Recently, BTMA has received a lot of inquiries about edible oil processing production lines. Today, I will briefly introduce the processing steps of the edible oil production line.

From raw material to finished oil, oil processing needs to go through cleaning, shelling, crushing, steaming, pressing, refining and other processing procedures.

The first step: material selection and cleaning

High-quality oil is the basis for pressing healthy edible oils, and the selection of oil is also the most important link. In the process of material selection, we try to choose oilseeds with full grains and no dry-stirring, broken, or moldy. Such oilseeds will have a better oil production effect and will eventually greatly improve the quality of oil. Then it is to clean the oilseeds to remove impurities such as stones and mud, so as to improve the pressing efficiency.

The second step: shelling and breaking

Oilseeds need to be dehulled before pressing. The surface of the oilseeds has a shell, which needs professional shelling machine equipment for dehulling. The shelling is for the subsequent steaming and frying to be more evenly heated and pressed more smoothly. After shelling, the crusher is used to crush it, and the surface area of the crushed oilseed increases, which is beneficial to the transfer of temperature and moisture during softening.

The third step: steaming and frying

The sign of the hot pressing process, the oilseeds are steamed and fried to control the temperature and moisture of the oilseeds. The purpose of steaming and frying is to make the oil condense, create conditions for accelerating the oil yield of the oil, and make the plasticity and elasticity of the raw material meet the requirements for pressing. Moreover, the edible oil produced by the hot pressing process is more mellow.

Step Four: Squeeze

After the above-mentioned pretreatment, the oil plants enter the oil press to squeeze out the oil. The advanced degree of oil press equipment and edible oil pretreatment process all affect the oil output effect and pressing efficiency. But at this time, only crude oil is obtained instead of refined oil, and impurities in the oil need to be removed through a refining process.

Step Five: Refining

Unrefined crude oil will contain impurities such as phospholipids, free fatty acids, pigments, and water. The existence of these impurities will affect the quality of edible oil, causing the edible oil to be prone to rancidity. Therefore, crude oil needs to be refined to remove impurities in the oil. After the crude oil is processed by refining equipment, the quality of the oil can be greatly improved, the transparency and color of the oil can be changed, and the food safety can be increased.

The above are the five processing steps of pressing edible oil. The oil processed through the above five steps can meet the national standard first and second grade edible oil standards. After passing the inspection, it can be filled, labeled, and coded. Marketed as own brand cooking oil.