CN112442420A - Preparation method of okra seed oil and prepared okra seed oil - Google Patents
Preparation method of okra seed oil and prepared okra seed oil Download PDFInfo
- Publication number
- CN112442420A CN112442420A CN201910838202.6A CN201910838202A CN112442420A CN 112442420 A CN112442420 A CN 112442420A CN 201910838202 A CN201910838202 A CN 201910838202A CN 112442420 A CN112442420 A CN 112442420A
- Authority
- CN
- China
- Prior art keywords
- okra
- oil
- seeds
- flowers
- seed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000010488 okra seed oil Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241001075517 Abelmoschus Species 0.000 claims abstract description 173
- 239000003921 oil Substances 0.000 claims abstract description 127
- 235000019198 oils Nutrition 0.000 claims abstract description 127
- 238000003825 pressing Methods 0.000 claims abstract description 73
- 238000002156 mixing Methods 0.000 claims abstract description 36
- 238000001914 filtration Methods 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000010779 crude oil Substances 0.000 claims description 70
- 230000001954 sterilising effect Effects 0.000 claims description 37
- 238000004659 sterilization and disinfection Methods 0.000 claims description 37
- 235000012054 meals Nutrition 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 29
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 28
- 235000020238 sunflower seed Nutrition 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 16
- 238000003892 spreading Methods 0.000 claims description 16
- 230000007480 spreading Effects 0.000 claims description 16
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000001376 precipitating effect Effects 0.000 claims description 8
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 240000001548 Camellia japonica Species 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003086 colorant Substances 0.000 claims description 5
- 235000018597 common camellia Nutrition 0.000 claims description 5
- 238000004042 decolorization Methods 0.000 claims description 5
- 230000017525 heat dissipation Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 230000003472 neutralizing effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 241000628997 Flos Species 0.000 abstract 1
- 240000003183 Manihot esculenta Species 0.000 abstract 1
- 235000005739 manihot Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 13
- 230000000694 effects Effects 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 230000008569 process Effects 0.000 description 10
- 235000010987 pectin Nutrition 0.000 description 8
- 229920001277 pectin Polymers 0.000 description 8
- 239000001814 pectin Substances 0.000 description 8
- 238000007689 inspection Methods 0.000 description 6
- 238000009924 canning Methods 0.000 description 4
- 235000012041 food component Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019280 Heart failures Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001647 Renal Insufficiency Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 201000006370 kidney failure Diseases 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of okra seed oil, which comprises the steps of selecting raw materials, respectively drying the okra seeds and okra flowers by adopting a dryer, and carrying out two-time segmented heating baking on the okra flowers; separating the seed shells from the seed kernels; mixing oil seeds and flos Abelmoschi Manihot, cold pressing for 1 time; secondary baking, re-squeezing, degumming, decoloring, filtering, subpackaging, blending and the like to finally obtain the okra oil. According to the preparation method of the okra seed oil, the okra seeds are subjected to cold pressing for 2 times through primary pressing and secondary pressing, the oil yield is high, the taste of the okra oil is improved by pressing the baked okra seeds together, the pressed oil has fresh taste and special fragrance, and the health care value of the okra is fully utilized.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an okra seed oil preparation method and okra seed oil prepared by the same.
Background
The okra oil is rich in vitamins, minerals, proteins, vitamin E, lecithin, calcium, phosphorus, iron, potassium, magnesium and other minerals, and is a high-grade vegetable oil with extremely rich nutrition. It has effects in promoting blood circulation, preventing arteriosclerosis and arteriosclerosis complications, hypertension, heart disease, heart failure, renal failure, cerebral hemorrhage, resisting aging, improving memory of human brain, preventing senile dementia, and improving digestive system function.
The okra flowers are rich in flavone, chlorogenic acid and polysaccharide, and simultaneously contain vitamin A, B, C and trace elements such as calcium, zinc, selenium and the like, and a great deal of research in modern science proves that the okra flowers have extremely high health care value: at present, the health care effect of the okra flowers is generally accepted, but the function of the okra flowers in the oil preparation process is not developed, and a set of production process for preparing the okra oil aiming at the okra seeds and the okra flowers does not exist.
The okra oil is generally obtained by traditional pressing process of the okra seeds, so that the defects of low oil yield and high cost are generally existed, and meanwhile, if a high-temperature process is adopted, the damage to the effective components in the okra seeds and the okra flowers is easily caused.
Therefore, the research and development of a preparation method of okra oil with high extraction rate, low cost and simple extraction process is urgently needed.
Disclosure of Invention
In order to overcome the technical problems, the invention aims to provide an okra seed oil preparation method and an okra seed oil prepared by the same.
