CN114752439A - Healthy olive oil - Google Patents
Healthy olive oil Download PDFInfo
- Publication number
- CN114752439A CN114752439A CN202210420540.XA CN202210420540A CN114752439A CN 114752439 A CN114752439 A CN 114752439A CN 202210420540 A CN202210420540 A CN 202210420540A CN 114752439 A CN114752439 A CN 114752439A
- Authority
- CN
- China
- Prior art keywords
- oil
- olive oil
- attapulgite
- weight
- slurry
- 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.)
- Granted
Links
- 239000004006 olive oil Substances 0.000 title claims abstract description 87
- 235000008390 olive oil Nutrition 0.000 title claims abstract description 87
- 239000003921 oil Substances 0.000 claims abstract description 59
- 235000019198 oils Nutrition 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 37
- 238000003756 stirring Methods 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000012535 impurity Substances 0.000 claims abstract description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 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 claims abstract description 6
- 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 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract description 6
- 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 claims abstract description 6
- 235000012661 lycopene Nutrition 0.000 claims abstract description 6
- 239000001751 lycopene Substances 0.000 claims abstract description 6
- 229960004999 lycopene Drugs 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 6
- 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 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 3
- 229960000892 attapulgite Drugs 0.000 claims description 80
- 229910052625 palygorskite Inorganic materials 0.000 claims description 80
- 239000002002 slurry Substances 0.000 claims description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- KJXSIXMJHKAJOD-LSDHHAIUSA-N (+)-dihydromyricetin Chemical compound C1([C@@H]2[C@H](C(C3=C(O)C=C(O)C=C3O2)=O)O)=CC(O)=C(O)C(O)=C1 KJXSIXMJHKAJOD-LSDHHAIUSA-N 0.000 claims description 31
- 238000005406 washing Methods 0.000 claims description 28
- 238000004332 deodorization Methods 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 22
- 239000013538 functional additive Substances 0.000 claims description 21
- 238000007873 sieving Methods 0.000 claims description 21
- 239000002244 precipitate Substances 0.000 claims description 19
- 229940010698 activated attapulgite Drugs 0.000 claims description 18
- 239000010779 crude oil Substances 0.000 claims description 18
- 238000005360 mashing Methods 0.000 claims description 18
- 239000003607 modifier Substances 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 16
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 claims description 15
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical group CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 claims description 13
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims description 13
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- 238000002360 preparation method Methods 0.000 claims description 12
- WOWHHFRSBJGXCM-UHFFFAOYSA-M cetyltrimethylammonium chloride Chemical compound [Cl-].CCCCCCCCCCCCCCCC[N+](C)(C)C WOWHHFRSBJGXCM-UHFFFAOYSA-M 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000009210 therapy by ultrasound Methods 0.000 claims description 11
- 238000011068 loading method Methods 0.000 claims description 9
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- 244000124209 Crocus sativus Species 0.000 claims description 3
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- 240000000249 Morus alba Species 0.000 claims description 3
- 235000008708 Morus alba Nutrition 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
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- 235000006533 astragalus Nutrition 0.000 claims description 3
- 241001061264 Astragalus Species 0.000 claims description 2
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 2
- 235000013974 saffron Nutrition 0.000 claims description 2
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- 210000004233 talus Anatomy 0.000 claims description 2
- 244000248825 Peltandra virginica Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
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- 239000000796 flavoring agent Substances 0.000 abstract description 4
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- 240000007817 Olea europaea Species 0.000 description 28
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- 230000003064 anti-oxidating effect Effects 0.000 description 7
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- 239000010941 cobalt Substances 0.000 description 5
- 229910017052 cobalt Inorganic materials 0.000 description 5
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
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- 210000004027 cell Anatomy 0.000 description 4
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- 230000001678 irradiating effect Effects 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 235000002725 Olea europaea Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
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- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 description 2
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- ZWGTVKDEOPDFGW-UHFFFAOYSA-N hexadecylazanium;chloride Chemical compound [Cl-].CCCCCCCCCCCCCCCC[NH3+] ZWGTVKDEOPDFGW-UHFFFAOYSA-N 0.000 description 2
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
