CN1616616A - Control method for heavy fragrant plant oil acid value - Google Patents
Control method for heavy fragrant plant oil acid value Download PDFInfo
- Publication number
- CN1616616A CN1616616A CN 200410078370 CN200410078370A CN1616616A CN 1616616 A CN1616616 A CN 1616616A CN 200410078370 CN200410078370 CN 200410078370 CN 200410078370 A CN200410078370 A CN 200410078370A CN 1616616 A CN1616616 A CN 1616616A
- Authority
- CN
- China
- Prior art keywords
- oil
- acid value
- vegetables oil
- solid alkali
- control method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fats And Perfumes (AREA)
Abstract
The present invention is control method for acid value of strong fragrant vegetable oil. The technological process includes fully moistening vegetable oil seed with composite antioxidant aqua comprising with vitamin E, tea polyphenol, carotenoid, etc.; steaming or frying and squeezing; processing obtained vegetable oil with solid processing agent for 0.5-2 hr, and filtering to obtain strong fragrant vegetable oil. The process can lower the acid value extremely, simplify the vegetable oil refining process, maintain the original flavor and color and maintain the natural product characteristic of strong fragrant vegetable oil.
Description
Technical field
The present invention relates to the acid value control techniques in a kind of method, particularly heavy fragrant plant oil expressing process of the control of acid value in the vegetables oil expressing process.
Background technology
In order to improve China's oil and fat product quality, strengthen the competitive capacity of oil and fat product in market, the high quality edible vegetable oil of a kind of edible nourishing, hygienic safety is provided for consumers in general, in recent years, China national standardization management committee and State Grain Administration organize scientific research institutions, grain and oil inspection body and the large-scale grease production of part enterprise, and soybean oil, peanut oil, rapeseed oil, sunflower seed oil, camellia seed oil, Rice pollard oil, Oleum Gossypii semen, 8 edible vegetable oil national standards of corn wet goods and related check method standard are revised.Wherein sunflower seed oil, camellia seed oil, Rice pollard oil, Oleum Gossypii semen, Semen Maydis oil are in formal enforcement on October 1st, 2003.Soybean oil, peanut oil is State Administration for Quality Supervision and Inspection and Quarantine's issue also, in formal enforcement on May 1 in 2004.The rapeseed oil national standard also is about to put into effect.Wherein in inspecting standard, the acid value of vegetables oil is the important indicator of vegetables oil quality quality, multiple factors such as because vegetables oil is in squeezing, storage with when using, grease is oxidized, hydrolysis and microbial process, form greasy becoming sour, caused the acid value of vegetables oil to raise.Simultaneously when the purchase oilseeds,, also cause the part of vegetables oil rotten, and then the acid value that influence vegetables oil raise because storage is improper, so that the acid value of vegetables oil becomes in the vegetable oil production variation is bigger, one of quality index more rambunctious.
