CN111876236A

CN111876236A - Flavor pressed vegetable oil and preparation method thereof

Info

Publication number: CN111876236A
Application number: CN202010821956.3A
Authority: CN
Inventors: 刘也嘉; 段卓; 郭浩昱; 林利忠; 梅小弟; 杨锋
Original assignee: Jinjian Rice Industry Co ltd; Jinjian Vegetable Oil Co ltd
Current assignee: Jinjian Rice Industry Co ltd; Jinjian Vegetable Oil Co ltd
Priority date: 2020-08-15
Filing date: 2020-08-15
Publication date: 2020-11-03

Abstract

The invention discloses a flavor pressed vegetable oil and a preparation method thereof, wherein a novel pressed oil device is adopted for processing, and the novel pressed oil device comprises a cleaning device, a drying device, a crushing device, a baking and frying device, a pressing device, a first oil conveying mechanism, a second oil conveying mechanism, a third oil conveying mechanism, a fourth oil conveying mechanism and an oil mixing device; the raw materials for preparing the flavor pressed vegetable oil and the raw material formula are as follows: 30-100 parts of rapeseeds, 0-30 parts of peanuts, 10-30 parts of sunflower seeds, 1-20 parts of flaxseeds, 0-20 parts of perilla seeds, 0-2 parts of orange peels, 0-5 parts of dried tangerine peels, 0-4 parts of shaddock peels, 0-10 parts of tomatoes (dried) and 0-10 parts of carrots (dried); the ratio of saturated fat to monounsaturated fat to polyunsaturated fat in the finished oil is prepared.

Description

Flavor pressed vegetable oil and preparation method thereof

Technical Field

The invention belongs to the technical field of edible oil processing, and particularly relates to a flavor pressed vegetable oil and a preparation method thereof.

Background

With the continuous improvement of living standard, the attention of people to food nutrition and the standard of healthy diet are gradually improved, and the edible oil is an oil food which is closely related to the daily life of the public. At present, the edible oil on the market has more varieties, such as tea seed oil, rapeseed oil, peanut oil, soybean oil, corn oil, sunflower seed oil and the like, and the edible oil exists in a single variety form or a blending oil form according to a certain proportion, but the edible oil in any form is developed based on the requirements of people on comprehensive nutrition, rich taste, health and safety. In order to maintain the health of consumers, the safety and sanitation standards of edible oil products in the industry are generally limited to indexes such as acid value, peroxide value, solvent residue and the like in edible oil, and the attention on the structure of fatty acid and oil-soluble nutrient components in the edible oil is not high, because the structural and nutrient balance concept of the edible oil fatty acid is not deep, and most attention of consumers on the influence of brands or diversification of varieties is paid to purchasing the edible oil. However, the scientific proportion of fatty acids is most beneficial to human body, such as the commonly used soybean oil, which contains 50-60% of linoleic acid and 5-11% of linolenic acid, and the content of linoleic acid is far greater than that of linolenic acid, so that the intake of two kinds of fatty acids by human body is unbalanced, thereby affecting the normal metabolism and immune function of human body.

In order to meet the fast-paced work and life of people, a plurality of flavor seasoning oil products which can be fried and used for cold dishes are developed in the industry in recent years, the flavor oil is rich in various trace elements such as fatty acid, amino acid, vitamin and the like which are necessary for human bodies, can play a role in reducing blood fat, reducing cholesterol and blood pressure, promoting blood circulation and the like, however, the flavor oils are mainly blended and only belong to formulated oils, but not the truly squeezed flavor type oils, the reason is that firstly, the fatty acid structure necessary for human body is not used as a matching basis, secondly, the special color oil part is mainly prepared by adopting a leaching mode, oil is used as an organic solvent to extract oil-soluble components in the material, the process period is long, the extraction rate is low, even if squeezed vegetable oil is used for extraction, the interaction among plants is less, and the generated flavor is limited.

The original taste and flavor of the oil material are kept by the squeezing process, the flavor is mellow, and the squeezing process is more and more concerned and favored by consumers, but the current process is generally only used for squeezing single variety of oil materials, such as rapeseeds, peanuts, sunflower seeds and the like, but the application of the oil material mixing squeezing is less, and particularly the application of the fruit and vegetable mixed oil material squeezing is less. The defects of high content of oil impurities, unclean, serious loss of aroma and nutrition and the like exist when the existing equipment and process technology are used for oil pressing, and the reason is that the temperature of the existing seed frying equipment is high, so that the nutrient content of the finished oil is more lost, the seed frying effect is poor, the finished oil with thick aroma is difficult to produce, in addition, the defects of poor continuity, low production efficiency, low dissolution rate and the like exist, and the waste amount of water resources is large.

Therefore, the health standard of the edible oil at the present stage is considered not to be only on the aspect of rich nutrition, but also more attention should be paid to how to improve the fatty acid structure of the oil crops and enhance the oil-soluble nutrient components, so that the obtained oil product has a more comprehensive nutritional structure and contains significant content of functional factors, on one hand, the nutritional value of the oil product can be improved, on the other hand, the flavor and the taste of the oil product can be improved, and the edible oil is suitable for consumers at all ages to eat, so as to meet the demands of increasingly subdivided markets.

Disclosure of Invention

In view of the above problems, the present invention aims to provide a flavor pressed vegetable oil prepared by mixing and pressing several of rapeseed, tea seed, peanut, sunflower seed, linseed and perilla seed as raw materials, and fruit and vegetable components such as orange peel, tangerine peel, shaddock peel, tomato powder, carrot powder and the like, and a preparation method thereof.

In order to achieve the above purpose, one of the technical solutions of the present invention is as follows:

the flavor pressed vegetable oil is characterized in that raw materials and raw material formulas for preparing the flavor pressed vegetable oil are as follows: 30-100 parts of rapeseeds, 0-30 parts of peanuts, 10-30 parts of sunflower seeds, 1-20 parts of flaxseeds, 0-20 parts of perilla seeds, 0-2 parts of orange peels, 0-5 parts of dried tangerine peels, 0-4 parts of shaddock peels, 0-10 parts of tomatoes (dried) and 0-10 parts of carrots (dried); the ratio of saturated fat to monounsaturated fat to polyunsaturated fat in the finished oil is < 1: >1: 1, the ratio of omega 6 to omega 3 is (4-6): 1, and the phospholipid content is less than 35 ppm.

