nut, babu nut, Macadamia nut and the like has very rich nutrient components, the oil content is up to 60-80%, and the Macadamia nut also contains rich protein, carbohydrate, calcium, phosphorus, iron and vitamin B1、B2And an amino acid. Macadamia nut essence enjoys the name of the king of dried fruits, and nuts are crispy and delicious, have unique flavor and have high nutritional and health-care values. The macadamia nut oil does not contain cholesterol, is low in saturated fatty acid content, has the monounsaturated fatty acid content of more than 80 percent, and mainly consists of polyunsaturated fatty acids such as oleic acid, palmitoleic acid and a small amount of linoleic acid. Experiments show that the content of oleic acid in the macadamia nut oil is up to 58-65%. The oleic acid has the effects of preventing and treating cardiovascular diseases such as hypertension, coronary heart disease, atherosclerosis and the like, resisting oxidation and the like, and simultaneously, the full intake of the oleic acid can promote the absorption of mineral substances such as calcium, phosphorus, zinc and the like of a human body. Furthermore, macadamia nut oil is also a plant source rich in palmitoleic acid in nature. The macadamia nut oil is golden in color, rich in nut fragrance, low in acid value and peroxide value and stable in state, is suitable for being eaten in frying, cold mixing and the like, and is high-grade edible vegetable oil which is very suitable for development.
The macadamia nut oil is golden yellow and is high-quality natural woody plant oil. At present, hot pressing, cold pressing, organic solvent extraction and the like are used for extracting the macadamia nut oil at home and abroad. Although the hot pressing method is low in cost and simple to operate, the characteristics of high content of unsaturated fatty acid and rich active ingredients in macadamia nut oil are ignored, the oil is easy to oxidize and deteriorate under high-temperature treatment, harmful substances such as trans-fatty acid and oil polymer are generated, functional ingredients in the oil are damaged, the protein denaturation of the obtained cake is serious, most of the cake is used as feed, and precious resources are not reasonably and fully utilized. Cold pressing, which is a process carried out at temperatures generally below 60 ℃, can retain more complete nutrients, but produces less oil than hot pressing. The organic solvent extraction method is to extract oil by adding an organic solvent into the raw materials, so that the yield is improved, but the solvent in the oil is not easy to completely remove, and the long-term eating or use of the organic solvent is harmful to the human health. In addition, the oil yield can be effectively improved by using ultrasonic-assisted extraction, but the process is complex, the cost is high, and the improvement degree is limited. Currently, the types of edible macadimia nut oil products in the market are single, the macadimia nut oil products are mostly obtained by cold pressing, the processing technology of the macadimia nut oil products is simple, effective components are reserved, but the fragrance of the macadimia nut is insufficient, the color and the taste are not good, and the macadimia nut oil products cannot effectively attract the attention of consumers. The strong-flavor macadamia nut oil product is not developed and reported, so that the method for preparing the macadamia nut oil which is simple in extraction method, low in cost, high in oil yield, capable of meeting the pursuit of consumers on the flavor and nutrition of the macadamia nut oil and capable of ensuring edible safety is urgently needed to be developed at present.
Disclosure of Invention
The invention aims to provide a fragrant macadamia nut oil and a preparation method thereof, aiming at the problems of single type, insufficient flavor, low extraction rate of fruit oil and the like of the existing macadamia nut oil product. The preparation method of the aromatic macadamia nut oil adopts a sectional drying method, the temperature and time for drying raw materials are strictly controlled, the effective ingredients in the nut oil are guaranteed to be reserved, the problems that the traditional fried oil is easy to scorch and uneven in heating, the raw material ingredients are damaged and the like are solved, and the short-time high-temperature baking method is adopted, so that the time consumption is short, the method is simple, the cost is low, the nut oil yield is high, the impurities are few, and the impurities are easy to filter. The fragrant macadamia nut oil prepared by the method has the advantages of strong nut fragrance, special baking fragrance, better taste, good retention of nutrient substances such as oleic acid, palmitoleic acid and squalene, good quality, safety and stability.