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- 239000002904 solvent Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000045403 Astragalus propinquus Species 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 244000207740 Lemna minor Species 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- SNAAJJQQZSMGQD-UHFFFAOYSA-N aluminum magnesium Chemical compound [Mg].[Al] SNAAJJQQZSMGQD-UHFFFAOYSA-N 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 239000002199 base oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002734 clay mineral Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- YKWNUSJLICDQEO-UHFFFAOYSA-N ethoxyethane;propan-2-ol Chemical compound CC(C)O.CCOCC YKWNUSJLICDQEO-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
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- 238000007539 photo-oxidation reaction Methods 0.000 description 1
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical class [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000010464 refined olive oil Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000010463 virgin olive oil Substances 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
- 229930003231 vitamin Natural products 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
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
-
- 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
- A23D9/06—Preservation of finished products
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0292—Treatment of the solvent
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
- B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
- B01J20/12—Naturally occurring clays or bleaching earth
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
- B01J20/22—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising organic material
-
- 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
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/106—Production of fats or fatty oils from raw materials by extracting using ultra-sounds
-
- 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
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
- C11B1/108—Production of fats or fatty oils from raw materials by extracting after-treatment, e.g. of miscellae
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- 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
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
-
- 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
- C11B3/00—Refining fats or fatty oils
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- 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
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
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Abstract
The invention discloses healthy olive oil which is prepared by the following method: adding sunflower seed oil into a closed reactor, introducing nitrogen, heating, adding the traditional Chinese medicine mixture, stirring, and filtering to remove impurities to obtain mixed oil I; adding the squeezed olive oil into a mixing stirrer, heating, adding lycopene and tea polyphenol, stirring, adding the mixed oil I and sesame oil, continuously stirring, and cooling to room temperature to obtain the healthy olive oil. The healthy olive oil disclosed by the invention is balanced in nutrition, unique in flavor and stable in storage.
Description
Technical Field
The invention relates to the technical field of seasoning oil, and particularly relates to healthy olive oil.
Background
The olive oil is generally prepared by directly cold pressing fresh olive fruits, does not undergo heating and chemical treatment, retains natural nutrient components, and can be divided into two categories of virgin olive oil and refined olive oil. Olive oil is rich in oleic acid, vitamins and antioxidants. It is not only a natural vegetable edible oil, but also a very good functional oil, and can be used as base oil of skin care products, injection, ointment and the like. Chinese patent CN107384578A discloses an olive oil refining method, which comprises the following steps: picking larger fresh healthy Chinese olive and black fruit; separating leaves from fruits by a fan, cleaning and dedusting the separated fruits and removing a small amount of residual leaves; grinding the treated fresh clean fruits into paste, extruding into a chassis, and finally, conveying into a cold squeezer for squeezing to obtain olive oil and olive juice; separating the olive oil from the olive juice with a separator; and (5) placing the oil in an oil storage tank, and keeping dry and preserved in dark. The olive oil refined by the patent has high purity, and the acidity is controlled to a certain degree, but the olive oil has low oil yield and short shelf life.
Disclosure of Invention
In view of the above-mentioned disadvantages of the prior art, the present invention provides a healthy olive oil.
In order to solve the technical problems, the invention adopts the technical scheme that:
a healthy olive oil is prepared by the following method:
adding 15-25 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen gas, controlling the temperature at 150-; the traditional Chinese medicine mixture is a mixture of kudzu root, mulberry leaf, saffron, tuckahoe and astragalus according to the mass ratio of (3-5) to (1-3); adding 125 parts by weight of 115-plus-oil into a mixing stirrer, controlling the temperature to be 50-60 ℃, then adding 0.5-1.5 parts by weight of lycopene and 0.3-0.6 parts by weight of tea polyphenol, stirring for 15-20min at the rotation speed of 1300rpm of 900-plus-oil, finally adding the mixed oil I and 5-15 parts by weight of sesame oil, continuing stirring for 7-12min, and cooling to room temperature to obtain the healthy olive oil.
The sunflower seed oil and the sesame oil are matched with the squeezed olive oil, so that the flavor is unique, and the nutrition is more balanced; the addition of tea polyphenol and lycopene improves the stability of olive oil, the storage performance is better, and the addition of traditional Chinese medicine components further improves the nutrition and quality of olive oil. The healthy olive oil does not contain peroxide basically, is not easy to generate carcinogens in the cooking process, and has high edible safety.
