CN105132118A - Coconut oil extraction method - Google Patents
Coconut oil extraction method Download PDFInfo
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- CN105132118A CN105132118A CN201510621238.0A CN201510621238A CN105132118A CN 105132118 A CN105132118 A CN 105132118A CN 201510621238 A CN201510621238 A CN 201510621238A CN 105132118 A CN105132118 A CN 105132118A
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Abstract
The invention discloses a coconut oil extraction method, which comprises the following steps of grinding coconut flesh into pulp; performing microwave ultrasonic processing on the coconut pulp; performing enzymolysis and centrifugation; taking upper layer clean oil to obtain coconut oil. When the coconut oil extraction method provided by the invention is used, under the conditions of not using organic solvents or not adopting high-temperature processing, the damage to nutrition substances is reduced; the method is simple and safe; the oil yield is high; the cost is low; the energy consumption is low; residue liquid after the oil and grease extraction contains rich protein and polypeptide and can be recovered and reused; the residue solid contains rich dietary fiber and polysaccharide, and can be used as animal feed or can provide carbon sources for microorganism fermentation; waste water can be easily processed; substances harmful to environment cannot be generated; the prepared coconut oil is clear and transparent, has intense coconut fragrance and has good application prospects.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of extracting method of Oleum Cocois.
Background technology
Virgin coconut oil is by machinery or natural method, through or without heating, a kind of Vegetable oil lipoprotein extracted from fresh mature coconut meat, is made up of medium-chain fatty acid.The long-chain fat molecule of other foods of Medium chain fatty molecular ratio is little, easily digested, and the digestion of dietotherapy Oleum Cocois, without the need to employing human body pancreas digestive ferment system, applies very little pressure to the enzyme of health and hormonal system.And liver is more prone to the fuel source of use medium chain fatty acid as production capacity, and then improve metabolic efficiency.Oleum Cocois have reduce bad cholesterol, increased cholesterol, be easy to digest, help fat-reducing, metabolic syndrome that prevention of obesity is brought, and then the function such as preventing cardiovascular disease.The triglyceride molecules that Oleum Cocois is made up of lipid acid such as lauric acid, capric acid, sad and caproic acids, these organic acids define the antibacterial properties of Oleum Cocois.Oleum Cocois almost can be completely absorbed, and it is also used in as the underfed formula for the treatment of in infant formula, and the diet of baby's feed containing Oleum Cocois, absorption and the amino acid whose absorption of calcium and magnesium increase to some extent.
In the technology of existing extraction Oleum Cocois, general employing milling process and organic solvent extraction.General milling process is divided into dry milling process and cold press method; It is squeeze after coconut meat drying that dry-pressing is squeezed, however when using this method, meeting overstrike after coconut meat drying, the Oleum Cocois color of extraction is very dark; Cold press method directly squeezes fresh coconut meat to produce Oleum Cocois, although adopt the limpid coconut palm of this method Oleum Cocois aromatic strongly fragrant, the extraction yield of Oleum Cocois is lower, extracts the Oleum Cocois moisture content obtained higher, is unfavorable for the preservation of Oleum Cocois.And organic solvent extraction not only spends comparatively large, and contaminate environment, the organic solvent of use is also detrimental to health.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of extracting method of Oleum Cocois.The Oleum Cocois moisture content obtained by this method is low, and nutrition content is high, has the good economic worth of high use value.
First aspect, the invention provides a kind of extracting method of Oleum Cocois, comprises the following steps:
1) coconut meat and water are carried out defibrination process, obtained coconut palm slurry I; The weight ratio of described coconut meat and water is 1:3 ~ 5;
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 1min ~ 30min, then is cooled to 25 DEG C ~ 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add prozyme, water enzyme digestion 24h ~ 48h, water enzyme digestion temperature is 40 DEG C ~ 60 DEG C, carries out going out ferment treatment after water enzyme digestion, obtained coconut palm slurry III;
The weight ratio of described prozyme and described coconut meat is 1% ~ 3%;
Described prozyme comprises cellulase, papoid and beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, draw upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Preferably, step 2) in, described coconut palm slurry I is put into ultrasonic-microwave synergistic extraction instrument, and process under vacuum, vacuum tightness 0.05 ~ 0.1Mpa, power is 500-900W, process 1min ~ 5min.
Preferably, step 2) in, described coconut palm slurry I is put into ultrasonic-microwave synergistic extraction instrument, and process under vacuum, vacuum tightness is 0.09Mpa, and power is 800W, process 120s.
Preferably, described prozyme comprises cellulase, papoid and beta-glucanase, and the mass ratio of described cellulase, papoid and beta-glucanase is 1 ~ 3:1 ~ 3:1 ~ 3.