In order to achieve the purpose, the invention adopts the following technical scheme:
in one aspect, the invention provides a preparation method of concentrated macadamia nut oil, which comprises the following steps:
(1) pretreatment of raw materials: selecting freshly picked macadimia nuts without damaging the appearance as raw materials, removing outer-layer green peels, removing hard shells of the nuts by using a nut sheller, and removing black, worm-eaten and moldy kernels;
(2) crushing: crushing the peeled and shelled nutlets to obtain materials with uniform size;
(3) and (3) sectional drying: sending the crushed uniform material into a drying room for drying treatment, setting the temperature at medium and low temperature for drying for a certain time in different gradients, and finally obtaining the material with the weight water content less than or equal to 1.5%;
(4) and (3) high-temperature baking: feeding the materials after the sectional drying into an oven for baking treatment, controlling the temperature and time, and stopping baking when the surface color of the nuts is slightly yellow and the nuts have strong baking fragrance;
(5) carrying out spiral squeezing: pressing the baked material in a screw press to obtain thick macadamia nut crude oil;
(6) standing: cooling the crude oil at normal temperature until obvious layering occurs, separating the clear oil on the upper layer, sealing and storing, and standing the rest crude oil at low temperature;
(7) centrifugal filtration: and (4) returning the crude oil subjected to low-temperature standing treatment to room temperature, then sending the crude oil into a centrifuge for centrifugation, and taking the upper clear oil after centrifugation to combine with the clear oil obtained in the step (6) to obtain a finished product.
The preparation method of the aromatic macadamia nut oil comprises the steps of (1) enabling the weight water content of the macadamia nut kernels to be 12-16%, the fat content to be 70-73g/100g, the acid value to be 0.15-0.2mgKOH/g, the peroxide value to be 0.01-0.016g/100g, the oleic acid content to be 40-43g/100g and the palmitoleic acid content to be 10-12g/100g, wherein full kernels are required to be complete, not have shrunken kernels and not mildew, and the kernel yield is 13-15%. The method is characterized in that the black, worm-eaten and mildewed nuts are strictly selected and separated by manual or color sorting machines, and because the raw materials are immature or are corroded by microorganisms, the acid value of the macadamia nut oil is increased, harmful ingredients are increased, and the quality of the finished oil is affected.
In the preparation method of the fragrant macadamia nut oil, in the step (2), the nuts are crushed into complete particles with the diameter of 0.4-0.6 cm. Too large particles easily cause incomplete drying and uneven water distribution, and influence the oil pressing rate; the particles are too small, the baking process is easy to be burnt, and the mechanical force in the squeezing process is insufficient, so the oil yield is influenced. Therefore, it is necessary to crush the nuts to a size of about 0.5 cm.
The preparation method of the aromatic macadamia nut oil adopts segmented drying treatment in the step (3), and specifically comprises the following steps: spreading to a thickness of less than 1cm, drying at 50 deg.C for 46-48h until the water content is less than 6%, and heating to 80 deg.C for 1-2h until the water content is 1.3% -1.5%. By adopting the means of low-temperature long-time drying, most of water in the raw materials can be gradually removed, and the effective components in the macadamia nut kernels are not damaged. Drying for 1-2h at 80 deg.C, and gradient heating to evaporate water vapor to ensure consistent water content in kernel and on surface. If the nuts are directly sent into an oven for baking without the step, the surfaces of the nuts are baked, but the water content in the nuts is still high, the nuts are not fragrant enough, and the oil product quality is influenced. When the water content of the material is reduced to 1.3-1.5%, the baking process is more thorough.
