Refined coconut oil production line
Coconut oil has high content of low and medium carbon fatty acids. Although its saturated fatty acid content is more than 90%, its melting point is 24 ~ 27 ℃, and it is semi-solid at room temperature. The main components of coconut oil are lauric acid and myristic acid The melting points of palmitic acid and palmitic acid are 44℃, 54℃ and 63℃ respectively. The difference between the high melting point and the low melting point is only 19℃. The difference in the melting point of triglycerides formed by them is also very small. The latter hard part is often used as a raw material for cocoa butter and margarine. The flavor of coconut oil is mainly attributed to the trace amounts of δ-lactam and γ-lactone, which give coconut oil a creamy fragrance.
　　 Coconut oil processing can be obtained by pressing and leaching methods. When leaching to prepare coconut oil, pre-pressing is more appropriate.

　一, leaching

The leaching method is to use solvent oil (No. 6 light gasoline) to fully soak the coconut meat raw materials (mainly pomace and peel) and then extract at a high temperature. After the "six degreasing" process (ie degreasing, degumming, dehydration, decolorization, deodorization, It is processed by deacidification), which is characterized by high oil yield and low production cost. This is one of the reasons why the price of refined coconut oil is generally lower than that of compressed coconut oil. During the leaching process, residues in the edible oil are inevitable. Due to multiple chemical treatments, part of the natural ingredients in the oil are destroyed. Except for the oil, there is no nutrition, solvent residues and excessive trans fatty acids. Such coconut oil is also called refined coconut oil or refined coconut oil.

　　 Two, pressing (hot pressing and cold pressing)

　　 (one), hot pressed

In our daily life, most of the edible coconut oil is squeezed out by a hot oil press, that is, the oil is cleaned and crushed before being subjected to high-temperature heating treatment, which causes a series of changes in the oil: destroying oil cells and promoting protein Denaturation, reduce oil viscosity, etc., to be suitable for squeezing oil and increase oil yield.

　　 But the coconut crude oil squeezed from the oil after high temperature treatment is darker in color and has a higher acid value. At the same time, high-temperature squeezing of oil causes the biologically active substances (vitamin E, sterols, carotenoids, etc.) in the oil to be greatly lost during the squeezing process, and unsaturated fatty acids are converted into saturated fatty acids, resulting in waste of resources.

　　 (two), cold pressed

　　Cold pressing is a process for producing oil. Generally, cold pressing is processed in an environment below 60°C, and the nutrients are kept intact. Because the oil yield of cold pressing method is only half of that of hot pressing method, and the nutrients are kept intact, the market price of most cold pressed coconut oil is about 1 to 4 times higher than that of hot pressing. The cold-squeezed oil is not damaged, and no additives are needed. It can be stored for a long time only by simple precipitation and filtration. The market value is relatively high-end.

　　How to distinguish cold-pressed coconut oil, hot-pressed coconut oil and leached coconut oil

　　 One, look at the precipitation, the bottom of the squeezed coconut oil bottle usually has precipitation, but there is no leaching.

　　Second, depending on the wall hanging condition, the pressed oil has a high concentration, thick and easy to hang on the wall. The leached oil is not easy to hang on the wall due to high water content and is very thin.

　　3. Looking at the color, the extracted oil is generally colorless, (except for unbleached) hot-pressed coconut oil has a darker color, from light yellow to dark yellow, and cold-pressed coconut oil is colorless.

　　4. Smell the smell, put a drop of vegetable oil on the back of your hand, touch it well, and smell it carefully. The coconut oil is generally tasteless, or there are many strange smells, such as gasoline, kerosene, or spicy. (Do not rule out the bleached waste oil) Hot-squeezed coconut oil, only the oily flavor and oily taste. Cold pressed coconut oil has a unique and strong coconut fragrance.

Fifth, depending on the pot effect, cold-pressed coconut oil has a sudden sensation and is easily absorbed by vegetables, so cold-pressed coconut oil can be used to fry many vegetables with very little oil, so that you can eat good oil and eat less oil. the goal of. Hot-pressed coconut oil is not easily absorbed by vegetables. There is a sudden decrease in the leaching of coconut oil.

Cold pressing and hot pressing of coconut oil. Fresh coconut meat is very suitable for cold pressing. A hydraulic oil press is used to press at room temperature to obtain high-quality cold-pressed oil. After simple filtration, refined oil can be obtained. High users can be equipped with a purely physical low-temperature refining section and purchase oil refining equipment to refine coconut oil to the oil standard with higher edible value.
Hot-pressed coconut oil is suitable for processing dried coconut. Generally, the raw material is hard. It can be pressed with a screw press or a double-screw press to achieve a more ideal squeezing effect. Hot-pressed coconut oil must be The edible standard is also inseparable from oil refining. Compared with the refining of cold-pressed coconut oil, the refining of crude oil after hot pressing is more complicated.

Coconut oil is widely used and can be used in the washing and cosmetic industries. It can also be used as an edible oil. Generally speaking, coconut oil is mostly extracted from coconut meat or dried coconut. Fresh coconut meat can be processed into cold-pressed coconut oil, which has high edible value. Dried coconut can be squeezed with a screw press and refined, It can also meet the edible standard, and the processing prospect is very promising.