1., refinery practices such as alkali cleaning, washing and rectifying handle the method that solves at present acid number in the oil product has multiple, mainly is:.Having proposed refinery practices such as employing alkali cleaning, washing and rectifying as " chemistry of forest product industry pandect " the 3rd volume ([author] He Jinke, Li Qiji, China Forest press, Beijing, February calendar year 2001 the 1st edition) handles and controls acid value; What conquers east etc. (Chinese oil, 1996,21 (5): 53～54) proposed steaming when frying oilseeds, the sodium hydroxide solution pre-treatment oilseeds with 12.84%, its acid value can drop to 0.54 from 3.8.2., the method that adds antioxidant, bibliographical information is arranged, and greasy becoming sour accelerated because of the generation of radical, adds some chemical substance and block free radical reaction in grease, then can suppress or delay the process of grease autoxidation, this class chemical substance is exactly an antioxidant.Through long term studies, the existing preferably hundreds of kind of performance in the antioxidant, but because the oil antioxidant requirement is very high, except efficient, low toxicity, relevant solubleness, dispersity, variable color degree must take all factors into consideration problems such as oil and fat smoke point influence and expenses, can be applicable to that at present greasy antioxidant still seldom.Some countries uses at present more be doubly sour third fat (PG), butyl through basic mattress perfume ether (BHA), butylated hydroxytoluene (BHT), tertiarybutylhydroquinone (TBHQ), with TB-HQ etc. as the Compositional type antioxidant of base-material etc., China has also obtained outstanding progress in the research that antioxidant is applied to food oils in recent years, many grains bureaus and BHA that grain science has been tried out, BHT, these materials can make the shelf lives of rape oil prolong 50%, and TBHQ then can make the shelf lives prolong 1.6 times.The document that some scholars deliver confirms: the order of the anti-oxidant usefulness of antioxidant is: TBHQ＞PG＞THBP＞NDGA＞BHT＞BHA.Recently, have some scholars to think, it is not enough that antioxidant is only arranged, and the trace metal that exists in the grease, particularly iron and copper can make antioxidant oxidized, and this product does not only have antioxygenation, on the contrary grease is played oxygenizement.Therefore, must make metal passivation to increase the effect of antioxidant.These make the material of metal passivation be called synergistic agent, and commonly used have citric acid, tartrate and an xitix etc.The grain science institute that has uses 0.02% TBHQ and acid synergistic agent composite in oil storage, and rapeseed oil and soybean oil shelf lives are prolonged more than 2.6 times, and the storage cost of oil increases few.3., mixing and absorption agent method.(ion-exchange and absorption such as Huang Zhiying, 1995,11 (4) 341～347) SHA type sorbent material and atlapulgite mixed adsorbent refined edible vegetables oil are studied, its optimised process is: the controlled temperature scope is 120-140 ℃, vibration 15min, centrifugation 15min with the unification of steps such as decolouring, depickling, deodorization, deperoxidation thing, has simplified technological process greatly.In addition, the open source literature that has has also been reported the working method of some vegetables oil, as Wu Wenbiao (Chinese patent＜application number〉95101801＜denomination of invention〉method for comprehensive processing＜applicant of Semen Brassicae campestris Wu Wenbiao, No. one tunnel 22, Hubei Province's Enshi City three bridges) introduced a kind of method for comprehensive processing of edible vegetable oil material, it mainly is protein isolate from the edible vegetable oil material seed, extract edible oil, its method is with decortication, seed powder after the pulverizing, put into acid respectively, soak in the alkaline solution, soak the final vacuum suction filtration, make the grease detoxification, decortication, come unstuck, glue acid, decolouring gets protein liquid and residue simultaneously.With the protein liquid precipitate, with alkali the precipitation spissated protein milk the pH value transfer to 7-8 after, spraying drying must be separated albumen, obtains edible oil again from residue.Account for the 85%-90% of contained total protein in the oil plant with albumen that this method is extracted, the edible oil of extraction reaches national 1-2 level oil standard, is a kind of method of simple, convenient, instant effect.Another part Chinese patent (＜application number〉03112553＜denomination of invention〉production method＜applicant of low temperature peanut oil〉Xingtai Mining Group Co., Ltd.) reported and a kind of production method of low temperature peanut oil belonged to edible vegetable oil working method technical field.Technical problem to be solved be overcome that the peanut oil nutritive value is damaged in the prior art, trans fatty acid and residual solvent be to the problem of human body harm.It comprises fragmentation, extracts crude oil, refining procedure; The Semen arachidis hypogaeae of fragmentation is added the peanut oil defibrination, be milled to the 60-180 order, slurry oil is pressed in filter under 30 ℃ of-70 ℃ of temperature condition, make the oleaginousness of the dregs of rice reduce to 2-4% (butt), get crude peanut oil, crude peanut oil is heated to 50-80 ℃ again, add the water that accounts for the heavy 10-30% of oil, restir, precipitation, get edible vegetable oil, be heated to 60 ℃-80 ℃, dehydration is 10-30 minute under vacuum condition, under the pressure of 0.1-0.3MPa, filter low temperature peanut oil.Reduced the destruction of peanut oil nutritive substance and the generation of trans fatty acid, organic solvent-free is residual, is of high nutritive value, and is easy to industrialized production.
