Processing method of bamboo-flavor vegetable oil with low aflatoxin

Abstract

The invention relates to the technical field of vegetable oil processing, in particular to a processing method of bamboo-flavor vegetable oil with low aflatoxin. The processing method comprises the steps as follows: firstly, performing ultraviolet radiation on vegetable oil to deodorize and sterilize the vegetable oil primarily; then, performing homogenization and expansion, next, deodorizing thevegetable oil, so that the vegetable oil is uniform in texture, uniform and clear; placing plant seasonings in refined vegetable oil, performing deep frying at the temperature of 200-230 DEG C, removing aflatoxin in seasonings and oil, so that the finished vegetable oil basically contains no aflatoxin, the seasonings can effectively improve overall flavor of the refined vegetable oil, moisture ofthe seasonings can rapidly sublimate in the deep frying process, effective components remain in the oil to endow the vegetable oil with efficient healthcare functions; then, aroma enhanced vegetable oil is placed in a prepared bamboo tube, so that bamboo flavor and bamboo shoot components are fused in the oil, and the finished vegetable oil has comfortable bamboo flavor, is close to nature and hasspecial flavor.

Description

technical field [0001] The invention relates to the technical field of vegetable oil processing, in particular to a method for processing bamboo fragrance vegetable oil low in aflatoxin. Background technique [0002] Rapeseed oil is what we commonly call rapeseed oil, also called coriander oil. It is a transparent or translucent liquid obtained by pressing or leaching the seeds of Brassica cruciferae (that is, rapeseed). It is the most commonly eaten oil in my country. one. Studies have shown that among vegetable oils, rapeseed oil contains the least saturated fatty acid, only 6%, and unsaturated fatty acid accounts for more than 90%. Rapeseed oil is also rich in vitamin E and oleic acid, linoleic acid, linolenic acid and so on. The human body has a high rate of digestion and absorption of rapeseed oil, and the rate of digestion and utilization can reach 99%. Its nutrients can be fully absorbed by the body to promote growth and development, maintain physiological metabolism...

AI Technical Summary

Problems solved by technology

For the processing of rapeseed oil, general-purpose refining technology is commonly used in the prior art, which generally has serious over-processing problems, which increases the amount of raw and auxiliary materials used in rapeseed oil refining, increases the consumption and energy consumption of oil refining, and processes waste water. , The discharge of waste residues exceeds the standard, which damages the environment, and also causes the original nutrients in the rapeseed oil to be removed by over-processing, resulting in a decline in the nutritional quality of the rapeseed oil. At the same time, over-processing also makes trans fatty acids in the oil The content of harmful oil accompanying substances increases, which reduces the safety of oil consumption

[0003] Most of the vegetable oils sold on the market are processed from rapeseed oil, but according to different edible needs, vegetable oils with different flavors or qualities are required; however, most of the vegetable oils on the existing market have single functions, or have an oily smell, or yellow yeast Mycotoxin is higher