According to the preparation method of the aromatic macadamia nut oil, when the material is baked at a high temperature in the step (4), the material is preheated by an oven at 120 ℃ for baking for 10-20min, and the material is turned over at the right moment when the condition of the material is observed in the process. The preheated material with a certain water content is sent into an oven to be baked, the temperature is not too high, the surface of the nutlet is scorched, the texture is crisp and hard, the squeezing is not facilitated, and the nutritional ingredients are damaged. When the surface of the nut appears slightly scorched and has strong nut and roasting fragrance, the heating is stopped. Compared with the traditional stir-frying of plant raw materials, the baking oven is used for baking, the heating is more uniform, the scorch is not easy to occur, the temperature and the time are controllable, and the effective components in the nut oil are kept as far as possible.
In the preparation method of the aromatic macadamia nut oil, in the step (5), the screw press is preheated to 120 ℃, the feeding amount is 100g/min, and the crude oil is collected, wherein the oil yield of the crude oil reaches 92-95.1%.
In the preparation method of the aromatic macadamia nut oil, in the step (6), standing is carried out for 24 hours at a low temperature of 0-4 ℃, and sealing is carried out in the standing process. Impurities in the crude oil are easy to settle and separate out after low-temperature treatment, the flavor and aroma of the nut oil can be well kept at low temperature, and the clear finished oil can be obtained through centrifugal separation.
In the preparation method of the fragrant macadamia nut oil, the rotation speed of the centrifugal machine in the step (7) is 4000r/min, and the centrifugation time is 20 min. The roasted macadamia nut oil is golden yellow in color, clear and transparent, impurities can be well settled, the macadamia nut oil can be effectively filtered and separated by adopting a centrifugal means, and the clear oil is combined to obtain a finished product.
In another aspect, the present invention provides a method for preparing a scented macadamia nut oil, the scented macadamia nut oil being obtained by the method for preparing a scented macadamia nut oil as described above.
The invention has the beneficial effects that:
on one hand, the preparation method of the aromatic macadamia nut oil adopts a sectional drying method, strictly controls the temperature and time of raw material drying, ensures that the effective components in the nut oil are reserved, and simultaneously overcomes the problems that the traditional fried oil is easy to be scorched, uneven in heating, damaged in raw material components and the like. On the other hand, the strong-fragrance macadamia nut oil prepared by the method is developed for the first time, compared with the traditional cold-pressed macadamia nut oil, the nut oil is strong in fragrance, has special baking fragrance, is better in taste, well retains nutrient substances such as oleic acid, palmitoleic acid and squalene, is good in quality, safe and stable, can be directly eaten, is suitable for being cold-mixed, fried and the like, enriches the types of the macadamia nut edible oil products, and meets the requirements of people on high-quality macadamia nut oil.
Drawings
Fig. 1 is a preparation process route diagram of the preparation method of the aromatic macadamia nut oil of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A preparation method of the aromatic macadamia nut oil comprises the following steps:
(1) pretreatment of raw materials: selecting freshly picked macadimia nuts without damaging the appearance as raw materials, removing outer-layer green peels, removing hard shells of the nuts by using a nut sheller, and removing black, worm-eaten and moldy kernels; the raw material macadamia nut kernel has the weight water content of 12-16%, the fat content of 70-73g/100g, the acid value of 0.15-0.2mgKOH/g, the peroxide value of 0.01-0.016g/100g, the oleic acid content of 40-43g/100g and the palmitoleic acid content of 10-12g/100g, and the kernel is required to be full and complete, not shrunken and mildewed and has the kernel yield of 13-15%;
(2) crushing: crushing the peeled and shelled nutlets into complete particles with the diameter of 0.4-0.6cm to obtain materials with uniform size;