Handle though the processing of the vegetable oil acid of above-mentioned disclosed bibliographical information has reached preferably, after alkali cleaning, washing, rectifying and other treating processes, the fragrance of vegetables oil is also destroyed.In order to satisfy the needs on the market, a lot of at present local advanced squeezing process that begun to have adopted, the vegetables oil of production Luzhou-flavor makes resulting oil have the peculiar fragrance of dense vegetables oil.If adopt traditional alkaline cleaning procedure, the sodium oleate that unnecessary sodium hydroxide or neutralization reaction generate all remains in the vegetables oil, the downgrade that causes oil, the oil cake color depth of by-product, it is poor to distinguish the flavor of, the vegetables oil that obtains has not been the vegetables oil of Luzhou-flavor, has influenced sale, so must adopt new method to control the acid value of Luzhou-flavor vegetables oil.
Summary of the invention
The inventor recognizes in experimentation: the acid value in the vegetables oil derives from aspect two, the one, the oleic acid that forms in the process of becoming sour such as oxidized when Vegetable oil lipoprotein is deposited, hydrolysis, be that vegetables oil is in frying the seed expressing process on the other hand, temperature reaches about 280 ℃, so high temperature easily causes grease generation oxidizing reaction, and the result of oxidizing reaction is exactly oleic formation.So in order to control greasy acid value comprehensively; be not enough only to similar treating methods afterwards such as the oleic acid after the oxidizing reaction neutralize; must carry out preventative protection to frying the seed expressing process, thus before frying seed, infiltrate antioxidant, with the speed that stops oxidizing reaction to be carried out.
Heavy fragrant plant oil acid value control method of the present invention comprises following technological process:
(1) the vegetables oil oilseeds are put in the aqueous solution that contains the 0.01-0.05% composite antioxidant fully wetting, steam then and fry squeezing, used composite antioxidant is done 2～6% of ingredients constitute vegetables oil oilseeds gross weight.
(2) with the solid alkali sorbent material grease after squeezing is handled, pressed 5～20% of vegetables oil weight and add solid processing agents stirring 0.5-2 hour, filter, collect filtrate, get heavy fragrant peanut oil, can adsorb the oleic acid in the grease efficiently like this, reduced the acid value of vegetables oil.
(3) since the solid alkali sorbent material after handling vegetables oil, solid alkali sorbent material inactivation needs regeneration.The regenerated way is: with the solid alkali sorbent material of clear water washing inactivation, then at 400～1000 ℃ roasting temperature, after roasting time was 1～3h, it is active that the solid alkali sorbent material recovers.Solid alkali sorbent material after the regeneration will be kept properly under drying conditions, recycles, and can not cause like this to waste raw material, and also can not cause to abandon environment is produced pollution.
Above-described composite antioxidant comprises the mixture of being made up of vitamin-E, tea-polyphenol, carotenoid, and its raw material and parts by weight are: vitamin-E: 50-80 part, tea-polyphenol: 8-20 part, carotenoid: 2-10 part.
Composite antioxidant raw material vitamin-E of the present invention, tea-polyphenol, carotenoid all are the nutritive ingredients of needed by human; they are again to restrain oleic antioxidant; so in order to control greasy acid value comprehensively; be not enough only to similar treating methods afterwards such as the oleic acid after the oxidizing reaction neutralize; must carry out preventative protection to frying the seed expressing process; so before frying seed, infiltrate antioxidant, stop the speed that the high temperature oxidation reaction is carried out when frying of steaming.So selected before squeezing, to the method for oilseeds infiltration antioxidant, the acid value that this way has suppressed vegetables oil well rises, and is more far better than the method that adds antioxidant after squeezing.