The preparation method of the squeezed olive oil comprises the following steps:
s1, crushing: removing impurities from Olea europaea, washing with water to obtain clean Olea europaea, mashing with a mashing machine, and sieving with 20-40 mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 0.8-2 wt% of the mass of the slurry A into the slurry A, and stirring for 10-30min at the speed of 100-300rpm to obtain a slurry B;
s3, processing: placing the slurry B into ultrasonic treatment for 10-30min at the temperature of 30-50 ℃, the ultrasonic power of 200-; then placing the mixture under the microwave power of 500-900W for treatment for 2-6min to obtain microwave treatment slurry;
s4, squeezing: loading the microwave treated slurry into an oil press, and squeezing for 40-60min at 10-15rpm at 20-30 deg.C under 40-60MPa to obtain squeezed liquid; filtering the squeezed liquid in a plate-and-frame filter with pressure of 0.25-0.5MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 10-16h, separating with separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1-3h, wherein the vacuum degree is 0.02-0.08MPa, and the deodorization temperature is 65-80 ℃, so as to obtain the pressed olive oil.
The functional additive is attapulgite or modified attapulgite.
Preferably, the functional additive modified attapulgite is prepared by the following steps:
(1) mixing attapulgite and a sulfuric acid aqueous solution, stirring, filtering and drying to obtain pretreated attapulgite;
(2) mixing and stirring all the pretreated attapulgite and water, and then irradiating by using cobalt 60-gamma rays; centrifuging and drying to obtain activated attapulgite;
(3) mixing the activated attapulgite with an ethanol water solution, performing ultrasonic treatment, and adding hexadecyl trimethyl ammonium chloride for reaction; filtering and drying to obtain the modified attapulgite.
The oxidation process of the oil and fat and the type of byproducts generated by the olive oil squeezing are affected by factors such as exposure degree, temperature, light, extraction mode, storage mode and environment. The oxidation of the pressed olive oil is mainly caused by the fact that the oil is easy to oxidize due to the existence of a large amount of unsaturated fatty acid (about 85 percent) and pigment, and unsaturated fatty acid vinegar can be automatically oxidized at room temperature to generate mono-hydroperoxide, so that the acid value change and the quality of the pressed olive oil are influenced. The oxidation of the pressed olive oil is mainly divided into automatic oxidation and photooxidation, because of the unique processing mode of the pressed olive oil, the water content and the pigment content in the commercial pressed olive oil are high, the automatic oxidation not only reduces the quality of the pressed olive oil, changes the original flavor substances of the pressed olive oil, but also generates new substances with rancid odor. The oxidation of the pressed olive oil not only results in the reduction of natural antioxidants in the olive oil and the reduction of the quality of the oil, but also may generate toxic and harmful by-products after oxidation. Therefore, it is urgently needed to reduce the oxidation degree of the pressed olive oil in the processing process and reduce the content of pigment, so as to improve the quality of the pressed olive oil and ensure that people eat the pressed olive oil with peace of mind and health.
The attapulgite is an aqueous magnesium-aluminum-rich silicate clay mineral with a chain lamellar structure, the storage capacity of China is very rich, and the attapulgite has unique dispersion, high temperature resistance, saline-alkali resistance and other good colloidal properties, higher adsorption and decoloration capabilities and strong water absorption. However, natural attapulgite often contains other mineral impurities such as quartz, dolomite, montmorillonite, and the like, and meanwhile, the intermolecular van der waals force, the effect of hydrogen bonds, and the interlaminar force between minerals exist, and the attapulgite crystals usually take an aggregated state, and in addition, the rheological property is poor, and the state greatly reduces the adsorption property of the attapulgite, thereby limiting the application of the attapulgite. Therefore, when the attapulgite is used for adsorbing the oil, the modified attapulgite is adopted to improve the adsorption performance, reduce the oxidation degree, reduce rancid substances generated in the oxidation process, reduce the content of pigment and ensure the quality of the decolorized edible oil after processing and filtering.
In particular, the invention provides a method for preparing pressed olive oil. Firstly, acid is adopted for surface activation, so that the attapulgite has higher porosity, specific surface area and surface adsorption performance, the surface of the attapulgite has acidity, and meanwhile, inorganic salts, inter-particle cementing substances and other impurities in the attapulgite are removed, the physicochemical property of the attapulgite is effectively changed, and the activity of the attapulgite is enhanced; secondly, the penetration performance of the attapulgite is further improved by adopting 60-gamma ray irradiation treatment, and the surface activation force of the attapulgite is activated; finally, more hydroxyl active centers are exposed in the activated attapulgite clay, the binding capacity of the attapulgite and the hexadecyl trimethyl ammonium chloride is improved, the hexadecyl ammonium chloride is favorably modified on the surface of the attapulgite, and the free fatty acid binding capacity can be realized by using alkalescence of amino, so that the acid value in the squeezed olive oil is greatly reduced.