(3) and (3) sectional drying: sending the crushed uniform material into a drying room for drying treatment, setting the temperature at medium and low temperature for drying for a certain time in different gradients, and finally obtaining the material with the weight water content less than or equal to 1.5%; the method specifically comprises the following steps: spreading to a thickness of less than 1cm, drying at 50 deg.C for 46-48 hr until the water content is less than 6%, heating to 80 deg.C, and drying for 1-2 hr until the water content is less than 1.5%, preferably 1.3-1.5%;
(4) and (3) high-temperature baking: baking the dried materials in sections in an oven, controlling the temperature and time, preheating the oven at 120 ℃ for baking for 10-20min when the materials are baked at high temperature, observing the timely turnover of the materials during the process, and stopping baking when the surface color of nuts is slightly yellow and has strong nut baking fragrance;
(5) carrying out spiral squeezing: delivering the baked material into a screw press for pressing, preheating the screw press by 120 ℃, feeding 100g/min, collecting crude oil, and obtaining the crude oil of the aromatic macadamia nut, wherein the oil yield of the crude oil reaches 92-95.1%;
(6) standing: cooling the crude oil at normal temperature until obvious layering occurs, separating the clear oil on the upper layer, sealing and storing, standing the rest crude oil at low temperature, standing at 0-4 ℃ for 24h, and sealing in the standing process;
(7) centrifugal filtration: and (4) returning the crude oil subjected to low-temperature standing treatment to room temperature, then sending the crude oil into a centrifuge for centrifugation, wherein the rotation speed of the centrifuge is 4000r/min, the centrifugation time is 20min, and after centrifugation, taking upper layer clear oil and combining the clear oil obtained in the step (6) to obtain a finished product.
The quality indexes of the fragrant macadamia nut oil prepared by the preparation method are shown in table 1. As can be seen from Table 1, the aromatic macadamia nut oil prepared by the method meets the national standard vegetable oil index of food safety.
The following is further illustrated with reference to specific examples.
Example 1
A preparation method of the aromatic macadamia nut oil comprises the following steps:
(1) pretreatment of raw materials: selecting freshly picked macadimia nuts without damaging the appearance as raw materials, removing outer-layer green peels, removing hard shells of the nuts by using a nut sheller, and removing black, worm-eaten and moldy kernels; the water content of the nutlet is 14.2 percent, the fat content is 71.2g/100g, the acid value is 0.17mgKOH/g, the peroxide value is 0.012g/100g, the oleic acid content is 40.1g/100g, the palmitoleic acid content is 10.3g/100g, the nutlet is required to be full and complete, have no flat kernel and no mildew, and the kernel yield is 13.8 percent;
(2) crushing: crushing the peeled and shelled nutlets into complete particles with the diameter of 0.4-0.6cm to obtain materials with uniform size;
(3) and (3) sectional drying: sending the crushed uniform material into a drying room for drying treatment, wherein the tiled thickness is less than 1cm, firstly drying for 48 hours at 50 ℃ until the water content of the material reaches 5.8%, and then heating to 80 ℃ for drying for 2 hours until the water content of the material reaches 1.37%;
(4) and (3) high-temperature baking: baking the dried materials in segments in an oven, preheating the oven at 120 deg.C for 18min, turning over when observing the material condition, and stopping baking when the surface color of the nut is slightly yellow and has strong nut baking fragrance;
(5) carrying out spiral squeezing: delivering the baked materials into a screw press for pressing, preheating the screw press by 120 ℃, feeding the materials at a rate of 100g/min, and collecting crude oil, wherein the oil yield of the crude oil reaches 92.7 percent to obtain the crude oil of the aromatic macadamia nut;
(6) standing: cooling the crude oil at normal temperature until obvious layering occurs, separating the clear oil on the upper layer, sealing and storing, standing the rest crude oil at low temperature, standing at 0-4 ℃ for 24h, and sealing in the standing process;
(7) centrifugal filtration: and (4) taking out the crude oil subjected to low-temperature standing treatment, returning to room temperature, then sending into a centrifuge for centrifugation, wherein the rotation speed of the centrifuge is 4000r/min, the centrifugation time is 20min, taking out the upper layer clear oil after centrifugation, combining the upper layer clear oil with the clear oil obtained in the step (6), and sealing to obtain the finished product of the aromatic macadamia nut oil.
