CN112063447A - Thin-shell pecan processing method and processed oil cake - Google Patents
Thin-shell pecan processing method and processed oil cake Download PDFInfo
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- CN112063447A CN112063447A CN202010823432.8A CN202010823432A CN112063447A CN 112063447 A CN112063447 A CN 112063447A CN 202010823432 A CN202010823432 A CN 202010823432A CN 112063447 A CN112063447 A CN 112063447A
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- 235000009025 Carya illinoensis Nutrition 0.000 title claims abstract description 41
- 241001453450 Carya illinoinensis Species 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 117
- 239000010720 hydraulic oil Substances 0.000 claims abstract description 30
- 238000003825 pressing Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 abstract description 98
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 6
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 6
- 235000019495 Pecan oil Nutrition 0.000 abstract description 5
- 239000010470 pecan oil Substances 0.000 abstract description 5
- 235000014571 nuts Nutrition 0.000 description 8
- 240000004875 Carya cathayensis Species 0.000 description 4
- 235000005663 Carya cathayensis Nutrition 0.000 description 4
- 240000007049 Juglans regia Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019498 Walnut oil Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000008170 walnut oil Substances 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
-
- 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
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention relates to a processing method of carya illinoensis and a processed oil cake, and the processing method comprises the following steps: 1) drying the carya illinoensis in the sun, and peeling kernels, wherein the water content of the carya illinoensis is 3% -5%; 2) directly physically squeezing the kernels by using a hydraulic oil press after the kernels are placed in the hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 20-31 ℃, the oil yield of the kernels of the carya illinoensis is controlled at 26-29%, filtering oil, and taking out oil cakes; 3) the oil cake still keeps the original shape, and the oil content of the oil cake is 48-52%. The invention carries out cold pressing on the pecan nuts, the produced pecan oil has high content of unsaturated fatty acid, the hydraulic cold pressed oil has clear and transparent color, and the oil cake produced after the hydraulic cold pressed oil has good taste and can be directly eaten, and the oil cake can be used for cake making or eaten in other modes.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of apocarya and a processed oil cake.
Background
The carya cathayensis (named as American cathay hickory and Changshan walnut) has edible kernel and delicious oil extract, so that the present carya cathayensis oil extracted by squeezing the carya cathayensis is higher than the common walnut oil and the oil such as olive oil which has rich unsaturated fatty acid. However, the existing processing and squeezing of the carya illinoensis mostly adopts a common oil squeezing mode (the unit pressure of pressing the carya illinoensis into oil cakes is reached, but the squeezing temperature reaches 70 ℃, even more than 80 ℃) to squeeze the carya illinoensis, although the oil yield is good, the oil cakes obtained after squeezing are poor in taste, free of edible and additional processing values and original nut shapes, and basically belong to waste residues. Actually, the better common oil pressing mode is to carry out cold pressing on the carya illinoensis (the temperature is controlled to be 50 ℃ and below), the detection data are shown in figures 2-1 to 2-4, and the pressed oil cake has poor taste, no edible value and additional processing value.
The applicant processes the carya illinoensis by adopting hydraulic pressing through repeated tests and searches relevant documents. For example, in chinese patent "a method for processing carya illinoensis by hydraulic pressing and spray drying" (application publication No. CN107568684A), although it discloses a hydraulic pressing method for processing carya illinoensis, the quality of oil production needs to be improved, in the method, it is put into NaOH solution for blanching, and hydraulic pressing is divided into two times, and the scheme disclosed in the patent is read through, it is known that hydraulic hot pressing is performed, and the oil cake obtained after pressing is also inedible and has no additional processing value.
Disclosure of Invention
The invention aims to provide a processing method of thin-shelled pecans and an oil cake, wherein the kernels of the thin-shelled pecans are subjected to cold pressing, the produced thin-shelled pecan oil has high content of unsaturated fatty acids, the hydraulic cold pressed oil has clear and transparent color, and the oil cake produced after the hydraulic cold pressed oil has good taste and can be directly eaten, and the oil cake can be used for cake making or eating in other modes.
In order to solve the technical problems, the invention is realized by the following technical scheme: a processing method of apocarya comprises the following steps:
1) drying the carya illinoensis in the sun, and peeling kernels, wherein the water content of the carya illinoensis is 3% -5%;
2) directly physically squeezing the kernels by using a hydraulic oil press after the kernels are placed in the hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 20-31 ℃, the oil yield of the kernels of the carya illinoensis is controlled at 26-29%, filtering oil, and taking out oil cakes;
3) the oil cake still keeps the original shape, and the oil content of the oil cake is 48-52%.
Further, the pressing temperature of the hydraulic oil press in the step 2) is 30 ℃.
Further, the oil yield of the pecan nuts in the step 2) is controlled at 28%.