According to one object of the invention, the invention provides the following technical scheme:
a preparation method of okra seed oil comprises the following steps:
step one Material selection
Screening full-grain and impurity-free okra seeds, screening healthy and complete okra flowers with bright colors, cleaning the okra seeds and the okra flowers, and draining to obtain clean okra seeds and okra flowers;
step two baking
Drying the sunflower seeds and the okra flowers by adopting a dryer respectively,
drying the sunflower seeds for 15-35 minutes at the temperature of 35-45 ℃ to control the water content of the sunflower seeds to be 6-14%;
and (3) carrying out two-stage heating baking on okra flowers:
in the first stage, the baking temperature is 35-45 ℃, the baking time is 2-3 hours,
in the second stage, the baking temperature is 50-60 ℃, the baking time is 1-2 hours,
carrying out microwave sterilization on the twice baked okra flowers for 30-45 seconds, putting the okra flowers into a spreading and cooling machine for spreading and cooling after drying is finished, reducing the temperature of the okra flowers to be below 28 ℃, and obtaining dried okra flowers after heat dissipation is finished;
by adopting a microwave sterilization method, the sterilization effect can be obtained in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and can effectively improve the oil yield, and the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality.
Three steps of husking and separating
Husking okra seeds by using an oil-tea camellia seed husking machine, and separating the seeds and kernels by using an air blower;
through carrying out the separation of seed shell and seed benevolence, can get rid of the hard shell of okra seed, reduce the residue that produces in the squeezing process, simultaneously, can improve the oil yield of okra seed benevolence, improve unit output.
Step four preliminary pressing
Cold pressing, namely uniformly mixing the shelled oilseeds with the okra flowers prepared in the second step, wherein the weight ratio of the oilseeds to the okra flowers is 1000: 1-1.5, and cold pressing for 1 time by using a double-screw cold press to obtain crude oil I and seed meal I;
step five, secondary baking
Drying the seed meal I obtained in the fourth step for 15-30 minutes again at the temperature of 35-45 ℃ by a dryer to control the water content of the seed meal I to be 0.6% -1.2%;
the secondary baking is beneficial to dewatering the seed meal I generated after the primary pressing, and is beneficial to carrying out vermicelli and pressing oil in the next step;
six-step repeated squeezing
Crushing the seed meal I subjected to secondary baking to below 10 meshes, adding the okra flowers prepared in the step two again, uniformly mixing, wherein the weight ratio of the seed meal I to the okra flowers is 1000: 1.5-2.0, performing cold pressing for 2 times by using a double-screw cold press to obtain crude oil II and seed meal II,
seven-step degumming
Aiming at the problem of high pectin content, the invention adopts the phosphoric acid degumming procedure at higher temperature, and the pectin removal effect is good
Respectively heating the crude oil I and the crude oil II to 80 ℃, adding 85 percent of phosphoric acid accounting for 0.5 percent of the weight of the oil, continuously stirring for 30 minutes, adding 0.2 percent of calcium carbonate accounting for 0.2 percent of the weight of the oil, continuously stirring, neutralizing the surplus phosphoric acid, and filtering after 30 minutes;
then the oil temperature is adjusted to 85 ℃, and saline (with the concentration of 30 wt%) which is 10 ℃ higher than the oil temperature is added for washing, and the addition amount of the saline is 10 percent of the weight of the oil;
then dehydrating under the conditions that the vacuum degree is 99kPa absolute pressure and the temperature is 90 ℃;
step eight decolorization
Respectively adding argil accounting for 5 percent of the oil weight into the crude oil I and the crude oil II which are degummed in the step seven, decoloring for 30 minutes at the temperature of 90-100 ℃ and under the condition that the vacuum degree is 99kPa, filtering, adding 3 percent of argil and activated carbon (15 percent of argil) for decoloring, and filtering to obtain decolored oil;
nine steps of filtering and subpackaging
Precipitating the crude oil I and crude oil II respectively, filtering with 40 mesh sieve, and packaging;
step ten blending
And (4) mixing the crude oil I and the crude oil II filtered in the step six, and uniformly mixing to obtain the okra oil.
Further, in the step one, when the okra seeds are screened, the okra seeds are classified according to the full degree of the grains.
And the classification is to classify the okra seeds according to the fullness degree and separate and squeeze the classified okra seeds. Therefore, the okra seeds of different grades are subjected to different cold pressing pressures during cold pressing, so that impurity leaching is reduced, the strength during filtering is further reduced, and the quality of oil products is improved. The grading method is to divide seeds into a special grade, a high grade and a qualified grade according to the plump degree of the sunflower seeds, wherein the special grade accounts for 20 percent of the total amount, the high grade accounts for 60 percent of the total amount, and the qualified grade accounts for 20 percent of the total amount.
Further, in the second step, the cleaned sunflower seeds and okra flowers are subjected to microwave sterilization through a microwave sterilization machine.
