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Colza oil or colza is a non-drying oil obtained from the seeds of rapeseed (Brassica napus subsp. napus. syn. Brassica napus var. oleifera Delile, Brassica campestris subsp. napus (L.) Hook.f. & T. Anderson). Colza is extensively cultivated in France, Belgium, the United States, the Netherlands, Germany, Denmark (especially on the island of Bornholm), and Poland. In France and Denmark, especially, the extraction of the oil is an important industry. In commerce, colza is a traditional rapeseed oil (with turnip rape oil, sarson oil, toria oil (Brassica rapa ssp.), and ravison oil), to which they are very closely allied in both source and properties. It is a comparatively nonodoriferous oil of a yellow colour, having a specific gravity varying between 0.912 and 0.920. The cake left after extraction of the oil is a valuable feed ingredient for pigs.
Nutritional potato chips and preparation method thereof
InactiveCN103535664AAdd flavorFull of nutritionFood ingredient functionsFood preparationBiotechnologyAdditive ingredient
The invention discloses nutritional potato chips and a preparation method thereof. The nutritional potato chips are characterized by being prepared from the following raw materials in parts by weight: 90-100 parts of potatoes, 25-30 parts of rye flour, 3-4 parts of salt, 4-5 parts of oligosaccharide, 1-2 parts of zinc citrate, 8-10 parts of lily mayonnaise, 10-11 parts of almond, 11-12 parts of peanut, 12-13 parts of sesame, 1-2 parts of burdock, 1.5-1.8 parts of lophatherum gracile, 0.8-1.5 parts of tangerine peel, 1.5-2 parts of cassia seed, 1-1.5 parts of angelica, 2-2.5 parts of broadbean flower, 2-3 parts of apple blossom, 2-3 parts of stellaria media and 3-5 parts of rapeseed oil. The nutritional potato chips have superior flavor, are crisp, refreshing, scientific in proportion of all the ingredients and rich in nutrition, and have the effects of dispelling wind and heat, regulating qi, strengthening spleen, drying dampness, eliminating phlegm, replenishing blood, improving eyesight, cooling blood, detoxifying, maintaining beauty and keeping young.
Owner:ANHUI HUAIYUAN XINTAI CEREAL & OIL
Blend oil, preparation method and application thereof
InactiveCN101766235AImprove stabilityFix stability issuesEdible oils/fatsFood preparationBeef TallowRice bran oil
Owner:嘉里特种油脂(上海)有限公司
Blend oil with proportional fatty acid prepared by walnut oil and other plant oils
InactiveCN101690526AReduce contentReduce concentrationEdible oils/fatsFood preparationVegetable oilCholesterol
The invention relates to blend oil with proportional fatty acid prepared by walnut oil and other plant oils, which is composed of 5-20% of walnut oil by weight and 80-95% of common plant oils by weight, wherein the common plant oils are selected from any 6 to 11 from peanut oil, soybean oil, sunflower seed oil, teal oil, cotton seed oil, corn oil, almond oil, olive oil, tea oil, linseed oil and colza oil. The ratio of three fatty acids in the blend oil provided by the invention can reach 0.27:1:1, wherein the ratio of omega-6 (linoleic acid) to omega-3 (linolenic acid) in polyunsaturated fatty acids is (4-6):1, and the blend oil in the invention also can overcome the disadvantages that walnut oil is expensive in price and little in market acceptance space while common plant oil has single nutrition and is difficult to supplement fatty acids essential to human body, therefore, by long term administration of the walnut blend oil, cholesterol can be effectively reduced, hyperlipaemia can be reduced, heart cerebrovascular disease can be prevented, and the holistic health level of people can be improved.
