100TD oil press for cold extraction oil of mustard
Contact Me
Name: Helen
Skype: LD021
Mobile: 86-15838271596
Many vegetable oils are consumed directly, or indirectly as ingredients in food – a role that they share with some animal fats, including butter and ghee. The oils serve a number of purposes in this role:
Shortening – to give pastry a crumbly texture.
Texture – oils can serve to make other ingredients stick together less.
Flavor – while less-flavorful oils command premium prices[citation needed], some oils, such as olive, sesame, or almond oil, may be chosen specifically for the flavor they impart.
Flavor base – oils can also "carry" flavors of other ingredients, since many flavors are present in chemicals that are soluble in oil.
Secondly, oils can be heated and used to cook other foods. Oils suitable for this objective must have a high flash point. Such oils include the major cooking oils – soybean, canola, sunflower, safflower, peanut, cottonseed, etc. Tropical oils, such as coconut, palm, and rice bran oils, are particularly valued in Asian cultures for high temperature cooking, because of their unusually high flash point.
|
Comparative properties of common cooking fats (per 100g) |
Total fat |
Saturated fat |
Monounsaturated fat |
Polyunsaturated fat |
Smoke point |
Sunflower oil |
100g |
11g |
20g (84g in high oleic variety) |
69g (4g in high oleic variety) |
225 °C (437 °F) |
Soybean oil |
100g |
16g |
23g |
58g |
257 °C (495 °F) |
Canola oil |
100g |
7g |
63g |
28g |
205 °C (401 °F) |
Olive oil |
100g |
14g |
73g |
11g |
190 °C (374 °F) |
Corn oil |
100g |
15g |
30g |
55g |
230 °C (446 °F) |
Peanut oil |
100g |
17g |
46g |
32g |
225 °C (437 °F) |
Rice bran oil |
100g |
25g |
38g |
37g |
213 °C (415 °F) |
|
Vegetable shortening (hydrogenated) |
71g |
23g (34%) |
8g (11%) |
37g (52%) |
165 °C (329 °F) |
Lard |
100g |
39g |
45g |
11g |
190 °C (374 °F) |
Suet |
94g |
52g (55%) |
32g (34%) |
3g (3%) |
200°C (400°F) |
Butter |
81g |
51g (63%) |
21g (26%) |
3g (4%) |
150 °C (302 °F) |
1.Automatic production process of press for cold extraction oil of mustard
2.Pretreatment:
Because many raw materials need to be cleaned. So There are many machine to cleaning, separation and so on.
3.press for cold extraction oil of mustard :
Solvent extraction fits for pre-press extraction of high-oil-content materials and direct once time extraction of low-oil-content materials.
4.Refining
Degumming:We are using a special wet degumming,Thorough removal of colloid. Improve the quality of rice bran oil.
Decoloring :Premixing the a certain amount of clay with 20% degumming oil in the premix tank , then using the oil pump pump the premixing oil and the rest 80% oil in the vacuum decolorization tower to get rid of the pigment,then using platetype filter to separate the oil and the waste clay.
Dewaxing:Wax affects the taste of the oil and it's transparency.Poor solubility in oil, cannot be absorbed by human.
Deacidification /Deodorization:Avoid large amounts of neutral oil accident losses, using high temperature and high vacuum environment, by using the method of steam stripping deodorization, removing acid.
Degrease:Different from other oil,rice bran not only exists wax,but also exists fat at low temperature.Effective separation of solid fat are more critical in the process
5 . Advantages
(1) High oil yield , obvious economic benefit .
(2) Lower residual oil rate in the dry meal .
(3) Improving the quality of the meal .
(4) Low processing cost , high labor productivity.
Our company
Workshop of Plant