Furthermore, the frequency of the microwave sterilization machine is 600 MHz-1200 MHz, the temperature is 60 ℃ -70 ℃, and the sterilization time is 5-8 minutes.
Further, in the fourth step or the sixth step, the cold pressing temperature is controlled below 60 ℃.
Further, in the tenth step, the mixing ratio of the crude oil I and the crude oil II is 10-15: 1.
Because the virgin oil in the fourth step has good color, pure taste, more overflowing beneficial components and complete nutritional components, the proportion of the virgin oil is higher during mixing, and a small amount of re-pressed oil is added in a proper amount.
Further, in the ninth step, the oil obtained by the preliminary pressing and the re-pressing is respectively precipitated, filtered or subpackaged by an oil filter.
Further, in the step ten, after the crude oil I and the crude oil II are mixed, the vitamin E is added and stirred evenly, and the finished oil is prepared by canning.
According to another object of the invention, the invention provides the following technical scheme:
an okra seed oil prepared according to the preparation method of the okra seed oil.
Compared with the prior art, the invention has the following beneficial effects:
1. according to the preparation method of the okra seed oil disclosed by the invention, the okra seeds are subjected to cold pressing for 2 times through primary pressing and secondary pressing, the oil yield is high, the taste of the okra oil is improved by pressing the baked okra seeds together, the pressed oil has fresh taste and special fragrance, and the health care value of the okra is fully utilized.
2. According to the preparation method of the okra seed oil disclosed by the invention, oil is squeezed out twice, the oil yield is high and can reach 18-20%, compared with the traditional process, the process is simple, the equipment investment is small, the production cost is low, and the reduction of the oil quality caused by transition processing is avoided.
3. According to the preparation method of the okra seed oil, disclosed by the invention, a microwave sterilization method is adopted, so that a sterilization effect is obtained in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and effectively improve the oil yield, wherein the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality.
4. According to the preparation method of the okra seed oil disclosed by the invention, the okra seeds are baked at a lower temperature, so that the nutritional ingredients in the okra seeds can be effectively kept and not damaged while the fragrance of the okra seeds is improved by drying the okra seeds.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments 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 of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of okra seed oil comprises the following steps:
step one Material selection
Screening full-grain and impurity-free okra seeds, screening healthy and complete okra flowers with bright colors, cleaning the okra seeds and the okra flowers, and draining to obtain clean okra seeds and okra flowers;
when the okra seeds are screened, the okra seeds are classified according to the plump degree of the grains.
And the classification is to classify the okra seeds according to the fullness degree and separate and squeeze the classified okra seeds. Therefore, the okra seeds of different grades are subjected to different cold pressing pressures during cold pressing, so that impurity leaching is reduced, the strength during filtering is further reduced, and the quality of oil products is improved. The grading method is to divide seeds into a special grade, a high grade and a qualified grade according to the plump degree of the sunflower seeds, wherein the special grade accounts for 20 percent of the total amount, the high grade accounts for 60 percent of the total amount, and the qualified grade accounts for 20 percent of the total amount.
Step two baking
Drying the sunflower seeds and the okra flowers by adopting a dryer respectively,
drying the sunflower seeds for 15-35 minutes at the temperature of 35-45 ℃ to control the water content of the sunflower seeds to be 6-14%;
and (3) carrying out two-stage heating baking on okra flowers:
the first stage, the baking temperature is 35 ℃, the baking time is 3 hours,
the second stage, the baking temperature is 50 ℃, the baking time is 2 hours,
carrying out microwave sterilization on the twice baked okra flowers for 30-45 seconds, putting the okra flowers into a spreading and cooling machine for spreading and cooling after drying is finished, reducing the temperature of the okra flowers to be below 28 ℃, and obtaining dried okra flowers after heat dissipation is finished;
and (3) carrying out microwave sterilization on the cleaned sunflower seeds and the cleaned okra flowers by using a microwave sterilization machine, wherein the frequency of the microwave sterilization machine is 600 MHz-1200 MHz, the temperature is 60-70 ℃, and the sterilization time is 5-8 minutes. By adopting a microwave sterilization method, the sterilization effect can be obtained in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and can effectively improve the oil yield, and the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality.
Three steps of husking and separating
Husking okra seeds by using an oil-tea camellia seed husking machine, and separating the seeds and kernels by using an air blower;
through carrying out the separation of seed shell and seed benevolence, can get rid of the hard shell of okra seed, reduce the residue that produces in the squeezing process, simultaneously, can improve the oil yield of okra seed benevolence, improve unit output.