Owner:祁景泉
Processing process for rapeseed oil
ActiveCN103666749ALow in phospholipidsReduce crude fiber contentFatty-oils/fats refiningFatty-oils/fats productionFlavorFood safety
The invention discloses a processing process for rapeseed oil. The process comprises the following steps of (1) carefully selecting rapeseeds of the year, drying the rapeseeds in the sun until the water content is 9 to 11 percent, and removing impurities, wherein the oil content of the rapeseeds is 36 to 39 percent; (2) crushing the rapeseeds, and performing flasking to obtain rapeseed flakes; (3) steam-roasting the rapeseed flasks for 70 to 80 minutes by utilizing the natural water of the flasks; (4) placing the steam-roasted rapeseeds in an oil press, and pressing the rapeseeds to extract crude oil at low temperature of 60 to 70 DEG C; (5) filtering the crude oil by using a conventional method, and performing refining to obtain a rapeseed oil finished product. According to the process, the rapeseeds with the oil content of 36 to 39 percent are taken as raw materials, and are subjected to the steps of drying in the sun, steam-roasting, low-temperature pressing and the like, the obtained rapeseed oil is a non-transgenic product, the intrinsic flavor, aroma and nutrient substances of the rapeseed oil are maximally maintained, the oil yield is over 35 percent, the requirements of green processing are met, and the food safety is ensured.
Owner:贵州侗乡生态农业科技发展有限公司
Processing method for improving flavor and nutritional quality of colza oil
InactiveCN102533426AReduce the content of degradation productsAdd flavorFatty-oils/fats refiningFatty-oils/fats productionNutritionPolyphenol
The invention belongs to the field of food processing and particularly relates to a processing method for improving flavor and nutritional quality of colza oil, which is characterized by including the following steps: (1) tempering, leading water mass content of colza oil to be in a range of 9%-20%; (2) preheating treating, performing preheating treating on tempered colza oil and adjusting preheating treating device parameters so as to lead final temperature of materials to reach 100-150 DEG C; (3) cold pressing or peeling cold pressing to obtain cold pressed colza oil crude oil; (4) degumming to obtain degummed oil; and (5) deacidifying to obtain cold pressed colza oil. The colza oil prepared with the method has good and full-bodied flavor, can remain main nutrient substances in the colza oil, such as natural vitamin E, phytosterol and colza polyphenol to the maximum limit, and remarkably improves flavor and nutritional quality of colza oil.
Owner:INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
Nutrient plant blending oil and production method thereof
The invention provides nutrient plant blending oil. The nutrient plant blending oil comprises components in percentage by weight as follows: 20%-40% of rapeseed oil, 10%-20% of linseed oil, 6%-12% of sunflower seed oil, 5%-15% of peanut oil, 4%-8% of wheat germ oil, 2%-10% of camellia seed oil, 1%-5% of seabuckthorn seed oil, 3%-8% of walnut oil, 2%-5% of grape seed oil, 0.1%-2% of allicin, 0.1%-2% of docosahexaenoic acid, 0.1%-2% of vitamin E, 0.1%-2% of curcumin and 0.1%-1% of resvaritrol. The production method of the blending oil comprises steps as follows: the raw materials are weighed in the proportion and then added to a mixing vessel, nitrogen is injected at the temperature of 40-60 DEG C, so that pressure in the mixing vessel can keep 0.1-0.5 Mpa, vibration and blending are performed through ultrasonic waves for 60-120min and then are left to stand for 3-5 hours, and primary blending oil is obtained; then bentonite and activated carbon in the weight ratio of 1:(2-4) are added to the primary blending oil, the mixture is stirred for 30-60min at a rotation speed of 80-100 r / min, then solid impurities are filtered out, and the nutrient plant blending oil is obtained. The blending oil integrates edible and health-care functions of various kinds of plant oil, and the nutrient plant blending oil has more nutrition and health-care functions due to addition of functional additives.
Owner:SICHUAN CHAOFENG GRAIN & OIL
Method for production of preserved flower, and processing solution for use in the method
InactiveCN101861092AKeep natural colorReduce processDead plant preservationNatural resinVegetable oil
Owner:坂本好央
Nutrition balanced mixed oil containing fish-oil or polyenoid fish-oil and its production method
InactiveCN101142947AAvoid forgetting to takeComplementary scienceEdible oils/fatsFood preparationDiseaseBrain development
The invention provides nutritional blend oil containing fish oil or polyene fish oil. The blend oil adopts refined peanut oil, double-low rapeseed oil and other plant oil as raw material, fish oil and polyene fish oil is taken as mixing oil, and antioxidant agent consists of lipo-soluble tea polyphenol and vitamin E. Addition is calculated according to physical and nutritional requirement of various population and the content of various fatty acid in raw oil and mixing oil. Every 100g of product blend oil contains SFA 12-18g, MUFA 39-46g, omega-6 PUFA 31-38g and omega-3 PUFA 5-9g, wherein, total amount of omega-3 LCPUFA DHA+DPA+EPA is 0.1-5.0g, the ratio of DHA and (DPA+EPA) is 0.25-10:1, and the ratio of DHA and EPA is 4:1-25:1. The blend oil has the effect of promoting brain development, preventing myopia and early-aged dementia and reducing the occurrence of cardiovascular and cerebrovascular diseases, etc.