Further, the preparation method of the modified attapulgite comprises the following steps:
(1) mixing 3-8 parts by weight of attapulgite with 80-200 parts by weight of 0.5-2mol/L sulfuric acid aqueous solution, stirring at 60-80 ℃ and 600rpm of 400-;
(2) mixing all the pretreated attapulgite with 40-80 parts by weight of water, stirring at 800rpm of 500-; centrifuging, washing with water, and drying the precipitate at 70-100 deg.C for 6-10 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 300 parts by weight of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 40-70kHz and ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 part by weight of hexadecyl trimethyl ammonium chloride, reacting at 400-600rpm and ultrasonic temperature of 20-40 ℃ for 0.2-1h, filtering, washing with water, drying the precipitate at 70-100 ℃ for 4-10h, crushing, and sieving with 300-500 meshes to obtain the modified attapulgite.
The modifier, L-ascorbyl palmitate and dihydromyricetin are further added in the step (3), the L-ascorbyl palmitate can be used for food to play roles of antioxidation, food (grease) color protection, nutrition enhancement and the like, but is insoluble in water and vegetable oil, and needs to be dispersed in the vegetable oil through a carrier to improve the antioxidation performance of the food; the dihydromyricetin not only has good antioxidation, but also has the advantages of good and safe antibacterial performance, difficult generation of drug resistance and the like; however, the single use of dihydromyricetin has poor alkali resistance, easy oxidation and poor stability, and needs to be dispersed in vegetable oil through a carrier to improve the oxidation resistance of the vegetable oil, so that the dihydromyricetin and the vegetable oil have synergistic interaction to improve the oxidation resistance of the pressed olive oil, inhibit the generation of bacteria in the processing process and improve the quality of the pressed olive oil.
Further, the preparation method of the modified attapulgite comprises the following steps:
(1) mixing 3-8 parts by weight of attapulgite with 80-200 parts by weight of 0.5-2mol/L sulfuric acid aqueous solution, stirring at 60-80 ℃ and 600rpm of 400-;
(2) mixing all the pretreated attapulgite with 40-80 parts by weight of water, stirring at 800rpm of 500-; centrifuging, washing with water, and drying the precipitate at 70-100 deg.C for 6-10 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 300 parts by weight of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at an ultrasonic frequency of 40-70kHz and an ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 part by weight of hexadecyltrimethylammonium chloride, and reacting at a temperature of 20-40 ℃ and a speed of 400-600rpm for 0.2-1 h; then adding 0.5-2 parts by weight of modifier, reacting for 3-6h at 55-70 ℃ and 300-600rpm, filtering, washing, drying the precipitate for 4-10h at 70-100 ℃, crushing, and sieving with a 300-500 mesh sieve to obtain the modified attapulgite.
The modifier is L-ascorbyl palmitate and/or dihydromyricetin, preferably, the modifier is prepared from L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of (1-3): (1-5), and further, the modifier is prepared from L-ascorbyl palmitate and dihydromyricetin according to a mass ratio of 2:3, and (3).
The invention has the beneficial effects that: the healthy olive oil disclosed by the invention is balanced in nutrition, stable in storage performance and high in edible safety. The sunflower seed oil, the sesame oil and the olive oil are matched, so that the flavor is unique, and the nutrition is more balanced; the addition of tea polyphenol and lycopene improves the stability of olive oil, the storage performance is better, and meanwhile, the addition of traditional Chinese medicine components further improves the nutrition and quality of olive oil. The functional additive is added in the preparation process of the squeezed olive oil, so that on one hand, the modified attapulgite has excellent adsorption performance, can reduce pigments and harmful impurities, reduce the oxidation degree and reduce rancid substances generated in the oxidation process; on the other hand, the surface of the modified attapulgite is provided with alkaline substances, so that the content of free acid can be effectively reduced, and the acid value is reduced; the quality of the pressed olive oil is ensured.