Above-described solid alkali sorbent material comprises the mixture of being made up of metal oxide and carbonate, basic anion exchange resin etc., its raw material and weight percentage are: aluminum oxide: 30～80%, ferric oxide: 10～30%, lime carbonate: 5～10%, zinc oxide: 5～15%, magnesium oxide: 5～10%, zirconium white: 5～10% and basic anion exchange resin: 5～30%, and the consumption of solid alkali sorbent material accounts for 5～20% of pending vegetables oil weight.
The solid processing agent that the present invention is made up of metal oxide and carbonate, basic anion exchange resin etc. is a solid alkali.Through overtesting, they do not dissolve in the vegetables oil, so harmless through the vegetables oil of this treatment agent processing.
The principle of heavy fragrant plant oil acid value control of the present invention is:
The acid value of Vegetable oil lipoprotein derives from the oleic acid that forms in the processes of becoming sour such as Vegetable oil lipoprotein is oxidized, hydrolysis.Oleic acid is compared with Vegetable oil lipoprotein, and its molecule greatly reduces, and chemically reactive is strengthened.Carboxyl in the oleic acid molecular can carry out neutralization reaction with various types of alkaline matters, reduce the acid value of vegetables oil by neutralization reaction, but the resultant of neutralization reaction and excessive caustic soda can not remain in the grease.For fear of in the vegetables oil finished product, adding caustic soda, the inventor adds the organic acid that the solid alkali sorbent material comes adsorption and oxidation or becomes sour and produce except composite antioxidants such as adding vitamin-E, tea-polyphenol, carotenoid when squeezing stop the carrying out of oxidizing reaction.
From the principles of chemistry, alkali is the material that can accept proton or provide electronics.Divide by physical form, alkali has liquid base and solid alkali.Past, alkali commonly used was liquid highly basic, as caustic soda soln.The use of solid alkali does not then have liquid base to popularize, and in fact, solid alkali is exactly the solid that can accept proton or provide electronics.Handle the higher grease of acid value with solid alkali, the carboxyl of oleic acid molecular can with solid alkali generation neutralization reaction.If the alkalescence of solid alkali is very strong, neutralization reaction is very strong, has then generated salt, and has dissolved in the oil, and can't separate.If solid alkali is alkaline moderate, both not too strong, also not too a little less than, reach and can adsorb acidic substance efficiently, unlikely again generation salt and dissolving in the oil, this is the characteristic of solid alkali sorbent material.Oleic acid is very weak organic acid, select the suitable solid alkali of alkaline intensity, make this neutralization reaction not destroy solid alkali, the dissolving of solid alkali does not take place, only optionally adsorb oleic acid, oleic acid molecular is separated from vegetables oil, can be realized the purpose that oleic acid molecular removes from the body of oil, reduced the acid value of vegetables oil.Because adsorption process carries out at normal temperatures, so the treating processes of solid alkali can not cause the destruction of volatile fragrance or from ease, thereby kept the distinctive fragrance of heavy fragrant plant oil preferably, reduced the acid value of vegetables oil again effectively.
The technology of the present invention is compared with similar other technology, and its main innovate point is:
1, can on the basis that keeps the vegetables oil giving off a strong fragrance, reduce the acid value of vegetables oil, simplify vegetable oil refining technology.
2, set about from the source of vegetables oil squeezing, be controlled at the Oxidation of Fat and Oils decomposition that occurs in stir-fry seed and the expressing process effectively, the acid value of vegetables oil is controlled effectively by adding composite antioxidant.
3, the solid alkali sorbent material that proposes of the present invention can be efficient under the condition of gentleness, highly selective carries out physical adsorption to oleic acid, realized on the basis of not destroying vegetables oil giving off a strong fragrance material, acidic substance are separated from vegetables oil, resultant that does not have excessive reactant or reaction etc. remains in the phenomenon in the vegetables oil, do not produce chemical side reactions, thereby guaranteed the original flavor of vegetables oil, kept the feature of the fully natural prod of heavy fragrant plant oil.