Owner:张国浩 +1
Herbaceous plant nutritive water based on emulsified microcapsule and preparation method of herbaceous plant nutritive water
InactiveCN105726456AGood skin tightening effectRich in nutrientsCosmetic preparationsToilet preparationsWater basedVegetable oil
The invention provides herbaceous plant nutritive water based on an emulsified microcapsule and a preparation method of the herbaceous plant nutritive water. The preparation method comprises the following specific steps: mixing hydrogenated vegetable oil, low erucic acid rapeseed oil , siloxane, microcrystalline wax and diglycerol, heating and uniformly stirring, and performing heat reservation and sterilization to obtain an oil phase; adding ethylene glycol, propylene glycol, glycine betaine, urea, poly-sodium glutamate, triethanolamine, caprylhydroxamic acid and hexylene glycol into deionized water, heating and uniformly stirring, performing heat preservation and sterilization to obtain a water phase; adding the oil phase into the water phase, performing heating, homogenization and low-speed stirring, adding cetyl ethyl hexanoate and stearic acid, then slowly adding PEG-40 hydrogenated castor oil and a microcapsule wall material, cooling, adding tremella, centella asiatica, polygonum cuspidatum, scutellaria baicalensis, tea leaves, glycyrrhiza glabra, female chrysanthemum, rosemary leaves, beer saccharomycete and grape fruit cell extract active components, and adding chondrus crispus extracts, bio-saccharide gum-1, diglycerol, palmitoyl tripeptide-1 and essence for mixing to obtain the herbaceous plant nutritive water based on the emulsified microcapsule.
Owner:广州市有喜化妆品有限公司
Production technique of low-temperature pressed rapeseed oil
InactiveCN102952628AEasily brokenImprove oil yieldFatty-oils/fats refiningFatty-oils/fats productionProcess engineeringRapeseed
The invention discloses a production technique of low-temperature pressed rapeseed oil, wherein rapeseeds are cleaned, subjected to impurity removal, subjected to wall breaking based on freezing treatment and then fried to 60-70% rape to contribute to the oil leaching, a pressing technique is utilized in the invention, and a specially treated adsorbent is used for decoloring. A technique of heating after freezing is utilized in the invention to facilitate the cell disruption of the rapeseeds so as to improve the oil extraction rate, and the oil extraction rate is 5-6% higher than that of a traditional pressing method; and the oil is extracted by the pressing technique in the invention, so that no pollution exists, the purity of the oil product is guaranteed, and the oil is all natural and meets the demands of green food.
Owner:FEIXI RONGXIN GRAIN & OIL
Chilli oil and preparation method thereof
The invention relates to chilli oil and a preparation method thereof, and belongs to the technical field of edible chilli oil. The technical problem to be solved is to provide the chilli oil and the preparation method thereof. The technical scheme includes that: the chilli oil comprises by weight 220-250 parts of rapeseed oil, 40-60 parts of bean paste, 15-25 parts of chili powder, 8-15 parts of fermented soya beans, 15-20 parts of accessories and 3-5 parts of condiments, wherein the accessories include ginger, garlic, cumin with a weight ratio of 1:1:1, and pepper, star anise, Chinese wolfberry with a weight ratio of 1:1:1. The chilli oil is prepared by the steps of stewing the condiments, brewing the accessories and the fermented soya beans, immersing bean paste with oil, mixing and hot dipping with the dry chilli powder.
