Low-temperature physical refining method for rapeseed oil with aromatic flavor

Abstract

A low-temperature physical refining method for rapeseed oil with an aromatic flavor comprises the following steps that firstly, low-temperature water hydration is carried out, wherein crude oil is sufficiency stirred, added with brine, stirred and subjected to heat preservation standing settling, oil foots are excluded, and hydrated pure oil is obtained; secondly, water absorbing and drying are carried out, wherein rapeseed cake powder is added into the hydrated pure oil, stirring and filtering are carried out, and degummed oil is obtained; thirdly, dehydration is carried out, wherein the degummed oil is pumped into a dehydration tank, then dry inert gas is introduced, the pumped-out inert gas containing moisture is then subjected to cooling and dehydration, circulation operation is carried out, and then dehydrated oil is obtained; fourthly, refrigerating dewaxing is carried out, wherein the dehydrated oil is cooled and pumped into a grain oil glowing tank, a filter aid is added, stirring is carried out with the oil temperature maintained, filtering is carried out, and the rapeseed oil is prepared. The finished oil prepared from the method is mellow in flavor, the phospholipid content, high-melting-point impurity content and water content are low, the appearance quality and flavor at the low temperatures are stable, sediment cannot be generated, and the level-four standard of GB 1536-200 is met; the method is simple, heating is not needed in the refining process, the temperature is low, and energy consumption is low.

Description

technical field [0001] The invention relates to a method for refining rapeseed oil, in particular to a low-temperature physical refining method for rapeseed oil with strong aroma flavor. Background technique [0002] With the prosperity of the country's economy and the continuous improvement of people's living standards, the concept of diet has also undergone tremendous changes, from food and clothing to nutrition and health care. The rapeseed oil production technology has developed from pressing with shells, to shelling and pressing, and then to today's new technology of frying seeds and pressing to produce strong-flavored rapeseed oil. Luzhou-flavored rapeseed oil is deeply loved by consumers who love strong-flavored rapeseed oil because of its unique smell, rich aroma and smooth taste. [0003] The formation of aroma oil flavor is mainly caused by the physical and chemical reaction of the protein, reducing sugar and lipid contained in the oil after the oil is roasted at ...

AI Technical Summary

Problems solved by technology

However, crude oil contains too many impurities that are not conducive to health, so it cannot be eaten directly, it must be refined before it can be eaten

[0004] At present, there are those who directly refine rapeseed oil in its production, such as CN102942989B discloses a rapeseed oil production process, which is to add about 20% of water at a temperature of 60-70 ° C, and repeatedly wash the oil with water. After separation, the net first-ground rapeseed oil is obtained through the decolorization process. In this technical scheme, maintaining the process temperature not only consumes energy, but also causes emulsification after repeated washing, and a decolorization process must be added; CN104531339A discloses A kind of three-stage double-low rapeseed oil and its preparation method, which adopts hot brine hydration, two cake powder adsorption and refrigerant sedimentation to remove phospholipids, but only 77.5-85.6% of phospholipids can be removed

[0005] In addition, there are also special studies on the refining of rapeseed crude oil. For example, CN104694243A discloses a preparation method of fragrant rapeseed oil, which is to grow crystals at 20-25°C for 8-20 hours, freeze and filter, and then pass through 10 ~15°C crystal growth for 12 to 24 hours, freeze and filter, but finally can only achieve the effect of moisture ≤ 0.2%, phospholipid ≤ 50ppm; CN103215123B discloses a simple degumming method for fragrant rapeseed oil, which is to use degumming The method of adsorbent removes colloidal impurities such as phospholipids and proteins. Although the technical solution is simple, degumming adsorbent, as a chemical additive, has the risk of residual heavy metals and other harmful substances; CN102041168B discloses a refined rapeseed oil The method is to achieve the purpose of dephosphorization by adding edible salt, edible alkali, Tween 80 and Tween 60 aqueous solution at a high temperature of 90 to 110 ° C, and obtain the refined oil through the decolorization process.

Maintaining the process temperature not only consumes energy, but also easily causes loss of oil flavor and oxidation. Due to the complex composition of the dephosphorization solution, it is necessary to increase the decolorization process to achieve the standard; CN104611131A discloses a low-temperature refining method for pressed rapeseed oil, which is Weakly alkaline salt solution is added to crude oil, and cake powder is added to absorb at room temperature. However, this technical solution does not consider that after adding lye, the formed soap particles will have a serious impact on the flavor of the oil and lead to a decrease in the yield of finished oil. The problem

[0006] The strong-flavored rapeseed oil prepared by the above methods only considers the removal of phospholipids and other colloids, but does not consider the removal of waxes. Due to the high melting point impurities such as waxes and high residual moisture, the finished oil During the storage process, turbidity or flocculent suspended matter will appear when encountering low temperature. After a long period of storage, brown sediment will appear at the bottom, which seriously affects the appearance quality of the product. At the same time, although some methods use dehydration technology, the residual water The rate is controlled according to the standard of the fourth-grade vegetable oil in the GB1536-2004 national standard. However, the national standard does not require clarification and transparency for the fourth-grade vegetable oil. The moisture only needs to be ≤0.2%. High moisture will easily cause oil hydrolysis and rancidity, which not only causes sourness value rises, and seriously affects the flavor stability of the finished oil. To achieve clarity and transparency without causing oil hydrolysis and rancidity, the standard of first-grade rapeseed oil moisture ≤ 0.05% is required.

The rapeseed oil with strong fragrance and flavor produced by the prior art all has the phenomenon of unstable product quality