History Rapeseed oil is called “rapeseed oil” for short, mainly from the seeds of Brassica napus and Brassica oleifera (oil content 22% – 49%, average 40%). It contains 21% – 27% protein and 1% phospholipid. These varieties of rapeseed are produced in China, India, Japan, Pakistan, Sweden, Poland, Germany, Chile, France, and Canada. In Europe,
Basic Information Chinese name：Rapeseed oil Foreign name：colza oil another name：Vegetable oil, rapeseed oil, coriander oil main ingredient：Rapeseed Whether it contains preservatives： no Main nutrients：Erucic acid, oleic acid, linoleic acid, linolenic acid Main consumption effect：Run dry insecticide, reduce swelling, scattered fire Dan Contents 1.Food introduction 2.Classification 3.Nutrient content 4.Production 5.Edible guide 6.Main effect 7.Taboos and side effects
Preparation The first step in processing canola and rapeseed is to properly preparethe seed for oil removal. This step typically involves using magnets to remove metal and screening to remove impurities that can interfere with the process. Next, the seed is heated to condition the seed prior to mechanical rollers. The mechanical rollers are used
The color of rapeseed oil is golden yellow or brown, and it has a certain stimulating smell. People call this smell “green smell”, which is caused by the fact that rapeseed oil contains a certain amount of glucosinolates in the finished product after oil extraction. However, the general quality rapeseed oil does not contain glucosinolates,
1 Pretreatment of rapeseed Pretreatment includes crushing, steaming and peeling. The purpose of rapeseed peeling is to remove the main fiber and pigment body, otherwise it will reduce the feeding value of the cake. On the other hand, the leaching process is conducive to solvent penetration (the leaching can improve the porosity of the blank).