Step four preliminary pressing
Cold pressing, namely uniformly mixing the shelled oilseeds with the okra flowers prepared in the second step, wherein the weight ratio of the oilseeds to the okra flowers is 1000: 1-1.5, cold pressing for 1 time by using a double-screw cold press, and controlling the cold pressing temperature to be below 60 ℃ to obtain crude oil I and seed meal I;
step five, secondary baking
Drying the seed meal I obtained in the fourth step for 30 minutes again at the temperature of 35 ℃ by a dryer to control the water content of the seed meal I to be 0.6-1.2%;
the secondary baking is beneficial to dewatering the seed meal I generated after the primary pressing, and is beneficial to carrying out vermicelli and pressing oil in the next step;
six-step repeated squeezing
Crushing the seed meal I after the secondary baking to be less than 10 meshes, adding the okra flowers prepared in the step two again, uniformly mixing, wherein the weight ratio of the seed meal I to the okra flowers is 1000:1.5, performing cold pressing for 2 times by using a double-screw cold press, controlling the cold pressing temperature to be less than 60 ℃ to obtain crude oil II and seed meal II,
seven-step degumming
Aiming at the problem of high pectin content, the invention adopts the phosphoric acid degumming procedure at higher temperature, and the pectin removal effect is good
Respectively heating the crude oil I and the crude oil II to 80 ℃, adding 85 percent of phosphoric acid accounting for 0.5 percent of the weight of the oil, continuously stirring for 30 minutes, adding 0.2 percent of calcium carbonate accounting for 0.2 percent of the weight of the oil, continuously stirring, neutralizing the surplus phosphoric acid, and filtering after 30 minutes;
then the oil temperature is adjusted to 85 ℃, and saline (with the concentration of 30 wt%) which is 10 ℃ higher than the oil temperature is added for washing, and the addition amount of the saline is 10 percent of the weight of the oil;
then dehydrating under the conditions that the vacuum degree is 99kPa absolute pressure and the temperature is 90 ℃;
step eight decolorization
Respectively adding argil accounting for 5 percent of the oil weight into the crude oil I and the crude oil II which are degummed in the step seven, decoloring for 30 minutes at the temperature of 90-100 ℃ and under the condition that the vacuum degree is 99kPa, filtering, adding 3 percent of argil and activated carbon (15 percent of argil) for decoloring, and filtering to obtain decolored oil;
nine steps of filtering and subpackaging
Respectively precipitating the crude oil I and the crude oil II which are decolorized in the step eight, and filtering by a 40-mesh filter; precipitating, filtering or subpackaging the primarily-squeezed oil and the secondarily-squeezed oil respectively through an oil filter;
step ten blending
Mixing the crude oil I and the crude oil II which are filtered in the sixth step, wherein the mixing ratio of the crude oil I to the crude oil II is 10:1, adding the vitamin E after mixing the crude oil I and the crude oil II, uniformly stirring, and canning to prepare the finished oil.
Because the virgin oil in the fourth step has good color, pure taste, more overflowing beneficial components and complete nutritional components, the proportion of the virgin oil is higher during mixing, and a small amount of re-pressed oil is added in a proper amount.
Example 2
Step one Material selection
Screening full-grain and impurity-free okra seeds, screening healthy and complete okra flowers with bright colors, cleaning the okra seeds and the okra flowers, and draining to obtain clean okra seeds and okra flowers;
when the okra seeds are screened, the okra seeds are classified according to the plump degree of the grains.
And the classification is to classify the okra seeds according to the fullness degree and separate and squeeze the classified okra seeds. Therefore, the okra seeds of different grades are subjected to different cold pressing pressures during cold pressing, so that impurity leaching is reduced, the strength during filtering is further reduced, and the quality of oil products is improved. The grading method is to divide seeds into a special grade, a high grade and a qualified grade according to the plump degree of the sunflower seeds, wherein the special grade accounts for 20 percent of the total amount, the high grade accounts for 60 percent of the total amount, and the qualified grade accounts for 20 percent of the total amount.
Step two baking
Drying the sunflower seeds and the okra flowers by adopting a dryer respectively,
drying the sunflower seeds for 15-35 minutes at the temperature of 35-45 ℃ to control the water content of the sunflower seeds to be 6-14%;
and (3) carrying out two-stage heating baking on okra flowers:
the first stage, the baking temperature is 40 ℃, the baking time is 2.5 hours,
the second stage, the baking temperature is 55 ℃, the baking time is 1.5 hours,
carrying out microwave sterilization on the twice baked okra flowers for 30-45 seconds, putting the okra flowers into a spreading and cooling machine for spreading and cooling after drying is finished, reducing the temperature of the okra flowers to be below 28 ℃, and obtaining dried okra flowers after heat dissipation is finished;
and (3) carrying out microwave sterilization on the cleaned sunflower seeds and the cleaned okra flowers by using a microwave sterilization machine, wherein the frequency of the microwave sterilization machine is 600 MHz-1200 MHz, the temperature is 60-70 ℃, and the sterilization time is 5-8 minutes. By adopting a microwave sterilization method, the sterilization effect can be obtained in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and can effectively improve the oil yield, and the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality.
