CN109042908B - Health-care edible blend oil and preparation method thereof - Google Patents
Health-care edible blend oil and preparation method thereof Download PDFInfo
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- CN109042908B CN109042908B CN201810556734.6A CN201810556734A CN109042908B CN 109042908 B CN109042908 B CN 109042908B CN 201810556734 A CN201810556734 A CN 201810556734A CN 109042908 B CN109042908 B CN 109042908B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/006—Refining fats or fatty oils by extraction
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/06—Refining fats or fatty oils by chemical reaction with bases
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
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- General Chemical & Material Sciences (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention belongs to the technical field of edible oil. The invention discloses health-care edible blend oil, which consists of oil materials such as camellia oil, rapeseed oil, peanut oil, sunflower seed oil, sesame oil and the like; the invention also discloses a preparation method of the health-care edible blend oil, which comprises the steps of material preparation, deacidification, degumming, decoloration and deodorization, winterization, blending and the like. The blend oil has reasonable compatibility and rich fragrance, and compared with the traditional refining technology, the production method of the blend oil has the advantages of milder refining condition, clear process parameters, strong operability and the like; harmful substances and bitter substances in the crude oil can be effectively removed, and the indexes meet the national edible oil standard; fatty acid components in the blend oil are not influenced, and nutrient substances are fully reserved; the refined oil retains inherent taste, smell and flavor of oil and fat such as camellia oil and sesame oil; no crystal precipitation at low temperature, and improved edible performance.
Description
Technical Field
The invention relates to the technical field of edible oil, in particular to health-care edible blend oil and a preparation method thereof.
Background
The blend oil is edible oil prepared by blending more than two refined oils (except scented oil) according to the use requirement. The blend oil is transparent, and can be used as frying oil, deep-frying oil or cold-mixing oil. The blend oil generally adopts refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil and the like as main raw materials, and can also be matched with special oil esters such as refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, wheat germ oil and the like. The processing process comprises the following steps: selecting above two refined oil esters as required, deacidifying, decolorizing, deodorizing, and blending to obtain blend oil.
However, the existing blend oil still has the problems of incomplete nutrition compatibility and the like, and also has the problems that the special fragrance of certain oil disappears in the processing process, and other strange tastes such as astringent taste are not completely removed to influence the mouthfeel.
Disclosure of Invention
In order to solve the problems that the compatibility is unreasonable, the peculiar fragrance of the oil disappears, the astringent taste is not completely removed and the like, the invention provides the health-care edible blend oil which retains the peculiar fragrance of each oil component and simultaneously completely removes the astringent taste with unfavorable mouthfeel;
the invention also provides a preparation method for obtaining the health-care edible blend oil.
A health edible blend oil is prepared from the following components in parts by weight:
100 parts of camellia oil, 30-40 parts of rapeseed oil, 25-40 parts of peanut oil, 15-25 parts of sunflower seed oil and 8-10 parts of sesame oil.
Preferably, the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil are crude oil prepared by adopting a low-temperature squeezing technology.
Preferably, the sesame oil is prepared by a water substitution method.
The camellia oil with high nutritive value is selected as the main oil material in the oil material component, the unsaturated fatty acid in the camellia oil is up to more than 90 percent, the oleic acid is up to 80 to 83 percent, the linoleic acid is up to 7 to 13 percent, and the camellia oil is rich in protein, vitamin A, B, D, E and the like; meanwhile, three kinds of common oil materials, namely rapeseed oil, peanut oil and sunflower oil, are added to balance various components in the blend oil, so that the content of unsaturated fatty acid, oleic acid, linoleic acid, linolenic acid and other components in the blend oil reaches an optimal proportion, and meanwhile, part of the sesame oil is added to play a role in enriching and blending oil flavor and fragrance, so that the taste of the whole blend oil is more attractive. In addition, when the oil material is selected, the crude oil is selected to be pressed except the sesame oil instead of the refined oil, because the original aromatic odor of the oil material is usually greatly lost or even completely lost in the impurity removal process in the extraction process of the refined oil in the existing market, the crude oil needs to be refined by the method of the invention, and the original aromatic odor of the oil material is ensured not to be lost or to be slightly lost.
