CN112662465A - Processing method for enhancing flavor of rapeseed oil - Google Patents
Processing method for enhancing flavor of rapeseed oil Download PDFInfo
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- CN112662465A CN112662465A CN202011467758.8A CN202011467758A CN112662465A CN 112662465 A CN112662465 A CN 112662465A CN 202011467758 A CN202011467758 A CN 202011467758A CN 112662465 A CN112662465 A CN 112662465A
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Abstract
The invention discloses a processing method for enhancing the fragrance of rapeseed oil, which comprises the following steps: collecting fresh rape produced in the current year, removing soil, broken stone, seed shells and dust from the collected rape, removing impurities to leave rapeseeds, screening the rapeseeds, wherein the oil content of the screened rapeseeds is 33-42%, airing the screened rapeseeds in the sun, wherein the water content of the aired rapeseeds is 8-12%, and crushing the aired rapeseeds by using a rapeseeds crusher; the processing method can enhance the fragrance of the rapeseed oil, improve the oil yield, increase the sales volume of the finished rapeseed oil while reducing the production cost, bring more profits to production enterprises, and solve the problems that the existing processing method of the rapeseed oil adopts a high-temperature pre-pressing leaching process, not only has high cost and low oil yield, but also produces no strong fragrance of the rapeseed oil, causes low sales volume of the produced finished rapeseed oil, and brings economic loss to the production enterprises.
Description
Technical Field
The invention relates to the technical field of processing of rapeseed oil, in particular to a processing method for enhancing the fragrance of the rapeseed oil.
Background
Rapeseed oil is commonly called rape oil, also called coriander oil, is transparent or semitransparent liquid prepared by squeezing or leaching seeds of cruciferous brassica (namely rape) and is one of the most popular edible oils in China. Research shows that vegetable oil contains the least saturated fatty acid, namely 6 percent, and the unsaturated fatty acid accounts for more than 90 percent, so the rapeseed oil is beneficial to the cholesterol function and reducing the cholesterol in the human body. The rapeseed oil also contains abundant vitamin E, oleic acid, linoleic acid, linolenic acid and the like. The rapeseed oil has high digestibility to human body, the digestibility can reach 99%, and the nutrient components can be fully absorbed by human body, thereby playing the roles of promoting growth and development, maintaining physiological metabolism, reducing cholesterol content, softening blood vessels, delaying aging, preventing diseases and the like. Therefore, the rapeseed oil is the oil with extremely high nutritional value and great edible value.
However, the flavor of the rapeseed oil has a direct relationship with an oil pressing process, and some processing methods of the rapeseed oil at present adopt a high-temperature pre-pressing leaching process, so that the cost is high, the oil yield is low, the produced rapeseed oil has no strong flavor, the sales volume of the produced rapeseed oil is low, and economic losses are brought to production enterprises.
Disclosure of Invention
The invention aims to provide a processing method for enhancing the fragrance of rapeseed oil, which can enhance the fragrance of the rapeseed oil, improve the oil yield, reduce the cost and increase the sales volume of finished rapeseed oil, and solves the problems that the existing processing method of rapeseed oil adopts a high-temperature pre-pressing leaching process, so that the cost is high, the oil yield is low, the produced rapeseed oil has no strong fragrance, the sales volume of the produced finished rapeseed oil is low, and economic losses are brought to production enterprises.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method for enhancing the fragrance of rapeseed oil comprises the following steps:
(S1): collecting fresh rape produced in the current year, removing soil, broken stone, seed shells and dust from the collected rape, removing impurities to leave rapeseeds, and screening the rapeseeds, wherein the oil content of the screened rapeseeds is 33-42%;
(S2): drying the screened rapeseeds in the sun, wherein the water content of the dried rapeseeds is 8-12%, crushing the dried rapeseeds by using a rapeseed crusher, and screening the crushed rapeseeds by using a 10-20-mesh screen;
(S3): sending the rapeseeds screened in the step (S2) to a roller seed frying machine for stir-frying for 30-50min, controlling the temperature in the roller to be at 130-;
(S4): placing the fried rapeseeds into an oil press to squeeze the rapeseeds at low temperature to prepare crude rapeseed oil, placing the crude rapeseed oil into a stirring barrel, adding 85% food-grade phosphoric acid to heat and stir at the same time, controlling the temperature at 50-55 ℃, and after the phosphoric acid degumming reaction, adding 10% salt soft water to carry out hydration degumming to prepare primary degumming oil;
(S5): and (3) carrying out static settlement and oil residue discharge on the primary degumming oil, taking out the primary degumming oil, centrifuging to obtain degumming rapeseed oil, and then carrying out decoloration and deodorization treatment on the degumming rapeseed oil to obtain the finished rapeseed oil.