Detailed Description
The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples.
Introduction of some raw materials in this application:
the olea europaea is purchased from Lemna minor forestry fine breed seedling farmer professional cooperative society in Wudu district, Longnan City.
Attapulgite is purchased from Shunzui mineral product processing factory in Lingshu county, goods number: 6520, fineness: 325 mesh.
Dihydromyricetin was purchased from sienvert biotechnology limited liability, CAS: 27200-12-0, Cat number: WT-TC306, content: 40 percent.
L-ascorbyl palmitate was purchased from Jiangsu Yihao Hao Zengshi Co., Ltd, CAS: 137-66-6, content of effective substances: 99.9 percent.
Example 1
A method for preparing pressed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, processing: putting the slurry A into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave power of 800W for treatment for 5min to obtain microwave treatment slurry;
s3, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s4, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and keeping oil phase;
s5, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.
Example 2
A preparation method of squeezed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave power of 800W for treatment for 5min to obtain microwave treatment slurry;
s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and keeping oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.
The functional additive is attapulgite.
Comparative example 1
A method for preparing pressed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: placing the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min, and circulating for 2 times to obtain ultrasonic processing slurry;
s4, squeezing: loading the ultrasonic-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.
The functional additive is attapulgite.
Comparative example 2
A method for preparing pressed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: treating the slurry B under the microwave power of 800W for 5min, and circulating for 2 times to obtain microwave treatment slurry;
s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and carrying out steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the pressed olive oil.
The functional additive is attapulgite.
Example 3
A preparation method of squeezed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave oven to be treated for 5min under the microwave power of 800W to obtain microwave treatment slurry;
s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and keeping oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and carrying out steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the pressed olive oil.
The functional additive is modified attapulgite, and the preparation method of the modified attapulgite comprises the following steps:
(1) mixing 5 parts by weight of attapulgite with 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;
(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and irradiating with cobalt 60-gamma ray for 20min at 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is L-ascorbyl palmitate.
Comparative example 3
A preparation method of squeezed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave oven to be treated for 5min under the microwave power of 800W to obtain microwave treatment slurry;
s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.
The functional additive is modified attapulgite, and the preparation method of the modified attapulgite comprises the following steps:
mixing 5 parts by weight of attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is L-ascorbyl palmitate.
Example 4
Substantially the same as in example 3, except that the modified attapulgite was prepared as follows:
(1) mixing 5 parts by weight of attapulgite with 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;
(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and irradiating with cobalt 60-gamma ray for 20min at 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier is dihydromyricetin.
Example 5
Substantially the same as in example 3, except that the modified attapulgite was prepared as follows:
(1) mixing 5 parts by weight of attapulgite with 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;
(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and performing irradiation treatment with cobalt 60-gamma rays for 20min at the irradiation power of 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier consists of L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of 2: 3.
Example 6
A healthy olive oil is prepared by the following method:
adding 20 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen, controlling the temperature to be 160 ℃, adding 5 parts by weight of the traditional Chinese medicine mixture, stirring at the rotating speed of 200rpm for 12min, and filtering to remove impurities to obtain mixed oil I; the traditional Chinese medicine mixture is a mixture of kudzu roots, mulberry leaves, saffron crocus, poria cocos and astragalus membranaceus according to a mass ratio of 5:5:3:3: 3; adding 120 parts by weight of squeezed olive oil into a mixing stirrer, controlling the temperature to be 55 ℃, then adding 1 part by weight of lycopene and 0.5 part by weight of tea polyphenol, stirring for 18min at the rotating speed of 1000rpm, finally adding all the mixed oil I and 10 parts by weight of sesame oil, continuing stirring for 10min, and cooling to room temperature to obtain the healthy olive oil.
A method for preparing pressed olive oil comprises the following steps:
s1, crushing: removing impurities from olive, washing with water to obtain clean olive, mashing the clean olive with a mashing machine, and sieving with a 30-mesh sieve to obtain a slurry A;
s2, mixing: adding a functional additive accounting for 1.2 wt% of the mass of the slurry A into the slurry A, and stirring at 200rpm for 20min to obtain a slurry B;
s3, processing: putting the slurry B into ultrasonic waves at the temperature of 40 ℃, the ultrasonic power of 300W and the ultrasonic frequency of 60kHz for 20min to obtain ultrasonic processing slurry; then placing the mixture into a microwave power of 800W for treatment for 5min to obtain microwave treatment slurry;
s4, squeezing: loading the microwave-treated slurry into an oil press, and pressing for 50min at 12rpm, 25 deg.C and 50MPa to obtain a pressed solution; filtering the squeezed liquid in a plate and frame filter with the pressure of 0.35MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 12h, separating with a separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1.5h, wherein the vacuum degree is 0.05MPa, and the deodorization temperature is 75 ℃, so as to obtain the squeezed olive oil.