Further, after 25-30 jin of nuts are put in the step 2) once, the nuts are directly physically squeezed for 90 minutes by a machine, and the inner diameter of a pressure container of a hydraulic oil press is 330mm, and the height of the pressure container is 700 mm; the pressure surface is matched with the inner diameter of the pressure container, and the pressure value is 240 tons; the squeezing time is 3 seconds, the interval is 10 seconds, after 15 minutes, the squeezing time is 3 seconds, the interval is 1 minute, and the squeezing time is 75 minutes.
The oil cake is prepared from the kernels of the carya illinoensis with the water content of 3-5% as a raw material by physical squeezing by a hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 20-31 ℃, the oil yield of the kernels of the carya illinoensis is controlled to be 26-29%, and the oil content of the oil cake is 48-52%.
Furthermore, the oil yield of the oil cake is controlled to be 28%, and the oil content of the oil cake is 50%.
Further, the pressing temperature of the oil cake is 30 ℃ by adopting a hydraulic oil press.
Compared with the prior art, the invention can obtain the following technical effects: the pecan nuts are subjected to cold pressing, the produced pecan oil has high content of unsaturated fatty acid, the hydraulic cold pressed oil has clear and transparent color, and the oil cake produced after the hydraulic cold pressed oil has good taste and can be directly eaten, and the oil cake can be used for making cakes or eaten in other modes.
Drawings
Fig. 1-1 to 1-4 are graphs showing detection data of the hydraulic cold pressing method employed in the present invention.
Fig. 2-1 to 2-4 are graphs showing data detected from conventional common pressing (specifically, the common cold pressing in the background art) using a control example.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
FIGS. 2-1 to 2-4 show comparative examples in which the oil cake obtained by ordinary oil extraction is not edible;
the embodiments of the invention of fig. 1-1 to 1-4: the oil cake obtained by hydraulic pressing can be eaten.
The method of the invention is adopted to carry out cold pressing on the pecan kernels, and the unsaturated fatty acid content of the produced pecan oil reaches more than 91 percent, which is higher than that of the oil with rich unsaturated fatty acid content such as common walnut oil and olive oil. The hydraulic pressing temperature is controlled to be about 30 ℃ or below, and the oil cake produced after hydraulic cold pressing oil tastes good.
The embodiments of the invention of fig. 1-1 to 1-4:
taking the water content of the pecan kernels as an example of 4.43 percent, when the oil yield of the hydraulic cold pressing is about 28 percent, the oil cake still keeps the complete shape of the kernels, and the oil content of the oil cake is 50 percent, so the oil cake has good taste, no greasy feeling when tasting and sweeter than the non-pressed kernels.
And FIGS. 2-1 to 2-4, in the comparative example: when the common oil pressing mode is used for cold pressing the carya illinoensis, although the oil yield reaches 56 percent, the residual oil cake has no original nutlet shape, poor taste and no edible and other processing value.
Compared with the comparative example and the embodiment of the application, the quality of the oil produced by cold pressing in the two modes has no obvious difference, but the color of the hydraulic cold pressed oil is clearer and more transparent; by utilizing hydraulic cold pressing, when the oil yield of the pecan nuts is about 28%, the produced oil and the oil cake can be eaten, particularly the oil cake can be directly eaten, and the oil cake can be used for making cakes or eaten in other modes.
The method comprises the following specific steps:
1) drying the carya illinoensis, and peeling kernels, wherein the water content of the carya illinoensis is about 3% -5%;
2) after 25-30 jin of nuts are put into a full-automatic hydraulic oil press at one time, the nuts are directly physically pressed for about 90 minutes by the machine, the pressing temperature of the hydraulic oil press is about 30 ℃, oil is filtered, and oil cakes are taken out;
3) the oil cake still keeps the original shape, has the oil content of about 50 percent, tastes the oil cake and has better taste.
In the step 2), a victorious AYY-250-400A hydraulic oil press is adopted, and the pressure is 50 MPa. Specifically, the inner diameter of the pressure container is 330mm, the height of the pressure container is 700mm, the pressure surface is matched with the inner diameter of the pressure container, the pressure value is 240 tons, the squeezing operation is carried out for 3 seconds and 10 seconds at intervals after 90 minutes of squeezing, after 15 minutes of continuous squeezing, the squeezing operation is carried out for 3 seconds and 1 minute at intervals, and after 75 minutes of continuous squeezing, the pecan oil and the oil cake are obtained.
Based on the hydraulic oil press of the scheme,
when in use
1) Drying the carya illinoensis, wherein the water content is 3 percent, and peeling kernels;
2) directly physically squeezing the kernels by using a hydraulic oil press after the kernels are placed in the hydraulic oil press, controlling the squeezing temperature of the hydraulic oil press to be about 21 ℃ and the oil yield of the kernels of the carya illinoensis to be 28.8%, filtering oil, and taking out oil cakes;
3) the oil cake still keeps the original shape, and the oil content of the oil cake is 48.2 percent.
The hydraulic cold pressed oil is clear and transparent in color; the produced oil and the oil cake can be eaten, particularly the oil cake can be eaten directly, and the oil cake can be used for cake making or eating in other ways.
