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Production method of strongly-fragrant type rapeseed oil

A production method and technology of rapeseed oil, applied in the direction of fat oil/fat production, fat generation, edible oil/fat, etc., can solve the problems of oil protein denaturation, etc., and achieve the effect of reducing moisture, removing grease smell, and good oil quality

Inactive Publication Date: 2017-12-19
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Rapeseed oil, referred to as "vegetable oil", is one of the main oil plants in my country. It is mainly obtained from the seeds of the cruciferous plant Brassica (rape), and its main production areas are in the Yangtze River Basin, Southwest and Northwest China; Brownish-yellow, with a certain pungent smell, people generally call it "green smell"; for rapeseed oil processing, the general production process of strong-flavored rapeseed oil, its strong-flavor flavor substances are mainly formed in the high-temperature steaming and frying process of oil plants, but oil plants There are certain disadvantages in the high-temperature steaming and frying process. Long-term high-temperature steaming and frying will not only cause the denaturation of oil protein, but also may produce some harmful substances, such as 3,4-benzopyrene, etc.

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  • Production method of strongly-fragrant type rapeseed oil

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preparation example Construction

[0022] Step 1. Preparation of rapeseed cake raw materials and rapeseed crude oil: clean the rapeseed, remove impurities and condition it, press it and filter to obtain the rapeseed cake and rapeseed crude oil, then put the rapeseed cake in a pot and stir-fry. The stir-frying temperature is 120-135°C, and the stir-frying time is 5-10 minutes. After stirring, the rapeseed cake raw material with a particle size of 60-80 meshes is obtained through sieving; among them, the moisture content of the rapeseed after impurity removal and conditioning is 16-16 18%, the moisture content in the rapeseed cake raw material is 6-8%, the residual oil content is 8-10%, the moisture and volatile matter of the rapeseed crude oil are ≤0.20 (%), and the insoluble impurities are ≤0.20 ( %), acid value ≤ 4.0 (mg / g), peroxide value ≤ 7.5 (mmol / kg).

[0023] Step 2, enzymatic hydrolysis: mix the raw materials of rapeseed cake and water according to the ratio of material to liquid: 1g: 3 ~ 5mL to obtain ...

Embodiment 1

[0028]Clean the rapeseed, remove impurities and condition it, squeeze it and filter it to get the rapeseed cake and rapeseed crude oil, then put the rapeseed cake in a pot and stir fry at a temperature of 120°C for 5 minutes. After sieving, the raw material of rapeseed cake with a particle size of 60 meshes was obtained; wherein, the moisture content of the rapeseed after impurity removal and conditioning was 16%, the moisture content in the raw material of rapeseed cake was 6%, and the residual oil content was 8%. . Mix the raw materials of rapeseed cake and water according to the material-to-liquid ratio of 1g: 3mL to obtain a mixed solution, and add a compound enzyme for enzymolysis. In the first stage, add sodium hydroxide solution to adjust the pH to 8.0, and perform the enzymolysis reaction at a temperature of 40°C 30 minutes; in the second stage, adjust the pH to 8.6, and perform the enzymolysis reaction at a temperature of 50°C for 60 minutes; in the third stage, adjus...

Embodiment 2

[0030] Clean the rapeseed, remove impurities and condition it, squeeze it and filter it to get the rapeseed cake and rapeseed crude oil, then put the rapeseed cake in a pot and stir fry at a temperature of 135°C for 10 minutes. After sieving, the raw material of rapeseed cake with particle size of 80 meshes is obtained; wherein, the moisture content of the rapeseed after impurity removal and conditioning is 18%, the moisture content of the raw material of rapeseed cake is 8%, and the residual oil content is 10% . Mix rapeseed cake raw materials and water according to the ratio of material to liquid: 1g: 5mL to obtain a mixed solution, and add compound enzymes for enzymolysis. In the first stage, add sodium hydroxide solution to adjust the pH to 8.4. Enzymolysis reaction for 60 minutes; second stage, adjust pH to 9.0, enzymolysis reaction at 55°C for 90 minutes; third stage, adjust pH to 8.6, enzymolysis reaction at temperature 50°C for 120 minutes, wait for enzymolysis reactio...

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Abstract

The invention discloses a production method of strongly-fragrant type rapeseed oil. The production method comprises the following steps: (1) preparing rapeseed cake materials and rapeseed crude oil; (2) mixing the rapeseed cake materials and water uniformly to prepare mixed liquid, adding a complex enzyme for enzymolysis, carrying out enzyme-deactivating treatment after enzymolysis reaction is ended to obtain complex-enzyme enzymolysis liquid; (3) carrying out rotary-evaporation treatment on the complex-enzyme enzymolysis liquid to obtain concentrated enzymolysis liquid; (4) uniformly mixing the concentrated enzymolysis liquid and the rapeseed crude oil and heating, continuously stirring to carry out Maillard reaction, carrying out cooling and centrifugation after reaction is finished to obtain the rapeseed crude oil to be refined; and (5) carrying out hydrating treatment on the rapeseed crude oil to be refined to obtain finished strongly-fragrant type rapeseed oil. The production method disclosed by the invention has the advantages of simple and safe process, good oil quality and high oil yield.

Description

technical field [0001] The invention relates to the technical field of oil processing methods, in particular to a method for producing strong-flavor rapeseed oil. Background technique [0002] Rapeseed oil, referred to as "vegetable oil", is one of the main oil plants in my country. It is mainly obtained from the seeds of the cruciferous plant Brassica (rape), and its main production areas are in the Yangtze River Basin, Southwest and Northwest China; Brownish-yellow, with a certain pungent smell, people generally call it "green smell"; for rapeseed oil processing, the general production process of strong-flavored rapeseed oil, its strong-flavor flavor substances are mainly formed in the high-temperature steaming and frying process of oil plants, but oil plants There are certain disadvantages in the high-temperature steaming and frying process. Long-term high-temperature steaming and frying will not only cause denaturation of oil protein, but also may produce some harmful subs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/02C11B1/06C11B3/00A23D9/02
CPCA23D9/02C11B1/025C11B1/04C11B1/06C11B3/00
Inventor 张四红姜敏杰何东平何功良胡传荣董国华雷芬芬吴建宝刘家伟
Owner WUHAN POLYTECHNIC UNIVERSITY
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