Preferably, in the step (1), the rapeseed with broken grains is discarded and collected in the screening process.
Preferably, in the step (2), in the airing process, the weather with the ground illumination of 1000 + 10000lx is selected for airing, the airing time is 2-3d, and the weather condition is noticed.
Preferably, in the step (2), the size of the screened rapeseeds is 0.1-0.3 mm.
Preferably, in the step (3), during the stir-frying process, the rotating speed of the roller is set to be 60-100r/min, and meanwhile, the change of the peripheral aroma is noticed.
Preferably, in the step (S3), the total amount of the stir-fried rapeseed is 20-25% of the total volume of the drum.
Preferably, in the step (S4), the stirring speed during the phosphoric acid degumming reaction is 60 to 70r/min, and after the salt soft water is added, the stirring tank is heated to 75 ℃.
Preferably, in the step (S4), the food-grade phosphoric acid is added in an amount of 2 to 3% by weight of the rapeseed crude oil, and the salt soft water is added in an amount of 3 to 4% by weight of the rapeseed crude oil.
Preferably, in the step (5), the decoloring treatment is performed by mixing clay with the heated degummed rapeseed oil in the presence of nitrogen gas and decoloring the mixture in a decoloring tank.
Preferably, in the step (5), the deodorization treatment is to destroy peroxides of the degummed rapeseed oil, remove aldehydes, ketones or other volatile odorous substances generated by air oxidation, and destroy unstable carotene to lighten the color of the oil.
Compared with the prior art, the invention has the following beneficial effects:
the processing method can enhance the fragrance of the rapeseed oil, improve the oil yield, increase the sales volume of the finished rapeseed oil while reducing the production cost, bring more profits to production enterprises, and solve the problems that the existing processing method of the rapeseed oil adopts a high-temperature pre-pressing leaching process, not only has high cost and low oil yield, but also produces no strong fragrance of the rapeseed oil, causes low sales volume of the produced finished rapeseed oil, and brings economic loss to the production enterprises.
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.
The first embodiment is as follows:
a processing method for enhancing the fragrance of rapeseed oil comprises the following steps:
(S1): collecting fresh rape produced in the current year, removing soil, broken stones, seed hulls and dust from the collected rape, removing impurities to leave rapeseeds, and then screening the rapeseeds, wherein the oil content of the screened rapeseeds is 33 percent, the rapeseeds with broken grains are discarded and collected in the screening process, and part of substances of the broken rapeseeds are lost before screening, so that the yield of the rapeseeds is influenced, and meanwhile, part of bacteria enter the rapeseeds, so that the part of the broken rapeseeds cannot be processed;
(S2): placing the screened rapeseeds in the sun for airing, wherein the water content of the aired rapeseeds is 8%, crushing the aired rapeseeds by using a rapeseed crusher, and screening the crushed rapeseeds by using a 10-mesh screen, wherein in the airing process, the airing is carried out by selecting the weather with the ground illumination of 5000lx, the airing time is 2d, and the condition of the weather is noticed to avoid the phenomenon that the weather becomes rainy days, so that the rapeseeds are affected with damp in the airing process, the quality of the rapeseeds is further affected, and the quality of finished products is greatly reduced;
(S3): sending the rapeseeds screened in the step (S2) to a roller seed frying machine for stir-frying for 30min, controlling the temperature in the roller at 130 ℃, after the stir-frying is finished, blowing air to the interior of the roller by using a fan to reduce the temperature of the fried rapeseeds to 100 ℃, wherein in the stir-frying process, the rotating speed of the roller is set at 70r/min, and meanwhile, the change of peripheral fragrance is noticed to prevent the rapeseeds from being fried to be burnt, so that the processing is not influenced;
(S4): placing the fried rapeseeds into an oil press to squeeze the rapeseeds at low temperature to prepare crude rapeseed oil, placing the crude rapeseed oil into a stirring barrel, adding 85% food-grade phosphoric acid to heat and stir at the same time, controlling the temperature at 50 ℃, and after the phosphoric acid degumming reaction, adding 10% salt soft water to carry out hydration degumming to prepare primary degumming oil;
(S5): and (3) carrying out static settlement and oil residue discharge on the primary degumming oil, taking out the primary degumming oil, centrifuging to obtain degumming rapeseed oil, and then carrying out decoloration and deodorization treatment on the degumming rapeseed oil to obtain the finished rapeseed oil.
