| At present, the market of rapeseed oil are all by pressing or leaching process for making hair oil, then through refining. As people’s living condition is getting better and better, the consumer, the demand for oil is also more and more big, although there are many different kinds of brand, but the market sales of vegetable oil process principle is mostly the same, however, are mostly produced by way of using chemical process of leaching. Rapeseed oil is rich in monounsaturated fatty acids and many nutrient elements. Develop new aroma rapeseed oil processing technology to meet the needs of different people, and promote the healthy development of the oil industry in China. Existing research shows that the baked Fried heating processing of rapeseed oil and the oil every has its unique aroma and flavor, smooth taste, high nutritional value, and occupy a certain market in the vegetable oil in our country, and in recent years, with the trend of development. Aroma rapeseed oil in the production of conventional oil production method, has its unique process. Oil crops by a certain temperature after baking, protein and sugar in the maillard reaction, which produce special fragrance, this kind of non enzymatic Browning reaction, makes the oil has a certain fragrance oil and color deepened. But also generates the maillard reaction product of some advantage and disadvantage to human body health, for the present,the domestic many aroma rapeseed oil production process produced by rapeseed oil is sweet, its negative impact was due to high temperature baking oil color depth,benzopyrene content increase. In addition, the extract oil with high phosphorus, still need to through dephosphorization process.This article use oven to simulate the heating of the baked Fried pretreatment rapeseed, the squeezing process of rapeseed, produce aroma rapeseed oil. Its craft is the first to clean up in the rapeseed raw material, crushing, expansion-extraction for baking, then expansion-extraction for water conditioning, oil, baking conditions of different influence on the pressure oil physical and chemical quality, nutritional quality, and content of rapeseed oil fatty acid, benzopyrene content were analyzed,and the main results were as follows:(1) 30 min at 150 ℃ / baking rapeseed kernel oil which has the best fragrance,its colour and lustre is good, the smell of burnt food. Temperature is too high, time is too long, then squeeze out the deep, the color of the rapeseed oil acid value increase at the same time, peroxide value, also the content of tocopherol reduce; Temperature istoo low, then squeeze out the oil colour and lustre is shallow, but not a pleasant scent.(2) directly to squeeze out the oil containing phosphorus is higher, in the 280 ℃heating experiments can be induced in floc, heat the oven after peeling rapeseed and4% water conditioning, pre-pressed oil color clear, in the 280 ℃ heating did not produce floc, can reach national standard level 3 rapeseed oil.(3) under the condition of different baking temperature and time on all kinds of fatty acids in rapeseed kernel oil content changed little.(4) rapeseed kernel in the baking process, temperature, time, benzopyrene content in rapeseed kernel oil will rise sharply after a slight drop. Within 30 min at160 ℃, and the highest content of benzopyrene 3.1 mu g/kg, far less than the maximum limit prescribed by the state 10 mu g/kg. |
PDF Full Text Request