With the upgrading of market consumption, people's demand for health products has increased, so that they are keen to buy the now-pumped 'pure natural' vegetable oil, and think that the currently-derived vegetable oil 'original ecology' is safer and healthier. Recently, relevant law enforcement in Changsha City, Hunan Province The staff seized a small oil mill, and the 'natural” vegetable oil produced has many health hazards, and a batch of processing tools, raw materials and refined oil products were seized on the spot. The production and processing equipment of small food workshops has been simple and relevant. The equipment is not complete and the sanitary conditions are poor. The quality and safety of the food is really worrying. To this end, the author walked into a large edible oil processing workshop, witnessed the standard processing process, how to ensure the quality and safety of professional grease equipment!
According to relevant personnel, the requirements for the production of edible vegetable oil are very strict, while the small workshops have poor processing equipment, poor sanitary conditions, no sterilizing conditions, and inspection capabilities. There are very large food safety hazards. From the perspective of equipment and technology, the workshop There is no production condition for edible vegetable oil. Generally speaking, the production and processing of regular edible vegetable oil needs to be screened, impurity-free, frying, pressing, filtering, sterilizing, filling, testing, etc., but basically all small The workshop simplifies or even omits some processes in the production process.
Into the rapeseed oil production workshop, witness how the grease equipment makes 'good oil'
Into the workshop, the author saw that the rapeseed was being selected through screening equipment, and wanted to ensure the quality of the raw materials. This is a small workshop that can only be selected by the naked eye. The staff pointed out that this sorting device can accurately remove the rapeseed. In the product, mildew, empty shell and metal, wood chips, stones, clods, hair and other foreign objects, to ensure that the sorted products reach very high food safety and quality standards.
Immediately afterwards, the author saw the rapeseed entering the frying and pressing process. Since many traditional oil-pressing workshops use high-temperature fried seeds and hot-pressing processes, the products produced are dark in color and poor in quality, and there are also potential safety hazards. Said that the frying, pressing plays a vital role in ensuring the color, nutrition and quality of rapeseed oil. The person around us explained that at present, the advanced '7D cold pressed double low rapeseed oil technology' breaks through the traditional high temperature, hot pressing Processing drawbacks, can produce more high quality, comprehensive nutrition, quality assurance of rapeseed oil.
We know that the cooking oil production in the previous workshop has not undergone refining processing, and there are many impurities and oxidative deterioration. Therefore, it is necessary to pass oil refining equipment and refining process to purify the oil by deacidification and degumming to achieve the elimination of impurities, thereby obtaining pure and yet Relatively high-quality edible oil without impurities. It is worth noting that after filtration and sterilization, the filling of edible oil is also very particular, because edible oil is one of the foods that are easily oxidized, and the deterioration of oil will be very fast. It is essential to preserve the edible oil.
According to the person in charge, there are currently three ways to preserve the edible oil, such as adding antioxidants, adding vitamin E and using nitrogen-filled fresh-keeping technology. Compared with the other two, nitrogen-filled fresh-keeping technology is a very healthy and effective technology in the field of edible oil preservation. The use of nitrogen filling and preservation technology in the production of edible oil, especially in the filling process, using the automatic nitrogen filling and glanding technology, effectively ensuring the residual oxygen in the headspace of the bottle, thereby prolonging the shelf life of the product and ensuring the quality and safety of the edible oil. .
After cooking, the edible oil must pass the test before it can be shipped. In fact, the detection of edible oil is on the one hand macroscopic full-line inspection, the workshop's 'full-process intelligent online inspection' production line, realized from empty bottles, weighing , Label, full-bottle to packaged coded automatic one-stop detection system, greatly improving the factory yield rate. On the other hand, microscopic individual detection, that is, whether the edible oil is contaminated by aflatoxin B1, through professional Application of aflatoxin detector to ensure the safety of products entering the market.
Experience: I have to admit that 'pure natural' 'original ecology' 'no added' vegetable oil is more favored by the market, but the safety hazards of workshop-style pressed oil can not be ignored. The formal edible oil processing plant adopts standard The production process, advanced processing technology and grease equipment ensure the safety of production, while also making the edible oil more healthy and nutritious to meet the needs of the consumer market.