It is important to use rapeseed oil and stir-fried seeds. Oil yield and oil yield directly depend on the quality of stir-fried seeds. The oil yield of fried seeds that are too dark will decrease. Fried seeds that are too old will result in a lower oil yield, but a darker oil color and bitter taste.
Rapeseed, cooked , and squeezed and fried the seeds is the key. Both seed frying and squeeze are crucial links in the oil production chain. Frying seeds causes protein to be destroyed by heat and moisture. It starts denatured when the temperature exceeds 60 degrees.
The spherical structure of the protein will be loosening and looser after it is denatured. Hydrophobicity that was originally in the sphere can now be found on the surface. This allows rapeseed oils to be extracted more easily screw oil press. Production and practice have shown that oil yields are higher when there is more protein denaturation.
In stir-frying seeds, we use low-fire long-frying and high-moisture stir frying. We also use low-moisture squeezeing. The low-fire long-frying is done to ensure that the preform’s protein denaturation is more thorough.
This reduces the oil content in the cake. It can also reduce the oil color. This method has shown to be effective in increasing the oil yield as well as the oil quality.
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