When in use
1) Drying the carya illinoensis, wherein the water content is 5 percent, and peeling kernels;
2) directly physically squeezing the kernels by using a hydraulic oil press after the kernels are placed in the hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 31 ℃, the oil yield of the kernels of the carya illinoensis is controlled at 27.3 percent, filtering oil, and taking out oil cakes;
3) the oil cake still keeps the original shape, and the oil content of the oil cake is 50.7 percent.
The hydraulic cold pressed oil is clear and transparent in color; the produced oil and the oil cake can be eaten, particularly the oil cake can be eaten directly, and the oil cake can be used for cake making or eating in other ways.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, but only the principle of the invention is described in the above examples and specification, and that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A processing method of apocarya is characterized by comprising the following steps: the method comprises the following steps:
1) drying the carya illinoensis in the sun, and peeling kernels, wherein the water content of the carya illinoensis is 3% -5%;
2) directly physically squeezing the kernels by using a hydraulic oil press after the kernels are placed in the hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 20-31 ℃, the oil yield of the kernels of the carya illinoensis is controlled at 26-29%, filtering oil, and taking out oil cakes;
3) the oil cake still keeps the original shape, and the oil content of the oil cake is 48-52%.
2. The method for processing apocarya according to claim 1, characterized in that: the pressing temperature of the hydraulic oil press in the step 2) is 30 ℃.
3. The method for processing apocarya according to claim 1, characterized in that: the oil yield of the pecan nuts in the step 2) is controlled at 28 percent.
4. The pecan processing method according to claim 1, 2 or 3, characterized in that: after 25-30 jin of nuts are put into the hydraulic oil press in the step 2), the nuts are directly physically pressed for 90 minutes by a machine, and the inner diameter and the height of a pressure container of the hydraulic oil press are 330mm and 700 mm; the pressure surface is matched with the inner diameter of the pressure container, and the pressure value is 240 tons; the squeezing time is 3 seconds, the interval is 10 seconds, after 15 minutes, the squeezing time is 3 seconds, the interval is 1 minute, and the squeezing time is 75 minutes.
5. A pecan processing oil cake is characterized in that: the oil cake is prepared from the nutlet of carya illinoensis with the water content of 3-5% as a raw material by physically squeezing with a hydraulic oil press, wherein the squeezing temperature of the hydraulic oil press is 20-31 ℃, the oil yield of the nutlet of carya illinoensis is controlled at 26-29%, and the oil content of the oil cake is 48-52%.
6. The pecan-processed oil cake of claim 5, wherein: the oil yield of the oil cake is controlled to be 28 percent, and the oil content of the oil cake is 50 percent.
7. The pecan-processed oil cake of claim 6, wherein: the pressing temperature of the oil cake is 30 ℃ by adopting a hydraulic oil press.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010823432.8A CN112063447A (en) | 2020-08-17 | 2020-08-17 | Thin-shell pecan processing method and processed oil cake |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010823432.8A CN112063447A (en) | 2020-08-17 | 2020-08-17 | Thin-shell pecan processing method and processed oil cake |
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| CN112063447A true CN112063447A (en) | 2020-12-11 |
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| CN202010823432.8A Pending CN112063447A (en) | 2020-08-17 | 2020-08-17 | Thin-shell pecan processing method and processed oil cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113462465A (en) * | 2021-08-13 | 2021-10-01 | 丽江永胜边屯食尚养生园有限公司 | Preparation method of fen-flavor walnut oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568684A (en) * | 2017-08-17 | 2018-01-12 | 阜阳市颍泉区金碧根种植专业合作社 | A kind of hydraulic pressure squeezing, the method for spray drying processing apocarya |
| CN109762651A (en) * | 2019-02-19 | 2019-05-17 | 中国林业科学研究院亚热带林业研究所 | A kind of efficient preparation process of high-quality pecan oil |
| CN110467962A (en) * | 2019-08-15 | 2019-11-19 | 西北农林科技大学 | A kind of high efficiency preparation method of high-quality pecan oil |
-
2020
- 2020-08-17 CN CN202010823432.8A patent/CN112063447A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568684A (en) * | 2017-08-17 | 2018-01-12 | 阜阳市颍泉区金碧根种植专业合作社 | A kind of hydraulic pressure squeezing, the method for spray drying processing apocarya |
| CN109762651A (en) * | 2019-02-19 | 2019-05-17 | 中国林业科学研究院亚热带林业研究所 | A kind of efficient preparation process of high-quality pecan oil |
| CN110467962A (en) * | 2019-08-15 | 2019-11-19 | 西北农林科技大学 | A kind of high efficiency preparation method of high-quality pecan oil |
Non-Patent Citations (1)
| Title |
|---|
| 吴凤智;周鸿翔;柳荫;陈龙;邱树毅;: "液压冷榨提取核桃油工艺研究" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113462465A (en) * | 2021-08-13 | 2021-10-01 | 丽江永胜边屯食尚养生园有限公司 | Preparation method of fen-flavor walnut oil |
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Application publication date: 20201211 |