Owner:SHANXI MAODAJIE FOOD
Disinsection fungi emulsifiable powder
ActiveCN101564047ALong storage timeFor long-term storageBiocideAnimal repellantsBiotechnologyVegetable oil
The invention provides a disinsection fungi emulsifiable powder, comprising the following components: disinsection fungi spore powder or mycelium 40-60, vegetable oil 5-15, surfactant 5-10, stabilizer 5-10, dispersant 0.1-1; wherein the disinsection fungi is metarrhizium anisopliae, white muscardine fungi, paecilomyces, hirsutella or the mixture; the surfactant is nonionic surfactant, the vegetable oil is one kind or the mixture of many kinds of the oil according to arbitrary ratios selected from the palm oil, corn oil, soybean oil, cotton seed oil and colza oil; the stabilizer is one kind or the mixture of many kinds of the oil according to arbitrary ratios selected from the xanthan gum, carboxymethyl cellulose, gelatin; the dispersant is DW 1003, glucose ester of fatty acid or the mixture thereof. The storage and transportation of the disinsection fungi emulsifiable powder is convenient and the storage period of the fungi spore is effectively prolonged and the long-term storage is convenient and the preparation activity is higher; after application of the disinsection fungi emulsifiable powder, the oil can effectively absorb the ultraviolet ray and reduce the damage of the ultraviolet ray on the fungi spore, effectively increase the field control-effect stability. The process production technique of the disinsection fungi emulsifiable powder is simple and the disinsection fungi emulsifiable powder is easily mixed with the other compatible synergistic pesticide.
Owner:CHONGQING UNIV
Health-care mixed oil
InactiveCN101120702AFull of nutritionFit for consumptionEdible oils/fatsFood preparationRapeseedLinseed oil
The present invention relates to health-care blending oil, which comprises more than five varieties of the edible oil. The present invention is characterized in that the health-care blending oil comprises the compositions in weight percentage of 20 to 25 percent peanut oil, 10 to 15 percent rapeseed oil, 20 to 25 percent soybean oil, 5 to 10 percent benne oil, 15 to 25 percent linseed oil, 15 to 20 percent olive oil and 5 to 10 percent corn germ oil. The health-care blending oil of the present invention is made by mixing a plurality of compositional plant oil, which emphasizes the edible oil variety having the low cost and the monounsaturated fatty acid and the polyunsaturated fatty acid in a large ratio; therefore, the blending oil of the present invention is more suitable for the heart and brain patient to eat; moreover the cost is greatly reduced.
Owner:徐建明
Crab flavor mayonnaise and preparation method thereof
InactiveCN103976343AGreat tasteCreamyNatural extract food ingredientsFood ingredient functionsWater ChestnutsRapeseed
The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.
Owner:陆开云
Nutrition-enriched cooked yak meat sauce and processing method thereof
The invention discloses nutrition-enriched cooked yak meat sauce and a processing method thereof, relating to a processing method of cooked yak meat, in particular to a processing method of the cooked yak meat, which supplements calcium and vitamins in yak meet. The formula of nutrition-enriched cooked yak meat sauce comprises the raw materials of yak meat, nut meat, red bean, sweet bean, sweet sauce made of fermented flour, red pepper, colza oil, mashed garlic, ginger, gourmet powder, white sugar, pepper powder, organic acid calcium for food, vitamin A and vitamin D, wherein the nut meat is almond kernels, and the organic acid calcium for food is calcium citrate or calcium malate. The processing method comprises the steps of: preparing nut meat powder and dried yak meat, frying bechamel sauce, frying aniseed, grinding cooked main materials, and adding reinforced calsium supplement and vitamins. The nutrition-enriched cooked yak meat sauce has the function of supplementing calcium and vitamins A and D, is quite suitable for being used as seasoning for family use, snack food for travelers, and seasoning food for launch of students to enhance the sense of taste and increase appetite; in addition, the almond kernels can cover the specific smell of the yak meat.