Preferably, the mass ratio of described cellulase, papoid and beta-glucanase is 1:1:1.
Preferably, the weight ratio of described prozyme and described coconut meat is 2%.
Preferably, step 2) in, water enzyme digestion 36h, water enzyme digestion temperature is 50 DEG C.
Preferably, step 4) in, centrifugal speed is 3000r/min ~ 8000r/min, and centrifugation time is 10min ~ 30min.
Preferably, step 4) in, centrifugal speed is 5000r/min, and centrifugation time is 15min.
Second aspect, present invention also offers the Oleum Cocois that a kind of extracting method by a kind of Oleum Cocois is as described in relation to the first aspect obtained.
Adopt the beneficial effect of the extracting method of a kind of Oleum Cocois provided by the present invention as follows:
1) microwave heating makes coconut meat heat from inside, and cell walls is broken through in the intracellular moisture vaporization of coconut meat, thus accelerates enzymolysis speed, and while being conducive to the outflow of intracellular nutritional material, reduces the infringement to nutritive substance.Under hyperacoustic cavitation effect, coconut meat cellularstructure also can be made to destroy, contribute to the extraction of grease.Thus effectively raise oil yield.
2) not with an organic solvent, under not adopting the condition of pyroprocessing, effectively extract Oleum Cocois, and obtained Oleum Cocois is as clear as crystal, there is strong coconut palm fragrant.
3) extracting method provided by the invention is simple and safe, oil yield is high, cost is low, energy consumption is low, the residual liquid extracted after grease is rich in proteins and peptides, recyclable recycling, residual solid is rich in food fibre and polysaccharide, and can be used as animal-feed or provide carbon source for fermentable, waste water is easy to process, can not produce environmentally hazardous substance, have a good application prospect.
Embodiment
Be below be described principle of the present invention and feature, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 300g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 10min, then is cooled to 25 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 1g prozyme, water enzyme digestion 24h, water enzyme digestion temperature is 40 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 1g cellulase, 3g papoid and 1g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 3000r/min, and centrifugation time is 10min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 2
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 400g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 5min, then is cooled to 40 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 2g prozyme, water enzyme digestion 36h, water enzyme digestion temperature is 55 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 1g cellulase, 1g papoid and 1g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 5000r/min, and centrifugation time is 20min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 3
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 500g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 15min, then is cooled to 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 3g prozyme, water enzyme digestion 36h, water enzyme digestion temperature is 60 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 3g cellulase, 2g papoid and 2g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 8000r/min, and centrifugation time is 30min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 4
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 500g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 10min, then is cooled to 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 2g prozyme, water enzyme digestion 36h, water enzyme digestion temperature is 60 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 2g cellulase, 3g papoid and 3g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 8000r/min, and centrifugation time is 30min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 5
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 300g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, be 0.05Mpa in vacuum tightness, power is 500W, and the treatment time is 1min, then is cooled to 25 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 1g prozyme, water enzyme digestion 24h, water enzyme digestion temperature is 40 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 1g cellulase, 3g papoid and 1g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 3000r/min, and centrifugation time is 10min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 6
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 400g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, be 0.09Mpa in vacuum tightness, power is 700W, and the treatment time is 2min, then is cooled to 40 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 2g prozyme, water enzyme digestion 36h, water enzyme digestion temperature is 55 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 1g cellulase, 1g papoid and 1g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 5000r/min, and centrifugation time is 20min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 7
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 500g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, be 0.1Mpa in vacuum tightness, power is 900W, and the treatment time is 5min, then is cooled to 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 3g prozyme, water enzyme digestion 48h, water enzyme digestion temperature is 60 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 3g cellulase, 2g papoid and 2g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 8000r/min, and centrifugation time is 30min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Embodiment 8
An extracting method for Oleum Cocois, comprises the following steps:
1) 100g coconut meat and 500g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, be 0.1Mpa in vacuum tightness, power is 900W, and the treatment time is 5min, then is cooled to 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 3g prozyme, water enzyme digestion 48h, water enzyme digestion temperature is 60 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 2g cellulase, 3g papoid and 3g beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 8000r/min, and centrifugation time is 30min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
Simultaneous test is arranged
Comparative group 1 obtains Oleum Cocois for squeezing legal system by dry-pressing:
100g coconut meat is put into oven drying, and oven temperature is 50 DEG C, dry 24h, and after dry, moisture content is 0.2%, and after dry, coconut meat is in yellow.Squeeze with YJY-2A expeller, obtained Oleum Cocois.
Comparative group 2 is for obtain Oleum Cocois by cold press legal system:
100g coconut meat is put into oven drying, and oven temperature is 50 DEG C, dry 24h, and after dry, moisture content is 0.2%, and coconut meat is partially yellow.Dried coconut meat is directly put into xy Series Manual hydraulic oil press to extract oil, obtained Oleum Cocois.