Three steps of husking and separating
Husking okra seeds by using an oil-tea camellia seed husking machine, and separating the seeds and kernels by using an air blower;
through carrying out the separation of seed shell and seed benevolence, can get rid of the hard shell of okra seed, reduce the residue that produces in the squeezing process, simultaneously, can improve the oil yield of okra seed benevolence, improve unit output.
Step four preliminary pressing
Cold pressing, namely uniformly mixing the shelled oilseeds with the okra flowers prepared in the second step, wherein the weight ratio of the oilseeds to the okra flowers is 1000:1.2, cold pressing for 1 time by using a double-screw cold press, and controlling the cold pressing temperature to be below 60 ℃ to obtain crude oil I and seed meal I;
step five, secondary baking
Drying the seed meal I obtained in the fourth step for 20 minutes again at the temperature of 40 ℃ by a dryer to control the water content of the seed meal I to be 0.6-1.2%;
the secondary baking is beneficial to dewatering the seed meal I generated after the primary pressing, and is beneficial to carrying out vermicelli and pressing oil in the next step;
six-step repeated squeezing
Crushing the seed meal I after the secondary baking to be less than 10 meshes, adding the okra flowers prepared in the step two again, uniformly mixing, wherein the weight ratio of the seed meal I to the okra flowers is 1000:1.8, performing cold pressing for 2 times by using a double-screw cold press, controlling the cold pressing temperature to be less than 60 ℃ to obtain crude oil II and seed meal II,
seven-step degumming
Aiming at the problem of high pectin content, the invention adopts the phosphoric acid degumming procedure at higher temperature, and the pectin removal effect is good
Respectively heating the crude oil I and the crude oil II to 80 ℃, adding 85 percent of phosphoric acid accounting for 0.5 percent of the weight of the oil, continuously stirring for 30 minutes, adding 0.2 percent of calcium carbonate accounting for 0.2 percent of the weight of the oil, continuously stirring, neutralizing the surplus phosphoric acid, and filtering after 30 minutes;
then the oil temperature is adjusted to 85 ℃, and saline (with the concentration of 30 wt%) which is 10 ℃ higher than the oil temperature is added for washing, and the addition amount of the saline is 10 percent of the weight of the oil;
then dehydrating under the conditions that the vacuum degree is 99kPa absolute pressure and the temperature is 90 ℃;
step eight decolorization
Respectively adding argil accounting for 5 percent of the oil weight into the crude oil I and the crude oil II which are degummed in the step seven, decoloring for 30 minutes at the temperature of 90-100 ℃ and under the condition that the vacuum degree is 99kPa, filtering, adding 3 percent of argil and activated carbon (15 percent of argil) for decoloring, and filtering to obtain decolored oil;
nine steps of filtering and subpackaging
Respectively precipitating the crude oil I and the crude oil II which are decolorized in the step eight, and filtering by a 40-mesh filter; precipitating, filtering or subpackaging the primarily-squeezed oil and the secondarily-squeezed oil respectively through an oil filter;
step ten blending
Mixing the crude oil I and the crude oil II which are filtered in the sixth step, wherein the mixing ratio of the crude oil I to the crude oil II is 10-15: 1, adding vitamin E after mixing the crude oil I and the crude oil II, uniformly stirring, and canning to obtain the finished oil.
Because the virgin oil in the fourth step has good color, pure taste, more overflowing beneficial components and complete nutritional components, the proportion of the virgin oil is higher during mixing, and a small amount of re-pressed oil is added in a proper amount.
Example 3
Step one Material selection
Screening full-grain and impurity-free okra seeds, screening healthy and complete okra flowers with bright colors, cleaning the okra seeds and the okra flowers, and draining to obtain clean okra seeds and okra flowers;
when the okra seeds are screened, the okra seeds are classified according to the plump degree of the grains.
And the classification is to classify the okra seeds according to the fullness degree and separate and squeeze the classified okra seeds. Therefore, the okra seeds of different grades are subjected to different cold pressing pressures during cold pressing, so that impurity leaching is reduced, the strength during filtering is further reduced, and the quality of oil products is improved. The grading method is to divide seeds into a special grade, a high grade and a qualified grade according to the plump degree of the sunflower seeds, wherein the special grade accounts for 20 percent of the total amount, the high grade accounts for 60 percent of the total amount, and the qualified grade accounts for 20 percent of the total amount.