Owner:SOUTHWEST UNIVERSITY FOR NATIONALITIES +1
Rapeseed oil production process
InactiveCN102942989AEasily brokenImprove oil yieldFatty-oils/fats refiningEssential-oils/perfumesThermodynamicsProcess engineering
The present invention discloses a rapeseed oil production process, wherein rapeseed is subjected to impurity removing through a cleaning sieve, and then is subjected to a freezing treatment to carry out wall breaking so as to easily achieve oil leaching. According to the present invention, a levigation process is adopted, and decoloration adopts a specially-treated absorbent; processes of freezing and heating are sequentially performed, such that wall breaking of rapeseed cells is easily achieved, and an oil yield of the production process of the present invention is increased, and is increased by 5-8% compared with an oil yield of the conventional pressing method; and the levigation process is adopted to take oil, such that no pollution is generated, oil product purity is ensured, a pure nature characteristic is provided, and green food requirements are met.
Owner:李学超
Zi ba pepper product and production process thereof
ActiveCN102960645AKeep the flavorGive full play to the original flavorFood preparationMonosodium glutamateFlavor
The invention relates to a zi ba pepper product and a production process of the zi ba pepper product. The zi ba pepper product is mainly prepared from the raw materials of colza oil, dried red pepper, ginger, garlic, salt, pepper and monosodium glutamate. The production process mainly comprises the following steps of: (1) selecting the dried red pepper; (2) cleaning and cooking; (3) mixing and smashing; (4) frying and quantitatively filling; (5) screwing, smearing, labeling and spraying the codes; and (6) checking, boxing and storing in warehouse. The flavor of the zi ba pepper can be kept, the cooked dried red pepper is mixed and smashed with the ginger and garlic to form pepper blocks with proper size according to a certain ratio, the colza oil is refined for frying, the zi ba pepper is thermally filled when being fried to the required degree, and the phenomenon that the product is exposed in air for a long time so as to be polluted is avoided; and moreover, the manufacturing process is scientific, reasonable, high in working efficiency and suitable for large-scale production.
Owner:遵义椒源食品有限公司
Bamboo cutting board, wooden cutting board and fungus-resistant treatment method of bamboo cutting board and wooden cutting board
InactiveCN104095566ANo mold ensuredNo stink sureWood treatment detailsKitchen equipmentVegetable oilAgricultural engineering
The invention discloses a bamboo cutting board, a wooden cutting board and a mildewproof treatment method of the bamboo cutting board and the wooden cutting board. The bamboo cutting board or the wooden cutting board comprises a bamboo cutting board portion or a wooden cutting board and edible vegetable oil at a mass ratio of 95-99.5%:0.5-5%, and an antioxidant and a preservative are added in the edible vegetable oil. The mildewproof treatment method of the bamboo cutting board and the wooden cutting board includes: adding appropriate amount of the antioxidant and the preservative in the edible vegetable oil; taking the bamboo cutting board or the wooden cutting board with less than 20% of water, and subjecting the cutting board to mildewproof treatment via the vegetable oil by a normal-pressure soaking method, a vacuum soaking method or a brushing method; naturally drying the cutting board, and packing the cutting board with a thin food packaging plastic film 0.04-0.1mm in thickness by means of heat sealing. The edible vegetable oil is selected from colza oil, tea-seed oil, cottonseed oil, peanut oil, sunflower seed oil, palm oil or blend oil with above oil blended in any proportion. The bamboo cutting board and the wooden cutting board subjected to the mildewproof treatment method are less prone to mildewing, stinking and cracking and are harmless to health.
Owner:HUNAN AGRICULTURAL UNIV
Sour-soup hot pot condiment and preparation method thereof
InactiveCN104543906AKeep the flavorMaintain propertiesFood preparationMonosodium glutamateZanthoxylum bungeanum
The invention relates to a sour-soup hot pot condiment. The sour-soup hot pot condiment comprises a sauce bag and a zanthoxylum oil bag. A preparation method of the sauce bag comprises the following steps: mixing fermented tomato sauce, fermented chili sauce and normal-temperature rapeseed oil, gradually heating to 110 DEG C within 30 minutes, and adding table salt, monosodium glutamate, spices and citric acid in the heating process; after the mixture is naturally cooled, carrying out sealed packaging. The zanthoxylum oil bag is independently packaged and is mixed with the sauce bag during eating. The sour-soup hot pot condiment comprises the following raw materials in parts by weight: 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato sauce, 15-18 parts of fermented chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 parts of citric acid and 7-11 parts of zanthoxylum oil. The sour-soup hot pot condiment preserves the flavor and feature of hot pots and has palatable taste, and nutrients can be effectively prevented from being damaged.