A preparation method of health edible blend oil comprises the following steps:
a) preparing materials: preparing oil materials according to the components and the proportion, and uniformly mixing the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil to prepare pressed crude oil;
b) deacidifying: adding sodium bicarbonate 0.1-0.2 times of the weight of the pressed crude oil into the pressed crude oil, stirring and deacidifying at 70-90 ℃ at the rotating speed of 10-20rpm for 30-40 minutes, and centrifuging to remove precipitates to obtain deacidified oil;
c) degumming: adding 30-40 ℃ water which is 3-5 times of the volume of the deacidified oil into the deacidified oil, stirring for 15-20 minutes at the temperature of 30-40 ℃ at the rotating speed of 70-80rpm, stirring for 5-8 minutes at the rotating speed of 20-30rpm, standing for 4-5 hours at the temperature of 25-30 ℃, and finally settling, separating and removing impurities and water to obtain the degummed oil;
d) decoloring and deodorizing: heating the degummed oil to 50-55 ℃, adding activated clay which accounts for 3-4wt% of the weight of the degummed oil and modified bamboo activated carbon which accounts for 1-1.5 times of the weight of the degummed oil, stirring at the rotating speed of 80-90rpm for 30-40 minutes, heating to 100-110 ℃, reacting for 60-80 minutes, heating to 180-200 ℃, treating for 60-80 minutes, cooling to 50-55 ℃, and filtering while hot to obtain decolored and deodorized oil;
e) winterization: cooling the decolorized and deodorized oil to 4-4.5 ℃, stirring at the rotating speed of 12-18rpm, carrying out constant temperature treatment for 55-65 hours, and finally removing impurities to obtain blended crude oil;
f) modulation: adding sesame oil into the mixed crude oil to obtain health edible mixed oil.
Preferably, in the step d), the cooling rate during the final cooling is 1.5-2.5 ℃/h; in the step e), cooling the decolored deodorized oil to 4-4.5 ℃ at a cooling rate of 2.5-3.5 ℃/h.
Preferably, the activated clay in the step d) is prepared by a method that montmorillonite and bentonite are mixed according to the weight ratio of 1: 1.21-1.44, and crushing to 80-90 microns, then soaking in 1-2mol/L potassium nitrate solution for 30-40 minutes, drying, calcining at 600-750 ℃ for 30-40 ℃, crushing to 100-50 microns after calcining, soaking in 2-3mol/L potassium chloride solution for 50-70 minutes after crushing, and drying to obtain the activated clay.
Preferably, the calcination is followed by cooling and then grinding, the cooling rate being 3-5 ℃/min.
According to the invention, a certain proportion of montmorillonite is added into the bentonite, so that the bentonite and the montmorillonite can synergistically play a better role in decoloring and deodorizing; because of the two, the clay mineral has different adsorption effects on pigment impurities and odor, the montmorillonite has better effect on adsorbing peculiar smell, the bentonite has higher effect on adsorbing the pigment impurities, and the combination of the two can better realize the functions of decoloring and deodorizing. Before the carclazyte is used, activation is realized by adopting a processing mode of soaking nitrate and calcining, organic matter impurities in minerals can be removed by calcining, and the calcined potassium chloride solution can replace high-valence ions on the surfaces of the minerals with low-valence ions by soaking, so that the adsorption effect of the prepared carclazyte on the ions is enhanced, and further, the adsorption effect of the carclazyte on the impurities is enhanced.
Preferably, the modified bamboo activated carbon in the step d) is prepared by the following method, drying bamboo to the water content of 15-20wt%, crushing to particles of 1-2 mm, drying to the water content of 5-10wt%, crushing to 200 microns to obtain bamboo powder, soaking the components in 1-1.5mol/L potassium nitrate solution for 30-40 minutes, drying after soaking, calcining at the temperature of 600-750 ℃ for 1.2-1.5 hours in an oxygen-free environment, cooling to room temperature after calcining, soaking in 1-1.5mol/L hydrochloric acid solution for 10-20 minutes, soaking in 1.5-2.0mol/L sodium hydroxide solution for 30-50 minutes, and drying to obtain the modified bamboo activated carbon.