The intensive acid-base reaction when having overcome the too strong sodium hydroxide of available technology adopting alkalescence to vegetable oil refining, takes place in 4, the process of the designed solid alkali adsorber acid of the present invention, and reaction product is dissolved in the oil, must be through processes such as washing, distillation and dryings.Vegetables oil refining method proposed by the invention not only can reduce the acid value of vegetables oil, and can adsorb the pigment of vegetables oil, makes the plant cast of oil better.
Embodiment
Embodiment 1
The abundant wetting 600g Semen arachidis hypogaeae of the aqueous solution that contains 0.03% composite antioxidant with 18g, vitamin-E in the composite antioxidant wherein: tea-polyphenol 60%: carotenoid 30%: 10%, treat wetting fully after, steam fry, squeezing, acid value is the crude oil 59.7g of 1.24mgKOH/g.Under the equal conditions, the crude oil acid value of handling with antioxidant that Semen arachidis hypogaeae squeezed not is 3.4mgKOH/g.
Get in the small-sized round-bottomed flask that band that above-mentioned heavy fragrant crude peanut oil 50ml puts into 100ml stirs, add the solid alkali sorbent material 6.5g that forms by the basic anion exchange resin of 65% aluminum oxide, 10% ferric oxide, 5% lime carbonate, 5% zinc oxide, 5% magnesium oxide, 5% zirconium white and 5%.Stir 1h at normal temperatures, filter, collect filtrate and get heavy fragrant peanut oil 49.1ml, its acid value is 0.36mgKOH/g.
Embodiment 2
The abundant wetting 20kg vegetable seed of the aqueous solution that contains 0.02% composite antioxidant with 600g, vitamin-E in the composite antioxidant wherein: tea-polyphenol 80%: carotenoid 15%: 5%, treat wetting fully after, steam fry, squeezing, acid value is the crude oil 1.94kg of 1.82mgKOH/g.
Get in the round-bottomed flask that band that above-mentioned giving off a strong fragrance vegetable seed crude oil 700ml puts into 1000ml stirs, add the solid alkali sorbent material 112g that forms by the basic anion exchange resin of 40% aluminum oxide, 25% ferric oxide, 10% lime carbonate, 10% zinc oxide, 5% magnesium oxide, 5% zirconium white and 5%.Stir 1h at normal temperatures, filter, collect filtrate, get giving off a strong fragrance rapeseed oil 680ml, its acid value is 0.39mgKOH/g.
Embodiment 3
The abundant wetting 20kg Semen arachidis hypogaeae of the aqueous solution that contains 0.03% composite antioxidant with 700kg, vitamin-E in the composite antioxidant wherein: tea-polyphenol 40%: carotenoid 40%: 20%, treat wetting fully after, steam fry, squeezing, acid value is the crude oil 1.86kg of 2.15mgKOH/g.
Get in the round-bottomed flask that band that above-mentioned heavy fragrant crude peanut oil 700ml puts into 1000ml stirs, the solid alkali sorbent material 100g that adding is made up of the basic anion exchange resin of 40% aluminum oxide, 30% ferric oxide, 10% lime carbonate, 5% zinc oxide, 5% magnesium oxide, 5% zirconium white and 5%, stir 1h at normal temperatures, filter, collect filtrate, get heavy fragrant peanut oil 685ml, its acid value is 0.37mgKOH/g by analysis.
Embodiment 4
The abundant wetting 20kg vegetable seed of the aqueous solution that contains 0.03% composite antioxidant with 500g, vitamin-E in the composite antioxidant wherein: tea-polyphenol 60%: carotenoid 30%: 10%, treat wetting fully after, steam fry, squeezing, acid value is the crude oil 1.92kg of 1.23mgKOH/g.