The functional additive is modified attapulgite, and the preparation method of the modified attapulgite comprises the following steps:
(1) mixing 5 parts by weight of attapulgite and 120 parts by weight of 1mol/L sulfuric acid aqueous solution, stirring at 70 ℃ and 500rpm for 2h, filtering, washing with water until the pH is neutral, drying the precipitate at 80 ℃ for 8h, grinding, and sieving with a 400-mesh sieve to obtain pretreated attapulgite;
(2) mixing all the pretreated attapulgite with 50 parts by weight of water, stirring at 600rpm for 5min, and irradiating with cobalt 60-gamma ray for 20min at 400W; centrifuging, washing with water, and drying the precipitate at 80 deg.C for 8 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 200 parts by weight of 40 wt% ethanol aqueous solution, performing ultrasonic treatment at ultrasonic frequency of 60kHz and ultrasonic power of 300W for 20min, adding 0.1 part by weight of hexadecyltrimethylammonium chloride, and reacting at 30 ℃ and 500rpm for 0.5 h; adding 1 weight part of modifier, reacting at 65 ℃ and 500rpm for 5h, filtering, washing with water, drying the precipitate at 80 ℃ for 6h, crushing, and sieving with a 400-mesh sieve to obtain the modified attapulgite. The modifier consists of L-ascorbyl palmitate and dihydromyricetin according to the mass ratio of 2: 3. The peroxide value of the healthy olive oil prepared in example 6 was measured according to the method of test example 1 and was 1.5 mmol/kg.
Test example 1
Acid value determination: the determination is carried out by adopting a first cold solvent indicator titration method in national standard GB5009.229-2016 (determination of acid value in food safety national standard food), 10g of squeezed olive oil prepared in examples 1-5 and comparative examples 1-3 are respectively weighed as an experimental group, the experimental group is placed in a 250mL conical flask, 100mL of diethyl ether-isopropanol mixed solution (prepared according to a volume ratio of 1: 1) and 3 drops of phenolphthalein indicator are added, the mixture is shaken up, potassium hydroxide standard aqueous solution with the concentration of 0.5mol/L is used for titration, the titration is carried out until the solution is reddish and does not change color within 15s, the blank control is obtained by adopting that the squeezed olive oil is not added, other quantities are the same as the experimental group, the parallel test is carried out for 4 times, and the average value is taken.
Determination of peroxide number: the determination is carried out by adopting a first titration method in national standard GB5009.227-2016 (determination of peroxide value in food safety national standard food), 2.5g of squeezed olive oil prepared in examples 1-5 and comparative examples 1-3 are respectively weighed as an experimental group, the experimental group is placed in a 250mL iodine measuring flask, 30mL of chloroform-glacial acetic acid mixed solution (prepared according to a volume ratio of 2: 3) is added, 1.00mL of saturated potassium iodide solution is added, the oscillation is carried out for 0.5min, the experimental group is placed in a dark place for 3min, 100m of water is added, sodium thiosulfate standard solution is used for titration, the mixture is titrated to be light yellow, 1.00mL of starch indicator is added, the titration is continued to be an end point, the blank control is the squeezed olive oil prepared by the method, other amounts are the same as the experimental group, 4 groups are tested in parallel, and an average value is taken.