Step two baking
Drying the sunflower seeds and the okra flowers by adopting a dryer respectively,
drying the sunflower seeds for 35 minutes at the temperature of 45 ℃ to control the water content of the seeds to be 6-14 percent;
and (3) carrying out two-stage heating baking on okra flowers:
the first stage, the baking temperature is 45 ℃, the baking time is 2 hours,
the second stage, the baking temperature is 60 ℃, the baking time is 1 hour,
carrying out microwave sterilization on the twice baked okra flowers for 30-45 seconds, putting the okra flowers into a spreading and cooling machine for spreading and cooling after drying is finished, reducing the temperature of the okra flowers to be below 28 ℃, and obtaining dried okra flowers after heat dissipation is finished;
and (3) carrying out microwave sterilization on the cleaned sunflower seeds and the cleaned okra flowers by using a microwave sterilization machine, wherein the frequency of the microwave sterilization machine is 600 MHz-1200 MHz, the temperature is 60-70 ℃, and the sterilization time is 5-8 minutes. By adopting a microwave sterilization method, the sterilization effect can be obtained in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and can effectively improve the oil yield, and the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality.
Three steps of husking and separating
Husking okra seeds by using an oil-tea camellia seed husking machine, and separating the seeds and kernels by using an air blower;
through carrying out the separation of seed shell and seed benevolence, can get rid of the hard shell of okra seed, reduce the residue that produces in the squeezing process, simultaneously, can improve the oil yield of okra seed benevolence, improve unit output.
Step four preliminary pressing
Cold pressing, namely uniformly mixing the shelled oilseeds with the okra flowers prepared in the second step, wherein the weight ratio of the oilseeds to the okra flowers is 1000:1.5, cold pressing for 1 time by using a double-screw cold press, and controlling the cold pressing temperature to be below 60 ℃ to obtain crude oil I and seed meal I;
step five, secondary baking
Drying the seed meal I obtained in the fourth step for 15 minutes again at the temperature of 45 ℃ by a dryer to control the water content of the seed meal I to be 0.6-1.2%;
the secondary baking is beneficial to dewatering the seed meal I generated after the primary pressing, and is beneficial to carrying out vermicelli and pressing oil in the next step;
six-step repeated squeezing
Crushing the seed meal I after the secondary baking to be less than 10 meshes, adding the okra flowers prepared in the step two again, uniformly mixing, wherein the weight ratio of the seed meal I to the okra flowers is 1000:12.0, performing cold pressing for 2 times by using a double-screw cold press, controlling the cold pressing temperature to be less than 60 ℃ to obtain crude oil II and seed meal II,
seven-step degumming
Aiming at the problem of high pectin content, the invention adopts the phosphoric acid degumming procedure at higher temperature, and the pectin removal effect is good
Respectively heating the crude oil I and the crude oil II to 80 ℃, adding 85 percent of phosphoric acid accounting for 0.5 percent of the weight of the oil, continuously stirring for 30 minutes, adding 0.2 percent of calcium carbonate accounting for 0.2 percent of the weight of the oil, continuously stirring, neutralizing the surplus phosphoric acid, and filtering after 30 minutes;
then the oil temperature is adjusted to 85 ℃, and saline (with the concentration of 30 wt%) which is 10 ℃ higher than the oil temperature is added for washing, and the addition amount of the saline is 10 percent of the weight of the oil;
then dehydrating under the conditions that the vacuum degree is 99kPa absolute pressure and the temperature is 90 ℃;
step eight decolorization
Respectively adding argil accounting for 5 percent of the oil weight into the crude oil I and the crude oil II which are degummed in the step seven, decoloring for 30 minutes at the temperature of 90-100 ℃ and under the condition that the vacuum degree is 99kPa, filtering, adding 3 percent of argil and activated carbon (15 percent of argil) for decoloring, and filtering to obtain decolored oil;
nine steps of filtering and subpackaging
Respectively precipitating the crude oil I and the crude oil II which are decolorized in the step eight, and filtering by a 40-mesh filter; precipitating, filtering or subpackaging the primarily-squeezed oil and the secondarily-squeezed oil respectively through an oil filter;
step ten blending
Mixing the crude oil I and the crude oil II which are filtered in the sixth step, wherein the mixing ratio of the crude oil I to the crude oil II is 15:1, adding the vitamin E after mixing the crude oil I and the crude oil II, uniformly stirring, and canning to prepare the finished oil.
Because the virgin oil in the fourth step has good color, pure taste, more overflowing beneficial components and complete nutritional components, the proportion of the virgin oil is higher during mixing, and a small amount of re-pressed oil is added in a proper amount.
Example 4
An okra seed oil is prepared according to the preparation method of the embodiment 1-3.