Preferably, the catalyst is cooled at a rate of 3 to 5 ℃/min after calcination.
Preferably, the pickling with hydrochloric acid is completed and then washed with water 3 to 5 times.
The modified bamboo-made activated carbon is made of fresh bamboo. Firstly, drying the bamboo to a low moisture degree, then crushing the bamboo into particles, continuously drying the moisture, and crushing the bamboo into bamboo powder; the purpose of adopting multiple times of crushing is that the specific surface area of the particles after the first time of crushing is increased, the crushing efficiency is higher, if the particles are directly dried to the moisture content of below 10wt%, longer time and higher cost are consumed, if the particles are directly crushed, the crushed powder can not meet the requirements on the granularity and the uniformity, and therefore, the method adopting two-step drying and two-step crushing is the best choice for the efficiency and the effect. The bamboo charcoal obtained by crushing is activated by potassium nitrate and then calcined, and the obtained bamboo charcoal has higher surface activity and adsorption capacity, and in addition, the prepared bamboo charcoal is sequentially soaked by hydrochloric acid and sodium hydroxide to remove impurities attached to the surface and inside of the charcoal.
Therefore, the invention has the following beneficial effects: compared with the traditional refining technology, the production method of the blend oil has the advantages of milder refining conditions, clear process parameters, strong operability and the like; harmful substances and bitter substances in the crude oil can be effectively removed, and the indexes meet the national edible oil standard; fatty acid components in the blend oil are not influenced, and nutrient substances are fully reserved; the refined oil retains inherent taste, smell and flavor of oil and fat such as camellia oil and sesame oil; no crystal precipitation at low temperature, and improved edible performance.
Detailed Description
The technical solution of the present invention will be further described with reference to the following embodiments.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A health edible blend oil is prepared from the following components in parts by weight:
100 parts of camellia oil, 30 parts of rapeseed oil, 25 parts of peanut oil, 15 parts of sunflower seed oil and 8 parts of sesame oil;
the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil are all crude oil prepared by adopting a low-temperature squeezing technology, and the sesame oil is prepared by adopting a water substitution method.
A preparation method of health edible blend oil comprises the following steps:
a) preparing materials: preparing oil materials according to the components and the proportion, and uniformly mixing the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil to prepare pressed crude oil;
b) deacidifying: adding sodium bicarbonate with weight 0.1 times of that of the pressed crude oil into the pressed crude oil, stirring and deacidifying at 70 ℃ at the rotating speed of 10rpm for 30 minutes, and centrifuging to remove precipitates to obtain deacidified oil;
c) degumming: adding 30 ℃ water which is 3 times of the volume of the deacidified oil into the deacidified oil, stirring for 15 minutes at the temperature of 30 ℃ at the rotating speed of 70rpm, stirring for 5 minutes at the rotating speed of 20rpm, standing for 4 hours at the temperature of 25 ℃, and finally settling, separating and removing impurities and water to obtain the degummed oil;
d) decoloring and deodorizing: heating the degummed oil to 50 ℃, adding activated clay which is 3 wt% of the weight of the degummed oil and modified bamboo activated carbon which is equal to the weight of the degummed oil, stirring for 30 minutes at the rotating speed of 80rpm, heating to 100 ℃ for reaction for 60 minutes, heating to 180 ℃ for treatment for 60 minutes, cooling to 50 ℃ and filtering while hot to obtain decolored and deodorized oil;
e) winterization: cooling the decolored and deodorized oil to 4 ℃, stirring at the rotating speed of 12rpm, carrying out constant temperature treatment for 55 hours, and finally removing impurities to obtain blended crude oil;
f) modulation: adding sesame oil into the mixed crude oil to obtain health edible mixed oil.