TABLE 1 determination of acid value and peroxide number of pressed olive oil
From the results, the functional additive attapulgite or modified attapulgite is added in the preparation process of the olive oil, so that the quality of the olive oil can be effectively improved, and the acid value and the peroxide value can be effectively reduced. The reason for this is the high adsorption decoloring ability and the strong water absorption of attapulgite. However, natural attapulgite often contains other mineral impurities such as quartz, dolomite, montmorillonite and the like, and meanwhile, the van der waals force among molecules, the action of hydrogen bonds and the interlaminar acting force among minerals exist, the attapulgite crystals usually show an aggregated state, in addition, the rheological property of the attapulgite crystals is poor, in order to improve the adsorption property of the attapulgite crystals, activated attapulgite clay is adopted to expose more hydroxyl active centers, the binding capacity of the attapulgite and hexadecyltrimethylammonium chloride is increased, the hexadecylammonium chloride is favorably modified to the surface of the attapulgite, and the capacity of combining free fatty acid by using alkalescence of amino groups is utilized, so that the acid value in olive oil is greatly reduced. The modified attapulgite improves the adsorption performance, reduces the oxidation degree, reduces rancidity substances generated in the oxidation process, reduces the content of pigment, and ensures the quality of the edible oil after being processed and filtered and decolorized. It is known from example 2 and comparative examples 1-2 that the effect of using only ultrasound or microwave is not as good as the effect of using ultrasound and microwave in combination because it is difficult to mix the functional additives and the materials uniformly and to enter the materials by mechanical vibration only using ultrasound, and it is difficult to release the free acids and pigments inside; and only by adopting microwaves, the functional additive, the free acid agent and the pigment absorb microwave energy, the temperature rises rapidly, and the energy of the substance is higher, so that the adsorption performance and the binding performance are weakened, the removal rate of the free acid and the pigment is further reduced, and only by effectively combining the two and synergically, the acid value and the peroxide value can be effectively reduced.
In the embodiment 5, a modifier, L-ascorbyl palmitate and dihydromyricetin are further added, and the L-ascorbyl palmitate can be used for food to play an anti-oxidation effect; the dihydromyricetin has good antioxidation, good and safe antibacterial performance to improve the antioxidation performance, and the dihydromyricetin have synergistic effect to improve the antioxidation performance of the olive oil together, inhibit the generation of bacteria in the processing process and improve the quality of the olive oil.
Test example 2
And (3) oil yield determination: the usual gravimetric method was used. Wherein the oil yield (%) is M1/M0X 100%, wherein: m1For the mass (g) of pressed olive oil, M0The mass (g) of the cleaned olive.
TABLE 2 oil yield test results for pressed olive oil
Oil yield (%) | |
Example 2 | 50.4 |
Comparative example 1 | 43.8 |
Comparative example 2 | 42.9 |
From table 2, the oil yield of olive oil can be effectively improved by treating the raw materials with the combination of ultrasound and microwave in the process of preparing the pressed olive oil, because the ultrasound is an elastic mechanical wave in a substance medium, and can cause the medium particles to generate mechanical vibration in the substance medium; the action of ultrasonic waves on substances is mainly a cavitation effect, the effect can improve the activity of reaction molecules, so that a solvent can enter the substances more easily, effective components can flow out more easily, the extraction efficiency of effective substances can be obviously improved, and the quality of oil can be improved; the microwave is the process that high-frequency electromagnetic waves penetrate through the extraction medium to reach the micro-tube bundle and glandular system in the material. As the microwave energy is absorbed, the temperature in the cell will rise rapidly, so that the pressure in the cell exceeds the capability of the cell wall expansion, and as a result, the cell is broken, the effective components in the cell freely flow out, and the two cooperate to increase the oil yield.
Claims (6)
1. The healthy olive oil is characterized by being prepared by the following method:
adding 15-25 parts by weight of sunflower seed oil into a closed reactor, introducing nitrogen, controlling the temperature at 150-; adding 125 parts by weight of 115-plus-oil into a mixing stirrer, controlling the temperature to be 50-60 ℃, then adding 0.5-1.5 parts by weight of lycopene and 0.3-0.6 parts by weight of tea polyphenol, stirring for 15-20min at the rotation speed of 1300rpm of 900-plus-oil, finally adding the mixed oil I and 5-15 parts by weight of sesame oil, continuing stirring for 7-12min, and cooling to room temperature to obtain the healthy olive oil.
2. The healthy olive oil of claim 1, wherein the traditional Chinese medicine mixture is a mixture of kudzu root, mulberry leaf, saffron, tuckahoe and astragalus according to a mass ratio of (3-5): 1-3: (1-3).
