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Method for preparing aromatic rapeseed oil by low-temperature infrared irradiation aroma-producing method

An infrared irradiation, rapeseed oil technology, applied in the production of fat, fat oil/fat production, fat oil/fat refining, etc., can solve problems such as unfavorable utilization of rapeseed meal, achieve high energy and penetration ability, phenolic content The effect of high and low acid value

Inactive Publication Date: 2021-03-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional screw extrusion pressing process adopted after frying the seeds causes the rapeseeds to heat up rapidly for a second time in the cavity close to the outlet
These two key heating processes give rapeseed oil a strong aroma, but higher temperatures lead to the formation of harmful compounds, such as acrylamide, α-benzopyrene, benzopyrene, etc.
At the same time, the higher temperature makes the rapeseed oil have a burnt smell, which is not conducive to the utilization of rapeseed meal

Method used

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  • Method for preparing aromatic rapeseed oil by low-temperature infrared irradiation aroma-producing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Press 5kg of rapeseeds that have been screened and removed with a pressure of 30MPa and an oil outlet temperature of 30°C to obtain 1002.9g of virgin rapeseed oil. The obtained rapeseed meal is crushed and sprayed with 100g of distilled water. The lamp tube is 150mm, the power is 1kW, and it is irradiated at 120°C for 30 minutes; after the obtained rapeseed meal is cooled to room temperature, absolute ethanol is added according to the ratio of material to liquid for ultrasonic extraction. The ultrasonic power is 300W / kg, and the temperature is 40°C for 30 minutes; the filtered mixture was distilled and dried under reduced pressure to obtain 748.2 g of rapeseed oil, which was mixed with virgin rapeseed oil to obtain a total of 1751.1 g of rapeseed oil, with a total oil extraction rate of 35.02%.

[0031] Referring to the national standard, the acid value of the obtained rapeseed oil was measured to be 0.24mgKOH / g, the oxidation completion time of the rapeseed oil was 5.21...

Embodiment 2

[0034] Press 5kg of rapeseeds that have been screened and removed with a pressure of 30MPa and an oil outlet temperature of 30°C to obtain 1001.2g of virgin rapeseed oil. The obtained rapeseed meal is crushed and sprayed with 100g of distilled water. The lamp tube is 150mm, the power is 1kW, and it is irradiated at 130°C for 20min; after the obtained rapeseed meal is cooled to room temperature, absolute ethanol is added according to the material-to-liquid ratio of 1:1 for ultrasonic-assisted extraction. 40°C for 30 minutes; the filtered mixture was distilled and dried under reduced pressure to obtain 748.5 g of rapeseed oil, which was mixed with virgin rapeseed oil to obtain a total of 1749.7 g of rapeseed oil, with a total oil extraction rate of 34.99%.

[0035] Referring to the national standard, the acid value of the obtained rapeseed oil was measured to be 0.22mgKOH / g, the oxidation completion time of the rapeseed oil was 6.59h, and the tocopherol content in the oil was 746...

Embodiment 3

[0038] Press 5kg of rapeseed that has been screened and removed impurities, the pressure is 30MPa, the oil outlet temperature is 30°C, and 1007.5g of virgin rapeseed oil is obtained. The obtained rapeseed meal is crushed and sprayed with 100g of distilled water. The lamp tube is 150mm, the power is 1kW, and it is irradiated at 130°C for 30min; after the obtained rapeseed meal is cooled to room temperature, absolute ethanol is added according to the ratio of material to liquid at 1:1 for ultrasonic-assisted extraction. 40°C, the time is 30 minutes; the filtered mixed solution is distilled and dried under reduced pressure to obtain 752.9 g of rapeseed oil, which is mixed with virgin rapeseed oil to obtain rapeseed oil, and the total oil extraction rate is 35.21%.

[0039] Referring to the national standard, the acid value of the obtained rapeseed oil was measured to be 0.21mgKOH / g, the oxidation completion time of the rapeseed oil was 6.82h, and the tocopherol content in the oil wa...

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Abstract

The invention discloses a method for preparing aromatic rapeseed oil by a low-temperature infrared irradiation aroma-producing method, and belongs to the field of grain and oil processing. The methodcomprises the following steps: primarily squeezing rapeseeds, performing irradiation aroma production on rapeseed meal by adopting low-temperature infrared irradiation, extracting residual rapeseed oil and aroma substances in the rapeseed meal by adopting an ultrasonic-assisted solvent, separating the solvent, and mixing the oil with rapeseed oil obtained by primary squeezing, thereby obtaining the strong-aroma rapeseed oil. The method has the advantages of high grease extraction efficiency, simple and safe operation process, greenness, environmental protection, solvent saving, light rapeseedoil color, strong fragrance and no burnt smell, and accords with the flavor characteristics of the traditional fragrant rapeseed oil, wherein the fragrance generation temperature of the fried seeds is40-60 DEG C lower than that of the traditional seed frying process.

Description

technical field [0001] The invention relates to a method for preparing strong-flavored rapeseed oil by a low-temperature infrared irradiation aroma-generating method, which belongs to the field of grain and oil processing, and in particular relates to intensive processing of rapeseed. Background technique [0002] my country's rapeseed planting area is more than 7 million hectares, and the output is as high as 12 million tons, ranking first in the world. Due to the high nutritional value of rapeseed oil and its fragrant flavor, Luzhou-flavored rapeseed oil has become the top three vegetable oils consumed by Chinese people. The current mainstream method of producing fragrant rapeseed oil is still the method of first frying the seeds and then physically extracting them. The high-temperature frying step in the traditional production process of Luzhou-flavor rapeseed oil is one of the key steps to form its Luzhou-flavor flavor. For example, the frying temperature recommended i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/10C11B1/04C11B3/12
CPCC11B1/04C11B1/06C11B1/106C11B3/12
Inventor 李进伟于杰
Owner JIANGNAN UNIV
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