Comparative group 3 is for obtain Oleum Cocois by organic solvent method:
100g coconut meat is put into oven drying, and oven temperature is 50 DEG C, dry 24h, and after dry, moisture content is 0.2%, and after dry, coconut meat is in yellow.Dried coconut meat is put into pulverizer pulverize, then reflux extraction 10h is carried out with sherwood oil or ether, be 0.09Mpa by gained vat liquor and oil mixt in vacuum tightness afterwards, temperature is rotary evaporation 1h in the Rotary Evaporators at 60 DEG C, and removing digestion agent and moisture obtain Oleum Cocois.
Comparative group 4 is obtained Oleum Cocois as follows:
1) 100g coconut meat and 400g water are carried out defibrination process, obtained coconut palm slurry I
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, be 0.09Mpa in vacuum tightness, power is 700W, and the treatment time is 2min, then is cooled to 40 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add 2g prozyme, water enzyme digestion 36h, water enzyme digestion temperature is 55 DEG C, carries out the ferment treatment 30min that goes out after water enzyme digestion, obtained coconut palm slurry III;
Described prozyme is obtained by 1g α-amylase, 1g papoid and 1g zytase;
4) described coconut palm slurry III is carried out centrifugal treating, centrifugal speed is 5000r/min, and centrifugation time is 15min, draws upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
1, the mensuration of oil yield
Oil yield (%)=fuel-displaced number/total * 100%
2, sensory test
Sensory evaluation carries out evaluation marking respectively by the sample of 30 valuation officers to embodiment 1 ~ 8 and comparative group 1 ~ 4, and valuation officer carries out judgement scoring to every evaluation index, and mark is any one integer between 0 ~ 9, and score is filled in the space in questionnaire table;
The standards of grading of indices are as follows:
1) transparency: 9 ~ 7 is as clear as crystal, 5 ~ 6 colors are partially yellow, more transparent, are less than 5 points of color Huangs, poor transparency;
2) throw out: 9 ~ 7 without precipitation, and 5 ~ 6 precipitate on a small quantity, and being less than 5 points obviously has contamination precipitation;
3) smell: 9 ~ 7 obvious coconut palm fragrance, free from extraneous odour, 5-6 has coconut palm fragrance, with faint peculiar smell, is less than 5 without obvious coconut palm fragrance, has peculiar smell.
4) color and luster: 9 ~ 7 limpid bright, substantially without color and luster, 5 ~ 6 homogeneous pale yellow, are less than 5 points of cloudy yellow.
Finally get the average mark of indices, regulation average mark is top grade 9, and 7 ~ 8 as well levels, 5 ~ 6 is general level, is less than 5 and is divided into poor level.As shown in the table:
| Group | Transparency | Throw out | Smell | Color and luster | Total score |
| Embodiment 1 | 6 | 7 | 8 | 8 | 28 |
| Embodiment 2 | 6 | 8 | 8 | 7 | 29 |
| Embodiment 3 | 5 | 7 | 7 | 7 | 26 |
| Embodiment 4 | 5 | 8 | 7 | 7 | 27 |
| Embodiment 5 | 8 | 9 | 9 | 8 | 34 |
| Embodiment 6 | 9 | 9 | 9 | 9 | 36 |
| Embodiment 7 | 8 | 9 | 9 | 8 | 34 |
| Embodiment 8 | 8 | 9 | 9 | 9 | 35 |
| Comparative group 1 | 2 | 1 | 4 | 2 | 9 |
| Comparative group 2 | 2 | 2 | 3 | 2 | 9 |
| Comparative group 3 | 5 | 7 | 6 | 5 | 23 |
| Comparative group 4 | 5 | 3 | 7 | 7 | 22 |
In sum, adopt the extracting method of a kind of Oleum Cocois provided by the present invention, not with an organic solvent, under not adopting the condition of pyroprocessing, reduce the infringement to nutritive substance, method is simple and safe, oil yield is high, cost is low, energy consumption is low; Extract the residual liquid after grease and be rich in proteins and peptides, recyclable recycling, residual solid is rich in food fibre and polysaccharide, and can be used as animal-feed or provide carbon source for fermentable, waste water is easy to process, can not produce environmentally hazardous substance; Obtained Oleum Cocois is as clear as crystal, has strong coconut palm fragrant, has a good application prospect.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within the scope of protection of the invention.
