The oil pressing process is divided into hot pressing and cold pressing. Different methods are adopted according to different processes. The hot pressing is frying in a wok and then pressing. The hot pressing generally squeezes the oil crops once, and the cooked oil has a pure fragrance, especially peanuts. Sesame and other high-oily oils are more fragrant. Cooked pressed oil will cause some changes in the oil, destroy the oil cells, promote protein denaturation, and reduce the viscosity of the oil. It is a biological substance in the oil, and a large amount of loss during pressing reduces the nutrition of the oil. value.
The cold pressing process is suitable for rapeseed, peanuts, flax, soybeans and other oil crops. It does not require heating and is directly fed and pressed. The cold pressed oil has a * type, avoiding the adverse effects of high temperature pressing. The cold pressed oil retains the natural flavor and color of the oil. It completely retains the biological substances in the oil. The cold-pressed oil has the original flavor, is light in color but does not burn, and fried things will not foam or overflow the pot. It is a good choice for a healthy life.
The main difference between hot pressing and cold pressing is temperature. Take peanuts as an example: hot pressing temperature is about 120 degrees, while cold pressing is about 65 degrees. In addition, the protein content of protein powder is higher during cold pressing, mainly because the temperature is low. The denaturation is relatively light, and the protein should be denatured as much as possible during hot pressing to increase the oil yield. The two processes are free to choose depending on the oil.