Wherein the activated clay in the step d) is prepared by the following method, and montmorillonite and bentonite are mixed according to the weight ratio of 1: 1.21 mixing and crushing to 80 microns, then soaking in 1mol/L potassium nitrate solution for 30 minutes, drying, calcining at 600 ℃ for 30 ℃, cooling at a cooling rate of 3 ℃/min after calcining, then crushing to 100 microns, soaking in 2mol/L potassium chloride solution for 50 minutes after crushing, and drying to obtain activated clay;
the modified bamboo activated carbon in the step d) is prepared by the following method, drying bamboo until the water content is 15 wt%, crushing into particles of 1 mm, then drying until the water content is 5 wt%, then crushing into 100 microns to prepare bamboo powder, then soaking the components in 1mol/L potassium nitrate solution for 30 minutes, drying after soaking, then calcining for 1.2 hours at 600 ℃ in an oxygen-free environment, cooling to room temperature at the rate of 3 ℃/min after calcining, then soaking in 1mol/L hydrochloric acid solution for 10 minutes, washing with water for 3 times after the hydrochloric acid soaking, then soaking in 1.5mol/L sodium hydroxide solution for 30 minutes, and drying to prepare the modified bamboo activated carbon.
Example 2
A health edible blend oil is prepared from the following components in parts by weight:
100 parts of camellia oil, 35 parts of rapeseed oil, 30 parts of peanut oil, 20 parts of sunflower seed oil and 9 parts of sesame oil;
the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil are all crude oil prepared by adopting a low-temperature squeezing technology, and the sesame oil is prepared by adopting a water substitution method.
A preparation method of health edible blend oil comprises the following steps:
a) preparing materials: preparing oil materials according to the components and the proportion, and uniformly mixing the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil to prepare pressed crude oil;
b) deacidifying: adding sodium bicarbonate with weight 0.15 times of that of the pressed crude oil into the pressed crude oil, stirring and deacidifying at 80 ℃ at the rotating speed of 15rpm for 35 minutes, and centrifuging to remove precipitates to obtain deacidified oil;
c) degumming: adding 35 ℃ water which is 3-5 times of the volume of the deacidified oil into the deacidified oil, stirring for 17 minutes at the temperature of 35 ℃ at the rotating speed of 75rpm, stirring for 7 minutes at the rotating speed of 25rpm, standing for 4.5 hours at the temperature of 27 ℃, and finally settling, separating and removing impurities and water to obtain the degummed oil;
d) decoloring and deodorizing: heating the degummed oil to 54 ℃, adding activated clay which accounts for 3.5 wt% of the weight of the degummed oil and modified bamboo activated carbon which accounts for 1.3 times of the weight of the degummed oil, stirring at the rotating speed of 85rpm for 35 minutes, heating to 105 ℃, reacting for 70 minutes, heating to 190 ℃, treating for 70 minutes, cooling to 53 ℃, and filtering while hot to obtain decolored and deodorized oil;
e) winterization: cooling the decolored and deodorized oil to 4.2 ℃, stirring at the rotating speed of 15rpm, carrying out constant temperature treatment for 60 hours, and finally removing impurities to obtain blended crude oil;
f) modulation: adding sesame oil into the mixed crude oil to obtain health edible mixed oil.
Wherein the activated clay in the step d) is prepared by the following method, and montmorillonite and bentonite are mixed according to the weight ratio of 1: 1.30, mixing and crushing to 85 micrometers, then soaking in 1.5mol/L potassium nitrate solution for 35 minutes, drying, calcining at 700 ℃ for 35 ℃, cooling at a cooling rate of 4 ℃/min after calcining, then crushing to 110 micrometers, soaking in 2.5mol/L potassium chloride solution for 60 minutes after crushing, and drying to obtain activated clay;
the modified bamboo activated carbon in the step d) is prepared by the following method, drying bamboo until the water content is 16 wt%, crushing to particles of 1.5 mm, then drying until the water content is 6 wt%, then crushing to 150 microns to prepare bamboo powder, then soaking the components in 1.3mol/L potassium nitrate solution for 35 minutes, drying after soaking, then calcining for 1.3 hours at 700 ℃ in an oxygen-free environment, cooling to room temperature at the rate of 4 ℃/min after calcining, then soaking in 1.2mol/L hydrochloric acid solution for 15 minutes, washing with water for 4 times after the hydrochloric acid soaking, then soaking in 1.8mol/L sodium hydroxide solution for 40 minutes, and drying to prepare the modified bamboo activated carbon.
