The invention belongs to the field of
food processing, and particularly relates to a 9C production method of functional edible
vegetable oil. The production method comprises the following steps: cleaning, shelling and crushing an oil material, squeezing the oil material by an ultrasonic aqueous enzymatic method to prepare oil, centrifugally separating, degumming by a cold
separation method, dewaxing, ultrasonically esterifying and deacidifying by
enzyme, dehydrating, carrying out adsorbing and decolorizing, deodorizing by molecular
distillation, deacidifying, and filtering. According to the invention, the finished product functional
edible oil is obtained through nine key control points from raw materials; and in order to guarantee the quality of
grease, the whole
processing procedure is not subjected to ultra-high
temperature treatment, so that harmful substances such as
benzopyrene, polymers and the like of the
grease are reduced to the maximum extent, oil loss is reduced,
energy consumption is reduced, the
grease yield is high, the color is light,
pollution of acid-base chemical reagents is avoided, and the
natural property of grease is reserved to the greatest extent.