Example 2
A preparation method of the aromatic macadamia nut oil comprises the following steps:
(1) pretreatment of raw materials: selecting freshly picked macadimia nuts without damaging the appearance as raw materials, removing outer-layer green peels, removing hard shells of the nuts by using a nut sheller, and removing black, worm-eaten and moldy kernels; the weight water content of the nutlet is 12.5 percent, the fat content is 72.4g/100g, the acid value is 0.2mgKOH/g, the peroxide value is 0.016g/100g, the oleic acid content is 43.0g/100g, the palmitoleic acid content is 10.6g/100g, the nutlet is required to be full and complete, have no flat kernel and no mildew, and the kernel yield is 14.7 percent;
(2) crushing: crushing the peeled and shelled nutlets into complete particles with the diameter of 0.4-0.6cm to obtain materials with uniform size;
(3) and (3) sectional drying: sending the crushed uniform material into a drying room for drying treatment, wherein the tiled thickness is less than 1cm, firstly drying for 46h at 50 ℃ until the water content of the material reaches 4.7%, and then heating to 80 ℃ for drying for 1.5h until the water content of the material reaches 1.2%;
(4) and (3) high-temperature baking: baking the dried materials in segments in an oven, preheating the oven at 120 deg.C for 10min, turning over when observing the material condition, and stopping baking when the surface color of the nut is slightly yellow and has strong nut baking fragrance;
(5) carrying out spiral squeezing: delivering the baked materials into a screw press for pressing, preheating the screw press by 120 ℃, feeding the materials at a rate of 100g/min, and collecting crude oil, wherein the oil yield of the crude oil reaches 95.1 percent to obtain the crude oil of the aromatic macadamia nut;
(6) standing: cooling the crude oil at normal temperature until obvious layering occurs, separating the clear oil on the upper layer, sealing and storing, standing the rest crude oil at low temperature, standing at 0-4 ℃ for 24h, and sealing in the standing process;
(7) centrifugal filtration: and (4) taking out the crude oil subjected to low-temperature standing treatment, returning to room temperature, then sending into a centrifuge for centrifugation, wherein the rotation speed of the centrifuge is 4000r/min, the centrifugation time is 20min, taking out the upper layer clear oil after centrifugation, combining the upper layer clear oil with the clear oil obtained in the step (6), and sealing to obtain the finished product of the aromatic macadamia nut oil.
Quality and hygiene index detection
Important quality indexes and health indexes of the fragrant macadamia nut oils prepared in the examples 1 and 2 are respectively measured, and the detection method of each index is as follows:
measuring the acid value of GB 5009.229-2016 food;
measuring the peroxide value in GB 5009.227-2016 food;
determination of benzo (a) pyrene in GB 5009.27-2016 food;
determination of aflatoxin groups B and G in GB 5009.22-2016 food products;
measuring total arsenic and inorganic arsenic in GB 5009.11-2014 food;
measuring lead in GB 5009.12-2017 food;
GB 2763 and 2019 foods have maximum pesticide residue limits.
The results of measuring the quality index and the hygiene index of the macadamia nut oil fractions obtained in examples 1 and 2 are shown in table 2.
Nutritional indicator detection
For the concentrated macadamia nut oils prepared in examples 1 and 2, part of the nutritional indexes were measured, and the specific detection method for each nutritional index was as follows:
determination of fatty acids in GB 5009.168-2016 food products
Determination of squalene in L S/T6120-2017 vegetable oil
The results of measuring the nutritional index of the macadamia nut oil obtained in examples 1 and 2 are shown in table 3.
As can be seen from the table 2, the prepared strong fragrant macadamia nut oil has good and safe quality, does not contain harmful substances such as benzopyrene, aflatoxin and heavy metal, has no pesticide residue, and meets the national vegetable oil standard of food safety; as can be seen from table 3, the nutrient substances such as oleic acid, palmitoleic acid, linoleic acid and squalene in the prepared strong-fragrance macadamia nut oil are rich and well preserved.