The second technical scheme of the invention is as follows:

the preparation method of the flavor pressed vegetable oil is characterized in that novel pressed oil equipment is adopted for processing, the novel pressed oil equipment comprises a cleaning device, a drying device, a crushing device, a baking and frying device, a pressing device, a first oil conveying mechanism, a second oil conveying mechanism, a third oil conveying mechanism, a fourth oil conveying mechanism and an oil mixing device, and the preparation method comprises the following steps:

(I) pretreatment of the feedstock

Taking 30-100 parts of vegetable oil rapeseed, 0-30 parts of peanut, 10-30 parts of sunflower seed, 1-20 parts of flaxseed and 0-20 parts of perilla seed, removing sandstone and straw in each oil, and cleaning each oil in a cleaning device of respective oil squeezing equipment in a spray manner on harmful substances such as dust, mold and the like on the surface of each oil, wherein the cleaning time is not more than 30 min.

(II) drying treatment of oil

And (2) conveying the cleaned oil materials to a drying device for drying through a first oil material conveying mechanism of each oil squeezing device, wherein the temperature of hot air in the drying process is kept at 30-60 ℃, the requirements of low-temperature drying and low energy consumption can be met, and the loss of nutritional ingredients in the oil materials can be reduced.

(III) oil material crushing treatment

And (2) conveying the dried oil in the step (II) to a crushing device through second oil conveying mechanisms of respective oil squeezing devices for crushing, controlling the fineness of the crushed oil to be about 5 meshes, avoiding crushing the oil too fine, and reducing the occurrence of scorching in the subsequent baking and frying process.

(IV) oil roasting treatment

And (3) conveying the crushed oil kernels to a baking and frying device through a third oil conveying mechanism of each oil squeezing device to bake and fry the oil kernels, wherein the baking and frying temperature is kept at 60-300 ℃, so that the oil kernels generate fragrance, and a large-particle solid substance, namely volcanic rock medium, which is not easy to disintegrate and has a good heat transfer effect is added in the baking and frying process, so that the oil kernels are heated more uniformly, the burnt odor caused by over-high local heating is avoided, and the release amount of the fragrance of the oil kernels is further increased.

(V) Mixed oil

And (4) conveying the oil materials subjected to the baking and frying treatment in the step (four) to an oil material mixing device through conveying mechanisms of respective oil pressing devices, and fully mixing the oil materials in the oil material mixing device.

(VI) preparing an oil-soluble nutrient mixture

Taking 0-2 parts of orange peel, 0-5 parts of dried orange peel, 0-4 parts of shaddock peel, 0-10 parts of dried tomato and 0-10 parts of dried carrot, mixing to prepare a fruit and vegetable mixture, adding 1-60% of alcohol into the fruit and vegetable mixture, wherein the adding amount of the alcohol is 0-120% of the specific weight of the fruit and vegetable, fully mixing the alcohol with the fruit and vegetable powder, and soaking for 3-60 minutes for later use.

(VII) squeezing treatment

The oil material mixed in the step (five) enters a squeezing device through a seed inlet arranged on the squeezing device for squeezing, and meanwhile, the oil-soluble nutrient mixture prepared in the step (six) is added into the squeezing device to be squeezed together with the mixed oil material, so that various nutrients can be better dissolved out or the dissolution rate under the action of pressure is improved; the feeding speed of the oil is 30-50kg/h, and the temperature of the frying chamber is 70-150 ℃.

Furthermore, a cleaning device and a drying device in the novel oil squeezing device are connected through a first oil conveying mechanism, the drying device and a crushing device are connected through a second oil conveying mechanism, the crushing device and a baking and frying device are connected through a third oil conveying mechanism, the baking and frying device and an oil mixing device are connected through a fourth oil conveying mechanism, and an outlet of the oil mixing device is connected with the squeezing device; the squeezing device comprises a frying chamber and a squeezing screw shaft, the squeezing screw shaft is arranged in the frying chamber, a first driver used for driving the squeezing screw shaft to rotate is arranged on the frying chamber, spiral grooves are formed in the peripheral walls of the two ends of the squeezing screw shaft, the diameter of the middle section of the squeezing screw shaft is smaller than that of the two ends of the squeezing screw shaft, spiral blades are arranged on the peripheral wall of the middle section of the squeezing screw shaft, the spiral grooves are the same as the spiral blades in spiral direction, a condensation jacket is arranged outside the frying chamber, a feeding port is further formed in the squeezing device, and a quantifying device is arranged on the feeding port.

Furthermore, the cleaning device comprises a cleaning box, a top cover and a net leaking basket for loading oil, wherein the top cover is arranged at the top of the cleaning box in an openable and closable manner, the net leaking basket is rotatably arranged in the cleaning box, one side of the net leaking basket is provided with a net door, one side of the net door is hinged with one adjacent side, and the other side of the net door is connected with the other adjacent side through a locking mechanism; the outer wall of the cleaning box is provided with a second driver for driving the screen-leaking basket to rotate, and the bottom of the cleaning box is provided with a water outlet valve. A water mist channel is arranged in the top cover, a plurality of water mist nozzles are distributed on the bottom surface of the top cover, and each water mist nozzle is communicated with the water mist channel.

Further, a first heater and a first temperature sensor are arranged on the drying device, the first temperature sensor detects the real-time temperature in the drying device, and the heating power of the first heater is adjusted according to the detected real-time temperature signal, so that the temperature in the drying device is kept at 30-60 ℃.

Furthermore, a power control template for controlling the power of the crushing device is arranged on the crushing device.

Further, a second heater and a second temperature sensor are arranged on the baking and frying device, the second temperature sensor detects the real-time temperature in the baking and frying device, and the heating power of the second heater is adjusted according to the detected real-time temperature signal, so that the temperature in the baking and frying device is kept between 100 ℃ and 120 ℃. The stir-frying device is provided with a medium inlet and a medium outlet, and a filter screen for discharging powdery oil is arranged in the medium outlet.

