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Fragrance-locking and freshly squeezed method of rapeseed oil and rapeseed oil

A technology of rapeseed oil and aroma lock, which is applied in the direction of edible oil/fat, fat oil/fat production, fat oil/fat refining, etc. It can solve the problems of poor quality of rapeseed oil and achieve rich and delicious taste, dripping fragrance , unique flavor effect

Inactive Publication Date: 2018-09-21
杨占红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of rapeseed oil obtained by this process is poor, and the aroma and umami taste are quickly released

Method used

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  • Fragrance-locking and freshly squeezed method of rapeseed oil and rapeseed oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A method for freshly squeezing rapeseed oil for locking fragrance of the present invention comprises the following steps:

[0032] 1) Soak the fresh rapeseed in water at a temperature of 45°C for 5 minutes, then remove the fresh rapeseed and drain the water;

[0033] 2) Stir-fry the fresh rapeseed after draining the water, the stir-frying temperature is controlled at 130°C, and the stir-fry time is 50 minutes, until the fresh rapeseed can be easily crushed into powder, and the powder color is dark yellow;

[0034] 3) Air-dry the fried rapeseed and smoke until it cools down to normal temperature;

[0035] 4) The fresh rapeseeds after airing and smoking are pulverized in the first airtight environment, and the particle size of the pulverization is controlled at 25 mesh. During the pulverization process, the pressure in the first airtight environment is kept at 1.2-1.5 standard atmospheric pressure;

[0036] 5) Wrap the pulverized fresh rapeseed with fresh straw to make ...

Embodiment 2

[0040] A method for freshly squeezing rapeseed oil for locking fragrance of the present invention comprises the following steps:

[0041] 1) Soak the fresh rapeseed in water at a temperature of 47°C for 8 minutes, then remove the fresh rapeseed and drain the water;

[0042] 2) Stir fry the drained fresh rapeseed, control the stir fry temperature at 135°C, and stir fry for 40 minutes, until the fresh rapeseed can be easily crushed into powder, and the powder color is dark yellow;

[0043] 3) Air-dry the fried rapeseed and smoke until it cools down to normal temperature;

[0044] 4) The fresh rapeseed after drying the seeds and raising the smoke is pulverized in the first closed environment, and the particle size of the pulverization is controlled at 30 mesh. During the pulverization process, the pressure in the first closed environment is kept at 1.2-1.5 standard atmospheric pressure;

[0045] 5) Wrap the crushed fresh rapeseed with fresh straw to make a cake, put the wrapped...

Embodiment 3

[0049] A method for freshly squeezing rapeseed oil for locking fragrance of the present invention comprises the following steps:

[0050] 1) Soak the fresh rapeseed in water with a temperature of 50°C for 10 minutes, then remove the fresh rapeseed and drain the water;

[0051] 2) Stir-fry the fresh rapeseed after draining the water, control the stir-frying temperature at 140°C, and stir-fry for 30 minutes, until the fresh rapeseed can be easily crushed into powder, and the powder color is dark yellow;

[0052] 3) Air-dry the fried rapeseed and smoke until it cools down to normal temperature;

[0053] 4) The fresh rapeseed after drying the seeds and raising the smoke is crushed in the first closed environment, and the particle size of the crushed powder is controlled at 35 mesh. During the crushing process, the pressure in the first closed environment is kept at 1.2-1.5 standard atmospheric pressure;

[0054] 5) Wrap the pulverized fresh rapeseed with fresh straw to make a ca...

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Abstract

The invention discloses a fragrance-locking and freshly squeezed method of rapeseed oil. The fragrance-locking and freshly squeezed method comprises the following steps: firstly, putting fresh rapeseeds into water for soaking; secondly, carrying out stir frying on the fresh rapeseeds and controlling the stir frying temperature at 130 to 140 DEG C; thirdly, drying and smoking the stir fried fresh rapeseeds; fourthly, crushing the dried and smoked fresh rapeseeds in a first airtight environment, and controlling the crushing particle size within 25 to 35 meshes; in the crushing process, keeping the pressure in the first airtight environment at 1.2 to 1.5 standard atmospheric pressure; fifthly, coating the crushed fresh rapeseeds with fresh straws to obtain material cakes, putting the materialcakes into a water steamer for steaming and enabling the water content of the material cakes to be smaller than or equal to 6 percent; sixthly, squeezing the steamed material cakes in a second airtight environment to obtain crude oil; seventhly, mixing the crude oil with salt water to obtain an oil-water mixture, putting the oil-water mixture and air in the second airtight environment together into an oil tank for sealing and statically settling; after separating the oil from water, filtering to obtain the rapeseed oil. According to the fragrance-locking and freshly squeezed method of the rapeseed oil, dissipation of aroma and delicate flavor can be reduced. The invention also discloses the rapeseed oil.

Description

technical field [0001] The invention relates to the field of edible oil production, in particular to a method for freshly pressing rapeseed oil with locked fragrance and the rapeseed oil. Background technique [0002] Rapeseed oil is commonly known as rapeseed oil, also known as fresh rapeseed oil and coriander oil. It is squeezed from rapeseed and is one of the main edible oils in China. [0003] Wood press is one of the traditional pressing techniques in our country. The main raw material of wood press is rapeseed, and its principle is wedge-type physical pressing. [0004] Now, the commonly used rapeseed oil processing technology is as follows: first remove the ash and inclusions in the rapeseed; Rapeseeds are pressed in a press to obtain rapeseed oil. The quality of rapeseed oil obtained by this process is poor, and the aroma and umami taste are quickly released. Flavor is an important sensory characteristic index of oil, and VFC is the main source of oil flavor. The...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/02C11B1/06C11B3/16A23D9/007A23D9/04
CPCA23D9/007A23D9/04C11B1/025C11B1/04C11B1/06C11B3/16
Inventor 杨占红
Owner 杨占红
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