Owner:ZUNYI LIUHUZI FOOD
Rapeseed screening and impurity removal device for production of rapeseed oil
InactiveCN109772706ARealize decentralized feedingEasy to separateSievingGas current separationOil processingFixed frame
The invention discloses a rapeseed screening and impurity removal device for production of rapeseed oil and relates to the technical field of rapeseed oil processing. The device comprises a supportingframe, wherein a screening groove is hinged to the supporting frame; a screening plate is embedded in the bottom of the screening groove; a material separation barrel fixed at the top in the supporting frame is arranged above the screening groove; a limiting sleeve is fixed at the bottom of a fixed frame; a sliding column is mounted in the limiting sleeve; a wedge block abutted against the a guiding roller is slidably mounted on the supporting frame; and a collecting groove fixed on the supporting frame is arranged below the screening groove. According to the invention, through the transmission cooperation of the arranged wedge block and the guiding roller, the vibration of the screening groove together with the screening plate is achieved and thus separation of rapeseeds and impurities is facilitated; arranged fan blades rotate and blow air towards the interior of the screening groove, so that light impurities mixed in the rapeseeds are blown away and the separation effect of the rapeseeds and impurities is better; and arc holes formed in a discharging disc are staggered with disperse radial holes formed in the material separation barrel intermittently and repeatedly, so that excessive concentrated screening of the rapeseeds is avoided and the impurity removal efficiency is improved greatly.
Owner:安庆市汇智科技咨询服务有限公司
Low-temperature physical refining method for rapeseed oil with aromatic flavor
ActiveCN105255587ARich flavorImprove appearance qualityFatty-oils/fats refiningPhysical chemistryRapeseed
A low-temperature physical refining method for rapeseed oil with an aromatic flavor comprises the following steps that firstly, low-temperature water hydration is carried out, wherein crude oil is sufficiency stirred, added with brine, stirred and subjected to heat preservation standing settling, oil foots are excluded, and hydrated pure oil is obtained; secondly, water absorbing and drying are carried out, wherein rapeseed cake powder is added into the hydrated pure oil, stirring and filtering are carried out, and degummed oil is obtained; thirdly, dehydration is carried out, wherein the degummed oil is pumped into a dehydration tank, then dry inert gas is introduced, the pumped-out inert gas containing moisture is then subjected to cooling and dehydration, circulation operation is carried out, and then dehydrated oil is obtained; fourthly, refrigerating dewaxing is carried out, wherein the dehydrated oil is cooled and pumped into a grain oil glowing tank, a filter aid is added, stirring is carried out with the oil temperature maintained, filtering is carried out, and the rapeseed oil is prepared. The finished oil prepared from the method is mellow in flavor, the phospholipid content, high-melting-point impurity content and water content are low, the appearance quality and flavor at the low temperatures are stable, sediment cannot be generated, and the level-four standard of GB 1536-200 is met; the method is simple, heating is not needed in the refining process, the temperature is low, and energy consumption is low.
Owner:道道全粮油股份有限公司
Rapeseed peeling method used for making oil through cold pressing
ActiveCN104877756AEasy to peelHigh peeling rateFatty-oils/fats productionProcess engineeringRapeseed
The invention provides a rapeseed peeling method for making oil through cold pressing and belongs to front-end procedures in a rapeseed oil making method. The rapeseed peeling method provided by the invention comprises the following steps: (1), rapeseed pre-processing, (2), microwave pre-processing, (3), crushing and peeling; (4) hull and kernel separating, (5), color sorting and peeling, and (6), oil making through cold pressing. The process is relatively simple, the investment is less, the microwave pre-processing is conducive to rapeseed crushing and peeling, hull and kernel adhesion is effectively reduced after crushing, moreover, a drying effect is played, the rapeseed peeling rate can reach 95 percent or above, and the shelling rate and the color sorting rate are both higher than 95 percent. Low temperature pressed crude oil obtained through low temperature pressing to the rapeseed kernel obtained after microwave treatment is light in color, more reasonable in nutrient substance composition, can be high-quality rapreseed oil without need of complex refining process, and meets the requirements of current consumers to green and healthy oil.