The okra seeds are subjected to cold pressing for 2 times through primary pressing and secondary pressing, the oil yield is high, the roasted okra seeds are pressed together when being pressed, the taste of the okra oil is improved, the pressed oil has fresh taste, and the okra oil has special fragrance and fully utilizes the health care value of okra. The oil is pressed twice, the oil yield is high and can reach 18-20%, compared with the traditional process, the process is simple, the equipment investment is low, the production cost is low, and the reduction of the oil quality caused by transition processing is avoided. A microwave sterilization method is adopted, and a sterilization effect is achieved in a low-temperature environment; spreading for cooling before cold pressing can ensure the natural flavor and color of the okra oil, and effectively improve the oil yield, wherein the cold pressing oil yield is improved to 18-20% through inspection; ensures that the okra oil has natural flavor and color and improves the product quality. The okra seeds are baked at a lower temperature, so that the nutritional ingredients in the okra seeds can be effectively kept and not damaged while the fragrance of the okra seeds is improved by baking the okra seeds.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A preparation method of okra seed oil is characterized by comprising the following steps:
step one Material selection
Screening full-grain and impurity-free okra seeds, screening healthy and complete okra flowers with bright colors, cleaning the okra seeds and the okra flowers, and draining to obtain clean okra seeds and okra flowers;
step two baking
Drying the sunflower seeds and the okra flowers by adopting a dryer respectively,
drying the sunflower seeds for 15-35 minutes at the temperature of 35-45 ℃ to control the water content of the sunflower seeds to be 6-14%;
and (3) carrying out two-stage heating baking on okra flowers:
in the first stage, the baking temperature is 35-45 ℃, the baking time is 2-3 hours,
in the second stage, the baking temperature is 50-60 ℃, the baking time is 1-2 hours,
carrying out microwave sterilization on the twice baked okra flowers for 30-45 seconds, putting the okra flowers into a spreading and cooling machine for spreading and cooling after drying is finished, reducing the temperature of the okra flowers to be below 28 ℃, and obtaining dried okra flowers after heat dissipation is finished;
three steps of husking and separating
Husking okra seeds by using an oil-tea camellia seed husking machine, and separating the seeds and kernels by using an air blower;
step four preliminary pressing
Cold pressing, namely uniformly mixing the shelled oilseeds with the okra flowers prepared in the second step, wherein the weight ratio of the oilseeds to the okra flowers is 1000: 1-1.5, and cold pressing for 1 time to obtain crude oil I and seed meal I;
step five, secondary baking
Drying the seed meal I obtained in the fourth step for 15-30 minutes again at the temperature of 35-45 ℃ by a dryer to control the water content of the seed meal I to be 0.6% -1.2%;
six-step repeated squeezing
Crushing the seed meal I subjected to secondary baking to below 10 meshes, adding the okra flowers prepared in the step two again, uniformly mixing, wherein the weight ratio of the seed meal I to the okra flowers is 1000: 1.5-2.0, and performing cold pressing for 2 times to obtain crude oil II and seed meal II;
seven-step degumming
Respectively heating the crude oil I and the crude oil II to 80 ℃, adding 85 percent of phosphoric acid accounting for 0.5 percent of the weight of the oil, continuously stirring for 30 minutes, adding 0.2 percent of calcium carbonate accounting for 0.2 percent of the weight of the oil, continuously stirring, neutralizing the surplus phosphoric acid, and filtering after 30 minutes;
then the oil temperature is adjusted to 85 ℃, and saline (with the concentration of 30 wt%) which is 10 ℃ higher than the oil temperature is added for washing, and the addition amount of the saline is 10 percent of the weight of the oil;
then dehydrating under the conditions that the vacuum degree is 99kPa absolute pressure and the temperature is 90 ℃;
step eight decolorization
Respectively adding argil accounting for 5 percent of the oil weight into the crude oil I and the crude oil II which are degummed in the step seven, decoloring for 30 minutes at the temperature of 90-100 ℃ and under the condition that the vacuum degree is 99kPa, filtering, adding 3 percent of argil and activated carbon (15 percent of argil) for decoloring, and filtering to obtain decolored oil;
nine steps of filtering and subpackaging
Precipitating the crude oil I and crude oil II respectively, filtering with 40 mesh sieve, and packaging;
step ten blending
And (4) mixing the crude oil I and the crude oil II filtered in the step six, and uniformly mixing to obtain the okra oil.
2. The method for preparing okra seed oil according to claim 1, wherein in the first step, when the okra seeds are screened, the okra seeds are classified according to the degree of fullness of the grains.
3. The method for preparing okra seed oil according to claim 1, wherein in the second step, the cleaned okra seeds and okra flowers are subjected to microwave sterilization by a microwave sterilization machine.
4. The preparation method of okra seed oil according to claim 3, wherein the frequency of a microwave sterilization machine is 600 MHz-1200 MHz, the temperature is 60 ℃ -70 ℃, and the sterilization time is 5-8 minutes.
5. The method for preparing okra seed oil according to claim 1, wherein in the fourth step or the sixth step, the cold pressing temperature is controlled below 60 ℃.
