Cooked squeezed rapeseed oil and fried seeds is very important. The quality of stir-fried seeds directly affects the oil yield and oil yield, “three-point squeezing, seven-point frying”. If the fried seeds are too light, the oil yield will be reduced. Fried seeds are too old, although the oil yield is high, but the color of the oil will be dark, and it will taste bitter.
Therefore, rapeseed cooked, squeezed and fried seeds are the key. Seed frying and squeezing are two important links in the oil production process, and both are indispensable.
When frying seeds, under the influence of temperature and moisture, the structure of protein is destroyed, especially the influence of temperature is more important, and it begins to denature when it exceeds 60 degrees.
After the protein is denatured, the spherical structure will become a loose and loose structure. The hydrophobicity originally contained in the sphere is on the surface, so that the rapeseed oil can be extracted more easily. Practice and production have proved that the more thorough the protein denaturation, The higher the oil yield.
For this reason, in the process of stir-frying seeds, we use the process of low-fire long-frying, high-moisture stir-frying, and low-moisture squeezing. Under the premise of ensuring that the squeeze is not lost, the purpose of the low-fire long-fried is to make the protein denaturation of the preform more thorough.
In the cake, this reduces the content of the crude oil, thereby reducing the color of the crude oil, the pressing temperature is high, and the moisture is low, which can reduce the residual oil rate in the cake.
It has been proved through practice that using this method, Obvious results have been achieved in improving the oil yield and oil quality of the oil.