Owner:HEFEI UNIV OF TECH
Preparation method of chocolate health glutinous rice flour
InactiveCN104171834AFit for consumptionSimple processNatural extract food ingredientsFood preparationFruit juiceSide effect
The invention discloses a preparation method of chocolate health glutinous rice flour and relates to the technical field of non-staple food processing. The chocolate health glutinous rice flour comprises the following raw materials: 55-75 parts of glutinous rice granules, 15-35 parts of soybeans, 6-10 parts of walnut kernels, 15-35 parts of cocoa beans, 15-35 parts of pineapple juice, 8-12 parts of apple juice, 12-16 parts of colza oil, 15-35 parts of lemon juice, 6-10 parts of egg white liquid, 20-24 parts of nutrition additives and 18-22 parts of spinacia oleracea. The preparation method of the chocolate health glutinous rice flour has the beneficial effects that the technological process is simple; the selected auxiliary materials have no toxic or side effect, and are all purely natural green food; a low-temperature grinding technique is adopted so that the original nutritional ingredients are retained to the greatest extent; the chocolate health glutinous rice flour has an effective health-care effect, is suitable for being taken for a long time, does not contain any additive, and is suitable for various people.
Owner:ANHUI BRIGHT HUAIXIANG IND TRADE GRP
Edible camellia oil blend oil and method for producing the same
InactiveCN101194654AIn line with the principle of dietary fatty acid balanceMeet health needsEdible oils/fatsVegetable oilRapeseed
The invention discloses an edible tea oil blend oil, which comprises 40-70 percent of refined tea oil, 25- 45.5 percent of rapeseed oil, 1-10 percent of peanut oil, 0-10 percent of soybean oil and 0-10 percent roselle seed oil. According to the difference of the species and quantity of fatty acid which is contained in different natural edible vegetable oil, the invention uses dietary fatty acid balance of human bodies as a principle to combine the tea oil, the rapeseed oil, the soybean oil, the peanut oil, the roselle seed oil or other vegetable oil according to a certain proportion, the composition of the fatty acid is changed through scientific allocation, and thereby meeting the needs of different people. The fatty acid of the edible tea oil blend oil forms a best proportion which is that saturated fatty acids: unsaturated fatty acids : polyunsaturated fatty acids is 1:6:1, thereby achieving the demands of the polyunsaturated fatty acid, which is omega-6: omega-3=4-6:1, according with dietary fatty acid principle of the human bodies, becoming a nutritional blend oil which is capable of specifically regulating and improving the physiological and pathological of the human bodies, and meeting the health demands of the human bodies.
Owner:SOUTH CHINA AGRI UNIV
Method for preparing sanshoamides
The invention relates to a method for preparing sanshoamides, which comprises the following steps of: pouring boiling rape seed oil into pricklyash peel fragments in a certain mass ratio to obtain an extraction raw material, and then preparing the sanshoamides according to the process and the extraction pressure, extraction temperature, separation pressure and separation temperature. The method has low influence on the flavor component of pricklyash peel, and furthest keeps the numb taste of the pricklyash peel; and the prepared product has the characteristics of thick numb taste, natural and moderate aroma, light mature flavor, lingering and full mouthfeel aftertaste and the like.
Owner:天津市春升清真食品有限公司
Spicy shrimp seasoning and production method thereof
The invention discloses a spicy shrimp seasoning and a production method of the spicy shrimp seasoning, wherein the production method comprises the following steps: heating rapeseed oil to 170-180 DEG C, adding dried chili powder, Pixian county bean paste and fermented soya beans and stir-frying for 4min at the temperature of 175-185 DEG C; adding ginger granules, pickled ginger, garlic granules and pickled pepper and stir-frying for 3min at the temperature of 85-95 DEG C; adding composite spices and white granulated sugar and stir-frying for 3min at the temperature of 80-90 DEG C; adding Chinese prickly ash powder and stir-frying for 2min at the temperature of 75-85 DEG C; adding salt and monosodium glutamate and stir-frying for 1min at the temperature of 75-85 DEG C; adding white wine and yellow rice wine, disodium 5'-ribonucleotide, yeast extract, edible essence, fermented soy sauce and tea polyphenol and stir-frying for 1min at the temperature of 65-75 DEG C. The novel spicy shrimp seasoning produced according to the method disclosed by the invention is natural and gentle in fragrance, heavy in spicy flavor, rich in nutrition, with the flavor obviously superior to existing similar products, and well praised by consumers.