Get in the round-bottomed flask that band that above-mentioned giving off a strong fragrance vegetable seed crude oil 700ml puts into 1000ml stirs, the solid alkali sorbent material 100g that adding is made up of the basic anion exchange resin of 30% aluminum oxide, 15% ferric oxide, 5% lime carbonate, 10% zinc oxide, 10% magnesium oxide, 10% zirconium white and 20%, stir 1h at normal temperatures, filter, collect filtrate, get giving off a strong fragrance rapeseed oil 683ml, its acid value is 0.54mgKOH/g by analysis.
Embodiment 5
The abundant wetting 200kg Semen arachidis hypogaeae of the aqueous solution that contains 0.04% composite antioxidant with 6kg, vitamin-E in the composite antioxidant wherein: tea-polyphenol 60%: carotenoid 35%: 5%, treat wetting fully after, steam fry, squeezing, acid value is the crude oil 18.37kg of 1.87mgKOH/g.
Get above-mentioned heavy fragrant crude peanut oil 5000ml and put in the reactor that 8000ml band stirs, add the solid alkali sorbent material 800g that forms by the basic anion exchange resin of 60% aluminum oxide, 15% ferric oxide, 5% lime carbonate, 5% zinc oxide, 5% magnesium oxide, 5% zirconium white and 5%.Stir 1.5h at normal temperatures, filter, collect filtrate, get heavy fragrant peanut oil 4878ml, its acid value is 0.49mgKOH/g.
Claims (3)
1, a kind of control method of heavy fragrant plant oil acid value is characterized in that comprising following technological process:
(1) the vegetables oil oilseeds is put in the aqueous solution that contains the 0.01-0.05% composite antioxidant fully wetting, steams then and fry squeezing, 2～6% of used composite antioxidant ingredients constitute vegetables oil oilseeds gross weight;
(2) with the solid alkali sorbent material grease after squeezing is handled, pressed the solid alkali sorbent material of vegetables oil weight adding 5～20%, at normal temperatures, stirred 0.5-2 hour, filter, collect filtrate, get heavy fragrant peanut oil;
(3) will handle vegetables oil and the solid alkali sorbent material of inactivation is with high-temperature roasting again after the clear water washing, promptly renewable, the regenerated maturing temperature is 400～1000 ℃, and roasting time is 1～3h, after the roasting, places drying conditions under preservation standby.
2, heavy fragrant plant oil acid value control method according to claim 1, it is characterized in that: composite antioxidant comprises the mixture of being made up of vitamin-E, tea-polyphenol, carotenoid, its raw material and parts by weight are: vitamin-E: 40-80 part, tea-polyphenol: 10-40 part, carotenoid: 5-20 part.
3, heavy fragrant plant oil acid value control method according to claim 1, it is characterized in that: described solid alkali sorbent material comprises the mixture of being made up of metal oxide and carbonate, basic anion exchange resin, its raw material and weight percentage are: aluminum oxide: 30～80%, ferric oxide: 10～30%, lime carbonate: 5～10%, zinc oxide: 5～15%, magnesium oxide: 5～10%, zirconium white: 5～10% and basic anion exchange resin: 5～30%, and the consumption of solid processing agent accounts for 5～20% of pending vegetables oil weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410078370 CN1616616A (en) | 2004-09-27 | 2004-09-27 | Control method for heavy fragrant plant oil acid value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410078370 CN1616616A (en) | 2004-09-27 | 2004-09-27 | Control method for heavy fragrant plant oil acid value |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1616616A true CN1616616A (en) | 2005-05-18 |
Family
ID=34765489
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410078370 Pending CN1616616A (en) | 2004-09-27 | 2004-09-27 | Control method for heavy fragrant plant oil acid value |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1616616A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524431A (en) * | 2010-12-28 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Red bean polyphenols or red bean polyphenols complex formula edible oil and preparation method thereof |