Furthermore, the distance D between the peripheral walls at the two ends of the squeezing screw shaft and the inner wall of the frying chamber is 0.5mm, and the distance D between the peripheral wall at the middle section of the squeezing screw shaft and the inner wall of the frying chamber is 5 mm. One end of the frying chamber is provided with an oil inlet, the other end of the frying chamber is provided with an oil outlet, the fourth oil conveying mechanism is connected with the seed kernel inlet, and the end part of the oil outlet is provided with an auxiliary agent filtering layer for filtering an auxiliary agent.

Further, first oil conveying mechanism is including carrying axle, auger delivery blade, conveyer pipe and being used for the drive to carry the third driver of axle positive and negative rotation, duct connection is between wasing case and drying device, the third driver is fixed on the outer wall of wasing the case, auger delivery blade locates the bottom of wasing the case, and auger delivery blade's one end is connected with the third driver, during the other end stretched into the conveyer pipe, is equipped with the valve on the conveyer pipe.

According to the dietary habits of Chinese people, the food is generally cooked with a large amount of oil, so omega 6 deficiency does not occur, and the current problem is that the human body takes too much omega 6, and the omega 6 enters the human body and then is combined into eicosatetraenoic acid to generate the effects of promoting platelet aggregation, causing chronic inflammation, promoting canceration and the like. On the contrary, omega-3 fatty acid is converted into DHA and EPA which can resist platelet aggregation, relax blood vessels, improve brain function, relieve inflammatory reaction and avoid cell damage in vivo, can effectively reduce the redundant cholesterol of human body, and can inhibit the aggregation of blood platelets in blood, thereby preventing the blood from forming thrombus, and has the effects of preventing or improving hyperlipidemia and coronary heart disease. Therefore, the ratio of omega 6 to omega 3 in the edible oil is controlled to be (4-6): 1, which has long-term significance for keeping human health and preventing cardiovascular diseases.

The newly-selected auxiliary materials, namely the characteristics of the materials for increasing the functional components of the pressed oil, have the following benefits on the health of human bodies:

(1) the dried orange peel can improve the taste and the drug effect of the dried orange peel in traditional Chinese medicine, and the dried orange peel has the functions of regulating qi, lowering adverse qi, regulating middle energizer, stimulating appetite, eliminating dampness and reducing phlegm. It can be used for treating stagnation of qi in spleen and stomach, damp obstruction, fullness and oppression in chest and diaphragm, abdominal pain, anorexia, emesis, constipation, lung qi stagnation, cough, and excessive phlegm.

(2) Orange peel (orange peel) can improve the taste and smell, is pungent and slightly bitter in taste and warm and enters spleen and lung channels, has the effects of regulating qi and regulating middle energizer, eliminating dampness and reducing phlegm, and can be used for treating chest distress, anorexia and loose stool caused by qi stagnation of spleen and stomach, abdominal fullness and distention, vomiting or damp stagnation in middle energizer, but can be used with cautions for patients with yin and body fluid deficiency and excessive heat in the interior. The orange peel has aromatic smell, can effectively improve the oil and fat taste, and promotes appetite.

(3) Tomato (lycopene) has long-chain polyunsaturated olefin molecular structure, so that the tomato has strong free radical eliminating capacity and oxidation resistance. Many researches show that the antioxidant effect of the lycopene is 100 times of that of vitamin E, the lycopene has very obvious inhibiting and preventing effects on prostatic hypertrophy and prostatic cancer, and the lycopene also has certain resisting effect on tumors and is one of the strongest antioxidants found in plants in nature.

(4) Carrots and the like (carotenoids) are main sources of vitamin A in vivo, and have the effects of resisting oxidation, regulating immunity, resisting cancer, delaying senescence and the like.

Compared with the prior art, the invention has the following beneficial effects:

1. the flavor pressed vegetable oil can subdivide market demands, and adjust the nutritional structure of the oil aiming at children, teenagers, old people or special groups, for example, for the teenagers and children, the demand on essential fatty acid is higher than that of common people, and for the groups with weak constitution, nutritional ingredients with high immunity, such as lycopene, are required to be added; the volatile oil in the dried orange peel can strengthen the spleen and regulate the flow of qi; the orange peel has fragrance, and can remove odor, promote sleep, and improve greasy feeling of oil.

2. Through pretreatment, various edible raw materials are cleaned in an early stage, such as selection, cleaning or drying, so that the introduction of impurities or mildewed raw materials is reduced, the quality of the product is reduced, the safety of the product is improved, and the flavor of the product is ensured.

3. By utilizing the particularity of the polarity of the ethanol molecules (polar organic molecules and nonpolar molecules can be dissolved), the biological effective nutrient components in the fruit and vegetable raw materials can be effectively extracted, and the extraction rate of the nutrient components is higher than that of water. The ethanol solution can reduce the content of phospholipid entering the vegetable oil in the oil material squeezing process, and reduce the dephosphorization time in the refining process or shorten the refining process period. The ethanol has a denaturation effect on protein, so that the growth of microorganisms can be inhibited to a certain extent, and adverse effects brought by microorganisms in the processing process, such as bacterial breeding, enzymatic browning inhibition and the like, can be achieved by treating the raw and auxiliary materials with a certain content of ethanol solution. The ethanol is easy to recover, the ethanol is mainly remained in the solid part after extrusion, and the ethanol can be quickly recovered by heating the solid part or placing the solid part under a low vacuum condition.

4. The raw materials are oil plants such as rapeseed, peanut, sunflower seed, linseed, perilla seed and the like, the oil-containing materials are rich, after being squeezed, the fatty acid structure in the oil is more scientific and reasonable, the nutrition intake required by a human body is facilitated, the ratio of saturated fat to monounsaturated fat to polyunsaturated fat is < 1: >1: 1, and the ratio of omega 6 to omega 3 is (4-6): 1.