3. The healthy olive oil according to claim 1, wherein the preparation method of the pressed olive oil comprises the steps of:
s1, crushing: removing impurities from fructus Oleae Europaeae, washing with water to obtain clean fructus Oleae Europaeae, mashing with a mashing machine, and sieving with 20-40 mesh sieve to obtain slurry A;
s2, mixing: adding a functional additive accounting for 0.8-2 wt% of the mass of the slurry A into the slurry A, and stirring for 10-30min at the speed of 100-300rpm to obtain a slurry B;
s3, processing: placing the slurry B into ultrasonic treatment for 10-30min at the temperature of 30-50 ℃, the ultrasonic power of 200-; then placing the mixture into a microwave oven with the power of 500-;
s4, squeezing: loading the microwave treated slurry into an oil press, and squeezing for 40-60min at 10-15rpm at 20-30 deg.C under 40-60MPa to obtain squeezed liquid; filtering the squeezed liquid in a plate-and-frame filter with pressure of 0.25-0.5MPa to obtain crude oil;
s5, separation: centrifuging the crude oil, collecting supernatant, standing for 10-16 hr, separating with separating funnel, and retaining oil phase;
s6, deodorization: and (3) putting the oil phase into a vacuum container, and performing steam distillation deodorization for 1-3h, wherein the vacuum degree is 0.02-0.08MPa, and the deodorization temperature is 65-80 ℃, so as to obtain the pressed olive oil.
4. The healthy olive oil according to claim 3, wherein the functional additive is attapulgite or modified attapulgite.
5. The healthy olive oil according to claim 4, wherein the modified attapulgite is prepared by the following method:
(1) mixing 3-8 parts by weight of attapulgite with 80-200 parts by weight of 0.5-2mol/L sulfuric acid aqueous solution, stirring at 60-80 ℃ and 600rpm of 400-;
(2) mixing all the pretreated attapulgite with 40-80 parts by weight of water, stirring at 800rpm of 500-; centrifuging, washing with water, and drying the precipitate at 70-100 deg.C for 6-10 hr to obtain activated attapulgite;
(3) mixing all the activated attapulgite with 100-50 wt% of 30-50 wt% ethanol aqueous solution, performing ultrasonic treatment at an ultrasonic frequency of 40-70kHz and an ultrasonic power of 200-400W for 10-30min, adding 0.05-0.3 wt% of hexadecyltrimethylammonium chloride, and reacting at a temperature of 20-40 ℃ and a rpm of 400-600 for 0.2-1 h; then adding 0.5-2 parts by weight of modifier, reacting for 3-6h at 55-70 ℃ and 300-600rpm, filtering, washing, drying the precipitate for 4-10h at 70-100 ℃, crushing, and sieving with a 300-500 mesh sieve to obtain the modified attapulgite.
6. The healthy olive oil according to claim 5, wherein the modifier is L-ascorbyl palmitate and/or dihydromyricetin.
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CN107494775A (en) * | 2017-09-30 | 2017-12-22 | 宜昌傲海油脂有限公司 | A kind of edible blend oil and preparation method thereof |
CN107828502A (en) * | 2017-11-29 | 2018-03-23 | 戴金花 | High-quality olive oil and preparation method thereof |
CN108124980A (en) * | 2018-01-29 | 2018-06-08 | 蚌埠市江淮粮油有限公司 | A kind of pregnant woman health care olive oil and preparation method thereof |
CN110982611A (en) * | 2019-12-12 | 2020-04-10 | 福州大世界橄榄有限公司 | Preparation method of high-quality olive kernel oil |
CN113512466A (en) * | 2021-07-16 | 2021-10-19 | 四川国为制药有限公司 | Method for reducing peroxide value and anisidine value in medicinal olive oil |
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CN107494775A (en) * | 2017-09-30 | 2017-12-22 | 宜昌傲海油脂有限公司 | A kind of edible blend oil and preparation method thereof |
CN107828502A (en) * | 2017-11-29 | 2018-03-23 | 戴金花 | High-quality olive oil and preparation method thereof |
CN108124980A (en) * | 2018-01-29 | 2018-06-08 | 蚌埠市江淮粮油有限公司 | A kind of pregnant woman health care olive oil and preparation method thereof |
CN110982611A (en) * | 2019-12-12 | 2020-04-10 | 福州大世界橄榄有限公司 | Preparation method of high-quality olive kernel oil |
CN113512466A (en) * | 2021-07-16 | 2021-10-19 | 四川国为制药有限公司 | Method for reducing peroxide value and anisidine value in medicinal olive oil |
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