Owner:四川天味食品集团股份有限公司
Flavored fermented soybean chilli sauce and preparation method thereof
The invention discloses flavored fermented soybean chilli sauce. In parts by weight, the flavored fermented soybean pepper sauce is prepared by 105-125 parts of chilli powder, 135-155 parts of colza oil, 25-45 parts of fermented soybeans, 10-30 parts of walnut kernels, 20-40 parts of edible salt, 5-25 parts of garlic, 5-25 parts of gingers, 1-5 parts of pepper and 0.8-1.4 part of white granulated sugar. According to the flavored fermented soybean chilli sauce, the fermented soybeans, the walnuts and the chilli powder are combined, the fermented soybeans are capable of restraining the secretion of gastric acid and activating the secretion of alkaline grume, the chilli powder contains a large amount of vitamin C and the walnuts have the functions of refreshing and nourishing the brain, and in the eating process, the fragrance of the fermented soybeans and the crisp of the walnuts can be tasted, so that the taste of the chilli sauce is greatly improved and the function of preventing and treating gastric ulcer can be provided.
Owner:GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
Method for extracting rapeseed oil and passivated myrosinase from rapeseeds
ActiveCN105670769ALoose structurePromote dissolutionFatty-oils/fats refiningFatty-oils/fats productionOil and greaseRapeseed
The invention discloses a method for extracting rapeseed oil and passivated myrosinase from rapeseeds and belongs to the technical field of agricultural resources.The method has the advantages that raw materials are soaked by deionized water, moisture in cells is turned into steam during steam explosion or pressurization heat-moisture treatment, and cell walls are broken to allow the cell structure to be loose and promote the dissolution of grease in the cells; an ethanol solution is used as the oil extraction medium, glucosinolates and most degradation products are allowed to enter a water phase, the glucosinolate and glucosinolate degradation product contents in cake are lowered, and the detoxification procedure of rapeseed cake is reduced; enzyme use is avoided, oil production cycle is shortened, production cost is reduced, oil product quality is optimized, and the problems that the glucosinolate and glucosinolate degradation product contents of the cake obtained by a traditional rapeseed process are high, high-quality protein resources are wasted, a large amount of enzyme needs to be used, cost is high or environment pollution is severe, and the like are solved.
Owner:JIANGNAN UNIV
Manual health care beef thick chilli sauce
The invention discloses manual health care beef thick chilli sauce. The manual health care beef thick chilli sauce is prepared from the following raw materials in parts by weight: 50-60 parts of beef, 20-30 parts of pepper, 5-7 parts of broad bean, 3-4 parts of mushroom, 1-2 parts of sweet potato leaves, 1-2 parts of folium isatidis, 1-2 parts of paniculata, 2-3 parts of ginseng flower, 1-2 parts of liquorice, 2-3 parts of pueraria flower, 1-2 parts of poria cocos, 1-2 parts of glossy privet fruit, 1-2 parts of plantain herb, 2-3 parts of mint, 2-3 parts of dried tangerine or orange peel, 1-2 parts of abrus cantoniensis hance, 2-3 parts of rape seed oil, 2-3 parts of dried onion, 1-2 parts of caraway, 2-4 parts of fresh ginger, 10-15 parts of table salt and a defined amount of water and aniseed. The beef thick chilli sauce is spicy and delicious and has high health care value, the sweet potato leaves have healthcare functions of improving the immunity, stopping bleeding, reducing blood sugar, detoxifying and preventing and treating nyctalopia, and the like; the folium isatidis has the effects of resisting inflammation, cooling down and enhancing the immunity and the like, and the glossy privet fruit can be used for reducing blood sugar, is resistant to liver injury and can be used for enhancing the immunity of an organism. The beef thick chilli sauce can be used for enhancing the immunity and promoting physical health after being eaten frequently.
Owner:安徽金麒麟农业科技股份有限公司
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