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Method for preparing twice-squeezed rice bran oil pure in flavor

A technology of rice bran oil and crude rice bran oil, which is applied in the fields of fat oil/fat refining, fat oil/fat production, fat production, etc. It can solve the problems of solvent residue, low oil yield, high cost, etc., to extend the shelf life and improve the oil yield , Reduce the effect of mechanical energy loss

Inactive Publication Date: 2016-05-04
BENGBU QIONGHUAI GRAIN & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as people pay more and more attention to healthy life, the balanced ratio of oleic acid and linoleic acid contained in rice bran oil and rich micronutrient elements are increasingly concerned. Low oil yield, high cost, or due to the problem of solvent residue, cannot be used as a method for preparing edible rice bran oil.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The preparation method of a kind of flavor pure twice-pressed rice bran oil that the present invention proposes comprises the following steps:

[0034] S1. After the rice bran is cleaned and sorted, crushed, passed through a 30-mesh sieve, then sprayed with water to moisten, and left to stand until the water content of the rice bran is 12 wt% to obtain material A;

[0035] S2, subject material A to microwave treatment to obtain material B, the microwave power is 1200w, and the microwave treatment time is 2min; during the microwave treatment process, the material A is continuously turned;

[0036] S3. Raise the temperature of material B to 53° C., and after standing for 2 hours, make rice bran cake, and then perform the first pressing to obtain rice bran crude oil C and dregs D; the pressure of the first pressing is 30 MPa;

[0037] S4. After uniformly mixing the material dregs D and the mixed aroma enhancing materials, put them into the frying equipment with a temperatu...

Embodiment 2

[0045] The preparation method of a kind of flavor pure twice-pressed rice bran oil that the present invention proposes comprises the following steps:

[0046]S1. Cleaning and sorting the rice bran, crushing, passing through a 20-mesh sieve, then spraying and wetting with water, and standing until the water content of the rice bran is 14wt% to obtain material A;

[0047] S2, subject material A to microwave treatment to obtain material B, the microwave power is 1100w, and the microwave treatment time is 3min; during the microwave treatment process, the material A is continuously turned;

[0048] S3. Raise the temperature of material B to 50° C., and after standing still for 2.5 hours, make rice bran cake, and then perform the first pressing to obtain rice bran crude oil C and dregs D; the pressure of the first pressing is 35 MPa;

[0049] S4. After uniformly mixing the material dregs D and the mixed aroma enhancing materials, put them into a frying equipment with a temperature o...

Embodiment 3

[0057] The preparation method of a kind of flavor pure twice-pressed rice bran oil that the present invention proposes comprises the following steps:

[0058] S1. After cleaning and sorting the rice bran, crush it, pass through a 30-mesh sieve, then spray it with water to moisten it, and let it stand until the water content of the rice bran is 12.5 wt% to obtain material A;

[0059] S2, subject material A to microwave treatment to obtain material B, the microwave power is 1160w, and the microwave treatment time is 2.5min; during the microwave treatment process, the material A is continuously turned;

[0060] S3. Raise the temperature of material B to 53° C., and after standing still for 2.2 hours, make rice bran cake, and then perform the first pressing to obtain rice bran crude oil C and dregs D; the pressure of the first pressing is 32 MPa;

[0061] S4. After uniformly mixing the material dregs D and the mixed aroma enhancing materials, put them into the frying equipment wit...

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Abstract

The invention discloses a method for preparing twice-squeezed rice bran oil pure in flavor. The method includes the following steps that rice bran is smashed and screened after being cleaned and sorted, and the rice bran is wetted with water in a spraying mode and stands still to obtain a material A; the material A is subjected to microwave processing to obtain a material B; the material B is heated, stands still, is manufactured into a rice bran cake and then is squeezed for the first time to obtain crude rice bran oil C and residues D; the residues D and a mixed flavoring material are mixed evenly and put into a frying device, the mixture is squeezed for the second time after being fried to obtain crude rice bran oil E and residues F; the crude rice bran oil C and the crude rice bran oil E are mixed evenly and then cooled, heat preservation is conducted, and then filtering and impurity removal are conducted to obtain raw rice bran oil; the raw rice bran oil is subjected to deguming, deacidification, decoloration and deodorization to obtain refined rice bran oil.

Description

technical field [0001] The invention relates to the technical field of rice bran oil, in particular to a preparation method of double-pressed rice bran oil with pure flavor. Background technique [0002] Rice bran oil, a by-product obtained during rice processing, is called rice bran oil after pressing or leaching. It is mostly used to make industrial raw materials such as feed, soap, hardened oil, glycerin, and paint resin. However, as people pay more and more attention to healthy life, the balanced ratio of oleic acid and linoleic acid contained in rice bran oil and rich micronutrient elements are increasingly concerned. Low oil yield, high cost, or due to the problem of solvent residue, can not be used as a method for preparing edible rice bran oil. Relatively speaking, as a relatively safe process, the pressing method should be more widely used. How to optimize the traditional pressing process, reduce costs, and increase oil yield has become the focus of current researc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06C11B3/00C11B3/10C11B3/02
CPCC11B1/04C11B1/06C11B3/001C11B3/008C11B3/02C11B3/10
Inventor 宋代江方厚凯
Owner BENGBU QIONGHUAI GRAIN & OIL
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