Example 3
A health edible blend oil is prepared from the following components in parts by weight:
100 parts of camellia oil, 40 parts of rapeseed oil, 40 parts of peanut oil, 25 parts of sunflower seed oil and 10 parts of sesame oil;
the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil are all crude oil prepared by adopting a low-temperature squeezing technology, and the sesame oil is prepared by adopting a water substitution method.
A preparation method of health edible blend oil comprises the following steps:
a) preparing materials: preparing oil materials according to the components and the proportion, and uniformly mixing the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil to prepare pressed crude oil;
b) deacidifying: adding sodium bicarbonate with weight 0.2 times of that of the pressed crude oil into the pressed crude oil, stirring and deacidifying at 90 ℃ at the rotating speed of 20rpm for 40 minutes, and centrifuging to remove precipitates to obtain deacidified oil;
c) degumming: adding water with the volume 5 times of that of the deacidified oil and the temperature of 40 ℃ into the deacidified oil, stirring for 20 minutes at the temperature of 40 ℃ at the rotating speed of 80rpm, stirring for 8 minutes at the rotating speed of 30rpm, standing for 5 hours at the temperature of 30 ℃, and finally settling, separating and removing impurities and water to obtain the degummed oil;
d) decoloring and deodorizing: heating the degummed oil to 55 ℃, adding activated clay which is 4wt% of the weight of the degummed oil and modified bamboo activated carbon which is 1.5 times of the weight of the degummed oil, stirring for 40 minutes at the rotating speed of 90rpm, heating to 110 ℃, reacting for 80 minutes, heating to 200 ℃, treating for 80 minutes, cooling to 55 ℃, and filtering while hot to obtain decolored and deodorized oil;
e) winterization: cooling the decolored and deodorized oil to 4.5 ℃, stirring at the rotating speed of 18rpm, carrying out constant temperature treatment for 65 hours, and finally removing impurities to obtain blended crude oil;
f) modulation: adding sesame oil into the mixed crude oil to obtain health edible mixed oil.
Wherein the activated clay in the step d) is prepared by the following method, and montmorillonite and bentonite are mixed according to the weight ratio of 1: 1.44 mixing and crushing to 90 microns, then soaking in 2mol/L potassium nitrate solution for 40 minutes, drying and calcining at 750 ℃ for 40 ℃, cooling at a cooling rate of 5 ℃/min after calcining and then crushing to 120 microns, soaking in 3mol/L potassium chloride solution for 70 minutes after crushing, and drying to obtain activated clay;
the modified bamboo activated carbon in the step d) is prepared by the following method, drying bamboo until the water content is 20wt%, crushing into particles of 2 mm, then drying until the water content is 10wt%, then crushing into 200 microns to prepare bamboo powder, then soaking the components in 1.5mol/L potassium nitrate solution for 40 minutes, drying after soaking, then calcining for 1.5 hours at 750 ℃ in an oxygen-free environment, cooling to room temperature at the rate of 5 ℃/min after calcining, then soaking in 1.5mol/L hydrochloric acid solution for 20 minutes, washing with water for 5 times after the hydrochloric acid soaking, then soaking in 2.0mol/L sodium hydroxide solution for 50 minutes, and drying to prepare the modified bamboo activated carbon.
Physical and chemical properties:
the physical and chemical properties of the blend obtained in the above examples are shown in table 1.
