CN112471264A - Plant squeezed edible oil and production process thereof - Google Patents
Plant squeezed edible oil and production process thereof Download PDFInfo
- Publication number
- CN112471264A CN112471264A CN202011221652.XA CN202011221652A CN112471264A CN 112471264 A CN112471264 A CN 112471264A CN 202011221652 A CN202011221652 A CN 202011221652A CN 112471264 A CN112471264 A CN 112471264A
- Authority
- CN
- China
- Prior art keywords
- oil
- parts
- edible
- essential oil
- plant
- 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
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000341 volatile oil Substances 0.000 claims abstract description 60
- 241000196324 Embryophyta Species 0.000 claims abstract description 32
- 239000003921 oil Substances 0.000 claims abstract description 28
- 235000019198 oils Nutrition 0.000 claims abstract description 28
- 235000020939 nutritional additive Nutrition 0.000 claims abstract description 24
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 14
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 14
- 241000586290 Suaeda salsa Species 0.000 claims abstract description 13
- 239000003549 soybean oil Substances 0.000 claims abstract description 11
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 10
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 9
- 239000010495 camellia oil Substances 0.000 claims abstract description 9
- 239000008170 walnut oil Substances 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 240000002791 Brassica napus Species 0.000 claims abstract description 4
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 4
- 240000001548 Camellia japonica Species 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract description 4
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 235000018597 common camellia Nutrition 0.000 claims abstract description 4
- 235000020234 walnut Nutrition 0.000 claims abstract description 4
- 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 22
- 229930003427 Vitamin E Natural products 0.000 claims description 11
- 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 11
- 235000019165 vitamin E Nutrition 0.000 claims description 11
- 229940046009 vitamin E Drugs 0.000 claims description 11
- 239000011709 vitamin E Substances 0.000 claims description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 7
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 229930003270 Vitamin B Natural products 0.000 claims description 7
- 239000001102 lavandula vera Substances 0.000 claims description 7
- 235000018219 lavender Nutrition 0.000 claims description 7
- 239000003531 protein hydrolysate Substances 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 235000019156 vitamin B Nutrition 0.000 claims description 7
- 239000011720 vitamin B Substances 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 5
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 5
- 240000007673 Origanum vulgare Species 0.000 claims description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 235000010208 anthocyanin Nutrition 0.000 claims description 5
- 239000004410 anthocyanin Substances 0.000 claims description 5
- 229930002877 anthocyanin Natural products 0.000 claims description 5
- 150000004636 anthocyanins Chemical class 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 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
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001335 perilla frutescens leaf extract Substances 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000010667 rosehip oil Substances 0.000 description 1
- 229940092258 rosemary extract Drugs 0.000 description 1
- 235000020748 rosemary extract Nutrition 0.000 description 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses plant squeezed edible oil and a production process thereof, and relates to the field of plant squeezed edible oil; in order to improve the edible value; the edible oil comprises 80-100 parts of rapeseed oil, 5-10 parts of soybean oil, 8-15 parts of camellia oil, 5-15 parts of sesame oil, 10-20 parts of sea buckthorn oil, 5-25 parts of walnut oil, 15-30 parts of suaeda salsa seed oil, 0.5-2 parts of edible essential oil and 10-20 parts of a nutritional additive; the production process of the edible oil comprises the following steps: crushing soybean and walnut kernel, and steaming and frying in a pot at 190-220 deg.c; and putting the rapeseeds, the camellia seeds, the sesames, the seabuckthorn seeds and the suaeda salsa seeds into a pot, and continuously steaming and frying to obtain mixed clinker. The edible value of the plant pressed edible oil is greatly guaranteed by adding the edible essential oil, the nutritional additive and other components, the consumption concept of people is met, and meanwhile, the health-care effect is good.
Description
Technical Field
The invention relates to the technical field of plant squeezed edible oil, in particular to plant squeezed edible oil and a production process thereof.
Background
The edible vegetable oil is edible oil prepared by taking edible vegetable oil or vegetable crude oil as a raw material; common in life, such as soybean oil, rapeseed oil, peanut oil, sesame oil, edible vegetable blend oil and the like; the edible vegetable oil produced at present has a certain edible value, but with the improvement of the consumption concept of people and the higher pursuit of food quality, the common edible oil can not meet the health care or health preservation requirements of some users.
Through retrieval, a Chinese patent with the application number of CN201810748336.4 discloses a soybean blend edible oil and a preparation process thereof, wherein the soybean blend edible oil comprises the following raw materials in parts by weight: 100 parts of soybean oil, 20-30 parts of olive oil, 15-25 parts of grape seed oil, 10-20 parts of rose hip oil, 10-15 parts of sea buckthorn oil, 6-10 parts of perilla seed oil, 1-7 parts of corn germ oil and 0.1-0.2 part of vegetable oil modifier; the vegetable oil modifier comprises the following components in parts by weight: 2-3 parts of glucose oxidase, 3-4 parts of lecithin ethanolamine, 0.8-1.2 parts of alpha-tocopherol, 0.6-1 part of rosemary extract, 1-2 parts of lycopene, 0.3-0.5 part of catechin and 0.4-0.6 part of phytic acid.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides plant pressed edible oil and a production process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a plant squeezed edible oil comprises 80-100 parts of rapeseed oil, 5-10 parts of soybean oil, 8-15 parts of camellia oil, 5-15 parts of sesame oil, 10-20 parts of sea buckthorn oil, 5-25 parts of walnut oil, 15-30 parts of suaeda salsa seed oil, 0.5-2 parts of edible essential oil and 10-20 parts of a nutritional additive.
Preferably: the edible essential oil comprises 0.2-0.8 part of fennel essential oil, 0.2-0.7 part of clove essential oil and 0.1-0.5 part of lavender essential oil.
Preferably: the nutritional additive comprises 8-15 parts of soybean protein hydrolysate, 1.5-3.5 parts of natural vitamin E and 0.5-1.5 parts of vitamin B group.
Preferably: the components are further defined as follows according to the parts by weight: 85-90 parts of rapeseed oil, 7.5-9 parts of soybean oil, 12-14 parts of camellia oil, 10-13 parts of sesame oil, 13-15 parts of sea buckthorn oil, 12-15 parts of walnut oil, 22-28 parts of suaeda salsa seed oil, 1-1.8 parts of edible essential oil and 12-18 parts of a nutritional additive.
Preferably: the edible essential oil comprises 0.5-0.7 part of fennel essential oil, 0.3-0.6 part of clove essential oil and 0.2-0.5 part of lavender essential oil.
Preferably: the nutritional additive comprises 9-14 parts of soybean protein hydrolysate, 2-3 parts of natural vitamin E and 1 part of vitamin B group.
Preferably: the edible essential oil comprises 0.4-0.6 part of lemon essential oil, 0.3-0.8 part of rosemary essential oil and 0.3-0.4 part of grapefruit essential oil; the nutritional additive comprises 8-11 parts of wheat protein, 1.5-3 parts of anthocyanin, 1-1.5 parts of natural vitamin E and 1.5-2.5 parts of oregano extract.
A production process of plant squeezed edible oil comprises the following steps:
s1: crushing soybean and walnut kernel, and steaming and frying in a pot at 190-220 deg.c;
s2: placing rapeseeds, camellia seeds, sesames, seabuckthorn seeds and suaeda salsa seeds into a pot to be continuously steamed and fried to obtain mixed clinker, and controlling the temperature to be 200-215 ℃;
s3: crushing the mixed cooked material to 10-20 meshes by using a high-speed crusher;
s4: putting the steamed and fried plant seeds into a spiral oil press to press oil;
s5: filtering the squeezed primary oil, removing slag and impurities;
s6: fully mixing the plant squeezed edible oil with the edible essential oil and the nutritional additives, and standing for 4-6 hours to obtain the plant squeezed edible oil.
Preferably: in the steps S1 and S2, the water content of each raw material is controlled to be 0.2-0.6%.
Preferably: and in the step S4, controlling the temperature to be 85-100 ℃, the rotating speed to be 25-35 r/min and the oil outlet temperature to be below 110 ℃ to obtain the squeezed primary oil.
The invention has the beneficial effects that:
1. the edible value of the plant pressed edible oil is greatly guaranteed by adding the edible essential oil, the nutritional additive and other components, the consumption concept of people is met, and meanwhile, the health-care effect is good.
2. According to the invention, by adding the fennel essential oil, the clove essential oil and the lavender essential oil, the digestion is facilitated, the physical and mental pressures are reduced, meanwhile, the antibacterial tea has a certain antibacterial capacity, the nausea can be reduced, and a certain seasoning effect can be achieved.
