Cold pressing of perilla oil with good performance

The correct full name is perilla seed oil. It is edible oil extracted from perilla seed. Perilla frutescens is one of the first batch of medicinal and edible plants approved by the state.

Perilla, also known as red perilla, perilla grass, red perilla. Perilla seed oil is a mixture of a-linolenic acid and other components extracted from the dried fruits or plants of Perilla frutescens, which is a kind of high-quality health edible oil without erucic acid and other harmful components. Perilla oil is colorless to light yellow or light green transparent oily liquid with the aroma of perilla and amber. Perilla seed oil is easy to dissolve in ethanol, but difficult to dissolve in glycerol and propylene glycol. The content of a-linolenic acid in Perilla seed oil is as high as 60% ~ 67% (it is higher than a-linolenic acid in linseed oil), and it contains 12% ~ 13% linoleic acid. It also contains 18 kinds of amino acids and a variety of substances with obvious curative effect and health care effect on a variety of human diseases

Add the first level directory "storage method"

1. Keep away from light at 0-25 ℃.

2. After the oil bottle cap is opened, it should be eaten within 6 months and stored in the refrigerator to keep the oil fresh and good taste.

3. After blending with other edible oils, it should be stored in a dark place.

4. When frying, the oil can be hot, to avoid high temperature overheating (smoking) use.

5. Vegetable oil is rich in nutrients, a small amount can meet the needs of the human body, the average daily intake of 5-10 ml per person can, excessive intake of human body can not make full use of, should be reasonable consumption, avoid waste.

Perilla is an annual herb of Labiatae. Also known as sumahong and hongsuma, they are distributed all over China. The leaves of Perilla frutescens are green or purple in color. They have the functions of relieving exterior symptoms, dispersing cold, promoting qi circulation, relieving cough and asthma, benefiting diaphragm and widening intestine, and detoxifying various poisons. The back of the leaves is purple. Modern nutrition found that the main components of perilla oil are as follows α- Linolenic acid, palmitic acid, linoleic acid, oleic acid, stearic acid, vitamin E, 18 kinds of amino acids and many kinds of trace elements. Among them, essential fatty acids are abundant.

Perilla seed oil is currently known α— The edible vegetable oil with the highest content of linolenic acid (a-lna), and perilla seed oil had the best quality α— The content of linolenic acid is about 50-70%. Who and FAO α— The importance of linolenic acid and the situation of insufficient intake of human, special supplement is recommended α— Linolenic acid.

Perilla oil production process: Pumpkin Seed - shelling - pressing oil - refining - Product Oil - filling and packaging