6. The preparation method of okra seed oil according to claim 1, wherein in the tenth step, the mixing ratio of the crude oil I to the crude oil II is 10-15: 1.
The method for preparing okra seed oil according to claim 1, wherein in the ninth step, the oil obtained by the preliminary pressing and the re-pressing is precipitated, filtered or packaged by an oil filter.
7. The preparation method of okra seed oil according to claim 1, wherein in the tenth step, after the crude oil I and the crude oil II are mixed, vitamin E is added and stirred uniformly, and the mixture is canned to prepare the finished oil.
8. The okra seed oil prepared by the method for preparing okra seed oil according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910838202.6A CN112442420A (en) | 2019-09-05 | 2019-09-05 | Preparation method of okra seed oil and prepared okra seed oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910838202.6A CN112442420A (en) | 2019-09-05 | 2019-09-05 | Preparation method of okra seed oil and prepared okra seed oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112442420A true CN112442420A (en) | 2021-03-05 |
Family
ID=74732983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910838202.6A Pending CN112442420A (en) | 2019-09-05 | 2019-09-05 | Preparation method of okra seed oil and prepared okra seed oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112442420A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450165A (en) * | 2014-11-10 | 2015-03-25 | 大丰丰华鲜农农业有限公司 | Process for preparing okra seed oil |
| CN106221890A (en) * | 2016-08-18 | 2016-12-14 | 南宁市桂福园农业有限公司 | A kind of preparation method of Chinese rose fragrance of a flower Semen Maydis oil |
| CN106939184A (en) * | 2017-05-18 | 2017-07-11 | 重庆有益农业开发有限公司 | A kind of method for cold pressing of okra oil |
| CN106962608A (en) * | 2017-03-16 | 2017-07-21 | 济南邦地生物工程有限公司 | A kind of method of gumbo seed processing gumbo oil, mixed feed and mushroom matrix |
-
2019
- 2019-09-05 CN CN201910838202.6A patent/CN112442420A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450165A (en) * | 2014-11-10 | 2015-03-25 | 大丰丰华鲜农农业有限公司 | Process for preparing okra seed oil |
| CN106221890A (en) * | 2016-08-18 | 2016-12-14 | 南宁市桂福园农业有限公司 | A kind of preparation method of Chinese rose fragrance of a flower Semen Maydis oil |
| CN106962608A (en) * | 2017-03-16 | 2017-07-21 | 济南邦地生物工程有限公司 | A kind of method of gumbo seed processing gumbo oil, mixed feed and mushroom matrix |
| CN106939184A (en) * | 2017-05-18 | 2017-07-11 | 重庆有益农业开发有限公司 | A kind of method for cold pressing of okra oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN102732377A (en) | Production method for cold pressing compound oil of peanut, corn and wheat germs | |
| KR20110053876A (en) | Method of making jujube rice cake | |
| CN106262781A (en) | A kind of Fructus Lycopersici esculenti vermicelli and preparation method thereof | |
| CN103404762A (en) | Plant protein nutrient vermicelli and preparation method thereof | |
| CN101467605B (en) | Method for producing rice noodles using millet as raw material | |
| CN105018216A (en) | Processing method for producing peanut oil | |
| CN112442420A (en) | Preparation method of okra seed oil and prepared okra seed oil | |
| CN102732374A (en) | Production method for coldly squeezing corn and wheat compound embryo oil | |
| CN107897823A (en) | A kind of extrusion method of U.S.'s rattan fruitcake dregs of rice | |
| CN114381330A (en) | Preparation method of squeezed camellia oil | |
| CN106723035A (en) | A kind of lotus Flavor black sesame powder and preparation method thereof | |
| CN106939184B (en) | Cold pressing method of okra oil | |
| CN112063444A (en) | Processing method of strong-flavor camellia oleosa seed oil | |
| KR20200134456A (en) | The composition of red pepper paste and thereof manufacturing method | |
| CN109845836A (en) | A kind of soya tofu and preparation method thereof | |
| CN216808722U (en) | Preparation equipment of aroma-enhancing cold-pressed linseed oil | |
| JPS6026097A (en) | Pumpkin oil and manufacture | |
| CN103583706A (en) | Edible fungus dried bean curd and preparation method thereof | |
| CN103082212A (en) | Processing method of maize germ | |
| CN108902339A (en) | A kind of pure plant element meat with tonifying the lung to relieve cough and its processing method | |
| CN1127082A (en) | Health care starch products of the fruit of Chinese wolfberry and production process | |
| CN107164086A (en) | One kind decortication hot moulding method, edible oil | |
| CN106579248A (en) | Osmanthus fragrans flavor black sesame powder and production method thereof | |
| CN105132128A (en) | Processing method used for producing sesame oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210305 |
|
| WD01 | Invention patent application deemed withdrawn after publication |