5. Compared with the traditional squeezing technology, the squeezing process has the following advantages:

(1) the functional factors in the food, such as lycopene, are effectively extracted by directly contacting the oil with the food raw materials rich in the functional factors. Lycopene in vegetable oil can be increased after tomato is added, and the lycopene is an excellent natural antioxidant and can protect intracellular lipid, protein and DNA from being damaged by free radical oxidation; the lycopene content in the vegetable oil is improved, so that the oxidation stability of the vegetable oil can be improved, the oxidation speed is delayed, and the lycopene oil is beneficial to human body absorption and human body health. The added carrot powder can increase the carotenoid content in the vegetable oil, the carotenoid is a natural compound which is a fat-soluble substance and commonly forms a complex with protein and other lipid components in human cells to coexist, and the carotenoid not only is an important nutrient substance but also has the effect of preventing diseases. The carotenoid is a main natural pigment in the vegetable oil and can be used as a singlet oxygen quencher, and the carotenoid can react with excited oxygen to convert the excited oxygen into ground oxygen so as to play a role in resisting oxidation.

(2) The original flavor and taste of the oil are changed, the palatability of the oil is improved, and if citrus peels such as dried orange peel, orange peel and orange peel are added, the flavor of the flavor oil can be improved, the taste is fresh, and the appetite can be improved.

(3) The beneficial factors of the oil are fully utilized to extract the oil-soluble functional factors in the food raw materials, no other chemical factors are added, and the safety and the naturalness of the product are ensured. Meanwhile, the trouble and the non-professionality of the consumers for self-preparing the functional nutritional oil are avoided.

(4) After the mixture of the oil, the fruits and the vegetables enters the squeezer, the oil and the fruits and the vegetables form a eutectic under the action of pressure, and the ethanol solution is uniformly mixed into the materials, so that the heat generated by the squeezer is absorbed in the squeezing process, the temperature of the materials is effectively reduced, the true cold squeezing is realized, and active substances such as VE, phytosterol and the like in the oil and various active ingredients such as carotenoid, vitamin K and the like in auxiliary materials are effectively protected.

(5) By adopting the process, the beneficial components in the auxiliary materials are extracted twice, the ethanol solution is used as a polar solvent to extract the polar beneficial components, and the oil is used as a nonpolar solvent to extract the nonpolar beneficial components, so that the extraction is cleaner.

(6) By adopting the process, the ethanol solution is contacted with the grease in the squeezing process, and can be combined with harmful ingredients in the grease, namely colloid, and the like and remain in the cake besides delivering the beneficial ingredients to the grease, so that the difficulty of subsequent refining is reduced, and the loss of the beneficial ingredients in the subsequent refining process is reduced.

6. The preparation of the flavor pressed vegetable oil is carried out by adopting a novel oil pressing device, and the device has the advantages that:

(1) the continuity among all the working procedures is enhanced through the continuous treatment of the cleaning device, the drying device, the crushing device, the baking and frying device and the squeezing device, so that the production efficiency is improved; in the processing procedure of squeezing the device, squeeze, crushing, squeeze processes such as the second time through setting up for the first time, improved the leaching rate greatly.

(2) Because a large amount of heat energy can be generated in the squeezing process, the dissolving effect of the auxiliary agent can be influenced by overhigh heat energy, and meanwhile, the loss of the nutrient components of the vegetable oil can be caused by overhigh heat energy, so that the oxidation resistance of the vegetable oil is reduced. Therefore, a condensing jacket is arranged outside the frying chamber, and the condensing jacket is used for controlling and regulating the temperature so as to reduce the heat energy generated in the frying chamber during the squeezing process.

(3) The oil material such as rapeseed is cleaned by utilizing the water mist and combining the rotatable strainer basket, so that the water consumption is less, the water consumption is saved, the control of the water absorption amount of the oil material in the cleaning process is facilitated, and the energy consumption of subsequent drying is reduced. The temperature for drying the oil seeds in the drying device is kept between 30 and 60 ℃, so that the requirements of low-temperature drying and low energy consumption are met, and the loss of nutrient components in the oil is reduced.

(4) Set up power control template on breaker, through power control template control breaker's power for the oilseed fineness after the breakage is about 5 meshes, avoids breaking the oilseed too thin, thereby reduces the production of the burnt phenomenon of follow-up parch in-process.

(5) The medium outlet is arranged on the baking and frying device, and the filter screen is arranged in the medium outlet, so that the powdery oil is discharged through the filter screen, and the phenomenon that the oil is burnt and the quality of the pressed oil is influenced because the powdery oil enters the subsequent treatment equipment can be prevented; set up the inlet on squeezing the device, set up proportioning device on the inlet, can add the fruit vegetables after oil and alcohol auxiliary agent mix to the fried thorax through the inlet, squeeze jointly, can be better dissolve out various nutrients or improve the dissolution rate under the pressure effect, the dosing device can control the addition of material well.

(6) The squeezing device comprises a barrel and a squeezing screw shaft, the squeezing screw shaft is arranged in the barrel and is connected with a driver, the outer circle of the squeezing screw shaft is a spiral groove, the diameter of the middle section of the squeezing screw shaft is smaller than that of the two ends, the whole squeezing screw shaft and the barrel form irregular space volume change, oil can generate multistage pressure change under the propulsion of the spiral blades, and therefore better integral squeezing pressure is formed.

Description of the drawings:

FIG. 1 is a schematic diagram of the structure of the apparatus for preparing pressed flavors according to the present invention.

Fig. 2 is a schematic view of the structure of the press apparatus.

Fig. 3 is a schematic structural view of the cleaning apparatus.

Fig. 4 is a schematic structural view of the strainer basket.

The reference numerals in the figures denote:

1. a cleaning device; 11. a cleaning tank; 12. a top cover; 121. a water mist channel; 122. a water mist nozzle; 13. a net leaking basket; 131. a net door; 132. a locking mechanism; 14. a second driver; 15. a water outlet valve; 2. a drying device; 21. a first heater; 22. a first temperature sensor; 3. a crushing device; 31. a power control template; 4. A baking and frying device; 41. a second heater; 42. a second temperature sensor; 43. a media inlet; 5. a squeezing device; 51. frying the chamber; 511. seed kernels are imported; 512. an oil outlet; 513. an auxiliary agent filter layer; 52. a screw shaft is pressed; 53. a first driver; 54. a helical groove; 55. a helical blade; 56. an inlet port; 57. a dosing device; 58. a condensing jacket; 6. a first oil transport mechanism; 61. a delivery shaft; 62. a screw conveying blade; 63. a delivery pipe; 631. a valve; 64. a third driver; 7. a second oil transport mechanism; 8. a third oil transport mechanism; 9. a fourth oil conveying mechanism 10 and an oil mixing device.