Example two:
a processing method for enhancing the fragrance of rapeseed oil comprises the following steps:
(S1): collecting fresh rape produced in the current year, removing soil, broken stones, seed hulls and dust from the collected rape, removing impurities to leave rapeseeds, and then screening the rapeseeds, wherein the oil content of the screened rapeseeds is 34 percent, the rapeseeds with broken grains are discarded and collected in the screening process, and part of substances of the broken rapeseeds are lost before screening, so that the yield of the rapeseeds is influenced, and meanwhile, part of bacteria enter the inside of the rapeseeds, so that the part of the broken rapeseeds cannot be processed;
(S2): placing the screened rapeseeds in the sun for airing, wherein the water content of the aired rapeseeds is 9%, crushing the aired rapeseeds by using a rapeseed crusher, and screening the crushed rapeseeds by using a 13-mesh screen, wherein in the airing process, the airing is carried out by selecting the weather with the ground illumination of 5000lx, the airing time is 2d, and the condition of the weather is noticed to avoid the situation that the weather is changed into rainy days, so that the rapeseeds are damped in the airing process, the quality of the rapeseeds is further influenced, the quality of finished products is greatly reduced, and the size of the screened rapeseeds is 0.2 mm;
(S3): sending the rapeseeds screened in the step (S2) to a roller seed frying machine for stir-frying, wherein the stir-frying time is 35min, the temperature in the roller is controlled at 135 ℃, after the stir-frying is finished, a fan is used for blowing air to the inside of the roller, so that the temperature of the fried rapeseeds is reduced to 103 ℃, in the stir-frying process, the rotating speed of the roller is set at 70r/min, the change of peripheral fragrance is noticed, the rapeseeds are prevented from being fried to be burnt, the processing is influenced, and meanwhile, the total amount of the stir-fried rapeseeds is 25% of the total volume of the roller, so that the situation that the rapeseeds are heated unevenly and the stir-frying quality is influenced due to the fact that the rapeseeds are too much;
(S4): placing the fried rapeseeds into an oil press to squeeze the rapeseeds at low temperature to prepare crude rapeseed oil, placing the crude rapeseed oil into a stirring barrel, simultaneously adding 85% of food-grade phosphoric acid to heat and stir, controlling the temperature at 52 ℃, adding 10% of salt soft water to carry out hydration degumming after the phosphoric acid degumming reaction to prepare primary degumming oil, wherein the stirring speed in the phosphoric acid degumming reaction is 60r/min, and after the salt soft water is added, heating the stirring barrel to 75 ℃;
(S5): and (2) carrying out static settlement and oil residue discharge on the primary degummed oil, taking out the primary degummed oil, centrifuging to obtain degummed rapeseed oil, and then carrying out decolorization and deodorization treatment on the degummed rapeseed oil to obtain the finished rapeseed oil, wherein the decolorization treatment refers to mixing clay with the heated degummed rapeseed oil under the condition of introducing nitrogen and carrying out decolorization in a decolorization tank.
