A kind of processing method of high stability flavor type kenaf oil

A technology with high stability and processing method, applied in the direction of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc., can solve the problem of insufficient stability of kenaf seed oil, difficulty in processing kenaf seed, low production cost, etc. problems, to achieve the effect of reducing bad flavor, unique and pleasant flavor, and enhancing stability

Active Publication Date: 2021-04-20
HENAN UNIVERSITY OF TECHNOLOGY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of difficult processing of kenaf seeds, insufficient stability of kenaf seed oil and poor flavor, the purpose of the present invention is to provide a processing method of high-stability flavor type kenaf seed oil, and the kenaf seed oil obtained by the method is It has the characteristics of high oil yield, good storage and high temperature resistance stability, pleasant flavor, low production cost, safe to eat, etc.

Method used

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  • A kind of processing method of high stability flavor type kenaf oil

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Experimental program
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Effect test

Embodiment 1

[0024] A processing method of high stability flavor type kenaf oil, comprising the following steps:

[0025] (1) Kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 2%, and the impurity content is 0.5%.

[0026] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 5%, the moisture content of the seed coat is quickly adjusted to 15% by direct steam. Use a disc sheller to peel the shells, and separate the shells and kernels through screening and winnowing.

[0027] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.2 mm.

[0028] (4) Under the action of direct steam, the moisture content of the blank is adjusted to 22%, and the temperature is raised to 100°C; the seeds are fried with a microwave seed frying machine for 7 minutes, so that the moisture content of the blank is reduced to 6%, and the d...

Embodiment 2

[0033] (1) Kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 1%, and the impurity content is 1%.

[0034] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 8%, the moisture content of the seed coat is quickly adjusted to 12% by direct steam. The disc shelling machine is used for shelling, and the shell and kernel are separated by screening and winnowing.

[0035] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.4 mm.

[0036] (4) Under the action of direct steam, adjust the moisture content of the blank to 18%, and raise the temperature to 95°C; fry the seeds with a frying machine for 5 minutes to reduce the moisture content of the blank to 8%, and control the discharge temperature at 110°C.

[0037] (5) In the frying pan of the press machine, further adjust the water content to 5%, and af...

Embodiment 3

[0041] (1) Pretreatment of raw materials: kenaf seeds require mature and plump kernels. After cleaning (screening, winnowing, magnetic separation), the proportion of damaged kernels is 1.5%, and the impurity content is 0.2%.

[0042] (2) After the kenaf seeds are dried in a drying oven until the moisture content of the whole seeds is 7%, the moisture content of the seed coat is quickly adjusted to 14% by direct steam. The disc shelling machine is used for shelling, and the shell and kernel are separated by screening and winnowing.

[0043] (3) The separated kenaf seeds are softened and rolled in a rolling mill with a thickness of 0.3 mm.

[0044] (4) Under the action of direct steam, adjust the moisture content of the blank to 20%, and raise the temperature to 98°C; fry the seeds with a frying machine for 10 minutes to reduce the moisture content of the blank to 5%, and control the discharge temperature at 112°C.

[0045] (5) In the frying pan of the press machine, further ad...

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Abstract

A processing method of high-stability flavored kenaf seed oil, characterized in that: after the kenaf seeds are cleaned, they are dried and steam-wetted to achieve differential adjustment of the water content of the skin and kernel, and the shearing process of the sheller , Under the action of kneading, the peeling is realized. The separated kenaf seeds are rolled, steamed and fried with high-moisture microwave to destroy the cell structure and passivate biological enzymes; after refining the kenaf seed crude oil squeezed out by the press, heat it to an appropriate temperature and add flavoring substances to adjust the redness. Flavored with hempseed oil. Compared with the existing method, the present invention has the following advantages: the method provided by the present invention is scientific and reasonable, the equipment is simple, and the oil yield is high; the obtained kenaf seed oil has good storage and high temperature resistance stability, pleasant flavor, and is safe to eat Features.

Description

technical field [0001] The invention relates to a processing method of high-stability flavor type kenaf seed oil, which belongs to the field of oil processing. Background technique [0002] Kenaf (Hibiscus cannabinus) belongs to the Malvaceae Hibiscus crop, which has the characteristics of drought tolerance, salt-alkali tolerance, barren tolerance, and easy cultivation. Kenaf is widely planted in my country's Huanghuaihai region, Yangtze River Basin and southern regions. The planting of kenaf in my country is mainly to obtain the fiber on the stem of the plant, and the utilization of other parts is seldom. [0003] The fruit of kenaf is a capsule, the ovary is divided into 5 chambers, and each chamber has 4-5 seeds. Kenaf seeds, the seeds of kenaf, are drop-shaped, about 6.5mm long and 4mm wide. Kenaf seeds contain 21% to 27% oil. It is reported that the yield of kenaf seeds is 1000~1500 kg / hm 2 , comparable to soybean yield. The planting area of ​​kenaf in my country ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/04C11B1/08C11B3/00C11B3/02A23D9/007
CPCA23D9/007C11B1/04C11B1/08C11B3/001C11B3/008C11B3/02
Inventor 张振山谢庆方汪学德纪俊敏
Owner HENAN UNIVERSITY OF TECHNOLOGY
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