Method for fine processing of walnut oil

Abstract

The invention discloses a method for fine processing of walnut oil. The method is characterized in that the method comprises the steps of squeezing of walnut oil, wherein walnut kernels are screened, smashed, steamed and boiled and squeezed, and virgin walnut oil is prepared; dehydration and dephosphorization, wherein the walnut oil is poured into a reaction kettle to be subjected to dephosphorization reaction, the dephosphorized walnut oil is put into the reaction kettle and subjected to dehydration, and discharged moisture is collected through a condensation pipe; dewaxing and degreasing, wherein a sodium hydroxide solution is added into the dehydrated and dephosphorized walnut oil in the reaction kettle, stirred, mixed, and heated; decoloration, wherein activated clay is added into the dehydrated and dephosphorized walnut oil, subjected to ultrasonic wave vibration and mixing, and then subjected to magnetization treatment by using a magnetizer; fine filtration, wherein the decolorized walnut oil is put into a vacuum tank and subjected to heating refining, cooled and filtered by using a filter screen.

Description

technical field [0001] The invention belongs to the technical field of walnut deep processing, and in particular relates to a method for finishing walnut oil. Background technique [0002] Walnut oil is rich in protein, unsaturated fatty acid, linoleic acid, trace elements, phospholipids, yellow phosphorus, vitamins and other nutrients, among which the unsaturated fatty acid content is as high as 93%, and it is rich in linoleic acid and flax The oil component has a good preventive function on cardiovascular and cerebrovascular diseases, cancer and senile dementia. At present, the output of walnut oil in western developed countries has surpassed that of olive oil and has become the main edible oil variety; long-term consumption of walnut oil can improve the body's immunity , improve the microcirculation system and expand blood vessels, can effectively reduce cholesterol and blood sugar, and it also has the effects of regulating cholesterol, nourishing the brain, protecting th...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the pressed walnut oil contains phospholipids, and oxidation reaction will occur in long-term storage, and small black spots will appear, affecting the quality and taste of walnut oil, while the water contained in the oil provides a growth environment for microorganisms , reducing the shelf life of walnut oil; walnut oil also contains a small amount of waxy components, which will lead to a decrease in the transparency and taste of walnut oil, and affect the absorption and utilization of nutrients in walnut oil; in addition, there will be The infiltration of impurities and plant pigment components makes the processed walnut oil poor in transparency, impure in color, and has a strong bitter taste, which has a great impact on the appearance, quality and taste of walnut oil