| CN101715839B (en) * | 2009-11-26 | 2013-08-28 | 张同舒 | Method for manufacturing peanut oil and equipment thereof |
| CN104322719A (en) * | 2014-10-27 | 2015-02-04 | 齐鲁工业大学 | Method for preventing peony seed oil from oxidization by using walnut production wastes |
| CN108384635A (en) * | 2018-02-27 | 2018-08-10 | 江苏金洲粮油食品有限公司 | A kind of efficient linseed oil extractant |
| CN108410574A (en) * | 2018-02-27 | 2018-08-17 | 江苏金洲粮油食品有限公司 | A kind of high efficiency corn oil extractant |
| CN108998207A (en) * | 2018-08-07 | 2018-12-14 | 河南正花食品集团有限公司 | A kind of oil expression method preventing peanut oxidative rancidity |
| CN109054995A (en) * | 2018-07-16 | 2018-12-21 | 任小林 | A kind of oil expression method of wild pepper seed |
-
2004
- 2004-09-27 CN CN 200410078370 patent/CN1616616A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715839B (en) * | 2009-11-26 | 2013-08-28 | 张同舒 | Method for manufacturing peanut oil and equipment thereof |
| CN102524431A (en) * | 2010-12-28 | 2012-07-04 | 丰益(上海)生物技术研发中心有限公司 | Red bean polyphenols or red bean polyphenols complex formula edible oil and preparation method thereof |
| CN104322719A (en) * | 2014-10-27 | 2015-02-04 | 齐鲁工业大学 | Method for preventing peony seed oil from oxidization by using walnut production wastes |
| CN108384635A (en) * | 2018-02-27 | 2018-08-10 | 江苏金洲粮油食品有限公司 | A kind of efficient linseed oil extractant |
| CN108410574A (en) * | 2018-02-27 | 2018-08-17 | 江苏金洲粮油食品有限公司 | A kind of high efficiency corn oil extractant |
| CN109054995A (en) * | 2018-07-16 | 2018-12-21 | 任小林 | A kind of oil expression method of wild pepper seed |
| CN108998207A (en) * | 2018-08-07 | 2018-12-14 | 河南正花食品集团有限公司 | A kind of oil expression method preventing peanut oxidative rancidity |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cervantes‐Paz et al. | Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses | |
| CN101880596A (en) | Method for preparing oil at low temperature | |
| CN104706821B (en) | A kind of health-care camellia oil | |
| Ramadan et al. | Oil extractability from enzymatically treated goldenberry (Physalis peruviana L.) pomace: range of operational variables | |
| CN102766530A (en) | Method for extracting phospholipid-rich krill oil from Antarctic krill | |
| CN103193751A (en) | Method for continuously extracting active ingredients from grape seeds | |
| CN103461541B (en) | Sesame oil with calcium supplement and health care functions | |
| CN106800971A (en) | The method that raw material blending joint pressure-difference and puffing prepares camellia seed oil | |
| CN102936533A (en) | Method for refining silybum marianum seed oil by enzymic-method degumming | |
| CN104095082B (en) | A kind of health-care peony seed ready-mixed oil and preparation method thereof | |
| CN1616616A (en) | Control method for heavy fragrant plant oil acid value | |
| Rajan et al. | Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report | |
| CN105107472B (en) | A kind of cellulose base aliphatic acid adsorbent and preparation method | |
| CN102613639B (en) | Apple processing method based on separation before squeezing | |
| CN102533436A (en) | Method for processing health-care camellia oil | |
| CN104611131A (en) | Low-temperature refining method for pressed rapeseed oil | |
| CN102240055A (en) | Onion juice beverage | |
| CN108753443A (en) | A kind of preparation method of rapeseed oil | |
| Ledesma‐Escobar et al. | Coverage exploitation of by‐products from the agrofood industry | |
| Ogbonnaya et al. | Vitamin and carotenoid composition of raw and decoctions of water leaf (Talinum triangulare) | |
| CN1369290A (en) | 'Yizhi' capsule for brain health | |
| CN103695158B (en) | Lycium seed oil extracting agent | |
| CN1593582A (en) | Bitter free gingko leaf product and its preparation process | |
| CN104705426A (en) | Processing method of antioxidant refined tea-seed oil | |
| CN111909776A (en) | Method for efficiently preparing peony seed oil and obtained peony seed oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |