CN112471264A - Plant squeezed edible oil and production process thereof - Google Patents
Plant squeezed edible oil and production process thereof Download PDFInfo
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- 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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- 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.
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