Example three:
a processing method for enhancing the fragrance of rapeseed oil comprises the following steps:
(S1): collecting fresh rape produced in the current year, removing soil, broken stones, seed hulls and dust from the collected rape, removing impurities to leave rapeseeds, and then screening the rapeseeds, wherein the oil content of the screened rapeseeds is 38%, the rapeseeds with broken grains are discarded and collected in the screening process, and part of substances of the broken rapeseeds are lost before screening, so that the yield of the rapeseeds is influenced, and meanwhile, part of bacteria enter the rapeseeds, so that the part of the broken rapeseeds cannot be processed;
(S2): placing the screened rapeseeds in the sun for airing, wherein the water content of the aired rapeseeds is 10%, crushing the aired rapeseeds by using a rapeseed crusher, and screening the crushed rapeseeds by using a 15-mesh screen, wherein in the airing process, the airing is carried out by selecting the weather with the ground illumination of 5000lx, the airing time is 2d, and the condition of the weather is noticed to avoid the situation that the weather is changed into rainy days, so that the rapeseeds are damped in the airing process, the quality of the rapeseeds is further influenced, the quality of finished products is greatly reduced, and the size of the screened rapeseeds is 0.2 mm;
(S3): sending the rapeseeds screened in the step (S2) to a roller seed frying machine for stir-frying, wherein the stir-frying time is 40min, the temperature in the roller is controlled at 145 ℃, after the stir-frying is finished, a fan is used for blowing air to the inside of the roller, so that the temperature of the fried rapeseeds is reduced to 105 ℃, the rotating speed of the roller is set at 70r/min during the stir-frying process, the change of peripheral fragrance is noticed, the rapeseeds are prevented from being fried to be burnt, the processing is influenced, and the total amount of the stir-fried rapeseeds is 25% of the total volume of the roller, so that the situation that the rapeseeds are heated unevenly and the stir-frying quality is influenced due to the fact that the rapeseeds are too much in the roller;
(S4): placing the fried rapeseeds into an oil press to squeeze the rapeseeds at low temperature to prepare crude rapeseed oil, placing the crude rapeseed oil into a stirring barrel, simultaneously adding 85% of food-grade phosphoric acid to carry out heating stirring, controlling the temperature at 54 ℃, adding 10% of salt soft water to carry out hydration degumming after phosphoric acid degumming reaction to prepare primary degumming oil, wherein the stirring speed in the phosphoric acid degumming reaction is 60r/min, and after the salt soft water is added, the stirring barrel is heated to 75 ℃, and meanwhile, the adding amount of the food-grade phosphoric acid is 3 per thousand of the weight of the crude rapeseed oil, and the adding amount of the salt soft water is 4 per thousand of the weight of the crude rapeseed oil;
(S5): the method comprises the steps of carrying out static settlement and oil residue discharge on primary degumming oil, taking out the primary degumming oil, centrifuging to obtain degumming rapeseed oil, and then carrying out decoloration and deodorization treatment on the degumming rapeseed oil to obtain the finished rapeseed oil, wherein the decoloration treatment refers to mixing clay with heated degumming rapeseed oil under the condition of introducing nitrogen, and carrying out decoloration in a decoloration tank, and the deodorization treatment refers to destroying peroxides of the degumming rapeseed oil, removing aldehydes, ketones or other volatile odorous substances generated by air oxidation, and destroying unstable carotene at the same time to lighten the color of the oil.
The processing method can strengthen the fragrance of the rapeseed oil, improve the oil yield, reduce the cost, increase the sales volume of the finished rapeseed oil, and solve the problems that the existing processing method of the rapeseed oil adopts a high-temperature pre-pressing leaching process, the cost is high, the oil yield is low, the produced rapeseed oil has no strong fragrance, the sales volume of the produced finished rapeseed oil is low, and economic losses are brought to production enterprises.
