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Method of extracting salvia hispanica seed grease

A technology of chia sage and chia tail, applied in the direction of fat oil/fat production, fat production, etc., can solve the problems of low oil yield, linolenic acid deterioration, etc., and achieve high oil yield, low pressing temperature, The effect of increasing oil yield

Inactive Publication Date: 2017-11-07
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a kind of low equipment investment, no solvent pollution, high production efficiency, aiming at the problem that the linolenic acid in the oil is easily deteriorated by high temperature pressing in the prior art, and the oil yield is low in the conventional method. Method for extracting chia seed oil with high efficiency and improved oil quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1. Soak the cleaned chia seeds in warm water (40°C) 5 times the size of the seeds, stir once every 10 minutes, and after 30 minutes, use a drying device with a 24-mesh filter at 15,000 rpm The speed will shake off the gel. Gel retains raw materials that can be used in natural thickeners. Repeat the above process once, and dry the degummed chia seeds until the water content is 8% for later use.

[0017] 2. Cold-press the degummed chia seeds with a low-temperature screw oil press at a temperature of 45°C, a pressure of 3.5 MPa, and a speed of 40 rpm. Crude oil is cold-pressed and precipitated and filtered to obtain virgin oil. .

[0018] 3. The cold-pressed cake is soaked in water at a ratio of 1:6 (by weight) for 2 hours, refined, and filtered to remove slag.

[0019] 4. Keep the filtered slurry at 55°C, add 1% food-grade neutral protease (Neutrase), shake for 6 hours, add HCL to adjust the pH value to 6.0, add 1% food-grade compound cellulase, and shake for 6 hours ...

Embodiment 2

[0022] 1. Soak the cleaned Chia seeds in warm water (55°C) that is 5 times the size of the seeds, stir once every 5 minutes, and after 20 minutes, use a drying device with a 30-mesh filter at 15,000 rpm The speed will shake off the gel. Repeat the above process once, and dry the degummed chia seeds until the water content is 8% for later use.

[0023] 2. Cold-press the degummed chia seeds with a low-temperature screw oil press at a temperature of 45°C, a pressure of 3.5 MPa, and a speed of 40 rpm. Crude oil is cold-pressed and precipitated and filtered to obtain virgin oil. .

[0024] 3. The cold-pressed cake is soaked in water at a ratio of 1:5 for 2 hours, refined, and filtered to remove slag.

[0025] 4. Keep the filtered slurry at 55°C, add 1% food-grade neutral protease (Neutrase), shake for 5 hours, add HCL to adjust the pH value to 5.5, add 1% food-grade compound cellulase, and shake for 5 hours hour, let it stand for 1 hour, take the upper milky liquid and centrifug...

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Abstract

A method of extracting salvia hispanica seed grease comprises the following steps: soaking salvia hispanica seeds into warm water for a period; then removing gel from the surface of salvia hispanica seeds by a spin-dry facility; carrying out cold pressing in a low temperature spiral oil press to obtain crude oil, precipitating and filtering the crude oil to obtain virgin oil; adding water into cold-pressing cakes according to a ratio of cold-pressing cakes to water of 1:5-1:8, soaking cold-pressing cakes for 2 hours, grinding cold-pressing cakes, filtering to remove residues, maintaining the temperature of the filtrate in a range of 45 to 55 DEG C, adding filtrate into food grade neutral proteins, shaking 5 to 10 hours, adding HCl to adjust the pH value to 5.5-6.0, adding food grade composite cellulase, shaking 5 to 10 hours, allowing the system to stand still for one hour, subjecting the upper layer emulsion to centrifugation, which lasts for 30 minutes, and mixing the virgin oil and the oil obtained through enzymatic hydrolysis and centrifugation to obtain the final finished oil. The provided method has the advantages that the equipment investment is low, the solvent is not polluted, the yield is increased, and the grease quality is improved.

Description

technical field [0001] The invention relates to chia seeds, in particular to a method for extracting chia seed oil. Background technique [0002] Chia belongs to the Labiatae family, an annual herb native to southern Mexico and northern Guatemala. Prior to 1492, the Aztecs of Mexico considered chia a crop, medicine and pigment. At present, the cultivation of chia is widely promoted in some countries. Chia is considered another crop of diversification and economic stability in the northwestern part of Argentina. Chia seeds have about 30 grams of oil / seed weight 100 grams, chia seed oil is rich in polyunsaturated fatty acids, especially linolenic acid (54-67%) and linoleic acid (12-21% ), which is of great benefit to human and animal health. [0003] In the international health sector, the production of these unsaturated fatty acids has high quality requirements. Differences in raw material preparation and seed oil recovery processes may have different effects on cell str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/00C11B1/04
CPCC11B1/00C11B1/04C11B1/06
Inventor 胡忠红陈智勇
Owner HUNAN AGRICULTURAL UNIV
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