3. According to the invention, by adding the lemon essential oil, the rosemary essential oil and the grapefruit essential oil, the taste can be enriched, the digestion can be promoted, the anxiety can be relieved to a certain extent, and a certain antibacterial effect can be achieved.
4. According to the invention, the soybean protein hydrolysate, the natural vitamin E and the vitamin B group are added, so that the edible value can be further improved, and the wheat protein, the anthocyanin and the oregano extract are added, so that the intestinal tract can be protected from being damaged, the creation of a healthier intestinal tract is facilitated, and the intestinal leakage symptom can be relieved.
Drawings
Fig. 1 is a flow chart of the production process of the plant pressed edible oil provided by the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
Example 1:
the plant squeezed edible oil comprises, by weight, 80-100 parts of rapeseed oil, 5-10 parts of soybean oil, 8-15 parts of camellia oil, 5-15 parts of sesame oil, 10-20 parts of sea buckthorn oil, 5-25 parts of walnut oil, 15-30 parts of suaeda salsa seed oil, 0.5-2 parts of edible essential oil and 10-20 parts of a nutritional additive.
Wherein the edible essential oil comprises 0.2-0.8 part of fennel essential oil, 0.2-0.7 part of clove essential oil and 0.1-0.5 part of lavender essential oil.
Wherein the nutritional additive comprises 8-15 parts of soybean protein hydrolysate, 1.5-3.5 parts of natural vitamin E and 0.5-1.5 parts of vitamin B group.
Example 2:
the plant pressed edible oil is further defined as the following components in parts by weight on the basis of example 1: 85-90 parts of rapeseed oil, 7.5-9 parts of soybean oil, 12-14 parts of camellia oil, 10-13 parts of sesame oil, 13-15 parts of sea buckthorn oil, 12-15 parts of walnut oil, 22-28 parts of suaeda salsa seed oil, 1-1.8 parts of edible essential oil and 12-18 parts of a nutritional additive.
Wherein the edible essential oil comprises 0.5-0.7 part of fennel essential oil, 0.3-0.6 part of clove essential oil and 0.2-0.5 part of lavender essential oil.
The nutritional additive comprises 9-14 parts of soybean protein hydrolysate, 2-3 parts of natural vitamin E and 1 part of vitamin B group.
Example 3:
the plant squeezed edible oil comprises, by weight, 80-100 parts of rapeseed oil, 5-10 parts of soybean oil, 8-15 parts of camellia oil, 5-15 parts of sesame oil, 10-20 parts of sea buckthorn oil, 5-25 parts of walnut oil, 15-30 parts of suaeda salsa seed oil, 0.5-2 parts of edible essential oil and 10-20 parts of a nutritional additive.
Wherein the edible essential oil comprises 0.2-0.6 part of lemon essential oil, 0.2-1 part of rosemary essential oil and 0.1-0.4 part of grapefruit essential oil.
The nutritional additive comprises 7-12 parts of wheat protein, 1-3 parts of anthocyanin, 1-2 parts of natural vitamin E and 1-3 parts of oregano extract.
Example 4:
a plant pressed edible oil is further defined as the following components in parts by weight on the basis of example 3: 85-90 parts of rapeseed oil, 7.5-9 parts of soybean oil, 12-14 parts of camellia oil, 10-13 parts of sesame oil, 13-15 parts of sea buckthorn oil, 12-15 parts of walnut oil, 22-28 parts of suaeda salsa seed oil, 1-1.8 parts of edible essential oil and 12-18 parts of a nutritional additive.
Wherein the edible essential oil comprises 0.4-0.6 part of lemon essential oil, 0.3-0.8 part of rosemary essential oil and 0.3-0.4 part of grapefruit essential oil.
The nutritional additive comprises 8-11 parts of wheat protein, 1.5-3 parts of anthocyanin, 1-1.5 parts of natural vitamin E and 1.5-2.5 parts of oregano extract.