The aromatic macadamia nut oil prepared by the preparation method of the aromatic macadamia nut oil is rich in aroma, contains rich baking aroma and cream aroma, is lasting in aroma, can be directly eaten, is suitable for being cold-dressed, fried and the like, can meet the aroma taste of people, has better affinity with the market of people, enriches the types of macadamia nut edible oil products, and meets the requirements of people on high-quality macadamia nut oil.
The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention. Any other corresponding changes and modifications made according to the technical idea of the present invention should be included in the protection scope of the claims of the present invention.
Claims (9)
1. The preparation method of the aromatic macadamia nut oil is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting freshly picked macadimia nuts without damaging the appearance as raw materials, removing outer-layer green peels, removing hard shells of the nuts by using a nut sheller, and removing black, worm-eaten and moldy kernels;
(2) crushing: crushing the peeled and shelled nutlets to obtain materials with uniform size;
(3) and (3) sectional drying: sending the crushed uniform material into a drying room for drying treatment, setting the temperature at medium and low temperature for drying for a certain time in different gradients, and finally obtaining the material with the weight water content less than or equal to 1.5%;
(4) and (3) high-temperature baking: feeding the materials after the sectional drying into an oven for baking treatment, controlling the temperature and time, and stopping baking when the surface color of the nuts is slightly yellow and the nuts have strong baking fragrance;
(5) carrying out spiral squeezing: pressing the baked material in a screw press to obtain thick macadamia nut crude oil;
(6) standing: cooling the crude oil at normal temperature until obvious layering occurs, separating the clear oil on the upper layer, sealing and storing, and standing the rest crude oil at low temperature;
(7) centrifugal filtration: and (4) returning the crude oil subjected to low-temperature standing treatment to room temperature, then sending the crude oil into a centrifuge for centrifugation, and taking the upper clear oil after centrifugation to combine with the clear oil obtained in the step (6) to obtain a finished product.
2. The method for preparing concentrated macadamia nut oil according to claim 1, wherein the water content of the raw macadamia nut kernel in step (1) is 12-16% by weight, the fat content is 70-73g/100g, the acid value is 0.15-0.2mgKOH/g, the peroxide value is 0.01-0.016g/100g, the oleic acid content is 40-43g/100g, the palmitoleic acid content is 10-12g/100g, the kernel is required to be full, not to be shrunken, not to be mildewed, and the kernel yield is 13-15%.
3. The method of claim 1, wherein in step (2) the nuts are ground to form complete particles having a diameter of 0.4-0.6 cm.
4. The method for preparing macadamia nut oil with strong aroma according to claim 1, wherein the step (3) adopts a step drying treatment, and specifically comprises the following steps: spreading to a thickness of less than 1cm, drying at 50 deg.C for 46-48h until the water content is less than 6%, and heating to 80 deg.C for 1-2h until the water content is less than 1.5%.
5. The method for preparing the aromatic macadamia nut oil according to claim 1, wherein when the material is baked at a high temperature in the step (4), the material is preheated to 120 ℃ and baked for 10-20min, and the situation of the material is observed to turn over at the right moment in the process.
6. The method for preparing macadamia nut oil with strong aroma according to claim 1, wherein in the step (5), the screw press is preheated to 120 ℃, the feeding amount is 100g/min, and crude oil is collected.
7. The method for preparing macadamia nut oil with strong aroma according to claim 1, wherein in the step (6), the macadamia nut oil is kept standing for 24 hours at a low temperature of 0-4 ℃, and is sealed in the standing process.
8. The method of claim 1, wherein the step (7) comprises a centrifuge rotation speed of 4000r/min and a centrifugation time of 20 min.
9. An aromatic macadamia nut oil, characterized in that it is obtained according to the method of any one of claims 1 to 8.
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