Note: ND means not detected.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (8)
1. A preparation method of health-care edible blend oil is characterized by comprising the following steps:
a) preparing materials: preparing oil materials according to 100 parts of camellia oil, 30-40 parts of rapeseed oil, 25-40 parts of peanut oil, 15-25 parts of sunflower seed oil and 8-10 parts of sesame oil, and uniformly mixing the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil to prepare pressed crude oil;
b) deacidifying: adding sodium bicarbonate 0.1-0.2 times of the weight of the pressed crude oil into the pressed crude oil, stirring and deacidifying at 70-90 ℃ at the rotating speed of 10-20rpm for 30-40 minutes, and centrifuging to remove precipitates to obtain deacidified oil;
c) degumming: adding 30-40 ℃ water which is 3-5 times of the volume of the deacidified oil into the deacidified oil, stirring for 15-20 minutes at the temperature of 30-40 ℃ at the rotating speed of 70-80rpm, stirring for 5-8 minutes at the rotating speed of 20-30rpm, standing for 4-5 hours at the temperature of 25-30 ℃, and finally settling, separating and removing impurities and water to obtain the degummed oil;
d) decoloring and deodorizing: heating the degummed oil to 50-55 ℃, adding activated clay which accounts for 3-4wt% of the weight of the degummed oil and modified bamboo activated carbon which accounts for 1-1.5 times of the weight of the degummed oil, stirring at the rotating speed of 80-90rpm for 30-40 minutes, heating to 100-110 ℃, reacting for 60-80 minutes, heating to 180-200 ℃, treating for 60-80 minutes, cooling to 50-55 ℃, and filtering while hot to obtain decolored and deodorized oil;
e) winterization: cooling the decolorized and deodorized oil to 4-4.5 ℃, stirring at the rotating speed of 12-18rpm, carrying out constant temperature treatment for 55-65 hours, and finally removing impurities to obtain blended crude oil;
f) modulation: adding sesame oil into the mixed crude oil to obtain health edible mixed oil;
the modified bamboo activated carbon in the step d) is prepared by the following method, drying bamboo to the water content of 15-20wt%, crushing to particles of 1-2 mm, drying to the water content of 5-10wt%, crushing to 200 microns to obtain bamboo powder, soaking the components in 1-1.5mol/L potassium nitrate solution for 30-40 minutes, drying after soaking, calcining at the temperature of 600-.
2. The preparation method of the health edible blend oil according to claim 1, wherein the preparation method comprises the following steps:
in the step d), the cooling rate is 1.5-2.5 ℃/h during final cooling; in the step e), the decolored and deodorized oil is cooled to 4-4.5 ℃ at a cooling rate of 2.5-3.5 ℃/h.
3. The preparation method of the health edible blend oil according to claim 1, wherein the preparation method comprises the following steps:
and cooling and then crushing after calcining, wherein the cooling rate is 3-5 ℃/min.
4. The preparation method of the health edible blend oil according to claim 1, wherein the preparation method comprises the following steps:
and cooling at the speed of 3-5 ℃/min after calcination.
5. The preparation method of the health edible blend oil according to claim 1, wherein the preparation method comprises the following steps:
and washing the soaked hydrochloric acid with water for 3-5 times.
6. A health edible blend oil prepared by the preparation method of claim 1.
7. The health edible blend oil of claim 6, wherein:
the camellia oil, the rapeseed oil, the peanut oil and the sunflower seed oil are all crude oil prepared by adopting a low-temperature squeezing technology.
8. The edible blend oil for health care according to claim 6 or 7, wherein the edible blend oil for health care comprises the following components:
the sesame oil is prepared by a water substitution method.
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Effective date of registration: 20230821 Address after: 324200 No.5 Wengjia Road, Jinchuan street, Changshan County, Quzhou City, Zhejiang Province Patentee after: ZHEJIANG CHANGFA CEREALS OILS AND FOODS Co.,Ltd. Address before: 324200 No.5 Wengjia Road, Jinchuan street, Changshan County, Quzhou City, Zhejiang Province Patentee before: ZHEJIANG JIANDA AGRICULTURAL DEVELOPMENT Co.,Ltd. |