The specific implementation mode is as follows:

the technical solutions of the embodiments of the present invention are described in detail below with reference to the drawings of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.

The flavor pressed vegetable oil is prepared by adopting novel pressed oil equipment, and as shown in figures 1-4, the novel pressed oil equipment comprises a cleaning device 1, a drying device 2, a crushing device 3, a baking and frying device 4, a pressing device 5, a first oil conveying mechanism 6, a second oil conveying mechanism 7, a third oil conveying mechanism 8, a fourth oil conveying mechanism 9 and an oil mixing device 10. Wherein, belt cleaning device 1 and drying device 2 are connected through first oil conveying mechanism 6, and drying device 2 and breaker 3 are connected through second oil conveying mechanism 7, and breaker 3 and parch device 4 are connected through third oil conveying mechanism 8, and parch device 4 and oil mixing arrangement 10 are connected through fourth oil conveying mechanism 9, and oil mixing arrangement 10's exit linkage squeezes device 5. The squeezing device 5 comprises a frying chamber 51 and a squeezing screw shaft 52, the squeezing screw shaft 52 is arranged in the frying chamber 51, a first driver 53 for driving the squeezing screw shaft 52 to rotate is arranged on the frying chamber 51, spiral grooves 54 are formed in the peripheral walls of the two ends of the squeezing screw shaft 52, the diameter of the middle section of the squeezing screw shaft 52 is smaller than that of the two ends, spiral blades 55 are arranged on the peripheral wall of the middle section of the squeezing screw shaft 52, the spiral directions of the spiral grooves 54 and the spiral blades 55 are the same, a condensation jacket 58 is arranged outside the frying chamber 51, an adding opening 56 is further formed in the squeezing device 5, and a quantifying device 57 is arranged on the adding opening 56.

The cleaning device 1 comprises a cleaning box 11, a top cover 12 and a net leaking basket 13 used for containing oil, wherein the top cover 12 can be arranged at the top of the cleaning box 11 in an opening and closing mode, the net leaking basket 13 can be arranged in the cleaning box 11 in a rotating mode, a net door 131 is arranged on one side of the net leaking basket 13, one side of the net door 131 is hinged to one adjacent side face, and the other side of the net door 131 is connected with the other adjacent side face through a locking mechanism 132. The outer wall of the cleaning box 11 is provided with a second driver 14 for driving the strainer basket 13 to rotate, and the bottom of the cleaning box 11 is provided with a water outlet valve 15. A water mist channel 121 is arranged in the top cover 12, a plurality of water mist nozzles 122 are distributed on the bottom surface of the top cover 12, and each water mist nozzle 122 is communicated with the water mist channel 121.

The drying device 2 is provided with a first heater 21 and a first temperature sensor 22, the first temperature sensor 22 detects the real-time temperature in the drying device 2, and adjusts the heating power of the first heater 21 according to the detected real-time temperature signal, so that the temperature in the drying device 2 is kept at 30-60 ℃.

The crushing device 3 is provided with a power control template 31 for controlling the power of the crushing device 3.

The second heater 41 and the second temperature sensor 42 are arranged on the baking and frying device 4, the second temperature sensor 42 detects the real-time temperature in the baking and frying device 4, and the heating power of the second heater 41 is adjusted according to the detected real-time temperature signal, so that the temperature in the baking and frying device 4 is kept between 100 ℃ and 120 ℃. The roasting device 4 is provided with a medium inlet 43 and a medium outlet 44, and a filter screen 45 for discharging the powdery oil is arranged in the medium outlet 44.

The distance D between the peripheral walls of the two ends of the squeezing screw shaft 52 and the inner wall of the frying chamber 51 is 0.5mm, and the distance D between the peripheral wall of the middle section of the squeezing screw shaft 52 and the inner wall of the frying chamber 51 is 5 mm. One end of the frying chamber 51 is provided with a seed inlet 511, the other end is provided with an oil outlet 512, the fourth oil conveying mechanism 9 is connected with the seed inlet 511, and the end part of the oil outlet 512 is provided with an auxiliary agent filtering layer 513 for filtering auxiliary agents.

First oil conveying mechanism 6 is including carrying axle 61, helical conveying blade 62, conveyer pipe 63 and be used for the drive to carry axle 61 forward reverse rotation's third driver 64, conveyer pipe 63 is connected between washing case 11 and drying device 2, third driver 64 is fixed on the outer wall of washing case 11, helical conveying blade 62 is located the bottom of washing case 11, and helical conveying blade 62's one end and third driver 64 are connected, the other end stretches into in the conveyer pipe 63, be equipped with valve 631 on the conveyer pipe 63.

Example 1

A raw material of flavor pressed vegetable oil comprises 50 parts of rapeseeds, 18 parts of sunflower seeds, 2 parts of flaxseeds and 2 parts of tomato powder.

(I) pretreatment of the feedstock

50 parts of rapeseed, 18 parts of sunflower seeds and 2 parts of flaxseed are taken, sand stones and straws in the rapeseed, the sunflower seeds and the flaxseed are removed respectively, then the rapeseed, the sunflower seeds and the flaxseed are cleaned by cleaning devices 1 in respective oil squeezing equipment in a spray type, and the cleaning time is not more than 30 min.

(II) drying treatment of oil

And (5) conveying the oil materials cleaned in the step (I) to a drying device 2 for drying through a first oil material conveying mechanism 6 of each oil squeezing device, and keeping the temperature of drying hot air at 30 ℃.

(III) oil material crushing treatment

And (5) conveying the dried oil materials in the step (II) to a crushing device 3 through a second oil material conveying mechanism 7 of each oil squeezing device for crushing, and controlling the fineness of the crushed oil materials to be about 5 meshes.