Example 5:
a production process of plant squeezed edible oil sequentially comprises the following steps:
s1: crushing soybean and walnut kernel, and steaming and frying in a pot at 190-220 deg.c;
s2: placing rapeseeds, camellia seeds, sesames, seabuckthorn seeds and suaeda salsa seeds into a pot to be continuously steamed and fried to obtain mixed clinker, and controlling the temperature to be 200-215 ℃;
s3: crushing the mixed cooked material to 10-20 meshes by using a high-speed crusher;
s4: putting the steamed and fried plant seeds into a spiral oil press to press oil;
s5: filtering the squeezed primary oil, removing slag and impurities;
s6: fully mixing the plant squeezed edible oil with the edible essential oil and the nutritional additives, and standing for 4-6 hours to obtain the plant squeezed edible oil.
Wherein, in the steps S1 and S2, the water content of each raw material is controlled to be 0.2-0.6%.
In the step S4, the temperature is controlled to be 85-100 ℃, the rotating speed is 25-35 r/min, and the oil outlet temperature is below 110 ℃, so that the squeezed primary oil is obtained.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The plant squeezed edible oil is characterized by comprising 80-100 parts of rapeseed oil, 5-10 parts of soybean oil, 8-15 parts of camellia oil, 5-15 parts of sesame oil, 10-20 parts of sea buckthorn oil, 5-25 parts of walnut oil, 15-30 parts of suaeda salsa seed oil, 0.5-2 parts of edible essential oil and 10-20 parts of a nutritional additive.
2. The plant pressed edible oil as claimed in claim 1, wherein the edible essential oil comprises 0.2-0.8 parts of fennel essential oil, 0.2-0.7 parts of clove essential oil and 0.1-0.5 parts of lavender essential oil.
3. The edible oil extracted from plants according to claim 1, wherein the nutritional additives comprise 8-15 parts of soybean protein hydrolysate, 1.5-3.5 parts of natural vitamin E, and 0.5-1.5 parts of vitamin B group.
4. The edible vegetable pressed oil as claimed in claim 1, wherein the ingredients are further defined by weight as follows: 85-90 parts of rapeseed oil, 7.5-9 parts of soybean oil, 12-14 parts of camellia oil, 10-13 parts of sesame oil, 13-15 parts of sea buckthorn oil, 12-15 parts of walnut oil, 22-28 parts of suaeda salsa seed oil, 1-1.8 parts of edible essential oil and 12-18 parts of a nutritional additive.
5. The plant pressed edible oil as claimed in claim 4, wherein the edible essential oil comprises 0.5-0.7 parts of fennel essential oil, 0.3-0.6 parts of clove essential oil and 0.2-0.5 parts of lavender essential oil.
6. The edible vegetable oil as claimed in claim 5, wherein the nutritional additives comprise 9-14 parts of soybean protein hydrolysate, 2-3 parts of natural vitamin E and 1 part of vitamin B group.
7. The plant pressed edible oil as claimed in claim 4, wherein the edible essential oil comprises 0.4-0.6 part of lemon essential oil, 0.3-0.8 part of rosemary essential oil and 0.3-0.4 part of grapefruit essential oil; the nutritional additive comprises 8-11 parts of wheat protein, 1.5-3 parts of anthocyanin, 1-1.5 parts of natural vitamin E and 1.5-2.5 parts of oregano extract.
8. A process for producing the plant pressed edible oil according to any one of claims 1 to 7, which comprises the following steps:
s1: crushing soybean and walnut kernel, and steaming and frying in a pot at 190-220 deg.c;
s2: placing rapeseeds, camellia seeds, sesames, seabuckthorn seeds and suaeda salsa seeds into a pot to be continuously steamed and fried to obtain mixed clinker, and controlling the temperature to be 200-215 ℃;
s3: crushing the mixed cooked material to 10-20 meshes by using a high-speed crusher;
s4: putting the steamed and fried plant seeds into a spiral oil press to press oil;
s5: filtering the squeezed primary oil, removing slag and impurities;
s6: fully mixing the plant squeezed edible oil with the edible essential oil and the nutritional additives, and standing for 4-6 hours to obtain the plant squeezed edible oil.
9. The process of claim 8, wherein the water content of each raw material is controlled to 0.2-0.6% in the steps S1 and S2.