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 (10)
1. A processing method for enhancing the fragrance of rapeseed oil is characterized in that: the method comprises the following steps:
(S1): collecting fresh rape produced in the current year, removing soil, broken stone, seed shells and dust from the collected rape, removing impurities to leave rapeseeds, and screening the rapeseeds, wherein the oil content of the screened rapeseeds is 33-42%;
(S2): drying the screened rapeseeds in the sun, wherein the water content of the dried rapeseeds is 8-12%, crushing the dried rapeseeds by using a rapeseed crusher, and screening the crushed rapeseeds by using a 10-20-mesh screen;
(S3): sending the rapeseeds screened in the step (S2) to a roller seed frying machine for stir-frying for 30-50min, controlling the temperature in the roller to be at 130-;
(S4): placing the fried rapeseeds into an oil press to squeeze the rapeseeds at low temperature to prepare crude rapeseed oil, placing the crude rapeseed oil into a stirring barrel, adding 85% food-grade phosphoric acid to heat and stir at the same time, controlling the temperature at 50-55 ℃, and after the phosphoric acid degumming reaction, adding 10% salt soft water to carry out hydration degumming to prepare primary degumming oil;
(S5): and (3) carrying out static settlement and oil residue discharge on the primary degumming oil, taking out the primary degumming oil, centrifuging to obtain degumming rapeseed oil, and then carrying out decoloration and deodorization treatment on the degumming rapeseed oil to obtain the finished rapeseed oil.
2. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (1), in the screening process, the rapeseeds with crushed kernels are discarded and collected.
3. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (2), in the airing process, the weather with the ground illumination of 1000 + 10000lx is selected for airing, the airing time is 2-3d, and the weather condition is noticed.
4. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (2), the size of the screened rapeseeds is 0.1-0.3 mm.
5. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (3), in the stir-frying process, the rotating speed of the roller is set to be 60-100r/min, and the change of the peripheral fragrance is noticed.
6. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (S3), the total amount of the stir-fried rapeseeds is 20-25% of the total volume of the roller.
7. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (S4), the stirring speed is 60-70r/min during the phosphoric acid degumming reaction, and after the salt soft water is added, the temperature of the stirring barrel is raised to 75 ℃.
8. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (S4), the addition amount of the food-grade phosphoric acid is 2-3 per mill of the weight of the rapeseed crude oil, and the addition amount of the salt soft water is 3-4 per mill of the weight of the rapeseed crude oil.
9. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (5), the decoloring treatment is performed by mixing clay with the heated degummed rapeseed oil in the presence of nitrogen and decoloring the mixture in a decoloring tank.
10. The processing method for enhancing flavor of rapeseed oil according to claim 1, characterized in that: in the step (5), the deodorization treatment is to destroy peroxides of the degummed rapeseed oil, remove aldehydes, ketones or other volatile odorous substances generated by air oxidation, and destroy unstable carotene to lighten the color of the oil.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102533426A (en) * | 2011-11-18 | 2012-07-04 | 中国农业科学院油料作物研究所 | Processing method for improving flavor and nutritional quality of colza oil |
| CN102936531A (en) * | 2012-11-22 | 2013-02-20 | 云南真味油脂有限公司 | Preparation method of aroma rapeseed oil |
| CN103666749A (en) * | 2013-12-31 | 2014-03-26 | 贵州省黎平县侗乡米业有限公司 | Processing process for rapeseed oil |
| CN108395926A (en) * | 2018-02-07 | 2018-08-14 | 成都市新兴粮油有限公司 | A kind of flavour enhanced method of giving off a strong fragrance rapeseed oil |
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2020
- 2020-12-14 CN CN202011467758.8A patent/CN112662465A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533426A (en) * | 2011-11-18 | 2012-07-04 | 中国农业科学院油料作物研究所 | Processing method for improving flavor and nutritional quality of colza oil |
| CN102936531A (en) * | 2012-11-22 | 2013-02-20 | 云南真味油脂有限公司 | Preparation method of aroma rapeseed oil |
| CN103666749A (en) * | 2013-12-31 | 2014-03-26 | 贵州省黎平县侗乡米业有限公司 | Processing process for rapeseed oil |
| CN108395926A (en) * | 2018-02-07 | 2018-08-14 | 成都市新兴粮油有限公司 | A kind of flavour enhanced method of giving off a strong fragrance rapeseed oil |
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