(IV) oil roasting treatment

And (3) conveying the crushed oil kernels to a baking and frying device 4 through a third oil conveying mechanism 8 which is respectively provided with oil squeezing devices to bake and fry the crushed oil kernels, keeping the baking and frying temperature at 100 ℃, enabling the oil kernels to generate fragrance, adding volcanic rocks into the baking and frying process to enable the oil kernels to be heated more uniformly, and controlling the water content of the baked and fried oil kernels to be 3%.

(V) Mixed oil

And (IV) respectively conveying the rapeseeds, the sunflower seeds and the flaxseeds which are fried in the step (IV) to an oil mixing device 10 through a conveying mechanism 9 equipped for squeezing oil respectively, and fully mixing in the oil mixing device 10.

(VI) preparing an oil-soluble nutrient mixture

Adding 20% alcohol into 2 parts of tomato powder, wherein the addition amount of the alcohol is one half of the weight of the tomato powder, and mixing and soaking for 60 minutes.

(VII) squeezing treatment

And (5) squeezing the oil mixed in the step (V) in a squeezing device 5 through a seed inlet 511 arranged on the squeezing device 5, adding the oil-soluble nutrient mixture prepared in the step (VI) into the squeezing device 5, squeezing the oil and the mixed oil together, wherein the feeding speed of the oil is 30kg/h, the temperature of a frying chamber is 80 ℃, collecting the oil after squeezing, heating the collected oil to 80 ℃, and volatilizing redundant alcohol to obtain the finished oil.

The squeezed flavor vegetable oil in the embodiment is bright yellow red, and has good color, aroma and taste. The results of the physical and chemical indexes of the samples are shown as follows:

sample preparation: lycopene: 328.45 mg/kg; color: Y35R3.7 are provided.

Blank sample: lycopene: 19.95 mg/kg; color: Y35R3.0 are provided.

Fatty acid composition: saturated fat: monounsaturated fats: the ratio of polyunsaturated fats is < 1: >1: 1; and the ratio of omega 6 to omega 3 (4-6) is 1.

TABLE 1 fatty acid composition of tomato powder flavor oil of this example

The flavor oil has a good fatty acid composition, is high in lycopene content, and has a good effect of improving the sub-health status of men.

Example 2

A raw material of flavor pressed vegetable oil comprises 60 parts of rapeseeds, 20 parts of sunflower seeds, 3 parts of flaxseeds and 5 parts of orange peels.

(I) pretreatment of the feedstock

60 parts of oilseed rapes, 20 parts of sunflower seeds and 3 parts of flaxseeds are taken, sand stones and straws in the oilseed rapes, the sunflower seeds and the flaxseeds are removed respectively, then the oilseed rapes, the sunflower seeds and the flaxseeds are cleaned by adopting a cleaning device 1 in respective oil squeezing equipment in a spray type, and the cleaning time is not more than 30 min.

(II) drying treatment of oil

(III) oil material crushing treatment

(IV) oil roasting treatment

And (3) conveying the crushed oil kernels to a baking and frying device 4 through a third oil conveying mechanism 8 which is respectively provided with oil squeezing devices to bake and fry, wherein the baking and frying temperature is kept at 80 ℃, so that the oil kernels generate fragrance, volcanic rocks are added in the baking and frying process, so that the oil kernels are heated more uniformly, and the water content of the baked and fried oil kernels is controlled to be 3%.

(V) Mixed oil

(VI) preparing an oil-soluble nutrient mixture

Adding 10% alcohol into 2 parts of pericarpium Citri Junoris, wherein the addition amount of alcohol is one half of the weight of pericarpium Citri Junoris, mixing, and soaking for 60 min.

(VII) squeezing treatment

And (5) squeezing the oil mixed in the step (V) in a squeezing device 5 through a seed inlet 511 arranged on the squeezing device 5, adding the oil-soluble nutrient mixture prepared in the step (VI) into the squeezing device 5, squeezing the oil and the mixed oil together, wherein the feeding speed of the oil is 50kg/h, the temperature of a frying chamber is 100 ℃, collecting the oil after squeezing, heating the collected oil to 80 ℃, and volatilizing redundant alcohol to obtain the finished oil.

The squeezed flavor vegetable oil in the embodiment is bright yellow red, and has good fruit fragrance, and the result is shown as follows by measuring the physical and chemical indexes of the sample:

table 2 fatty acid composition of orange peel flavor oil of this example

The flavor oil of the embodiment has good fruit fragrance and accords with the mouthfeel of teenagers.

Example 3

A raw material of flavor pressed vegetable oil comprises 30 parts of peanuts, 20 parts of sunflower seeds, 2 parts of flaxseed, 2 parts of perilla seeds and 5 parts of carrot dry powder.

(I) pretreatment of the feedstock

30 parts of peanuts, 20 parts of sunflower seeds, 2 parts of flaxseeds and 2 parts of perilla seeds are taken, sand stones and straws in the peanuts, the sunflower seeds, the flaxseeds and the perilla seeds are firstly removed respectively, then the peanuts, the sunflower seeds, the flaxseeds and the perilla seeds are cleaned by adopting a cleaning device 1 in respective oil squeezing equipment in a spraying manner on harmful substances such as dust, mold and the like on the surfaces of the peanuts, the sunflower seeds, the flaxseeds and the perilla seeds, and the cleaning time is not more than 30 min.

(II) drying treatment of oil

(III) oil material crushing treatment

(IV) oil roasting treatment

(V) Mixed oil

And (4) conveying the roasted and fried peanuts, sunflower seeds, flaxseeds and perilla seeds to an oil mixing device 10 through conveying mechanisms 9 respectively equipped with respective oil squeezing devices, and fully mixing in the oil mixing device 10.

(VI) preparing an oil-soluble nutrient mixture

Adding 5% alcohol into 2 parts of carrot, wherein the addition amount of the alcohol is one half of the weight of orange peel, mixing, and soaking for 60 minutes.

(VII) squeezing treatment

The squeezed flavor vegetable oil in the embodiment shows good bright yellow-red color, and by determining that the carotenoid content of the sample is 1.637 mg/kg, the flavor oil in the embodiment has high carotenoid content, and the carotenoid can react with excited oxygen to convert the excited oxygen into basic oxygen, so that a certain antioxidation effect is achieved.