10. The production process of the plant pressed edible oil as claimed in claim 9, wherein in the step S4, the temperature is controlled to 85-100 ℃, the rotation speed is 25-35 r/min, and the oil outlet temperature is below 110 ℃ to obtain pressed primary oil.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011221652.XA CN112471264A (en) | 2020-11-05 | 2020-11-05 | Plant squeezed edible oil and production process thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011221652.XA CN112471264A (en) | 2020-11-05 | 2020-11-05 | Plant squeezed edible oil and production process thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112471264A true CN112471264A (en) | 2021-03-12 |
Family
ID=74928216
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011221652.XA Pending CN112471264A (en) | 2020-11-05 | 2020-11-05 | Plant squeezed edible oil and production process thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112471264A (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104957277A (en) * | 2015-06-16 | 2015-10-07 | 张长虹 | Nutritional edible plant oil and preparation method thereof |
CN106035746A (en) * | 2016-06-28 | 2016-10-26 | 陕西日日新生物科技有限公司 | Blend oil and preparation method thereof |
CN106720460A (en) * | 2015-11-25 | 2017-05-31 | 杭州宏盛粮油贸易有限公司 | Edible oil |
CN109349364A (en) * | 2018-11-28 | 2019-02-19 | 乌鲁木齐上善元生物科技有限公司 | A kind of reducing blood lipid, norcholesterol fortification oil producing method |
CN110591811A (en) * | 2019-09-12 | 2019-12-20 | 宋玉来 | Preparation method of cyperus esculentus oil |
-
2020
- 2020-11-05 CN CN202011221652.XA patent/CN112471264A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104957277A (en) * | 2015-06-16 | 2015-10-07 | 张长虹 | Nutritional edible plant oil and preparation method thereof |
CN106720460A (en) * | 2015-11-25 | 2017-05-31 | 杭州宏盛粮油贸易有限公司 | Edible oil |
CN106035746A (en) * | 2016-06-28 | 2016-10-26 | 陕西日日新生物科技有限公司 | Blend oil and preparation method thereof |
CN109349364A (en) * | 2018-11-28 | 2019-02-19 | 乌鲁木齐上善元生物科技有限公司 | A kind of reducing blood lipid, norcholesterol fortification oil producing method |
CN110591811A (en) * | 2019-09-12 | 2019-12-20 | 宋玉来 | Preparation method of cyperus esculentus oil |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103392758B (en) | Flour for steamed buns for hypertension patients and preparing method thereof | |
CN103082265B (en) | Spicy garlic tomato chili sauce and preparation method thereof | |
CN103385314A (en) | Flavor health-care blending oil and preparation method thereof | |
CN104000251B (en) | Blueberry, tremella and honey dew, and processing method thereof | |
CN104082476A (en) | Honey, green plum and black tea powder and processing method thereof | |
CN104430932A (en) | Tea aroma honey pomelo dried bean curd and processing method thereof | |
CN100443001C (en) | Health tea drink of Aizoon stonecrop herb | |
CN107936612A (en) | The method that haematochrome is extracted from pitaya peel | |
CN102919726B (en) | Vegetable compound rice capable of supplying special nutrition and preparation technology thereof | |
CN103355619A (en) | Fructus phyllanthi and Radix Puerariae health food | |
CN103875939A (en) | Composite pig feed capable of increasing appetite as well as preparation method thereof | |
CN110236059A (en) | Garbo fruit solid beverage and preparation method thereof | |
CN103330103A (en) | Pumpkin and lily rice dumplings for reducing blood sugar level | |
CN103750158B (en) | A kind of full grain noodles and production method thereof | |
CN105851157A (en) | Moon cake stuffed with pumpkin | |
CN107594298A (en) | It is adapted to more plant extract formula powder of bitter buckwheat of three high crowds and preparation method thereof | |
CN112471264A (en) | Plant squeezed edible oil and production process thereof | |
CN103535636A (en) | Potato and pumpkin powder and preparation method thereof | |
KR20100010282A (en) | Many colors soybean curd of method and it's composition | |
CN1685949A (en) | Kidney supplementing yang invigorating health care noodles | |
CN108271838A (en) | A kind of gingkgo tonic thin pancake and preparation method thereof | |
CN101773228A (en) | Preparation method of nutritional artemisia leaf glutinous rice ball | |
CN105660884A (en) | Selenium-rich Abelmoschus esculentus and Camellia oil | |
CN102326735B (en) | Waxberry noodle | |
CN103766566A (en) | Roselle fruit and vegetable flavor white square rice cake and preparation method thereof |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210312 |
|
RJ01 | Rejection of invention patent application after publication |