Claims (10)
1. an extracting method for Oleum Cocois, is characterized in that, comprises the following steps:
1) coconut meat and water are carried out defibrination process, obtained coconut palm slurry I, the weight ratio of described coconut meat and water is 1:3 ~ 5;
2) described coconut palm slurry I is put into the process of ultrasonic-microwave synergistic extraction instrument, the treatment time is 1min ~ 15min, then is cooled to 25 DEG C ~ 50 DEG C, obtained coconut palm slurry II;
3) in described coconut palm slurry II, add prozyme, water enzyme digestion 24h ~ 48h, water enzyme digestion temperature is 40 DEG C ~ 60 DEG C, carries out going out ferment treatment after water enzyme digestion, obtained coconut palm slurry III;
The weight ratio of described prozyme and described coconut meat is 1% ~ 3%;
Described prozyme comprises cellulase, papoid and beta-glucanase;
4) described coconut palm slurry III is carried out centrifugal treating, draw upper strata edible vegetable oil i.e. obtained described Oleum Cocois.
2. the extracting method of a kind of Oleum Cocois as claimed in claim 1, is characterized in that, step 2) in, described coconut palm slurry I is put into ultrasonic-microwave synergistic extraction instrument, processes under vacuum, vacuum tightness 0.05 ~ 0.1Mpa, power is 500-900W, process 1min ~ 5min.
3. the extracting method of a kind of Oleum Cocois as claimed in claim 2, is characterized in that, step 2) in, described coconut palm slurry I is put into ultrasonic-microwave synergistic extraction instrument, and process under vacuum, vacuum tightness is 0.09Mpa, and power is 800W, process 2min.
4. the extracting method of a kind of Oleum Cocois as claimed in claim 1, is characterized in that, the weight ratio of described cellulase, papoid and beta-glucanase is 1 ~ 3:1 ~ 3:1 ~ 3.
5. the extracting method of a kind of Oleum Cocois as claimed in claim 4, is characterized in that, the weight ratio of described cellulase, papoid and beta-glucanase is 1:1:1.
6. the extracting method of a kind of Oleum Cocois as claimed in claim 1, is characterized in that, the weight ratio of described prozyme and described coconut meat is 2%.
7. the extracting method of a kind of Oleum Cocois as claimed in claim 4, is characterized in that, described step 2) in, water enzyme digestion 36h, water enzyme digestion temperature is 50 DEG C.
8. the extracting method of a kind of Oleum Cocois as claimed in claim 4, is characterized in that, described step 4) in, centrifugal speed is 3000r/min ~ 8000r/min, and centrifugation time is 10min ~ 30min.
9. the extracting method of a kind of Oleum Cocois as claimed in claim 8, is characterized in that, described step 4) in, centrifugal speed is 5000r/min, and centrifugation time is 15min.
10. an Oleum Cocois, is characterized in that, obtained by the extracting method adopting a kind of Oleum Cocois as described in any one of claim 1 ~ 9.
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Cited By (8)
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| CN107118848A (en) * | 2017-07-05 | 2017-09-01 | 湖北中烟工业有限责任公司 | A kind of fine processing method of coconut oil and its application |
| CN107312616A (en) * | 2017-07-31 | 2017-11-03 | 长沙湘资生物科技有限公司 | Utilize Chinese sumac seed high-efficiency cleaning liquefaction method |
| CN107586600A (en) * | 2017-10-12 | 2018-01-16 | 武汉轻工大学 | A kind of preparation method of natural coconut oil |
| CN108085123A (en) * | 2017-12-29 | 2018-05-29 | 海南尧香堂文化创意有限公司 | A kind of extraction process of coconut oil |
| CN108219915A (en) * | 2017-11-30 | 2018-06-29 | 潍坊友容实业有限公司 | A kind of Suaeda salsa seed oil preparation method |
| CN108587771A (en) * | 2017-11-30 | 2018-09-28 | 潍坊友容实业有限公司 | A kind of Suaeda salsa seed oil extract technique |
| CN110511817A (en) * | 2019-08-29 | 2019-11-29 | 海南尧香堂文化创意有限公司 | A kind of preparation method of fragrance coconut oil |
| CN115252482A (en) * | 2022-08-19 | 2022-11-01 | 太原科技大学 | Green, safe and oil-in-one coconut cleansing oil and preparation method thereof |
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| CN108587771A (en) * | 2017-11-30 | 2018-09-28 | 潍坊友容实业有限公司 | A kind of Suaeda salsa seed oil extract technique |
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| CN110511817A (en) * | 2019-08-29 | 2019-11-29 | 海南尧香堂文化创意有限公司 | A kind of preparation method of fragrance coconut oil |
| CN115252482A (en) * | 2022-08-19 | 2022-11-01 | 太原科技大学 | Green, safe and oil-in-one coconut cleansing oil and preparation method thereof |
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Application publication date: 20151209 |