Example 4

A raw material of flavor pressed vegetable oil comprises 30 parts of rapeseeds, 20 parts of peanuts, 20 parts of sunflower seeds, 2 parts of flaxseeds, 2 parts of perilla seeds and 1-4 parts of shaddock peels.

(I) pretreatment of the feedstock

Taking 30 parts of oilseed rape, 20 parts of peanut, 20 parts of sunflower seed, 2 parts of flaxseed and 2 parts of perilla seed, respectively removing sandstone and straw in the oilseed rape, peanut, sunflower seed, flaxseed and perilla seed, and then respectively cleaning the oilseed rape, peanut, sunflower seed, flaxseed and perilla seed by adopting a cleaning device 1 in respective oil squeezing equipment in a spray manner on harmful substances such as dust, mould and the like on the surface of the oilseed rape, peanut, sunflower seed, flaxseed and perilla seed, wherein the cleaning time is not more than 30 min.

(II) drying treatment of oil

(III) oil material crushing treatment

(IV) oil roasting treatment

And (3) conveying the crushed oil kernels to a baking and frying device 4 through a third oil conveying mechanism 8 of each oil squeezing device, baking and frying at 120 ℃, so that the oil kernels generate fragrance, adding volcanic rocks during baking and frying, so that the oil kernels are heated more uniformly, and controlling the water content of the baked and fried oil kernels to be 3%.

(V) Mixed oil

And (IV) respectively conveying the rapeseeds, the peanuts, the sunflower seeds, the flaxseeds and the perilla seeds which are subjected to the stir-frying treatment in the step (IV) to an oil mixing device 10 through conveying mechanisms 9 which are respectively provided with oil squeezing devices, and fully mixing the rapeseeds, the peanuts, the sunflower seeds, the flaxseeds and the perilla seeds in the oil mixing device 10.

(VI) preparing an oil-soluble nutrient mixture

Respectively adding 10% alcohol into 1, 2, 3, 4 parts of pericarpium Citri Grandis, respectively, wherein the addition amount of alcohol is one half of the weight of pericarpium Citri Grandis, respectively mixing, and respectively soaking for 60 min to obtain four parts of oil soluble nutritional mixture with different concentrations.

(VII) squeezing treatment

And (5) squeezing the oil mixed in the step (V) in a squeezing device 5 through a seed inlet 511 arranged on the squeezing device 5, adding the four oil-soluble nutrient mixtures with different shaddock peel concentrations prepared in the step (six) into the squeezing device 5 respectively to squeeze the oil and the mixed oil together, wherein the feeding speed of the oil is 50kg/h, the temperature of a frying chamber is 100 ℃, collecting the four oils after squeezing respectively, heating the collected oils to 80 ℃ respectively to volatilize redundant alcohol, and thus obtaining the finished oil.

The four flavored vegetable oils expressed in this example exhibited the following colors and flavors, and their sensory results are shown in the table below.

TABLE 3 sensory evaluation of grapefruit flavor pressed vegetable oil

Serial number	Oil sample name	Adding amount of	Colour(s)	Taste of the product
					1	Grapefruit flavor oil 1	1 part of	Light yellow	The rapeseed has rich smell, the grapefruit has unobvious smell, the grapefruit has rich taste, the grapefruit peel has smell, the aftertaste is rich, and the grapefruit is slightly bitter and numb.
2	Grapefruit flavor oil 2	2 portions of	Yellow colour	The rapeseed has rich smell, the grapefruit has obvious smell, and the grapefruit has rich taste, the grapefruit peel has fragrance, the aftertaste is rich, and the grapefruit peel has slight bitter and numb taste.
					3	Grapefruit flavor oil 3	3 portions of	Bright yellow color	The rapeseed has rich smell, the grapefruit has rich smell and taste, the grapefruit has fragrance of grapefruit peel, the aftertaste is rich, and the grapefruit is slightly bitter and numb.
4	Grapefruit flavor oil 4	4 portions of	Bright yellow color	The rapeseed has rich smell, the grapefruit has rich smell and taste, the grapefruit has fragrance of grapefruit peel, the aftertaste is rich, and the grapefruit is slightly bitter and numb.

Claims

1. The flavor pressed vegetable oil is characterized in that raw materials and raw material formulas for preparing the flavor pressed vegetable oil are as follows: 30-100 parts of rapeseeds, 0-30 parts of peanuts, 10-30 parts of sunflower seeds, 1-20 parts of flaxseeds, 0-20 parts of perilla seeds, 0-2 parts of orange peels, 0-5 parts of dried tangerine peels, 0-4 parts of shaddock peels, 0-10 parts of tomatoes (dried) and 0-10 parts of carrots (dried); the ratio of saturated fat to monounsaturated fat to polyunsaturated fat in the finished oil is < 1: >1: 1, the ratio of omega 6 to omega 3 is (4-6): 1, and the phospholipid content is less than 35 ppm.

2. The method for preparing flavor pressed vegetable oil according to claim 1, wherein a novel pressed oil device is adopted for processing, the novel pressed oil device comprises a cleaning device (1), a drying device (2), a crushing device (3), a baking and frying device (4), a squeezing device (5), a first oil conveying mechanism (6), a second oil conveying mechanism (7), a third oil conveying mechanism (8), a fourth oil conveying mechanism (9) and an oil mixing device (10), and the method comprises the following steps:

(I) pretreatment of the feedstock

Taking 30-100 parts of vegetable oil rapeseed, 0-30 parts of peanut, 10-30 parts of sunflower seed, 1-20 parts of flaxseed and 0-20 parts of perilla seed, removing sandstone and straw in each oil, and cleaning each oil in a cleaning device (1) equipped with respective oil squeezing equipment in a spray manner on harmful substances such as dust, mold and the like on the surface of each oil, wherein the cleaning time is not more than 30 min;

(II) drying treatment of oil

Conveying the oil materials cleaned in the step (I) to a drying device (2) through a first oil material conveying mechanism (6) of each oil squeezing device for drying, wherein the temperature of hot air during drying is kept at 30-60 ℃;

(III) oil material crushing treatment

The dried oil in the step (II) is respectively conveyed to a crushing device (3) through second oil conveying mechanisms (7) of respective oil squeezing devices for crushing, and the fineness of the crushed oil is controlled to be 5 meshes;

(IV) oil roasting treatment

Conveying the crushed oil kernels to a baking and frying device (4) through third oil conveying mechanisms (8) respectively equipped with respective oil squeezing devices for baking and frying, keeping the baking and frying temperature at 60-300 ℃, and adding a volcanic rock medium in the baking and frying process;

(V) Mixed oil

Conveying the oil materials subjected to the baking and frying treatment in the step (four) to an oil material mixing device (10) through conveying mechanisms (9) of respective oil pressing devices, and fully mixing the oil materials in the oil material mixing device (10);

(VI) preparing an oil-soluble nutrient mixture

Taking 0-2 parts of orange peel, 0-5 parts of dried orange peel, 0-4 parts of shaddock peel, 0-10 parts of dried tomato and 0-10 parts of dried carrot to mix and prepare a fruit and vegetable mixture, adding 1-60% of alcohol into the fruit and vegetable mixture, wherein the adding amount of the alcohol is 0-120% of the specific weight of the fruit and vegetable, fully mixing the alcohol with the fruit and vegetable powder, and soaking for 3-60 minutes for later use;

(VII) squeezing treatment

And (5) squeezing the oil mixed in the step (five) into a squeezing device (5) through a seed inlet 511 arranged on the squeezing device (5), and simultaneously adding the oil-soluble nutrient mixture prepared in the step (six) into the squeezing device (5), wherein the feeding speed of the oil is 30-50kg/h, and the temperature of a frying chamber is 70-150 ℃.

3. The method for preparing flavor pressed vegetable oil according to claim 2, wherein the cleaning device (1) and the drying device (2) in the novel oil pressing equipment are connected through a first oil conveying mechanism (6), the drying device (2) and the crushing device (3) are connected through a second oil conveying mechanism (7), the crushing device (3) and the baking and frying device (4) are connected through a third oil conveying mechanism (8), the baking and frying device (4) and the oil mixing device (10) are connected through a fourth oil conveying mechanism (9), and the outlet of the oil mixing device (10) is connected with the pressing device (5); the squeezing device (5) comprises a frying chamber (51) and a squeezing screw shaft (52), the squeezing screw shaft (52) is arranged in the frying chamber (51), a first driver (53) for driving the squeezing screw shaft (52) to rotate is arranged on the frying chamber (51), spiral grooves (54) are formed in the peripheral walls of two ends of the squeezing screw shaft (52), the diameter of the middle section of the squeezing screw shaft (52) is smaller than that of two ends of the middle section of the squeezing screw shaft, spiral blades (55) are arranged on the peripheral wall of the middle section of the squeezing screw shaft (52), the spiral directions of the spiral grooves (54) and the spiral blades (55) are the same, a condensation jacket (58) is arranged outside the frying chamber (51), an adding opening (56) is further formed in the squeezing device (5), and a quantifying device (57) is arranged on the adding opening (56).

4. The method for preparing flavor-pressed vegetable oil according to claim 2 or 3, wherein the cleaning device (1) comprises a cleaning tank (11), a top cover (12) and a strainer basket (13) for containing oil, the top cover (12) is openably and closably provided on the top of the cleaning tank (11), the strainer basket (13) is rotatably provided in the cleaning tank (11), one side of the strainer basket (13) is provided with a net door (131), one side of the net door (131) is hinged with one adjacent side, and the other side of the net door (131) is connected with the other adjacent side through a locking mechanism (132); a second driver (14) for driving the net leaking basket (13) to rotate is arranged on the outer wall of the cleaning box (11), and a water outlet valve (15) is arranged at the bottom of the cleaning box (11); a water mist channel (121) is arranged in the top cover (12), a plurality of water mist nozzles (122) are distributed on the bottom surface of the top cover (12), and each water mist nozzle (122) is communicated with the water mist channel (121).

5. The method of claim 4, wherein the drying device (2) is provided with a first heater (21) and a first temperature sensor (22), and the first temperature sensor (22) detects a real-time temperature in the drying device (2), and adjusts a heating power of the first heater (21) according to a detected real-time temperature signal, so that the temperature in the drying device (2) is maintained at 30 ℃ to 60 ℃.

6. The method for producing flavor-pressed vegetable oil according to claim 4, wherein a power control template (31) for controlling the power of the crushing means (3) is provided on the crushing means (3).

7. The method for preparing flavor pressed vegetable oil according to claim 4, wherein the second heater (41) and the second temperature sensor (42) are arranged on the baking and frying device (4), the second temperature sensor (42) detects the real-time temperature in the baking and frying device (4), and the heating power of the second heater (41) is adjusted according to the detected real-time temperature signal, so that the temperature in the baking and frying device (4) is kept between 100 ℃ and 120 ℃; the stir-frying device (4) is provided with a medium inlet (43) and a medium outlet (44), and a filter screen (45) for discharging powdery oil is arranged in the medium outlet (44).

8. The method for producing flavor-pressed vegetable oil according to claim 4, wherein the distance D between the circumferential wall of both ends of the pressing screw shaft (52) and the inner wall of the frying chamber (51) is 0.5mm, and the distance D between the circumferential wall of the middle section of the pressing screw shaft (52) and the inner wall of the frying chamber (51) is 5 mm; one end of the frying chamber (51) is provided with an oil inlet (511), the other end of the frying chamber is provided with an oil outlet (512), the fourth oil conveying mechanism (9) is connected with the seed kernel inlet (511), and the end part of the oil outlet (512) is provided with an auxiliary agent filtering layer (513) for filtering an auxiliary agent.

9. The method of producing flavor-pressed vegetable oil according to claim 4, wherein the first oil transporting mechanism (6) comprises a transporting shaft (61), a screw transporting blade (62), a transporting pipe (63), and a third actuator (64) for driving the transporting shaft (61) to rotate forward and backward, the transporting pipe (63) is connected between the washing tank (11) and the drying device (2), the third actuator (64) is fixed to the outer wall of the washing tank (11), the screw transporting blade (62) is provided at the bottom of the washing tank (11), one end of the screw transporting blade (62) is connected to the third actuator (64), the other end thereof extends into the transporting pipe (63), and the transporting pipe (63) is provided with a valve (631).